This cozy gluten-free chicken pot pie is a delicious winter meal. Healthy veggies and a homemade gravy tucked under a flaky pie crust creates a satisfying combination of textures. And no soggy crust on the bottom! Chicken pot pie is a crowd-pleaser for sure.
If you’ve been here awhile you know that I’m a big proponent of cooking healthy whole food meals from scratch.
Well let me just say, making chicken pot pie from scratch is labor intensive…but oh so satisfying. I’m going to show you how to make a homemade gluten-free pie crust AND homemade gravy.
The preparation time is extensive, but the rewards are delicious!
Chicken pot pie from scratch is a perfect recipe for a rainy day. A day when you have time to enjoy the satisfaction of bringing a meal to life without the trappings of pre-packaged shortcuts and processed ingredients.
This gluten free pot pie recipe includes garden vegetables, white meat chicken, creamy gravy and a flaky crust. It’s one of those great recipes your whole family will love!
Are you game?
If so, let’s get started!
What is Chicken Pot Pie?
Chicken pot pie is a dish of tender chicken, veggies and gravy nestled under a flaky pie crust and baked in the oven.
Think of it like pie, but as an entrée rather than the dessert.
If the veggies are omitted it’s just a chicken pie (and yes that’s a thing).
Chicken pot pie is a great way to use up leftover chicken, especially if you’ve made my whole roasted chicken recipe.
This is my mom’s long time chicken pot pie recipe and I’m so happy to share it here.
It’s so delicious that she happily serves it to guests at her dinner parties. Aside from vegetarians, who doesn’t love chicken pot pie? It’s so full of comfort food vibes. Your dinner guests will feel right at home when you make this – heck they might even want to move in.
Gluten-Free Chicken Pot Pie Ingredients
1. Chicken Pot Pie Filling
My gluten-free chicken pot pie filling consists of 6 yummy ingredients. They are all cooked ahead of time and gently mixed together before pouring into your baking dish.
1. Pasture Raised Chicken: I get organic pasture raised chicken from a local farm at the farmers market. I almost always buy a whole chicken so I can use the meat, and then simmer the bones for broth to make soup and gravy. You’ll need just two cups of chopped cooked chicken in bite-size pieces for this gluten-free pot pie. I prefer the white breast meat.
2. Potatoes: No chicken pot pie would be complete without potatoes. You’ll need two cups of chopped potatoes (also in bite-size pieces). Boil them ahead of time just until the are a little soft. Be careful not to overdo it as they’ll continue to cook some while baking in the oven.
3. Carrots: This chicken pot pie filling includes one cup of sliced and cooked carrots. That’s about two medium carrots. Like the potatoes, they should cooked just until a little soft.
4. Peas: There is a third of a cup of cooked green peas in this chicken pot pie filling. They can be included freshly cooked, frozen or thawed.
5. Mushrooms: Slice four cremini mushrooms (also known as baby bella) and fry them in a little butter ahead of time. You can use white button mushrooms instead, if preferred.
6. Gluten-Free Chicken Gravy: The creamy sauce inside chicken pot pie consists of a flavorful gravy made from homemade chicken stock. Be sure to taste your gravy before adding it. If you don’t like the taste of the gravy you won’t like the taste of your chicken pot pie. Now is the time to add or adjust the seasoning until you love it.
I have instructions for how to make gluten-free gravy in 10 minutes. It’s thickened with corn starch rather than flour.
Tip to save time: You can cook all the veggies the day before to save a little time on the day you assemble the pie. It’s fine to put them in your pie cold from the fridge. But you will want to warm up your gravy to make it easier to stir all the veggies in.
2. Gluten-Free Crust
My mom’s chicken pot pie recipe is different from the traditional chicken pot pie because it doesn’t have a crust on the bottom. Only a top crust.
Though that may sound strange – it actually works really well! Frankly, the bottom pie crust isn’t necessary. Skipping it is also the best way to avoid having a chicken pot pie with a soggy bottom crust.
No bottom pie crust is the best way to avoid a soggy bottom crust!
This pot pie recipe is also gluten-free because I make the crust with gluten-free flour.
Here’s my flaky gluten free pie crust recipe.
How to Make Gluten-Free Chicken Pot Pie
1. Prepare the chicken pot pie filling
Combine the cooked chicken, potatoes, carrots, peas, mushrooms and 2 cups of warm gravy in a large bowl. Gently stir to evenly distribute the chicken mixture into the gravy.
2. Transfer the creamy filling to a baking dish
Transfer the chicken pot pie filling into an ungreased 8 inch by 8 inch baking dish that’s about 2 inches deep.
3. Top the filling with the pie dough
Gently lie your rolled out pie dough overtop the baking dish and trim off any excess. Press the dough into the sides of the dish.
Use a sharp knife to cut a few narrow slits in the top of the pie so air can escape while it bakes.
4. Bake the pie
Bake in an oven preheated to 350 degrees until the crust begins to turn golden brown. This will take 50 to 70 minutes. Start looking for doneness after 40 minutes.
FAQ: Gluten-Free Chicken Pot Pie
What can I serve with gluten free chicken pot pie?
Honestly, this chicken pot pie recipe is a complete meal on its own. But if you do want a side to serve with chicken pot pie, here are a few options:
What type of dish do you make chicken pot pie in?
I make chicken pot pie in an 8×8 baking dish (like this) that’s about 2 inches deep. I prefer a deeper dish over a traditional pie plate because I can fit more filling inside.
Unlike a dessert, each piece of a chicken pot pie should be a complete meal. If I made it in a pie pan, a single piece would be too little food.
How to reheat chicken pot pie?
Chicken pot pie is best enjoyed fresh from the oven, but can also be eaten as left overs. Because of the crust, chicken pot pie does not reheat well in the microwave – the crust gets soggy, which is not ideal. For best results store leftovers in airtight containers and reheat in the oven.
Can I make this chicken pot pie with a bag of frozen mixed vegetables?
I haven’t tested this recipe with frozen vegetables but would guess that you can use them. If this is something you try, mix the vegetables into the filling while they are still frozen. The important thing is that they do not overcook while you bake the pot pie.
Gluten-Free Chicken Pot Pie (From Scratch)
- 2 cups cooked chicken cut into bite-size pieces
- 2 cups potatoes peeled and cut into bite-size pieces
- 1 cup carrots sliced
- 1/3 cup cooked peas fresh, frozen or thawed
- 4 cremini mushrooms
- 2 cups gluten-free gravy recipe linked in the notes
- 1 gluten-free pie dough recipe linked in the notes
- Boil the potatoes and carrots separately just until they are a little soft. Drain and remove from heat.
- Slice four cremini mushrooms and fry them in butter until they are soft.
- Meanwhile, warm up the gravy if it's not already.
- Gently combine the chicken, potatoes, carrots, peas, mushrooms and gravy in a large bowl until the gravy is well distributed. This will be the pot pie filling.
- Pour the filling into an ungreased 8 x 8 baking dish and spread the ingredients evenly over the dish.
- Carefully place your rolled out gluten-free pie dough on top of the filling and trim any excess. Press the dough into the sides of the dish to prevent the filling from seeping out.
- Use a sharp knife to cut a few 1 inch slits in the top of the crust so that hot air can escape while it bakes.
- Bake for 50 to 70 minutes in an oven preheated to 350 degrees. The chicken pot pie is done when the crust starts to brown. Check for doneness every 10 minutes at the 40 minute mark.