Gluten Free Chicken Pot Pie (Turkey & Ham Option)

gluten free chicken pot pie in a pan and on a plate

5 from 2 votes

Gluten Free Chicken Pot Pie (Turkey & Ham Option)

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.

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.

Prep Time15

Cook Time35

Total Time50

Course: Chicken

Cuisine: American

Keyword: chicken, main dishes, pie, pot pie, Thanksgiving, Thanksgiving leftovers

Servings:

Calories: 282kcal

Cost: $15

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.

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.

Storing – Store right in the pie pan covered with tinfoil 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.

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