Gluten Free Chicken Pot Pie Recipe

By alittleinsanity 40 Comments

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Chicken Pot Pie has always been a comfort food for me. So one daywhen the kidswere all sick at, I puttogether thisGluten Free Chicken Pot Pie Recipe for them. It immediatelybecame a family favorite & now we enjoy it all the time… not just when we’re sick. The Crust is light & flakey, and the Filling is delicious – you won’t even know it’s Gluten Free!

You can prepare this Pot Pie with just about any meat, or none at all. And the veggies can range from frozen towhatever’s fresh at your farmers market! Best of all, I make it with my Gluten Free Pie Crustso all of us can eat together. It freezes fantastically & can be prepared in bulk so you can have it ready for dinner in a pinch!

The Tools & Ingredients Used in this Recipe:

★★★★★5 from 4 reviews

Author: A Little Insanity - Erika
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hour 15 minutes
Yield: 1 9" Pie or 6-8 Slices 1x
Category: Dinner
Cuisine: Gluten Free

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Description

This Gluten Free Chicken Pot Pie Recipeis light & flakey and delicious! You can scale this recipe for bulk preparation.

Ingredients

Scale

PIE CRUST:

1 UncookedPie Crust – Top & Bottom Crusts. Here are my Gluten Free Pie Crust Recipeor

BOIL INGREDIENTS:

2 Fresh or Frozen Boneless Chicken Breasts or Thighs (Boiled & Cubed or Shredded) – Feel free to use your favorite meat, or make it Vegetarian!
4 Cups (32 oz) of Chicken Broth/Stock

SAUTE INGREDIENTS:

3 Cloves Garlic – minced
1/2 Sweet Onion – chopped
1/4 Cup Olive Oil
1 Stalk Celery – sliced thin
2 1/2 Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc…)
Salt & Pepper to Taste

THICKENER:

4–5 TBSP Erika’s All Purpose Gluten Free Flour

Instructions

Boil Chicken in the Chicken Broth in a large pot until Chicken is done. Then shred or cube Chicken into small pieces.
In Deep Fry Pan, Sauté Garlic & Onion in Olive Oil until soft.
Add Celery & Fresh/Frozen Veggies to Sauté and stir until well mixed and warm.
Add Sauté Ingredients to the Chicken & Remaining broth from what you boiled the Chicken in, and stir until mixture returns to boil.
Add in Erika’s All Purpose Gluten Free Flour 1 Tablespoon at a time until mixture is thick.
Pour into prepared Gluten Free Pie Crust Shell & Top with Gluten Free Pastry Crust.
Place prepared Chicken Pot Pie on Foil Lined Baking Sheet to catch any boil-over & mess.
Cut 4 small slits in top center, and bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
Cool for 10 minutes and serve. Tastes great hot or cold.
Store leftovers in airtight container for up to 3 days in fridge.

Notes

BULK PREPARATION & FREEZING:

You can easily prepare this recipe in bulk – I usually make 4 at a time. I cook 1 for dinner and freeze the others without cooking them. There’s no need to defrost the Pot Pie before placing it in the oven at 425 for 45 min – 1 hour. I generally test the center with my thermometer to make sure the center is thoroughly thawed and reaches at least 100 degrees.

Nutrition

Serving Size: 1 Slice
Calories: 100

Freeze Uncooked Pot Pies & Cook them Later!

Previous Post: « The BEST All Purpose Gluten Free Flour Mix Recipe

Next Post: Raw Chocolate Açaí Bowl Recipe »

