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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, perfect seasoning of thyme, and the flaky crust. 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.
(Some links in this post are affiliate links. See my disclosure policy here.)
Ingredients for Gluten-Free Chicken Pot Pie:
- 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: I used 2 cups from a bag of frozen carrots, peas, corn, and green beans
- gluten-free chicken broth
- almond milk
- gluten-free flour: I use Better Batter Gluten-Free Flour
- buttery spread: Smart Balance or Earth Balance
- chopped onion
- thyme, salt, and pepper
- 1 egg
How to Make A Gluten-Free Chicken Pot Pie:
First, make one pie crust, roll it out and form it to 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 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 chilled pie crust from the refrigerator and 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 beaten egg on the 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 it’s best golden color.
More Gluten-Free Chicken Recipes You’ll Love:
Dairy-Free Creamy White Chicken Chili
Easy Roasted Chicken Sausage Sheet Pan Dinner
Taco Salad with Taco Chicken Strips
Gluten-Free Chicken Salad with Grapes
Lazy Grain-Free Chicken Nuggets
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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
2/3 cup almond milk
1/3 cup of gluten-free flour: I use Better Batter Gluten-Free Flour
1/3 cup of buttery spread (Smart Balance or Earth Balance)
1/3 cup chopped onion
1 teaspoon thyme
3/4 teaspoon salt
1/4 teaspoon pepper
1 egg*
Instructions
First, make one pie crust, roll it out and form it to 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 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 chilled pie crust from the refrigerator and 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 beaten egg on the 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 it’s best golden color.
Keywords: homemade chicken pot pie, gluten-free dinner, gluten-free chicken pot pie, dairy-free recipes, gluten-free chicken recipes
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