There is just something so comforting and satisfying about a homemade chicken pot pie, with the savory taste of the homemade gravy, chicken, and veggies, the perfect seasoning of thyme, and the flaky crust. For a different way to enjoy this is my Chicken Pot Pie Soup.
This is one of my family’s favorite meals, and my girls have such sweet memories of making this with me when they were younger. So, of course, we had to have an updated version of this recipe so that we could all enjoy it again. And now we have a gluten-free chicken pot pie recipe that’s dairy-free as well. I hope your family enjoys it as much as mine does.
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Ingredients
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
- 2 Gluten-Free Pie Crusts: Use my easy gluten-free & dairy-free pie crust recipe to make two pie crusts, or use your favorite gluten-free pie crust mix.
- cooked & shredded chicken
- 2 russet potatoes: peeled, diced and boiled
- frozen vegetables
- gluten-free chicken broth
- almond milk
- chopped onion
- thyme, salt, and pepper
- 1 egg
Instructions
First, make one pie crust, roll it out, and form it on your pie plate. (A deeper pie pan works best with this recipe.)
Peel and dice the 2 potatoes and add them to a pan with 3 cups water and bring them to a boil. Keep them at a low boil for 7-8 minutes until tender. Drain off the water and set the potatoes aside.
In a large pot or Dutch oven, melt the buttery spread over medium heat. Stir in the gluten-free flour, onion, thyme, salt, and pepper. Stirring constantly, cook until the mixture is completely mixed, just a minute or two. Gradually stir in broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute.
Remove from heat and stir in chicken, potatoes, and mixed vegetables. Set aside.
Place the oven rack in the lowest position and preheat the oven to 425°.
Make the second pie crust.
Remove the chilled pie crust from the refrigerator, spoon in the chicken mixture, and spread it out evenly.
Top with the second pie crust and seal the edges. Cut several slits in the top crust. This allows the steam to escape while it bakes and helps to keep it from bubbling over the sides.
Whisk the egg and use a pastry brush to spread it over the top of the pie.
Bake for 40 minutes on the bottom rack or until the crust is golden brown. Let sit for at least 5 minutes before serving.
Pie Baking Tips:
Baking your pie on the bottom rack position in the oven will help the bottom crust to bake better, and you’ll avoid a soggy bottom crust.
Brushing the beaten egg on top of the pie will help it bake up all golden and pretty. If you prefer not to use an egg wash, you can use a little almond milk. The egg wash, though, will give it its best golden color.
More Gluten-Free Chicken Recipes You’ll Love:
Gluten-Free Chicken Pot Pie (Dairy-Free)
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Oven
- Diet: Gluten Free
Description
Bring your family together at the dinner table with this comforting gluten-free chicken pot pie.
Ingredients
2 Gluten-Free Pie Crusts: Use my easy gluten-free & dairy-free pie crust recipe to make two pie crusts or use your favorite gluten-free pie crust mix.
2 cups cooked & shredded chicken
2 medium-sized russet potatoes
2 cups frozen vegetables: I used 2 cups from a bag of frozen carrots, peas, corn, and green beans
2 cups gluten-free chicken broth
⅔ cup almond milk
⅓ cup of gluten-free flour
⅓ cup of dairy-free butter
⅓ cup chopped onion
1 teaspoon thyme
¾ teaspoon salt
¼ teaspoon pepper
1 egg*
Instructions
First, make one pie crust, roll it out, and form it on your pie plate. (A deeper pie pan works best with this recipe.)
Peel and dice the 2 potatoes, add them to a saucepan with 3 cups water, and bring them to a boil. Keep them at a low boil for 7-8 minutes until tender. Drain off the water and set the potatoes aside.
In a large pot or Dutch oven, melt the buttery spread over medium heat. Stir in the gluten-free flour, onion, thyme, salt, and pepper. Stirring constantly, cook until mixture is completely mixed, just a minute or two. Gradually stir in broth and milk. Heat to boiling, stirring constantly. Boil for 1 minute.
Remove from heat and stir in chicken, potatoes, and mixed vegetables. Set aside.
Place the oven rack in the lowest position and preheat the oven to 425°.
Make the second pie crust.
Remove the chilled pie crust from the refrigerator, spoon in the chicken mixture, and spread it out evenly.
Top with the second pie crust and seal the edges. Cut several slits in the top crust. This allows the steam to escape while it bakes and helps to keep it from bubbling over the sides.
Whisk the egg and use a pastry brush to spread it over the top of the pie.
Bake for 40 minutes on the bottom rack or until the crust is golden brown. Let sit for at least 5 minutes before serving.
Notes
Baking your pie on the bottom rack position in the oven will help the bottom crust to bake better and you’ll avoid a soggy bottom crust.
*Brushing the beaten egg on top of the pie will help it bake up all golden and pretty. If you prefer to not use an egg wash you can use a little almond milk. The egg wash though will give it its best golden color.
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Gluten-Free 1:1 All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Dairy-Free Butter: Suggested brands are Country Crock Plant Based with Avocado Oil, Smart Balance, or Earth Balance.
Keywords: homemade chicken pot pie, gluten-free dinner, gluten-free chicken pot pie, dairy-free recipes, gluten-free chicken recipes
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Vickie
I made this and it was amazing. I loved it and am going to make it again and again. Its fantastic.
★★★★★
MamaShire
That’s wonderful! So glad you loved it.
Alana
Amazing chicken pot pie for my gluten-free husband! What would be the best substitute for the egg? I’m hoping to make this recipe vegan. Thanks!
★★★★★
MamaShire
The egg helps the top of the pie crust to get golden. You can make it with an almond milk wash or leave it plain. The top of the crust will just not get as golden.
Jillian
Hi there! Can’t wait to make this recipe soon but I was wondering, do you think that you can prep this ahead of time and bake from the fridge? If so, where do you think would be a good place to stop in the preparation? Thanks!!
MamaShire
I haven’t prepped it ahead of time, but I believe you could prep the entire pot pie and place it in the fridge for several hours and then remove it to bake. Or have the bottom crust chilled, the filling made, chilled, and then reheat the filling a bit before assembling the entire pie to bake.
Tia
This was so delicious. I made this recipe using both the crust and pie recipe listed above. I made the crust using Bob’s Red Mill Gluten Free All Purpose Baking Flour and mixed it all by hand without the use of any power kitchen tools. For rolling out the dough I didn’t have parchment paper so I used saran wrap and that worked great. I cooked the filling in a cast iron Dutch oven over a wood burning stove and cooked the pie in a convection oven. I used a deep dish 8×9 square baking dish, the filling fit perfect. I had to cover the crust with a foil tent to keep it from getting too brown. It turned out beautiful, thanks for the great recipe.
★★★★★
MamaShire
That’s wonderful! Glad to hear the saran wrap worked great. Thanks for letting us know.
Kelly
I have to go nut free as well (coconut is fine) any other milk you would recommend?
MamaShire
You could try oat milk or soy milk.
JF
This was pretty easy to put together and was well enjoyed. Will definitely use this recipe again. My only shortcut was using already made gluten-free pie crusts. ?
★★★★★