A comforting, homemade Gluten-Free Chicken Pot Pie made with tender chicken, carrots, onions, peas and a creamy, smooth gravy. This easy gluten-free pot pie is hearty, freezer-friendly, and perfect for chilly nights.

Gluten-Free Chicken Pot Pie

This pot pie is a cozy classic that’s ideal on a rainy day or when you need comfort food. It’s a favorite in my home — I often make extra using a rotisserie or smoked bird and freeze the rest for quick meals later. The recipe is broken into simple steps so you can prepare it without feeling overwhelmed. If you prefer shortcuts, you can use a store-bought gluten-free crust or a premade crust mix.

The filling is flexible: use your favorite vegetables or add roasted red potatoes for a heartier version. If you love biscuits instead of pie crust, try a chicken-and-biscuits variation using a gluten-free biscuit topping.

Smoked turkey also makes an excellent substitute if you have it — it gives the gravy a subtle smoky depth that’s delicious. When smoked turkey isn’t available, chopped cooked chicken or rotisserie chicken works perfectly.

Whether you make individual mini pot pies or one large pie, the result is the same: a buttery, flaky crust surrounding a savory chicken and vegetable filling. Mini pies are great for portioning and freezing; a single 10″ pie works well when you want to serve the whole family. Adjust baking time accordingly.

Can I freeze gluten-free chicken pot pie?

Yes. You can freeze the pies either before baking (they’re fully cooked inside) or bake them first and freeze the finished pies. Baking after thawing may slightly soften the crust if you freeze before baking, but both methods work well for meal prepping.

These gluten-free pot pies are a family favorite and a reliable comfort-food option. If you try the recipe, consider leaving a comment to share how it turned out.

Is Chicken Gluten-Free?

Plain, unprocessed chicken is naturally gluten-free. However, some packaged or processed chicken products contain fillers or flavorings that include gluten. Always check labels when buying pre-prepared chicken or broths to ensure they are labeled gluten-free.

If you have questions about ingredients or techniques, feel free to ask in the comments and I’ll respond when I can.

One large pie or small individual pies?

You can make either. To prepare one large 10″ pie, divide the dough in half and roll each portion to about 10 inches in diameter on a floured surface or between wax paper. Bake at the recommended temperature until the top crust is golden and flaky, about 30–35 minutes for a large pie; mini pies may require slightly less time.

Steps to Make This Recipe

Highlights of the process:

• Make a flaky gluten-free crust using cold butter and a gluten-free flour blend. Cutting the butter into pea-size pieces helps create a tender, layered crust.
• For the filling, cook the chicken with carrots and peas until tender. If using precooked chicken, cook the vegetables and then combine.
• Sauté onions in butter, add gluten-free flour (or cornstarch) to form a roux, then gradually add chicken broth and milk to create a smooth, thick gravy.
• Fill the crusts about halfway with the chicken and vegetables, pour the gravy until the dish is nearly full, then top with the second crust. Cut slits in the top for steam to escape and optionally brush with egg wash for color.
• Bake until golden brown and bubbly, then let rest about 15 minutes before serving.

Two keys to great pot pie: a well-seasoned filling and a tender crust. Use cold butter and handle the dough minimally to keep it flaky. Rolling between wax paper helps prevent sticking and makes transferring crusts easier.

Work the milk into the dough until it forms a moist, pliable ball. Cut the dough into portions for your chosen dish sizes and roll out to fit your pans.

After assembling, bake until the crust is golden brown. Mini pies are especially charming and portable; a single large pie is ideal for serving a crowd.

Gluten-Free Chicken Broth

Not all chicken broths are gluten-free. Some commercial broths include additives or flavorings that contain gluten. Always check the label and choose a broth labeled gluten-free to be safe.

Gluten-Free Chicken Recipes

More gluten-free chicken ideas to try:

• Gluten-Free Sweet & Sour Chicken
• Gluten-Free Chicken Sub Gum Chow Mein
• Gluten-Free Hawaiian Chicken
• Gluten-Free Chicken and Biscuits
• Gluten-Free Baked Oregano Chicken
• Instant Pot Chicken Fajita Soup
• Chicken Salad with Grapes

For dessert, try a gluten-free cheesecake or a lighter keto cheesecake if preferred. If you make this pot pie, please come back and let me know how it turned out!

Yield: 1 pot pie

Gluten-Free Chicken Pot Pie

A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy-like sauce.

Prep Time
20 minutes

Cook Time
50 minutes

Total Time
1 hour 10 minutes

Ingredients

For the crust (Makes two 10″ crusts, enough for one large pot pie, or 6 small pot pies):

• 3 cups all-purpose gluten-free flour blend
• ½ teaspoon salt (omit if using salted butter)
• 2 teaspoons xanthan gum (omit if your blend already contains xanthan)
• 1 cup butter (2 sticks), cold, cut into small pieces
• 8–10 tablespoons cold milk

For the filling:

• 1 lb skinless, boneless chicken breasts, cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ⅓ cup butter
• ⅓ cup chopped yellow or white onion
• ⅓ cup all-purpose gluten-free flour blend (or 3 tbsp cornstarch)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ¾ cups chicken broth
• ⅔ cup milk

Instructions

1. Preheat oven to 425°F (220°C). In a medium bowl, combine the flour, salt and xanthan gum.
2. Using a pastry cutter (or knife and fork), cut cold butter into the flour until the pieces are the size of small peas.
3. Add cold milk and combine. Add more milk if needed, and use your hands to bring the dough together. The dough should be moist and easy to roll.
4. Divide the dough in half. Roll each portion on a gluten-free floured surface (or between wax paper) to about 10 inches in diameter. Place one circle in the pie pan and trim edges if needed.
5. For the filling: In a medium saucepan, combine chicken, carrots and peas with enough water to cover. Boil for 15 minutes, then drain. If using precooked chicken, cook the vegetables and add the cooked chicken after draining.
6. In the same saucepan over medium heat, cook the onions in ⅓ cup butter until soft and translucent. Stir in ⅓ cup gluten-free flour, salt and pepper. Slowly whisk in chicken broth and ⅔ cup milk.
7. Simmer over medium-low heat, stirring, until the gravy thickens. Remove from heat.
8. Place the chicken and vegetable mixture into the bottom crust, filling about halfway. Pour the gravy over the filling to about ¾ full.
9. Cover with the top crust, seal the edges and trim excess dough. Cut small slits in the top to allow steam to escape. Brush with egg wash if desired.
10. Bake for 30–35 minutes (adjust for smaller pies) until the pastry is golden and the filling is bubbly.
11. Cool for 15 minutes before serving.

Notes

When measuring gluten-free flour, spoon the flour into the measuring cup and level it—don’t scoop the measuring cup into the flour. Weighing ingredients is the most accurate method when available.

Nutrition Information:

Yield:

12

Serving Size:

1/12th

Amount Per Serving:
Calories: 436
Total Fat: 23g
Saturated Fat: 14g
Cholesterol: 89mg
Sodium: 524mg
Carbohydrates: 39g
Fiber: 3g
Sugar: 2g
Protein: 18g

This nutrition info is based on the ingredients and brands used at the time and may not be 100% accurate. Check your ingredient labels for precise values.