Are you craving a deep-dish slice of the ultimate comfort food, but need a delicious and reliable gluten-free version that doesn’t compromise on flavor or texture? This incredible, completely from-scratch Gluten-Free Chicken Pot Pie is the cozy classic you’ve been dreaming of! We’re talking a rich, velvety, homemade cream gravy, packed with tender chicken and a medley of wholesome vegetables, all tucked inside a flaky, buttery, and unbelievably good gluten-free pie crust.
This isn’t just another gluten-free recipe; it’s your definitive guide to a show-stopping, soul-warming masterpiece. We’ll show you the simple but crucial secrets to a from-scratch gluten-free pie crust that is actually tender and flaky, not dry or crumbly. This is the kind of satisfying, one-dish wonder that will have the whole family coming back for seconds.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Cozy & Gluten-Free Comfort Food
What makes this Chicken Pot Pie so spectacularly delicious is its incredible, from-scratch components that come together in one perfect, comforting bake. This recipe is a masterpiece of classic, rustic cooking. The filling is a timeless, savory blend of tender, cooked chicken, a classic mirepoix of onions, carrots, and celery, and earthy mushrooms, all swimming in a luscious, homemade cream gravy. The true star of the show, however, is the from-scratch, all-butter gluten-free pie crust, which creates a wonderfully flaky and tender topping for the hearty filling.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes |
| Active Prep Time | 40 minutes |
| Difficulty Level | Intermediate |
| Servings | 6-8 |
The Essential Ingredients for This Cozy Casserole
This iconic dish uses a handful of high-quality ingredients to create its signature comforting and savory flavor.
- The Flaky Gluten-Free Pie Crust (The Star of the Show!):
- Gluten-Free Flour: For the best, most foolproof result that mimics a traditional pie crust, it is essential to use a high-quality, all-purpose, 1-to-1 gluten-free flour blend that already contains xanthan gum.
- Cold Butter & Cold Milk: The number one, non-negotiable secret to a tender, light, and flaky pie crust (gluten-free or not!) is to use very cold, cubed butter and ice-cold milk. When the little pockets of cold butter hit the hot oven, they release steam, which is the magic that creates the wonderfully light and flaky texture.
- The From-Scratch Creamy Filling:
- The Roux: A classic, savory gravy is built on a “roux,” which is a cooked paste of fat and flour. For our gluten-free version, a simple blend of potato starch and gluten-free flour is whisked into melted butter to create a perfect thickener.
- The Chicken & Veggies: The ultimate time-saver for a quick weeknight meal is to use a store-bought rotisserie chicken. A classic, wholesome medley of onion, carrots, celery, mushrooms, and sweet peas provides a deep, savory flavor and fantastic texture.
Step-by-Step to the Best Gluten-Free Chicken Pot Pie
This delicious, one-dish meal is a joy to prepare.
Part 1: The Secret to Flaky Gluten-Free Pie Crust
Step 1: In a large mixing bowl, mix together the 2 3/4 cups of gluten-free flour and the 1/2 teaspoon of salt.
Step 2 (The Most Important Step!): Add your 1 cup of cold, cubed butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, “cut in” the butter until the mixture resembles coarse crumbs with some small, pea-sized pieces of butter still visible.
Step 3: Add in the 1/2 cup of cold milk and mix with a fork just until a shaggy dough comes together.
Pro Tip: The number one secret to a tender, not tough, pie crust is to not overwork the dough!
Step 4: Roll the dough into a ball by hand, then split it in half. Wrap and refrigerate one of the halves for the topping.
Step 5: Press the remaining half of the dough into the bottom of a casserole dish, spreading it out evenly and pushing it up the sides of the dish about 1 to 2 inches. Poke a few holes throughout the bottom of the crust with a fork.
Step 6: Par-bake the bottom crust in a preheated 425°F oven for 5 to 7 minutes. This is the secret to a crispy, not soggy, bottom!
Part 2: Make the Creamy Chicken and Vegetable Filling
Step 1: In a large saucepan, melt the 2 tablespoons of butter over a medium heat. Cook the 3/4 cup of chopped onion, the 1 cup of chopped carrots, and the 3/4 cup of chopped celery for about 6 to 7 minutes. Step 2: Add in the 8 ounces of chopped mushrooms and cook for another 7 to 10 minutes, stirring often, until the vegetables are tender. Add in the 1 teaspoon of salt, the 1/2 teaspoon of pepper, and the 1 cup of frozen peas. Step 3: In a small bowl, mix together the 2 tablespoons of potato starch and the 2-3 tablespoons of gluten-free flour. Sprinkle this mixture over the vegetables and stir to coat them evenly. Step 4: Add the 1/2 cup of milk and stir, breaking up any clumps of the starch. Step 5: Stir in the 1 3/4 cups of chicken broth and let the mixture simmer for 5 minutes, until it has thickened into a beautiful gravy. Step 6: Add in your 2 cups of cooked chicken and cook for another 2 to 3 minutes. Remove the pan from the heat and let the filling thicken for about 5 more minutes.
Part 3: Assemble and Bake Your Pot Pie
Step 1: Pour your prepared, creamy filling into your par-baked crust. Step 2: Remove the remaining half of the dough from the refrigerator and roll it out on a gluten-free floured surface. Step 3 (The Fun Part!): Use your favorite cookie cutters to cut out fun shapes from the pie crust and arrange them over the top of the filling. Alternatively, you can lay the entire rolled-out pie crust over the filling and trim the edges. Step 4: Bake for about 35 minutes, until the crust is a beautiful, deep golden brown and the filling is hot and bubbly.
