This gluten free chicken pot pie is a buttery, flaky and warm recipe everyone can enjoy. It is loaded with chicken, vegetables and smooth gravy for the perfect easy dinner recipe.
It is made with a prepared gluten-free pie crust for easy cooking, easy clean up, and a mouthwatering homemade flavor. This recipe really hits home during those chilly winter months.
I’ve been cooking gluten-free for years now so I can promise you this chicken pot pie tastes just like the regular version.
This pie is always a hit at any family gathering and the best part is, it takes less than an hour to make. A homemade chicken pot pie, with basic ingredients, and made in no time! What’s better than that?
This recipe is one of the best winter comfort foods along with this slow cooker ham and bean soup. Coming home and filling your belly with a warm and cozy meal is such a great feeling during the cold season.
Another great thing about this recipe is that you can use leftover gluten-free turkey or ham in place of chicken like in our gluten free chicken and dumplings. A great way to use up Thanksgiving or Christmas leftovers.
Why chicken pot pie?
- It’s a classic pot pie with a creamy filling that never disappoints
- Great way to use leftover chicken, ham, or turkey
- Perfect for lunches or reheating the next day
- A truly authentic comfort food favorite
- Made with protein, carbs, fats, and vegetables for a complete meal the whole family can enjoy
- It’s a great dish for special events or holidays
What you’ll need
- Gluten free pie crust – You can find gluten-free pie crusts or gluten-free pie crust mix at the grocery store. I prefer pie crust mix for a flaky crust, but a prepared frozen pie crust will also work.
- Cooked vegetables – Carrots, corn, green beans, and peas are common options. You can branch out with other vegetables if desired.
- Chicken – I find that rotisserie chicken is the easiest way to make this pie but shredded chicken breast is fine too. In addition, turkey or ham also tastes great.
- Gravy – To keep this recipe gluten-free, make sure you use gluten-free gravy.
- Butter – Unsalted or salted butter will work. Olive oil is another great choice for the top of the pie.
- Spices – Chives, black pepper, and sea salt are my go-to spices.
How to make gluten free chicken pot pie
Step 1: Prepare crust
Divide prepared gluten-free pie crust into two equal parts. Then, roll out the two equal parts of dough into 10 inch rounds. Press one 10 inch round into a deep dish pie plate (2 inches). You can even make a keto pie crust.
Step 2: Add filling
Add cooked vegetables then cooked chicken on top. Pour creamy gravy over the chicken mixture and vegetables.
Step 3: Butter and cover
Add slices of butter, then cover with remaining pie crust.
Step 4 (optional): Leaves
With the small circle of rolled out dough, use a leaf cookie cutter to cut dough. Top pie with leaf dough pieces.
Step 5: More butter
In a bowl, combine melted butter with spices. Top crust with butter or egg wash.
Step 6: Bake
Cover with tinfoil and bake at 350 degrees for 20 minutes. Remove the tinfoil and bake another 15 minutes until golden brown.
Step 6: Cool and serve
Let pie rest for 10 minutes then slice and serve.
Pro tip: You actually do not need to grease the bottom of your pan pine. Pie crust has enough fat so it will not stick to the pan. Additionally, greasing the pan can change the texture of the crust.
Tips for success
- Chill the dough – For a flaky pie crust, chill the pie dough after mixing and after rolling. This way, the flour can absorb all of the liquid and the butter hardens as well.
- Use a floured rolling pin – To roll out the pie crust, use a floured rolling pin. But, be careful not to use too much flour because the pastry can absorb excess flour, making it tough.
- Bake on lowest rack – This helps prevent soggy bottom crust. Also, make sure your oven is completely preheated before baking.
Storing and freezing
Storing – Store leftovers right in the pie pan covered with tinfoil or plastic wrap for up to 3 days in the refrigerator. Reheat in the microwave or even when serving leftovers.