Reader Interactions

Comments

Karen
August 29, 2013 at 6:24 am
Perfect for those upcoming mainland chilly fall days. Can’t wait two try! Miss you guys!
Reply
- Karen
  August 29, 2013 at 6:25 am
  To try. Curse you auto correct!
- Erika
  August 29, 2013 at 6:47 am
  LOL! =) When that happens I always say ‘Stupid Smart Phone!’ We miss you guys too! Just the idea that you’ve got chilly days ahead makes me miss the fall weather… But I’ll just walk into the cold case at Costco for 30 seconds in my shorts & tank top & get my fix. =) Hugs to all of you! xo
- Theresa Brennan
  March 1, 2021 at 8:49 am
  I made the best pie crust actually for a Quiche and then later for a chicken pot pie (this recipe) and a pumpkin pie. This indeed the best gluten free pie crust I have ever made. I had been buying them as mine were failures…thanks!
Debby Bolte
January 31, 2014 at 12:14 pm
This is theBest Pot pie ever. Your crust was simply AMAZING! Flakey and tasty with out the after taste, unlike any other gluten free crust I have tried in two years. My husband even loved it and he doesn’t do gluten free but if it taste this good he will Thank you for sharing this recipe.
Reply
- Erika
  February 1, 2014 at 11:03 pm
  Hi Debby!
  Thank you so much for the sweet feedback, I’m so glad that it turned out well and that your family enjoyed it! All of my recipes have to pass my husband’s taste test too – which is no easy task! =)
  Enjoy & God Bless!
  ~ Erika
Leslie
March 28, 2014 at 12:45 pm
Great recipe! My entire family begged for more.
Reply
Kathy
July 5, 2014 at 6:35 am
Tried this and loved it! Definitely will be making it again.
Reply
Kathy
July 19, 2014 at 9:03 am
Where do you buy Palm Shortening? I called Whole Foods, Central Market, and Sprouts and none of them carried it.
Reply
Jamie
July 28, 2014 at 5:45 pm
This pot pie recipe looks promising, but I would really like the thick creamy sauce that I recall potpies had. I think its called” bachmel” sauce or something like that. Its made by cooking flour in a pot on the stove and adding milk little bits at a time. I wonder if its possible to make the sauce with a milk alternative and king author multi purpose gf flour? Would you need to add xanthan gum, or other binder? Very currious. Thanks again for this good recipe. BLESSINGS IN CHRIST<3
Reply
- caroline
  October 14, 2016 at 9:01 am
  You could add a cream made of soaked cashews that you then put into the vitamin with a little water… the taste and texture is perfect and you will have that creamy taste that you love !!
- Nanny
  November 25, 2016 at 11:09 am
  You could also make a more white sauce for less than the cost of cashews. 1.5 TBS olive oil, 1 TBS flour and 1 cup dairy free milk. Fry the flour and oil in pan for a few min, don’t let it stick, then slowly add the milk and heat, it will thicken once it is brought to a boil season with salt, pepper, garlic, onion, whatever. If you want to make an even cheaper sauce, add some cooked rice with water and blend in the vitamix. A quick, cheap, milk when in a pinch. It makes a really yummy base, just an FYI.
Kristen
September 10, 2014 at 1:04 pm
Loved this and so did my 8-year old daughter! We used corn, peas, carrots, shiitake mushrooms and a potato along with the onions and garlic and added some truffle oil for fun – delectable and so flexible that you could throw any leftovers in and it would be perfect!
Reply
Hannah
December 10, 2014 at 5:10 pm
Looks delicious! Do you think that I can use this pie crust recipe for a sugar cookie to use with a cookie cutter. My son is gluten, dairy, soy, sugar (except for honey, stevia and coconut sugars) and he desperately wants a cookie.
Thanks, fantastic website
Reply
- Erika
  December 30, 2014 at 9:48 pm
  Hi Hanna!
  I wouldn’t use this recipe for a Sugar Cookie base – although I love that you’re willing to try it for you sweet son! =) I have a great sugar cookie recipe that I haven’t posted yet – but I’m thinking you might be able to modify the Gluten Free Toll House Cookie Recipe I posted and sub the brown sugar for Maple Syrup & the white sugar for Coconut Sugar. If the mixture is too sticky, you can add in a small amount (1/4 cup) of Apple Sauce. If it’s too wet, try adding a bit of Coconut Flour (if you have it on hand)… leaving out the chocolate chips of course.
  Hope that helps… God Bless! =)
  ~Erika
Tanya
February 10, 2015 at 3:43 am
