Looking for the ultimate comfort food? Gluten-free homemade chicken pot pie is the perfect solution to a rainy day dinner or a cozy meal during the winter months.
Some of the links on this post are affiliate links. To learn more, visit our Disclosures.
Ingredients
Most of the ingredients need no explanation, butter, vegetables, seasoning, and milk. There are, however, a few items worth a quick discussion.
Chicken
This pot pie is a great way to use up leftover chicken.
Money & Time-Saving Kitchen Tip: Bulk packets of chicken breast are usually a great value at the grocery store. Cook the entire package for one dinner, and store the leftover chicken in the freezer, ready to use in a different recipe (like this one!) later in the week or month.
No worries if you don't have leftover chicken. This simple recipe is just as delicious with a Costco rotisserie chicken, which is an affordable and gluten-free shortcut.
Substitute Turkey
Leftover turkey from a holiday dinner also works perfectly. Simply substitute turkey equally for the chicken in the recipe and voila! Amazing gluten-free turkey pot pie. Or try my Gluten-Free Turkey Pot Pie (Easy 1-Skillet Recipe).
Chardonnay
I highly recommend including the optional Chardonnay or another dry white wine in this recipe. The aroma of the creamy filling made with Chardonnay is reminiscent of a fabulous French wine sauce transforming the most ordinary piece of chicken into a spectacular dish.
Chicken Broth
Not all chicken broth is gluten-free. I use Pacific Foods Chicken Broth, which is labeled gluten-free.
Gluten-Free Pie Crust
The real star of the show is not the chicken, but the rich, buttery, flaky crust.
This recipe is written for a pot pie with just a single, top crust, which is my personal preference. It's so quick and easy! There's no need to par-bake or blind-bake a bottom crust to keep it from getting soggy. Simply make your filling, top it with delicious pie dough, and bake.
Plus, it makes this hearty dish just a little bit lighter.
My amazing gluten-free pie crust recipe takes only 10 minutes to make, plus one hour of resting in the fridge. It makes two pie crusts that are every bit as good as a gluten crust. Keep the second pie crust dough in the freezer for the next time you're craving chicken pot pie or a dessert pie.
Double Crust Option
For those in the "it's not chicken pot pie without a double crust" camp, follow the homemade gluten-free pie crust recipe including the instructions to par-bake the bottom crust. Then follow this chicken pot pie recipe as written, simply adding the chicken mixture to the parbaked crust, instead of into an empty pie plate.
Quick & Easy
This recipe is designed to be quick and easy. It calls for leftover chicken or store-bought rotisserie chicken and a frozen bag of peas and carrots. With these shortcut ingredients, you can quickly prep the filling while your oven preheats.
Even the homemade crust is a breeze. It is easy to make the 10-minute dough ahead of time and have it ready to roll out for an amazing, flaky chicken pot pie topping.
Instructions
Preheat oven to 425℉. In a large saucepan, melt butter over medium heat. Add chopped onions and celery, and cook until the onions are soft and translucent approximately 5-7 minutes.
Stir in cornstarch, salt & pepper. The cornstarch mixed with the melted butter will create a roux. When you add the liquids in a moment, the roux will thicken your sauce without lumps.
Reduce heat to medium-low. Add broth, milk, and wine. Heat until the sauce is thick and bubbly, approximately 7-10 minutes, stirring occasionally. It's ready when it has the appearance of a hearty soup and the aroma of a French cream sauce.
Stir in the shredded chicken and thawed peas and carrots. I place the peas and carrots in the fridge earlier in the day to thaw. If you forget and the peas and carrots are not completely thawed, no worries! They will continue to cook both on the stove and in the oven.
Pour pie filling mixture into a 9-10 inch pie dish and set aside. I'm using a teal, stoneware 9.5-inch pie pan with a white, scalloped edge.
