Gluten Free Chicken Pot Pie

This gluten free chicken pot pie recipe is a real winner. It’s hearty and comforting, yet healthy and delicious. What else could you ask for?

The cold weather has us dreaming of hearty dishes like chicken pot pie. This gluten free recipe is easy to make and perfect for a winter evening in front of the fire.

Do you love pot pies? I do! Homemade chicken pot pie is easily one of my favorite comfort foods over the winter months!

The only problem is that they are usually loaded with gluten and other unhealthy ingredients. This is a great recipe that will help you enjoy a delicious, healthy pot pie without the guilt.

Didn’t think a gluten free chicken pot pie could be tasty? Think again!

This recipe is so good, that while it is ideal for gluten intolerance, even non-gluten free eaters will love it. And here’s the best part: it’s really easy to make too!

We start off by making a homemade gluten-free pie crust made completely from scratch, and then an easy filling made with frozen vegetables. No cans of mushroom soup here!

Give this gluten-free chicken pot pie recipe a try and see for yourself how amazing it tastes :)

Gluten-Free and Dairy-Free Chicken Pot Pie

Making chicken pot pie both gluten-free and dairy-free may require a few substitutions. Omitting the traditional ingredients, which contains both wheat gluten and milk, requires a few ingredient changes.

We have already made the dish gluten free but to make it also dairy free, you will need swap the butter in the crust with vegetable shortening.

You will also need to substitute in a dairy-free milk for the filling. Make sure it is unsweetened. You can use almond milk, rice milk, coconut milk, or soy milk.

What Kind of Dish Should this Pie Be Baked in?

Any pie dish will work best, whether ceramic, glass or aluminum. If you are going to freeze your pie then opt for the aluminum tin.

If you don’t have a pie dish, a 2 quart baking dish, such as an 8X8 or 9X9 pan, will do. Roll the dough out to ensure that it has a 1/2 inch overhang. Then you can simply drape the top piece of dough over the filling for a rustic look. (Or crimp the dough as with the pie dish.)

How do You Cook the Chicken for Pot Pie?

There are several ways you can cook the chicken for the pot pie. You can use leftover cooked chicken or poached boneless skinless chicken breasts.

To poach chicken breasts, you will need to heat two quarts of water in a large pot until it reaches 180 degrees F. Carefully add the chicken and maintain the temperature at 160 degrees for 20 minutes. The internal temperature should reach 165 degrees. Remove the chicken from the pot and allow it to cool. You can store the chicken in the refrigerator until you are ready to use it in the pot pie recipe.

What Vegetables Should I add to the Chicken Pot Pie?

You can add in any veggies you love to the pot pie really. If you are looking for ideas, consider adding carrots, celery and onion. You can also use any kind of mushrooms you like in the dish.

Frozen vegetable mixes are pretty ideal and cut down on prep time so that is what we went with.

If you use fresh veggies, you want to make sure you dice everything pretty small and uniform in size and shape. That way everything cooks evenly.

What kind of Seasoning can I Add to Chicken Pot Pie?

Keep it simple with salt and pepper or add in your favorite seasoning blends. If you don’t have a pre-made blend, you can simply use a mix of dried thyme and dried sage.

I like to keep the seasonings simple on this one because I let the filling ingredients shine with clean, fresh flavors.

Can You Make Chicken Pot Pie Ahead Of Time?

Pie crusts can be made ahead of time and refrigerated for a few days prior to assembling and baking the pie. You can also freeze pie dough for several weeks, wrapped tightly in plastic wrap and double-wrapped with aluminum foil. If you freeze the dough, thaw it in the refrigerator before using.

The chicken filling should not be made more than a day ahead of time. If you do make the filling ahead of time, store it in an air tight container in the fridge.

Can You Freeze Uncooked Chicken Pot Pie?

Yes, you can freeze the chicken pot pie prior to baking it. Complete all of the steps up to baking the pot pie, but be sure to use a freezer safe pie dish such as an aluminum pan. Also, don’t forget to wrap it tightly with foil and plastic prior to freezing.

When you are ready to bake the frozen pot pie, you can bake it directly from frozen without thawing. You will need to add about 30 minutes of cook time to the recipe.

Baked chicken pot pie can be frozen for up to 3 months, although it may lose some quality prior to this time frame. It is best to freeze unbaked pot pie if you need long term storage.

How to Store Leftover Chicken Pot Pie?

Leftover chicken pot pie should be wrapped tightly with foil or plastic wrap and kept in the refrigerator. It can be reheated until warm in a low oven to keep the crust nice and flakey.

Leftover pot pie can be stored in the refrigerator for up to 4 days.

What to Serve with Chicken Pot Pie?

