Gluten Free Chicken Pot Pie

If you were going to make a list with the ultimate comfort foods on it, chicken pot pie would definitely be on that list.  In terms of comfort food, it is just about as comforting as it gets.  There is nothing like walking into your house when one of these savory pies is in the oven.  The delicious smell just hits your nose immediately and your stomach will just start rumbling. I swear, when I just know that I am going to be making one of these, I start salivating. This dish is particularly amazing during those colder months because it will just warm you up from the inside out.  
One of the most important parts of this pie is the crust.  Well really it's the most important part of any pie because if you don't have a good base then the whole thing is just not going to taste right, no matter how good the filling is.  I have spent many years perfecting my pie crust and I have to say that this is an amazing recipe.  It really is the best gluten free pie crust.  It is soft and flaky with the right texture to hold together any of your favorite pies.  It is also workable.  A lot of gluten free baked goods can be hard to work with because they can be more flimsy and fall about a lot easier.  This pie crust holds up pretty well when working with it and it can be pretty forgiving.  I love to use a flimsy, plastic cutting board when I roll out my pie cruse because it just makes it so much easier when transferring it over to the pie plate.  I have tried many different ways and this has worked the best for me.  It took a lot of frustration out of making the pie crust and just brought the fun back into it.  I have made a lot of pie crust over the years and it has worked for me every time.
The filling for this pie is super easy to make, especially when you make it easy on yourself and buy precooked chicken.  I very rarely buy products that are already made but sometimes it is a must to keep yourself sane.  Cooking the chicken just adds another step but you can definitely still do it.  I have thrown some chicken into my Instant Pot and cooked it up and shredded it for lots of different recipes.  It also works great if you have some leftover chicken from the previous night.  Sometimes if I know that I want to make this, I will cook extra chicken one night and then save it for when I want to make this yummy dinner.  It just cuts out a step and will make it easier to whip this pie up.
Using gluten free flour to thicken sauces actually works really well because most of gluten free flour is starch so it is a great thickener.  I never have any trouble when I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour in any of my recipes.  I think it works great and I always get a great result.  The filling thickens up just right when I use this flour and I never have any trouble with it.  You can also use whatever vegetables that you like but peas and carrots are just such a classic and my family loves it this way.
I honestly wish that I could give you all a bite of what this pie tastes like because I know you will be in heaven.  My husband and I actually fight over the leftovers because it is even better the second day.  I will look forward to this all day when I know that I get to eat it for lunch.  It really is that good.  I also highly recommend the egg wash before you put it in the oven because it gives the pie such a nice brown color and shiny finish.  I know you won't be disappointed with this recipe because it is so good.  Check out other great recipes on my blog and my YouTube Channel that you will absolutely love.

Yield: 10 servings

Gluten Free Chicken Pot Pie

Don't miss out on chicken pot pie ever again! This recipe is not only tastes amazing but is easy to put together. Any one can make this delicious savory dish that is the ultimate comfort food!
prep time: 40 minscook time: 45 minstotal time: 85 mins


Gluten Free Pie Crust
  • 3 cups gluten free flour blend (I use Bob's  Red Mill Gluten Free 1 to 1 Baking Flour)
  • 2 tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, cubed and cold
  • 1 large egg
  • 2/3 cup buttermilk
Pot Pie Filling
  • 1/4 cup unsalted butter
  • 1/3 cup diced onion
  • 1 cup sliced carrots (about 2 medium carrots)
  • 1/2 cup diced celery
  • 2 cloves minced garlic
  • 1/3 cup gluten free flour blend (I use Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
  • 1 1/2 teaspoons minced fresh thyme
  • 1 tablespoon minced fresh Italian parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 3/4 cups chicken broth
  • 1/2 cup heavy cream
  • 3 cups shredded chicken (I use a rotisserie chicken, just make sure it is gluten free)
  • 1 cup frozen peas


Make the Pie Crust
  1. Place all the dry ingredients into a mixer and blend together.
  2. Add the cold, cubed, unsalted butter to the flour mixture while the mixer is on low.
  3. Mix until the mixture resembles coarse meal.
  4. Whisk egg and buttermilk together in a small bowl.
  5. Turn mixer on low and slowly pour egg mixture into flour mixture.
  6. Mix dough on low until it forms a ball.
  7. Allow dough to rest in the refrigerator for at least 30 minutes. *You can make the night before and let dough rest overnight.
Make the Pot Pie
  1. Heat butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally. 
  2. Whisk in the gluten free flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat  for 10 minutes or until sauce has thickened. 
  3. Stir in shredded chicken and frozen peas. Remove from heat and set aside while you roll out the pie dough.
  4. Preheat oven to 400 degrees F.
  5. Remove dough from the refrigerator.  On a lightly floured plastic cutting board roll out half of the dough and flip over into pie plate. Pat with your fingers, making sure it is smooth. Trim the extra overhang of the dough with a knife and discard. 
  6. Fill the pie plate with the pot pie filling and then roll out the second half of the pie crust. Drape over filled pie plate and seal the edges by crimping with a fork or your fingers. With a knife, slice a few small slits in the center of the top crust.  Using a brush, brush crust and edges with beaten egg.
  7. Bake for 45 minutes, or until crust is golden brown. I sometimes use a pie crust shield or tin foil to protect the edges from browning too soon. Cool for 10 minutes, cute into slices and serve.


This pie works great with a rotisserie chicken or any left over chicken that you may have.  This pie also freezes well. Cool completely and freeze up to 1 month. You can freeze the whole pie or just slices.
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  1. I am dairy free, do you think almond milk could be substituted for the buttermilk in the crust?