I’d love to make this. I already have cooked chicken breast, leftover from another meal. Do you know approximately how much broth you used after the chicken was cooked? I want to add the broth in but don’t want to add to much and have it be soggy. Thanks!!!
Reply
Angie
November 17, 2015 at 7:17 pm
Made this tonight and it was delicious! I admit I used part oil and some butter to sautee the veggies in, but the whole family loved it. My 6 year old gave it two thumbs up!
Reply
Susan
January 27, 2016 at 7:12 am
Anyone who hasn’t tried this yet, get busy!! OMG!!! Not only beautiful, but dee-licious. Built it in a small springform pan. After it cooled about 15 minutes, I removed the sides and Wowee! It stood there as proud as could be. Crust retained it’s integrity both overnight and out of the freezer heated up.
Reply
- Erika
  February 2, 2016 at 3:52 pm
  Hi Susan! LOVE the tip to make this in a springform pan… going to try that next time! Thank you so much for the sweet comment… God Bless! ~Erika
Lisa
February 15, 2016 at 7:30 am
Made this over the weekend for some GF friends. Was absolutely DELISH! Though I ended up with enough filling for 2 pies – I did use 2 rather large chicken breasts, but everything else was according to the recipe. Since everyone loved it, just whipped together another pie crust and plopped it in the deep freeze for some other time. The crust was a bit of a challenge to find the right consistency – but we got there eventually – a little extra flour, a little more water. Oops – a little more flour. You just have to play around with it until you can roll it out without it getting stuck to the wax paper, or falling apart when you try to take the wax paper off. A definite keeper for the GF & non-GF alike!
Reply
Deb
March 10, 2016 at 1:18 pm
I made it today loved it I didn’t do the crust cause i was making several of these for my whole family so I did my Hash Brown potatoe crust which I use for Quiche as well as it is quick and easy for me . but I will try to use your crust when i have just one to make not a dozen . This is a keeper
Reply
Sylvia
July 30, 2016 at 2:47 pm
Delicious! I had to used flax seeds and hot water as a binder, (I ran out of eggs) and I was worried about the crust, but aside from being a little crunchy, it was good. But the pie filling was wonderful. Okay, I’ll admit it, I am the person who LOVES the 79 cent chicken pot pies–the ones where you have no idea what is in them? But this was ssoooo much better. Thanks for the recipe. I have used your pie crust recipe (with the egg) before and it was good, too.
Reply
Hannah Brown
November 6, 2016 at 7:16 pm
This was company worthy! Thank you
Reply
Cheryl sawyer
December 2, 2016 at 6:29 pm
I havemade this recipe two times and it came out fantastic both times. I have never made a pie before ever and this was easy and tastes great
Reply
Ashley
December 28, 2016 at 8:44 am
Hi, thank you for this recipe! I made it, with some slight modifications, for a potluck and it was a hit.
Reply
Tessie
November 10, 2018 at 8:44 am
I feel like I’ve been searching for a blog like yours for a long time. Made your crust into an apple tart last night for my g free friend and now i’m going to make this pot pie. Thanks for making non-complicated and delicious recipes!!!
★★★★★
Reply
- Erika
  November 21, 2018 at 4:35 pm
  Thanks for the sweet comment Tessie! I’m so grateful to have you here & so glad you enjoyed the recipe… God Bless! ~Erika
Nancy Derhammer
October 10, 2019 at 6:50 am
Can I add a bit of Apple cider vinegar to the pie crust
Reply
Alisha Ross
January 7, 2020 at 9:41 pm
I am truly glad to read this webpage posts which carries lots of helpful information, thanks
for providing these information.
Reply
Billy
April 13, 2020 at 7:38 am
I have been using this recipe now for a while and just finished three more and they are in the oven now . This is a great gluten free recipe , I need gluten free and it tastes great . Thank you for putting it online. Billy
★★★★★
Reply
Sherrye
December 17, 2020 at 8:25 pm
Delicious! I have been gluten free for several years and I really miss pie crust, pizza, and bread. This pie crust is amazing—flaky even. I didn’t think that was possible. And the chicken filling was delicious. I surprised my husband so much with this dish for dinner tonight. I tend to stay away from most grains, so this was a treat for both of us!
★★★★★
Reply
Alisha Ross
April 21, 2021 at 8:39 pm
“I am truly grateful to the holder of this web site who has shared
this great paragraph at at this place.”
★★★★★
Reply

