A rich, comforting Gluten-Free Chicken Pot Pie made from scratch with tender chicken, carrots, onions, peas and a creamy, smooth gravy. This gluten-free pot pie is straightforward to prepare and freezes well for quick meals.

This recipe uses my Gluten Free Pie Crust, which is simple to make and adapts well to other vegetables or roasted potatoes. If you prefer biscuits, try the Gluten Free Chicken and Biscuits variation for a different take on the same flavors.

For more ideas and gluten-free dishes, browse the Recipes section on the blog.

Gluten-Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie is the kind of homey meal that comforts on chilly evenings or when you need a cozy, filling dinner. It pairs a flaky, buttery crust with a savory filling of chicken, carrots, peas and a creamy gravy. This recipe keeps things approachable: make the crust from scratch, use leftover or rotisserie chicken, and adapt the vegetables to what you have on hand.

My husband loves these pot pies. When I bring home a rotisserie chicken he often asks me to make several pies—one or two to enjoy right away and the rest to freeze for busy nights. If you want to simplify the process further, store-bought gluten-free crusts or a crust mix work well in a pinch.

These pot pies are excellent for lunches, make-ahead dinners, or reheating after a long day. Smoked turkey or roasted chicken add a lovely depth of flavor if you have them on hand; otherwise plain cooked chicken works perfectly. The filling is flexible—add potatoes, green beans, or whatever veggies you prefer.

If you enjoy a flaky gluten-free crust filled with a savory, well-seasoned gravy and tender vegetables, you’ll love this version. I sometimes make mini pot pies in a mini-pie pan; when time is short I assemble one large 10″ pot pie—just adjust baking time accordingly.

Can I freeze gluten-free chicken pot pie?

Yes. You can freeze pot pies either before or after baking. I usually bake them first and then freeze, but because the filling is fully cooked you can assemble and freeze unbaked pies as well. If you bake from frozen, allow extra time and cover edges if they brown too quickly. Note that a crust baked after freezing may be slightly less crisp than one baked immediately.

These pies are a family favorite for a reason—warm, comforting, and straightforward to reheat. If you try the recipe, please come back and share your feedback or any tips you discovered while making it.

Is Chicken Gluten-Free?

Fresh chicken in its natural form is gluten-free. However, some processed chicken products include flavorings, sauces, or fillers that may contain gluten. Always check labels when buying packaged or pre-seasoned chicken to ensure it is safe for a gluten-free diet.

If you have questions about ingredients or substitutions, leave a comment and I’ll respond as soon as I can.

The mini-pie pan I used is no longer available, but silicone mini-pie pan sets from various brands work well for individual pies.

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

Yes. Divide the dough in half and roll each ball out on a lightly floured surface to about 10 inches in diameter. Place one circle in a 10″ pie pan, add the filling, top with the second circle, seal the edges and trim. Bake at 425°F for 30–35 minutes, or until the crust is golden and the filling is bubbly. If using mini pans, reduce baking time accordingly.

Steps to Make This Recipe

Below are a few key steps and tips that help produce a flavorful filling and a flaky crust:

• Cold butter is essential for a flaky crust—cut it into small pea-size pieces before working it into the flour.
• Use cold milk and handle the dough gently; you may need to use your hands briefly to bring it together into a ball.
• For the filling, cook the chicken with the carrots and peas until tender, drain, then prepare the gravy in the same pan to capture all the flavor.
• Simmer the onion, butter and gluten-free flour, then add chicken broth and milk, stirring until thickened. Combine with the chicken and vegetables and fill the crust to about three-quarters full.
• Cut small slits in the top crust to vent steam, brush with an egg wash if desired, and bake until golden.

Pictures in this post show the process and the finished pies—use them as a visual guide while you bake.

Gluten-Free Chicken Broth

Not every chicken broth is gluten-free. Some commercial broths include additives or thickeners that contain gluten. Check labels carefully and choose a broth labeled gluten-free or make your own to ensure it fits your dietary needs.

Gluten-Free Chicken Recipes

Looking for more gluten-free chicken dinners? Try these favorites from the blog: Sweet & Sour Chicken, Chicken Sub Gum Chow Mein, Hawaiian Chicken, Chicken and Biscuits, Baked Oregano Chicken, and Instant Pot Chicken Fajita Soup. For dessert, a gluten-free cheesecake is a perfect finish.

If you make this chicken pot pie, please come back and let me know how it turned out — I love hearing reader feedback and substitutions that worked well.

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 you use a blend that has xanthan)
• 1 cup butter (2 sticks), cold – cut into small pieces
• 8-10 tablespoons milk, cold

For the filling:

• 1 pound skinless, boneless chicken breast halves – cubed
• 1 cup sliced carrots
• 1 cup frozen green peas
• ⅓ cup butter
• ⅓ cup chopped fresh yellow or white onion
• ⅓ cup all purpose gluten-free flour blend (or 3 tablespoons corn starch)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 ¾ cups chicken broth
• ⅔ cup milk

Instructions

1. For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
2. With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
3. Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
4. Dough should be moist and easy to roll.
5. Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
6. Place one circle of dough into the pie pan and trim edges if necessary.
7. For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
8. In the same saucepan over medium heat, cook onions in butter until soft and translucent.
9. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
10. Simmer over medium-low heat until thick. Remove from heat and set aside.
11. Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about ¾ of the way.
12. Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
13. Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
14. Cool for 15 minutes before serving.

Notes

When measuring gluten-free flour, spoon it into the cup and level off rather than scooping. Weighing ingredients yields the most consistent results if you have a scale.

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. It may vary; check your ingredient labels for accuracy.