There’s something quietly beautiful about remaking a classic dish with care and even more so when it’s for someone you love.
This recipe for gluten free chicken pot pie is my way of saying thank you. Thank you to the man who supported me through every chapter, who deserves to enjoy all his favorite comfort foods without compromise. This pie is warm, flaky, and filled with flavor, yet gentle on the stomach.
With every layer, you’ll learn how to recreate the nostalgia of the original just without the gluten. And I promise, no one at the table will miss a thing.
Table of Contents:
Table of Contents
Recipe for Gluten Free Chicken Pot Pie That Feels Like a Warm Hug
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
A comforting, flaky, and gluten-free chicken pot pie made with tender chicken, creamy filling, and a buttery crust.
Ingredients
2 cups cooked chicken (shredded or diced)
1 cup diced carrots
1 cup frozen peas
1/2 cup diced celery
1 small onion, chopped
4 tbsp butter or olive oil
1/4 cup gluten-free flour or sweet rice flour
2 cups chicken broth
1/2 cup milk or dairy-free milk
Salt and black pepper to taste
2 gluten-free pie crusts (top and bottom)
Instructions
1. Preheat the oven to 400°F. Lightly grease a 9-inch pie dish.
2. In a skillet, melt butter. Add onions, carrots, and celery. Cook until soft.
3. Stir in gluten-free flour. Cook for 1 minute.
4. Whisk in chicken broth and milk. Stir until thickened.
5. Add chicken and peas. Season to taste. Let cool slightly.
6. Press bottom crust into pie dish.
7. Fill with chicken mixture.
8. Top with second crust, seal edges, and cut slits for steam.
9. Bake 30–35 minutes until golden and bubbling.
10. Let rest 10–15 minutes before serving.
Notes
You can freeze the unbaked pie for up to 2 months. Bake from frozen at 375°F for 60–70 minutes.
Try adding mushrooms, corn, or fresh thyme for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 3g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg
If your husband loves this kind of rich, savory comfort food, he’ll go crazy for two more heartfelt favorites: this gluten free chicken marsala recipe with its deep, velvety sauce, and our gluten free chicken alfredo recipe, creamy and indulgent with every forkful. They’re both made to show love in the most delicious way.
A Pie Made with Love and a Purpose
Why Gluten Free Chicken Pot Pie Means So Much
The first time I made a gluten free chicken pot pie, it wasn’t about the crust. It wasn’t even about the filling. It was about him. My husband had been missing his favorite meals especially the hearty ones since we’d started a gluten free journey for his health. And this one? Chicken pot pie?
Each time I pull this pie from the oven, I think about how food really can be a quiet love letter. That bubbling golden crust is more than gluten free it’s heart full. You could serve any number of comforting classics like this gluten free chicken piccata recipe or our gluten free sweet and sour chicken dish, but nothing compares to the cozy aroma of a pot pie made just for him.
The Comfort Behind Every Crust Layer
What makes a pot pie feel like home? It’s the layers. A flaky crust that gives just the right crunch. A creamy filling thick with chicken, tender carrots, and sweet peas. A spoonful that brings warmth with every bite.
So I set out to test. I tried different gluten free flours, rolled dough with trembling hope, and found the ones that held up and flaked just right.
And I found that making this recipe for gluten free chicken pot pie wasn’t just doable it was deeply rewarding. And even more so when I saw the look on his face after the first bite.
Ingredients & Flour Alternatives
What to Use Instead of Flour in Chicken Pot Pie
When creating a gluten free version of a classic dish recipe for gluten free chicken pot pie, the biggest shift is replacing the flour used to thicken the filling. Instead of traditional flour, I recommend using sweet rice flour or a gluten free all purpose blend. Both thicken beautifully without changing the flavor.
Arrowroot starch and cornstarch also work well, offering a creamy, glossy texture. These alternatives help you keep that traditional richness while making a pie that’s gentle on the gut and still deeply satisfying.
Ingredients for the Best Recipe for Gluten Free Chicken Pot Pie
| Ingredient | Amount |
|---|---|
| Cooked chicken (shredded or diced) | 2 cups |
| Carrots (diced) | 1 cup |
| Frozen peas | 1 cup |
| Celery (diced) | 1/2 cup |
| Onion (chopped) | 1 small |
| Butter or olive oil | 4 tbsp |
| Gluten-free flour blend or sweet rice flour | 1/4 cup |
| Chicken broth | 2 cups |
| Milk or dairy-free milk | 1/2 cup |
| Salt and black pepper | To taste |
| Gluten-free pie crust (store-bought or homemade) | 1 top + 1 bottom |
Step-by-Step Recipe for Gluten Free Chicken Pot Pie
recipe for gluten free chicken pot pie Without Flour
You don’t need traditional flour to make recipe for gluten free chicken pot pie. With a few pantry staples and some intentional care, you can build a rich, creamy filling and a flaky crust that feels just like home. Here’s how to make this recipe for gluten free chicken pot pie, one loving step at a time.