On parchment paper, roll out one gluten-free pie crust to approximately 1" larger than your pie pan. If needed to prevent sticking, use additional cornstarch or gluten-free flour to dust your work surface.
Optionally, use small cookie cutters to cut a few decorative shapes out of your pie crust to vent.
Flip the gluten-free crust on top of the pie dish and filling, then remove the parchment paper.
Pinch the edges of the crust, and press your pinky or thumb at an angle all around the edge for an easy decorative edge.
Use a small knife to cut several slits in the pie crust to vent, if you did not already use cookie cutters to create decorative vents.
To give your crust a richer golden color and sheen, add an optional egg wash. Mix the egg and water, then use a pastry brush to lightly coat the crust with the egg wash.
Cover the edges of the pie with a pie shield or foil to prevent burning.
Bake the chicken pot pie for 30-35 minutes until the crust is golden brown. The filling is already fully cooked, so you're just baking the pie until the top crust is done. Remove the pie shield for the last 10-15 minutes of baking.
Let the pot pie sit for 10 minutes before serving, allowing the filling to set.
Variation: One Pot Chicken Pot Pie
One-pot dinners are always a great idea! Less mess. Fewer dishes. This gluten-free pot pie is so easy to make as a one-pot meal.
Instead of cooking the chicken filling in a large saucepan, make it directly in an oven-safe Dutch oven or cast iron skillet.
Your pot will be hot. To prevent a burn, keep the crust rustic without a decorative edge. Roll out the crust, and carefully place it on top of the filling inside the Dutch oven or cast iron skillet. Use a small kitchen knife to add slits to the top of the pie crust to vent. Put the pie immediately in the oven and bake per the recipe instructions below.
Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days. If you used leftover chicken from the fridge, shorten by the number of days the chicken was already stored in the refrigerator.
Leftovers, however, are unlikely to last long, as this is a dish the whole family will love!
Best Gluten-Free Chicken Pot Pie
Ingredients
- ⅓ cup butter
- ½ medium onion chopped
- 2 celery stalks chopped
- 3 tablespoon cornstarch
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cup chicken broth (Pacific Foods Chicken Broth is labeled gluten-free)
- ½ cup milk
- ½ cup Chardonnay or any dry white wine optional (if omitting, increase broth and milk by ¼ cup each)
- 3 ½ cups shredded, cooked chicken (Costco rotisserie chicken is gluten-free, or use leftover chicken or turkey)
- 10 oz bag frozen peas & carrot thawed
- 1 unbaked pie crust (use one crust from my perfect gluten-free pie crust recipe)
- optional: 1 egg and 2 tablespoons of water for egg wash
Instructions
- Preheat oven to 425℉
- In a large saucepan, melt butter over medium heat. Add onion and celery, and cook until onions are soft and translucent, 5-7 minutes.
- Stir in cornstarch, salt & pepper.
- Reduce heat to medium-low. Add broth, milk, and wine. Heat until the sauce is thick and bubbly, 7-10 minutes, stirring occassionally.
- Stir in chicken, peas, and carrots.
- Pour pie filling mixture into a 9-10 inch pie dish and set aside.
- On parchment paper, roll out gluten-free pie crust to approximately 1" larger than your pie pan. If needed to prevent sticking, use additional cornstarch or gluten-free flour to dust your work surface. (Option to use small cookie cutters to cut a few decorative shapes out of your pie crust to vent.)
- Top the pie filling with the crust. Pinch the edges, and press your pinky or thumb at an angle all around the edge for an easy decorative edge. Cut several slits to vent, if you did not use cookie cutters to create decorative vents.
- Optional egg wash: mix egg and water, and use a pastry brush to lightly coat crust with the egg wash, for a richer golden color and sheen.
- Cover the edges of the pie with a pie shield or foil to prevent burning. Bake 30-35 minutes until the crust is golden brown. Remove the pie shield for the last 10-15 minutes of baking.
- Let pot pie rest for 10 minutes. Serve & enjoy!
