Why is this gluten-free chicken pot pie so irresistible? It combines an impossibly flaky crust with a rich, creamy filling loaded with tender chicken and vegetables—and it’s surprisingly easy to make. Hundreds of glowing reviews attest to its comforting, crave-worthy flavor. Make it once and you’ll understand why my family requests this classic dinner again and again.
Seriously, THE BEST Gluten-Free Chicken Pot Pie
This beloved comfort food gets a delightful gluten-free makeover. The recipe features a tender, flaky gluten-free crust and a velvety, buttery filling with chunks of chicken and plenty of vegetables. Readers regularly report that even people who don’t need to avoid gluten can’t tell the difference.
The crust is based on a reliable homemade gluten-free pie dough, while the filling is hearty and creamy—think of it as a pot pie cousin to a classic creamy chicken soup but with a thicker sauce perfect for slicing and serving. The recipe is adaptable: use leftover vegetables, make it vegetarian by omitting the chicken, swap in turkey, or make dairy-free substitutions when needed.
“The crust was UNREAL! Could not believe it was GF. I was a little hesitant initially making the dough, I usually don’t have luck with any gf doughs. However, this was so easy! Came out so so so good!!!! Definitely making this again.”
—Hannah
“Just simply WOW! The crust was so flaky, it reminded me of my mother’s whose crust is always so amazingly flaky and perfect. I used Cup4Cup and followed the directions to the letter. It didn’t fall apart and looked absolutely beautiful. The taste was amazing. Thank you so much.”
—Michelle
Let’s Make This Together
(Below are streamlined, step-by-step photos and instructions. For exact ingredient amounts see the recipe card farther down.)
This dish has two main components: a stovetop, thick creamy filling and an easy gluten-free crust. While it may feel like several steps, the method is straightforward and rewarding—end result: a decadent pot pie you won’t believe is gluten-free.
Start with the vegetables
Melt butter in a medium saucepan. Add chopped onion, carrots, and celery and sauté until the vegetables are tender-crisp. Sprinkle the gluten-free flour, salt, and pepper over the vegetables and stir to coat.
Thicken the filling
Reduce heat and slowly pour in the chicken broth, about 1/2 cup at a time, stirring continuously. The mixture will thicken as you add the liquid. Then add the milk, dried thyme, and dried parsley, bringing the mixture to a gentle boil before lowering to a simmer for 2–3 minutes. The sauce should be very thick, which helps it hold together when served.
Stir in cooked chopped chicken (or leftover turkey) and frozen peas; frozen peas are fine because they will warm in the oven.
Assemble the pot pie
Pour the thick filling into a 9-inch pie dish and set aside while you roll the crust.
Roll the chilled dough between sheets of parchment into a circle slightly larger than your pie dish. Flip the crust over the filling, press the edges to seal and flute if you like. Brush the top with an egg wash (one beaten egg mixed with a tablespoon of water) to help it brown and shine. Cut 3–4 slits in the top to vent steam.
Bake at 375°F for 35–40 minutes, or until the crust is golden and the filling bubbles through the slits. Let rest a few minutes before serving.
Customize the Filling
The basic filling uses onion, carrots, celery, and peas, but it’s easy to adapt based on what you have or your preferences.
- To make it dairy-free, swap the milk for a plant-based milk (such as almond or oat milk) and use a vegan butter alternative.
- Add leftover or seasonal vegetables—mushrooms, broccoli, leeks, corn, or diced potatoes all work well.
- To make a vegetarian version, increase the veggies and replace chicken broth with vegetable broth.
- For a turkey pot pie, substitute 4 cups of chopped cooked turkey for the chicken.
Other Gluten-Free Topping Ideas
If you prefer a different topping, a smooth layer of mashed potatoes brushed with butter and baked until golden makes a comforting alternative. A cheesy hash brown topping also works beautifully for a heartier finish.
You can also use a store-bought gluten-free pie crust for convenience. For a double-crust pot pie, line the pie dish with one crust, add the filling, top with the second crust, crimp the edges, brush with egg wash, and cut deep slits before baking on a lower rack.