Instructions:
- Preheat the oven: to 400°F (200°C). Lightly grease a 9-inch pie dish and set aside.
- In a large skillet, melt butter: over medium heat. Add chopped onion, carrots, and celery. Cook for 5–7 minutes until vegetables are soft and fragrant.
- Stir in gluten-free flour: (sweet rice flour or a gluten-free blend). Cook for 1 minute, stirring constantly, to remove the raw taste.
- Slowly whisk in chicken broth: then add milk. Continue stirring until the mixture thickens and gently bubbles—about 4–6 minutes.
- Add shredded chicken and peas: to the pan. Stir to combine and season with salt and pepper to taste. Remove from heat and let the filling cool slightly.
- Place the bottom gluten-free crust: into the prepared pie dish. Press gently to fit.
- Spoon the filling: into the crust, spreading evenly.
- Top with the second crust: sealing the edges by pinching or crimping with a fork. Cut a few small slits in the top to allow steam to escape.
- Bake for 30–35 minutes: until the crust is golden and the filling is bubbling. If the crust browns too quickly, cover the edges with foil halfway through baking.
- Let the pie rest for 10–15 minutes: before slicing. This helps the filling set and keeps every bite creamy and satisfying.
Storage, Variations & Husband-Approved Tips
Can You Freeze Gluten-Free Chicken Pot Pie?
Absolutely and it’s one of the reasons I love making two pies at once. This recipe for gluten free chicken pot pie freezes beautifully when prepped correctly. Here’s how to do it right:
- Fully assemble the pie: but don’t bake it yet.
- Wrap the pie tightly: in plastic wrap and then a layer of aluminum foil.
- Label with the date: and store it flat in the freezer for up to 2 months.
When you’re ready to serve, bake it straight from frozen at 375°F. Cover with foil for the first 30 minutes, then uncover and bake until the crust is golden and the filling is bubbling usually 60–70 minutes total.
Creative Veggie Add-Ins and Personal Touches
What makes this dish even more special is how easy it is to personalize. While the classic combo of peas, carrots, and celery never fails, here are a few husband loved add ins to make this meal truly yours:
- Mushrooms: for a savory depth
- Corn kernels: for subtle sweetness
- Diced potatoes or butternut squash: for a heartier filling
- Fresh thyme or rosemary: to bring warmth into every bite
Sometimes I top the crust with a little egg wash for shine, or sprinkle coarse sea salt on the edges. These little touches say, “This was made just for you.”
Bonus Option: Gluten Free Biscuit Mix Recipe for Chicken Pot Pie
If you’re craving something a little more rustic and fuss free, swap the pie crust for a biscuit topping. A gluten free biscuit mix makes this recipe for gluten free chicken pot pie even simpler while adding a tender, golden layer that soaks up the creamy filling.
You can use store bought gluten free biscuit mix like King Arthur or Pamela’s, or make your own with a blend of gluten free flour, baking powder, salt, butter, and milk.
Conclusion recipe for gluten free chicken pot pie
This recipe for gluten free chicken pot pie is more than just a meal it’s a quiet, warm thank you. A gesture of love wrapped in golden crust, filled with creamy comfort, and made to nourish the one you cherish most.
Asked Questions recipe for gluten free chicken pot pie
What can I use instead of flour in chicken pot pie?
You can use gluten-free all-purpose flour blends, sweet rice flour, arrowroot starch, or cornstarch to thicken the filling. Each one creates a smooth, creamy texture without the need for traditional wheat flour.
Does Pillsbury make gluten free pie crust?
Currently, Pillsbury does not offer a gluten free pie crust. However, trusted brands like Wholly Wholesome and Mi-Del make excellent ready-to-bake gluten-free options, or you can easily make your own from scratch.
Is Marie Callender’s chicken pot pie gluten-free?
No, Marie Callender’s traditional chicken pot pies are not gluten-free. Always check product labels carefully, and when in doubt, homemade is the safest and most delicious option.
How to make chicken pot pie without flour?
To make chicken pot pie without flour, use a gluten-free thickener such as sweet rice flour or arrowroot starch in the filling. For the crust, swap in a gluten-free flour blend and use chilled butter for a flaky finish.
