A homemade Gluten-Free Chicken Pot Pie made with tender chicken, carrots, onions, peas and a smooth, savory gravy. This comforting recipe is easy to customize and always satisfying.

This recipe uses a reliable Gluten Free Pie Crust that’s simple to prepare. You can swap in your favorite vegetables or add chopped roasted potatoes for variety. If you prefer a biscuit topping, try a gluten-free chicken and biscuits recipe instead.

For more ideas, see the gluten-free recipes section.

Gluten-Free Chicken Pot Pie

This classic pot pie is the kind of meal that warms you on chilly days. It’s hearty, savory, and perfect for lunch or dinner. With a flaky gluten-free crust and a creamy, well-seasoned filling, it’s comfort food at its best.

Our family loves these pot pies. When I bring home a rotisserie chicken, my husband often asks for extra so I can make several pies — we enjoy a few fresh and freeze the rest for quick meals later.

Some shy away from making pot pies because they seem time-consuming. This recipe breaks the process down into straightforward steps so it’s manageable. If you want an even quicker route, use a pre-made gluten-free crust or a crust mix.

Gluten-free pot pie is versatile and enjoyable year-round. Leftovers reheat well and make a satisfying midweek meal. If you’ve had smoked turkey, you’ll know it adds an appealing smoky note — it’s also excellent in this pot pie if available.

Whether you make individual mini pies or one large 10″ pot pie, the same filling works wonderfully. Adjust baking time according to size: mini pies cook faster while a single large pie will need more time until the crust is golden and the filling bubbles.

Can I freeze gluten-free chicken pot pie?

Yes. You can freeze these pies either before or after baking. If you freeze them unbaked, the crust may be softer after baking, but they still turn out tasty. Baking first and freezing is a good option for best texture when reheating.

These pot pies are our go-to comfort meal. They’re warming, filling and always a family favorite. If you try the recipe, please leave a comment to share how it turned out.

Is Chicken Gluten-Free?

In its natural form, chicken is gluten-free. However, some processed or pre-seasoned chicken products can contain gluten-containing fillers or flavorings. Always check labels when buying packaged chicken to be sure it’s safe for a gluten-free diet.

If you have questions about ingredients or substitutions, feel free to ask in the comments.

Can I make one large gluten-free chicken pot pie, instead of small ones?

Yes. Divide the dough in half and roll each piece to about 10 inches in diameter on a gluten-free floured surface or between sheets of wax paper. Bake the assembled large pie for 30–35 minutes, or until the top is golden and flaky.

Steps to Make This Recipe

Below are photo-supported steps that highlight key moments in the process. The crust and the filling are the two most important elements to get right.

For the crust, work with cold butter and cut it into the flour until the pieces are about the size of small peas. This creates a flaky texture when baked.

Add cold milk and combine until the dough forms a moist, rollable ball. Chill briefly if needed, then divide and roll out according to the size you plan to bake.

For the filling, sauté onions in butter, then stir in gluten-free flour to make a roux. Slowly add chicken broth and milk, simmer until thickened, and then fold in cooked chicken, carrots and peas.

Fill the pie shells about halfway with the chicken and vegetable mixture, pour in enough gravy to come three-quarters of the way up, then top with the remaining crust. Cut slits to vent and brush with egg wash if desired.

Bake until the crust is golden and the filling is bubbling. Let pies rest 10–15 minutes before serving so the filling sets and is easier to serve.

Gluten-Free Chicken Broth

Not all chicken broths are gluten-free. Some contain additives for flavor or color that include gluten. When buying broth, check labels to ensure the product is certified gluten-free or lists no gluten-containing ingredients.

Gluten-Free Chicken Recipes

Here are a few more gluten-free chicken recipes worth trying:

• 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

If you try this pot pie, come back and share your experience — I’d love to hear how it turned out for you!

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 and cut into small pieces
• 8–10 tablespoons cold milk

For the filling:

• 1 pound skinless, boneless chicken breast, 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 tablespoons cornstarch)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1¾ cups gluten-free chicken broth
• ⅔ cup milk

Instructions

1. Preheat oven to 425°F (220°C). In a medium bowl combine flour, salt and xanthan gum for the crust.
2. Cut cold butter into the flour until pieces are pea-sized.
3. Add cold milk and mix until a moist dough forms; use your hands if necessary.
4. Divide dough and roll each portion into ~10-inch circles on a gluten-free floured surface or between wax paper.
5. Place one circle in the pie pan and trim edges as needed.
6. For the filling: in a saucepan, combine chicken, carrots and peas with enough water to cover and boil 15 minutes. Drain and set aside.
7. In the same pan, melt butter and cook onions until soft and translucent.
8. Stir in flour, salt and pepper, then slowly whisk in chicken broth and milk.
9. Simmer over medium-low until the gravy thickens; remove from heat.
10. Place the chicken and vegetables in the bottom crust about halfway up, pour gravy over to about ¾ full.
11. Cover with top crust, seal and trim excess dough. Cut slits for steam and brush with egg wash if desired.
12. Bake 30–35 minutes or until pastry is golden and the filling bubbles. Cool 10–15 minutes before serving.

Notes

When measuring gluten-free flour, spoon it into the measuring cup and level off rather than scooping. For best accuracy, weigh ingredients when possible.

Nutrition Information:

Yield:

12

Serving Size:

1/12th

Amount Per Serving:
Calories: 436Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 89mgSodium: 524mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 18g

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