The main dish of chicken pot pie is hearty and filling enough that it can be a one dish meal. However, you may want to add some light sides such as steamed green beans or a mixed green salad to round out the meal.

About the Ingredients for Gluten Free Pie Crust

Flour – Thisn gluten-free pie crust recipe requires the use of a gluten-free flour blend. Use a gluten free flour blend of your choice. Be sure to scoop and level your flour. Never pack it down.

Sugar – The sugar doesn’t sweeten the crust, rather it’s role is to help the crust turn that nice golden brown.

Xanthan gum – Xanthan acts as a gluten replacement. It is a binder that prevents the pie crust from being too crumbly. Only omit if your flour blend includes it. You can substitute with tapioca flour but I think xanthan gum gives better results.

Salt – Brings out all the flavours.

Butter – Your butter needs to be cold for a nice flaky crust. You can substitute with vegetable shortening and omit the egg for a vegan gluten free pie crust.

Egg – The eggs add more flavour to the crust and helps give the dough some elasticity. If you have an egg allergy you can omit and replace with a little more water.

Water – The water needs to be quite cold.

Vinegar – Helps ensure you get a flaky texture.

You may also want an extra egg for the egg wash.

**To save on time you can replace the homemade crust with a store bought gluten-free pie crust. I would recommend homemade though, it makes such a difference!

About the Ingredients for the Chicken Pot Pie Filling

Oil – We used avocado oil but you can use any neutral flavoured oil here like olive oil.

Vegetables – We typically use frozen mixed vegetables and diced potato but you can substitute with two cans of mixed vegetables or replace the frozen veggies with a fresh carrots, celery and peas.

Broth – Chicken broth or chicken stock is best here, you can use regular or sodium reduced.

Milk – I think whole milk is best here but you can use any milk you like, even unsweetened non-dairy milks for a dairy-free crust.

Chicken – Rotisserie chicken is perfect here, but you can also poach your own chicken breasts. Leftover turkey to make a turkey pot pie is my favourite after thanksgiving!

Seasoning – We use just basic seasonings here, onion powder, salt and pepper. A little ground thyme is delicious here too.

Cornstarch – Thickens the sauce.

Looking for More Delicious Gluten Free Meal Ideas?

Check out some of my favourite Gluten Free dinner recipes!

This Gluten Free Quinoa Chicken Parmesan has a surprisingly crisp coating your entire family will enjoy! This is a healthy twist on a classic recipe whether you eat gluten free or not.

This Gluten Free Orange Chicken recipe is super easy and results in a delicious Panda Express Copycat meal.

This Gluten Free Chicken Pot Pie Casserole recipe is a delicious gluten free version of a family favourite. Perfect for serving anyone who cannot eat gluten, it can be enjoyed by all.

This recipe for vegetarian and gluten-free chickpea vegetable nuggets is a flavourful and healthy alternative that are baked until crisp.

How to Make Gluten Free Chicken Pot Pie

Yields: 8 servings | Prep: 30 minutes | Cook: 30 minutes

Ingredients:

For the Crust

• 2 ½ cups gluten free flour blend
• 2 tablespoons sugar
• 1 teaspoon xanthan gum (omit if your flour blend contains it)
• 1 teaspoon salt
• 1 cup unsalted butter, cold and diced
• 2 egg
• 6 tablespoons cold water
• ½ teaspoon apple cider vinegar

For the Filling

• 1 tablespoon avocado oil
• 1 Cup Frozen mixed vegetables
• 1 Large Potato, Peeled and diced
• 1 ½ cup chicken broth
• ¼ milk of choice
• 8 oz cooked chicken, shredded
• 1 tablespoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons cornstarch + ¼ cup warm water

Optional: 1 egg and water to brush on crust

Directions:

In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine.

Add cold diced butter into food processor and pulse until mixture resembles coarse crumbs.

In a small bowl, add egg, cold water and apple cider vinegar.  Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.

Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill while preparing next steps.

While the dough is chilling, add oil. mixed vegetables, and potato to a large saute pan on medium heat. Add chicken broth, milk, onion powder and salt and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.

Mix cornstarch and warm water in a small bowl. Pour the slurry into saute pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.

Preheat oven to 400 degrees.

Remove chilled pie dough from the refrigerator and use a knife to cut the dough in half. Place half back in the refrigerator and transfer the other half of pie dough to a lightly floured piece of parchment paper.

Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle.

Transfer the dough to an ungreased pie pan and press into place – flattening the crust against bottom and sides as well as touching up any cracks.

Pour chicken mixture over the bottom crust and set aside while preparing second pie crust, repeating the same process.

Cover mixture with second pie crust. Pinch and seal the edges – trimming excess crust as needed.

Optional: To give the top crust a golden brown color add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top of the pie and down the edges of the crust with a pastry brush.

Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.