An easy and delicious gluten-free chicken pot pie your family will love. This lighter take on a classic comfort food still delivers rich, savory flavor: a flaky gluten-free crust filled with wholesome vegetables, tender chicken and a savory gravy. Perfect for an easy weeknight dinner or a cozy weekend meal.

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Growing up, my birthday dinners always featured family favorites. I alternated between reuben loaf and chicken pot pie every year. When I switched to a gluten-free diet as an adult, losing access to that pot pie felt personal. After several trials, I perfected a gluten-free version that tastes just as comforting as the original.

This recipe yields a flaky gluten-free crust and a rich, vegetable-packed chicken filling. It’s reliable, wholesome, and simple to adapt for dietary needs.

A secretly healthy comfort dish

This chicken pot pie is loaded with vegetables and protein and uses real food—no processed ingredients or unwanted additives. It’s a satisfying dinner that’s still mindful and nourishing.

I make variations of this meal often. Sometimes I serve the filling over gluten-free drop biscuits for a quicker option, or add extra broth and turn it into a soup served with rolls. But the full pie—with a flaky crust and hearty filling—remains the family favorite.

Easy adaptations for different diets

Vegan or vegetarian

Replace chicken with extra potatoes or another hearty vegetable.
Use vegetable broth instead of chicken broth.
Make or buy a vegan pie crust, or serve the filling over vegan gluten-free biscuits.

Dairy-free

This recipe is naturally dairy-free as written.

If someone prefers gluten

Keep the filling gluten-free, then use regular pie crusts for those who eat wheat. The filling’s flavor works with either crust and no one will notice the difference.

Mini pot pies

For fully crusted mini pies: divide the crust dough into 16 small balls, line eight ramekins with crust, fill, and top with another crust. Cut a few slits so steam can escape.
For top-crust-only minis: use half the crust recipe for the tops, freeze the other half for later. Fill eight ramekins and top, then bake for about 20 minutes, checking after 10 minutes.

Adjust cooking time for smaller pies and watch closely toward the end.

Vegetables I use (and suggested swaps)

My go-to vegetables are: onion, garlic, carrot, celery, peas, corn, and potato. You can substitute or add green beans, parsnips, turnips, lima beans, or mushrooms. Frozen vegetables work well and save prep time.

Tip: I keep frozen diced onion on hand so there’s one less thing to chop.

How to make the best gluten-free chicken pot pie

Step one: Cook the chicken

Use leftover roast or rotisserie chicken for speed. To cook chicken specifically for this recipe, simmer two chicken breasts in about 3 cups of broth until they reach 165°F. Remove, shred or dice, and reserve the cooking broth for the filling.

Step two: Make the gluten-free pie crust

If you prefer, skip the crust and serve the filling over gluten-free drop biscuits. For a full pie, this crust is straightforward:

Combine gluten-free flour blend and salt in a mixer or bowl. Add solid coconut oil and blend until crumbly.
Add an egg and a splash of apple cider vinegar, then mix. With the mixer on low, add ice water one tablespoon at a time until the dough holds together.
Form into a ball, divide in half, and roll out on a surface dusted with tapioca starch or gluten-free flour. Line a pie dish with one half and chill the other until ready to top.

Step three: Make the filling

Sauté onion in oil until translucent. Add diced potatoes, carrots, celery and herbs and sauté briefly.
Add 1/2 cup of broth, cover, and steam the vegetables 5–8 minutes until just tender.
Uncover, stir in garlic, then sprinkle rice flour over the vegetables and cook for about 30 seconds while stirring.
Pour in the remaining broth, stirring until a thickened sauce forms. Add frozen vegetables and the cooked chicken; heat through and season to taste with salt and pepper.

Step four: Fill and bake

Pour the filling into the prepared crust, top with the second crust, and cut three small slashes for steam to escape.
Bake at 425°F for 25–35 minutes. Brush the top with a little oil and, if desired, broil 1–2 minutes for extra color.

Step five: Cool and serve

Let the pie rest about 10 minutes before cutting so the filling sets and isn’t piping hot.

With this easy gluten-free chicken pot pie in your repertoire, you can enjoy a comforting, celebratory meal any night of the week.

Gluten Free Chicken Pot Pie

Yield:
8-10

Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

An easy and delicious gluten-free chicken pot pie your family will love. Flaky crust, hearty filling, and wholesome ingredients—perfect comfort food.

Ingredients

2 chicken breasts, cooked and shredded or diced
2 tablespoons oil
1/2 yellow onion, diced
2 garlic cloves, minced
1 potato, peeled and diced
2 carrots, diced
2 celery stalks, diced
2 1/2 cups frozen vegetables (peas and corn or mix of choice)
1/2 teaspoon rosemary
1 teaspoon parsley
1/2 teaspoon sage
1/2–1 teaspoon salt, to taste
1/2 teaspoon black pepper
3 tablespoons rice flour (for thickening)
2 1/2 cups chicken broth
1 recipe gluten-free pie crust (see below)

Gluten-free pie crust

2 cups gluten-free flour blend
1/4 cup + 2 tablespoons coconut oil, solid
1 egg
1 teaspoon apple cider vinegar
1/2 teaspoon salt
8–10 tablespoons ice water

Instructions

Prepare the crust

Preheat oven to 425°F (220°C).
Combine flour and salt in a mixer or bowl. Add solid coconut oil and mix until crumbly.
Add egg and apple cider vinegar, mixing until combined. Add ice water one tablespoon at a time until dough holds together.
Form dough into a ball, divide in half, and roll out one half on a surface dusted with tapioca starch or gluten-free flour. Line a pie dish and chill the second half until ready to top.

Prepare the filling

In a large skillet over medium heat, sauté onion in oil until it becomes translucent.
Add potatoes, carrots, celery and herbs; sauté briefly, then add 1/2 cup broth and cover. Steam 5–8 minutes until vegetables are just tender.
Uncover, stir in garlic, then sprinkle rice flour over the vegetables and cook 30 seconds while stirring to remove raw flour taste.
Pour in remaining broth and stir until a thickened sauce forms. Add frozen vegetables and cooked chicken, heat through, and season with salt and pepper.

Assemble and bake

Pour filling into the prepared crust, top with the second crust, and cut three small slashes for steam.
Bake uncovered at 425°F for 25–35 minutes until the top is lightly golden. Brush with oil and broil 1–2 minutes if you want more color.
Let cool for about 10 minutes before serving so the filling sets.

Notes

To cook fresh chicken: simmer breasts in about 3 cups chicken broth with a lid until the internal temperature reaches 165°F. Reserve the broth for the filling. Leftover roast or rotisserie chicken works well and speeds up prep.

How to freeze pot pies

You can make extra pies and freeze them for quick meals later. I usually freeze pies before baking so the crust doesn’t overcook. After assembling, let pies cool, then cover tightly with foil and freeze. Label with the date and reheating instructions.

Write the date and brief reheating instructions on the foil so your future self knows exactly what to do.

Pre-make elements

Freeze the filling separately in meal-sized portions, or make and freeze dough balls wrapped tightly. Thaw in the fridge overnight before assembling and baking.

How to bake from frozen

Bake frozen, uncovered, at 425°F for 45 minutes to 1 hour. If the crust begins to brown too much, cover loosely with foil until the center reaches at least 100°F.

Gluten-Free Chicken Pot Pie Recipe with Flaky Crust