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Classic Gluten-Free Chicken Pot Pie

✨ Why You'll Love It:
✔️ A flaky, golden, gluten-free crust that actually holds together.
✔️ Rich, creamy filling loaded with tender chicken and veggies.
✔️ Cozy, nostalgic comfort food—without the gluten.
✔️ Can be made dairy-free and even vegetarian!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 38 minutes
Total Time 1 hour 3 minutes

Ingredients
  

For the Gluten-Free Pie Crust:

  • 2 cups gluten-free all-purpose flour (with xanthan gum)
  • ½ tsp salt
  • ½ cup unsalted butter, cubed and cold
  • 1 egg
  • ¼ cup ice water

For the Creamy Chicken Filling:

  • 2 tbsp unsalted butter or olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced potatoes
  • 1 cup chopped carrots
  • 1 cup frozen peas
  • 2 cups cooked, shredded chicken
  • 2 tbsp gluten-free all-purpose flour
  • 1 cup gluten-free chicken broth
  • ½ cup milk or dairy-free alternative
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions
 

1. Make the Gluten-Free Pie Crust

  • In a bowl, whisk gluten-free flour and salt.
  • Cut in cold butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
  • Stir in the egg and ice water, mixing until dough forms.
  • Shape into a ball, wrap in plastic, and chill for 30 minutes.

2. Prepare the Filling

  • Heat butter in a large pan over medium heat.
  • Sauté onions and garlic for 3 minutes, until soft.
  • Add potatoes and carrots, cooking for another 5 minutes.
  • Stir in gluten-free flour and cook for 1 minute to eliminate the raw taste.
  • Slowly pour in chicken broth and milk, stirring until thickened (about 5 minutes).
  • Add shredded chicken, peas, thyme, salt, and pepper. Simmer for 2 more minutes, then remove from heat.

3. Assemble the Pot Pie

  • Preheat oven to 375°F (190°C).
  • Roll out half the chilled dough and place it in a 9-inch pie dish.
  • Pour the creamy filling over the crust.
  • Roll out the second half of the dough and place it over the filling. Trim and crimp the edges.
  • Cut a few small slits on top for steam to escape.

4. Bake & Serve

  • Bake for 35–40 minutes, until the crust is golden brown.
  • Let cool for 5–10 minutes before slicing.

Notes

Smart Substitutions & Add-Ons

💡 Dairy-Free? Use plant-based butter, coconut milk, and dairy-free broth.
💡 Extra Protein? Stir in cooked bacon or diced ham.
💡 Veggie Boost? Add mushrooms, bell peppers, or spinach.
💡 Spicy Kick? A pinch of cayenne or smoked paprika adds depth.
💡 Low-Carb? Use an almond flour crust or a cauliflower mash topping instead.

Storage & Meal Prep Tips

Fridge: Store leftovers for up to 4 days in an airtight container. Reheat at 350°F (175°C) for 15 minutes.
Freezer: Wrap unbaked pie tightly and freeze for up to 3 months. Bake directly from frozen at 375°F (190°C) for 50–55 minutes.
Make-Ahead Tip: Assemble the pie up to 24 hours in advance, cover, and refrigerate before baking.
This gluten-free chicken pot pie is the ultimate cozy meal! Let me know if you give it a try. 🥧😊
Keyword Classic Gluten, Gluten