Let the pot pie cool for at least 10 minutes before you serve it.
Homemade Gluten-Free Chicken Pot Pie (with Flaky Crust!)
A from-scratch recipe for a comforting, gluten-free chicken pot pie casserole. This dish features a homemade, gluten-free pie crust for both the bottom and the top. The creamy filling is made with a roux from gluten-free flour and potato starch, enriched with milk and chicken broth. The savory filling is loaded with cubed cooked chicken and a variety of fresh vegetables, including onions, carrots, celery, and mushrooms. The casserole is topped with the second crust (either whole or as decorative cut-outs) and baked until the filling is bubbly and the crust is golden brown.
Ingredients
- For the Gluten-Free Pie Crust:
- 2 3/4 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1 cup cold butter, chopped into pea-sized pieces
- 1/2 cup cold milk
- For the Filling:
- 2 Tablespoons butter
- 3/4 cup chopped onion
- 1 cup chopped carrots
- 3/4 cup chopped celery
- 8 ounces sliced mushrooms, chopped
- 1 cup frozen peas
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 Tablespoons potato starch
- 2-3 Tablespoons gluten-free all-purpose flour
- 1/2 cup milk
- 1 3/4 cups chicken broth
- 2 cups cooked chicken, cubed or shredded
Instructions
- Make the Pie Crust: In a large bowl, mix the gluten-free flour and salt. Cut in the cold butter until the mixture is crumbly. Add the cold milk and mix until a dough forms. Divide the dough in half.
- Preheat the oven to 425°F. Grease a 9×13-inch casserole dish.
- Press one half of the dough into the bottom and up the sides of the prepared dish. Poke holes throughout the crust with a fork and par-bake for 5-7 minutes. Set aside. Refrigerate the other half of the dough.
- Make the Filling: In a large saucepan, melt the butter over medium heat. Cook the onions, carrots, and celery for 6-7 minutes. Add the mushrooms and cook for another 7-10 minutes, until the vegetables are tender.
- Stir in the salt, pepper, and frozen peas.
- In a small bowl, mix the gluten-free flour and potato starch. Sprinkle this over the vegetables and stir to coat.
- Gradually stir in the 1/2 cup of milk, followed by the chicken broth. Let the mixture simmer for 5 minutes until it thickens into a gravy.
- Stir in the cooked chicken and cook for another 2-3 minutes. Remove the pan from the heat and let the filling thicken for about 5 minutes.
- Assemble and Bake: Pour the prepared filling into the par-baked bottom crust.
- Roll out the remaining chilled dough. You can either place the entire sheet over the filling as a top crust (cutting slits for steam) or use cookie cutters to create decorative shapes to place on top.
- Bake for about 35 minutes, or until the top crust is golden brown and the filling is bubbly.
- Let the casserole cool for at least 10 minutes before serving.
Notes
- This recipe is completely gluten-free, featuring a homemade crust made with a gluten-free flour blend.
- Par-baking the bottom crust before adding the wet filling is a key step to prevent it from becoming soggy.
- Using pre-cooked or rotisserie chicken is a convenient time-saving shortcut for the filling.
- Letting the finished casserole rest for 10 minutes is important, as it allows the filling to set, making it easier to slice and serve.
Storage and Make-Ahead Tips
This Chicken Pot Pie is the ultimate make-ahead and freezer-friendly meal.
- Make-Ahead: You can fully assemble the entire, unbaked pot pie up to 24 hours in advance. Simply cover it tightly with foil and store it in the refrigerator. When you are ready to bake, you may need to add 15-20 minutes to the total baking time.
- Storage: Store any leftovers, well-covered, in the refrigerator for up to 4 days.
- Freezing: This casserole freezes beautifully! You can freeze it either before or after baking. Let it cool completely, then wrap the pan very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
For more recipe follow my pinterest account
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a flaky, not tough, gluten-free pie crust?
The secret is cold fat! By using very cold, cubed butter and ice-cold milk, and by working the dough as little as possible, you are ensuring that you have small, solid pieces of butter distributed throughout your dough. When these little pockets of butter hit the hot oven, they will melt and create steam, which is the magic that creates the beautiful, flaky layers.
Q2: Can I make this pot pie ahead of time and freeze it?
Yes, this is a perfect freezer meal! The best method is to assemble the entire unbaked pot pie in a freezer-safe baking dish. Then, you can wrap the dish very well in a double layer of plastic wrap and then a layer of foil. When you are ready to eat, you can bake it directly from frozen, just be sure to cover it with foil for the first hour and then uncover it, and add about 45-60 extra minutes to the total baking time.
Q3: How do I prevent a soggy bottom crust in my chicken pot pie?
The most important secret is to par-bake your bottom crust, as this recipe directs. By baking the empty crust for a few minutes first, you are creating a firm, sealed barrier that will prevent the wet, creamy filling from soaking into the dough and making it soggy.
Q4: What is the best gluten-free flour to use for a pie crust?
For the most foolproof result that will mimic a traditional pie crust, it is essential to use a high-quality, all-purpose, 1-to-1 gluten-free flour blend that already contains xanthan gum. The xanthan gum is a crucial ingredient that provides the elasticity and structure that is naturally missing in gluten-free flours.
Q5: Can I make this recipe dairy-free?
Yes! To make this recipe dairy-free, simply substitute the butter with your favorite vegan butter substitute, and use an equal amount of an unsweetened, full-fat plant-based milk (like an oat or a cashew milk) in both the crust and the filling.