Freezing – Freezing the pie before you cook it will yield best results. If you freeze after cooking, it’s best to store in an airtight container. It will last for 2-3 months in the freezer.
FAQs
How do I thicken chicken pot pie filling?
Thickening your pot pie with gluten-free gravy both gives it an extra boost of flavor and brings everything together well. We use cornstarch in our gravy to keep it gluten-free, easy and the right texture. Feel free to add more corn starch or tapioca starch if your gravy seems runny.
Can you use turkey or ham in pot pie?
Definitely! I recommend using leftover turkey or ham from Thanksgiving. They are both very flavorful and work wonderfully in this gluten-free pot pie. Although, do not use thin, deli cut ham.
What’s the best gluten-free pie crust recipe?
A delicious, homemade gluten-free pie crust is key in this recipe. The gluten-free crust my mom spent years perfecting in our cookbook, Gluten-Free on a Budget is the absolutely best! It is buttery, flaky and can be manipulated without falling apart.
If you need a different recipe, I suggest this recipe from Life After Wheat. If you’d prefer just buy one, then I can definitely recommend the pie crust from Cup4Cup. It is easy to make and tastes fantastic!
Ways to enjoy
Serving chicken pot pie with a salad bar or another type of vegetable is always a great idea. Since this recipe is so hearty, a lighter, healthier side dish pairs well. These instant pot carrots or this cucumber salad are my go-to options.
Need an EASY and delicious breakfast, lunch, dinner or dessert?
Take a look at my Sheet Pan Meals and More!
NEED MORE GOODNESS? Follow me on Facebook, Instagram, Pinterest, and Twitter for great recipes, entertaining ideas and more!
Gluten Free Chicken Pot Pie (Turkey & Ham Option)
Ingredients
- 1 gluten-free pie crust, prepared
- 2 cups cooked vegetables
- 1 1/2 cups chicken, turkey or ham, cooked
- 1 cups gluten-free gravy
- 6 tablespoons butter
- 1 teapsoon chives, chopped
- 1/8 teaspoon black pepper
Instructions
- Start by dividing your prepared gluten-free pie crust into two equal parts and one small ball of extra dough for making leaves out of dough
- Roll out the two equal balls of dough into 10 inch rounds and the other small ball into a small circle
- Press half of your prepared, rolled out 10 inch dough circles of gluten-free pie crust into a deep dish pie pan (2 inches)
- Add 2 cups of leftover cooked veggies or another medley of cooked vegetables (carrots, green beans, corn etc.)
- Add 1- 1 1/2 cup cooked, shredded chicken, turkey or ham over the vegetables
- Pour 1 cup leftover gravy or our homemade gluten-free gravy over the meat and vegetables
- Top with little pats of butter spread out and totaling 4-6 tablespoons
- Place the other half of the prepared, 10 inch rolled out gluten-free pie crust over the top of everything
- With the small circle of rolled out dough, use a leaf cutter and top the pie crust with them and slice the middle with some strips for steam to escape
- In a bowl, combine 2 tablespoons of melted butter with pepper and chopped chives
- Brush butter on to the top of the pie crust
- Cover with tinfoil and bake at 350 degrees for 20 minutes then remove the tinfoil and bake another 15 minutes until golden brown
- Let pie rest for 10 minutes then slice and serve
Notes
Tips for success
- Chill the dough – For best results, chill the pie crust after mixing and after rolling. This way, the flour can absorb all of the liquid and the butter hardens as well.
- Use a floured rolling pin – To roll out the pie crust, use a floured rolling pin. But, be careful not to use too much flour because the pastry can absorb excess flour, making it tough.
- Bake on lowest rack – This helps prevent soggy pie crust. Also, make sure your oven is completely preheated before baking.
Nutrition
This post was originally posted November 5, 2019 but has been updated January 24, 2023 with more helpful information.
Georgia says
I loooooooooove chicken pot pie. It’s honestly my favorite meal. I’ve never thought of making it with turkey though until I found this recipe. And wow. So good.