Baking Dish Suggestions
If you don’t have a pie pan, a 2-quart baking dish such as an 8×8 or 9×9 pan works—just roll the crust to fit with a 1/2-inch overhang for crimping. To bake in a 9×13 pan, keep the filling recipe the same but double the crust recipe and fit it with a 1/2-inch overhang; bake until golden and bubbling.
Did you make this recipe? I love hearing from you—leave a star rating and a comment below the recipe card. Your feedback helps others find tried-and-true recipes. —Melissa
Too Good Gluten-Free Chicken Pot Pie with Flaky Crust
Melissa ErdelacIngredients
Gluten-Free Crust
- 8 tbsp unsalted butter, frozen and cubed
- 2 1/2 tbsp cold water
- 1 1/2 tbsp sour cream
- 1 1/2 tsp apple cider vinegar
- 3/4 cup + 2/3 cup gluten-free all-purpose flour (about 194 g)
- 1 1/2 tsp sugar
- 1/2 tsp salt
Gluten-Free Chicken Pot Pie Filling
- 4 cups cooked, chopped chicken (about 2 1/2 lb cooked breasts)
- 4 tbsp unsalted butter
- 1/2 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 cup gluten-free all-purpose flour (about 73 g)
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 cups gluten-free chicken broth
- 2 1/2 cups whole milk
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 2/3 cup frozen peas
- 1 egg, beaten with 1 tbsp water (for egg wash)
Equipment
- Pie plate or 9-inch pie dish (or 8×8 / 9×9 baking dish)
- Saucepan
- Rolling pin and parchment or plastic wrap
Instructions
Gluten-Free Crust
- Place cubed butter in the freezer for 10 minutes. Mix the cold water, sour cream, and apple cider vinegar and chill until ready to use.
- In a food processor pulse the flours, sugar, and salt. Add the frozen butter and pulse until the mixture resembles coarse crumbs and the butter is evenly distributed. Add the chilled liquid and pulse until small dough clumps form. If needed, add a touch more cold water.
- Turn the dough onto plastic wrap and shape into a 1-inch-thick disk. Wrap tightly and refrigerate at least 1 hour (or freeze 30 minutes). Let sit 5 minutes before rolling.
Gluten-Free Pot Pie Filling
- Preheat oven to 375°F.
- Melt butter in a large saucepan over medium heat. Add chopped onion, diced carrots, and diced celery and sauté 7–8 minutes until tender-crisp.
- Stir in the 1/2 cup flour, salt, and pepper, coating the vegetables. Reduce heat to medium-low.
- Slowly add the chicken broth, 1/2 cup at a time, stirring constantly until incorporated. Then stir in the milk, parsley, and thyme. Bring to a boil, then simmer 2–3 minutes until very thick. Stir in the cooked chicken and frozen peas to warm.
- Roll the chilled dough between sheets of parchment to a circle slightly larger than the pie dish. Remove one sheet of parchment, invert the crust over the filling, peel off the remaining sheet, and press the edges to seal.
- Brush the top with egg wash, cut 3 slits for steam, and bake 35–40 minutes until the crust is golden and the filling bubbles. Let rest a few minutes before serving.
Notes
Store-Bought Crust
To save time, use a store-bought gluten-free crust; brush with egg wash and cut slits before baking.
Double Crust
Double the crust recipe to line the pie and top it, crimp edges, brush with egg wash, and cut slits before baking on a lower rack.
Dairy-Free
Use a plant-based milk and vegan butter for a dairy-free version.
Make-Ahead, Storing, Freezing
Make-Ahead: Prepare crust and filling up to 3 days ahead and store separately in the fridge. Add 5–10 minutes to baking time when assembling cold components.
Store/Reheat: Refrigerate leftovers up to 4 days. Reheat in a 350°F oven for 20–30 minutes; microwave briefly on 50% power to remove chill then finish in the oven if desired.
Freezing: Freeze assembled pie until solid, wrap tightly in plastic and foil, and freeze up to 3 months. Thaw 1–2 days in the refrigerator before baking; additional time may be required if partially frozen.