Description

This gluten free chicken pot pie is a cozy, family-favorite classic made with tender chunks of chicken, a medley of colorful veggies, and a creamy, savory filling – all tucked beneath a golden, flaky gluten-free crust. It’s comfort food done the homemade way, perfect for gatherings or quiet evenings around the table.

Ingredients

Scale

3 cups cooked shredded chicken
1 cup diced carrots
1 cup diced celery
¾ cup frozen peas
½ cup chopped yellow onion
4 tablespoons unsalted butter (or dairy-free alternative)
¼ cup gluten-free all-purpose flour
2 cups low-sodium chicken broth
1 cup milk of choice (dairy or non-dairy)
1 teaspoon fresh thyme leaves
1 teaspoon sea salt
½ teaspoon ground black pepper
1 sheet gluten-free pie crust or puff pastry
½ cup corn kernels
½ cup sliced mushrooms
2 tablespoons chopped parsley or chives

Instructions

Step: Preheat oven to 400°F and lightly grease baking dish.
Step: Sauté onion, carrots, and celery in butter until softened.
Step: Stir in flour and cook for 2–3 minutes to create a roux.
Step: Gradually whisk in chicken broth, then add milk; simmer until thickened.
Step: Stir in thyme, salt, pepper, peas, and chicken; heat through.
Step: Pour filling into prepared dish.
Step: Lay crust over the top, trim edges, and cut vents.
Step: Bake 30–35 minutes until golden and bubbly.
Step: Let cool for 10 minutes before serving.

Notes

Make sure your gluten-free flour blend includes xanthan gum or a binding agent for the best thickening and texture. This dish can also be made dairy-free with simple milk and butter swaps.

Prep Time: PT15M
Cook Time: PT35M
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 8 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 24 g
Cholesterol: 85 mg

Keywords: chicken pot pie gluten free, gluten free chicken pot pie