Gluten Free Chicken Pot Pie Recipe - Delicious GF Crust Recipe too! (2024)

FAQs

How do you keep a gluten free pie crust from falling apart? ›

You also want to make sure this flour blend has xantham gum. Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum, it will be crumbly and fall apart.

Read On ›

How do you keep the bottom crust of a chicken pot pie from getting soggy? ›

The most common way to ward off a soggy pie crust is by a process called blind baking. Blind baking means you pre-bake the crust (sometimes covered with parchment or foil and weighed down with pie weights to prevent the crust from bubbling up) so that it sets and crisps up before you add any wet filling.

View Details ›

Why is my gluten free pie crust so hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

Learn More ›

Do gluten free pie crusts taste different? ›

The best gluten free pie crust shouldn't taste gluten free. It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust!

Keep Reading ›

How do you keep gluten-free pastry from crumbling? ›

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Know More ›

What reduces gluten formation in pie crust? ›

Any good pie crust recipe is about controlling that gluten development. “The fat coats the proteins and prevents gluten formation,” Sharma says of Parks's technique of using a higher ratio of butter and squashing it into large pieces (instead of pea-size ones).

Find Out More ›

How to prevent crust from getting soggy? ›

Brush the Bottom with Corn Syrup or Egg White

Adding a layer of corn syrup or a slightly beaten egg white before pouring in the filling will form a seal between the pie dough and the filling and will help make the crust crisp and flaky.

Read On ›

Should you prebake the bottom crust of a chicken pot pie? ›

But for a classic pot pie, both a top and bottom crust need to be present. Pot pie filling tends to include a solid amount of liquid, which is why executive chef Brian Jupiter of Frontier and Ina Mae Tavern urges you to "pre-bake the bottom crust. [If you don't,] the bottom gets soggy and not crisp.

Show Me More ›

Why is gluten free baking so difficult? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Discover More Details ›

What is one thing you should not do when making pie crust? ›

A: First, don't just reach for more flour—too much extra flour will make the crust tough, and won't treat the real problem, which is that your butter is too soft. I recently read in Weller's cookbook A Good Bake that it should take no more than one to two minutes to roll out a pie crust.

Read On ›

What will an excess of gluten do to your pie? ›

The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust.

Learn More ›

Does gluten-free crust taste different? ›

Gluten free pizza crust doesn't taste exactly the same as the gluten-based options on the market. But when you think about it, no two kinds of pizza crust taste exactly the same anyway. Some might carry a strong herb or spice flavor, for example, while other crusts might taste more strongly of yeast.

What is the best substitute for pie crust? ›

Crispy Rice Cereal. A little peanut butter is all it takes to morph crunchy cereal into a moldable mix for a playful pie crust. ...
Waffle Cones. Scooping ice cream cones for a crowd might leave you wiping sweat (and ice cream drippings) off your brow. ...
Brownies. ...
Butter Crackers. ...
Shredded Coconut. ...
Puff Pastry.

Show Me More ›

Do you thaw gluten-free pie crust before baking? ›

When you are ready to bake your pie, remove the pie plate from the freezer and remove foil and plastic wrap. Allow the crust to thaw for 15 minutes while preheating your oven to 375° F. Prick the bottom of the crust with a fork to help prevent air bubbles from forming.

Learn More ›

How do you keep pie crust from crumbling? ›

Again, this is usually a result of fat being worked in too much, which can easily happen if the ingredients weren't cold enough. (Refrigerate those dry ingredients before you start!) If it's too late and the pie dough is crumbling as you roll it out, try adding more water AND more flour.

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Why does gluten-free pastry crack? ›

How to prevent gluten-free pastry from cracking is one of the most frequently asked questions and it can certainly be minimised, if not prevented. While gluten-free pastry is more delicate to handle, the most frequent reason for cracking is that there is insuffi cient moisture in the pastry.

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How do you make pie crust not fall apart? ›

2) Let the pastry rest and chill before rolling it out

This step accomplishes two things: It ensures the fat is cold, which encourages pastry that's flaky rather than crumbly. And it gives the gluten in the flour a chance to relax, making it easier to roll (and less likely to shrink later on).

Learn More Now ›

Why do my pie crusts fall apart? ›

The pie dough is too dry!

The butter should stay firm so it doesn't soften and combine with the flour. Wondering why can't you use a spoon? The trick here is to hydrate the flour with just enough water to get the dough to stick together.

Gluten Free Chicken Pot Pie Recipe - Delicious GF Crust Recipe too! (2024)

The Tools & Ingredients Used in this Recipe: