Honestly, this recipe is way up there in terms of my favorite dinners. When my toddlers ask for seconds, I know it's a keeper. The crust is crispy and flaky, the gluten-free roux filling is creamy and decadent. It's seasoned simply and perfectly. This gluten-free chicken pot pie is at the top of comfort foods!
I love this recipe on a cold rainy day. Anytime you need to feel warm and cozy, its creaminess will get you back on your feet!
This comforting gluten-free chicken pot pie pairs really well with a light salad. The contrast between the richness of the pie and the tanginess of this delicious herby garden salad really hits the spot for me! If you're looking for other gluten-free dinner recipes, check out my gluten-free pork bao buns and gluten-free tourtière!
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Ingredients
I like how simple the ingredients are. In my house, I usually have all these on hand at all times, and can easily whip this up for dinner during my kiddo's nap.
See recipe card for quantities.
- Homemade gluten-free pie crust, though store-bought works too in a pinch! Note that when I make this pie crust for chicken pot pie, I replace the ice water in the recipe for ice chicken broth. Yum!
- Chicken thighs
- Carrot
- Celery
- Onion
- Sweet peas
- Heavy cream
- Butter
- Chicken broth
- Gluten-free pastry flour (note that for the roux, any gluten-free 1:1 mix will work)
- Salt and pepper
Instructions
Once you have made your gluten-free pie crust and the dough has been resting in the fridge at least 4 hours, you're ready to make the filling!
Cube the chicken thighs.
Heat a tablespoon of oil or butter in a pan on medium heat, and add the chicken.
After 7 minutes, stir and add the vegetables (minus the onion).
Cover and let simmer for 10 minutes while making the roux.
I included video instructions for making the gluten-free roux and putting the pie together. A roux is a mixture of butter and flour cooked together on low-medium heat, slowly thinned and then thickened with liquids (I use cream and chicken broth). It's what gives this pot pie its heavenly creamy texture! At first, I was quite intimidated to make a roux, but it's no big deal now, and I think seeing the right texture as a video will be helpful!
Success points from the video:
- Cook the onions in butter until translucent
- Add the flour all at once and quickly mix
- Slowly add the liquids over the course of 5 minutes, whisking constantly
- Bubbles are good, it means the roux is thickening
- When assembling the pie, make sure the pie pan is on a baking tray covered in aluminum foil, to catch spills when baking. See below, that melted butter would have made a mess in my oven!
Substitutions
You can make this both dairy-free and egg-free with some adjustments.
- Dairy-free - there are milk ingredients in several places in this recipe.
- The first to replace is in the gluten-free pastry flour; you'll need the DIY blend that uses coconut milk powder or oat milk powder.
- The second to replace is the butter in the pie crust; sub for a high saturated fat vegan butter such as Miyoko's or Trader Joe's.
- The last is the heavy cream, which can be replaced with equal parts almond milk, or coconut milk. Again, I recommend plant milks high in saturated fats.
- Egg-free - the only egg in this recipe is for the egg wash, which you can simply omit! You can choose to brush the crust with melted vegan butter to get that nice golden brown, or just let it bake plain. It will taste delicious, it just won't be as dark.
Variations
I think it's pretty darn good as is, but you can absolutely play with the seasonings!
- Herbed delight - add fresh herbs like rosemary and marjoram!
- Individual - you can bake this in a smaller 5 inch individual pie pan; depending on the height of your pan, you may be able to bake 8 individual pies.
Equipment
You will need the following:
- Rolling pin
- Rolling mat (or parchment paper)
- 10 inch pie pan (you can adjust the recipe with the slider based on your pan's diameter)
- Baking tray lined with aluminum foil
- Large pan
- Medium pot
- Whisk
Storage
The pie dough can be made ahead of time, per the gluten-free pie crust recipe's instructions. It can be made up to 24 hours ahead of time, or frozen.
The chicken filling and roux can also be made ahead of time and stored in the fridge 24 hours prior to assembling the pie.
After serving the baked pie, it should be stored in the fridge, covered in plastic. It's best eaten within 2 days.
Leftovers can also be frozen for up to 2 months; just thaw in the fridge when ready to use them, and warm up in the oven for 15 minutes at 300F.
But really... don't expect leftovers!
Make Ahead
When I was expecting both my boys, I made several batches of this gluten-free chicken pot pie so I wouldn't have to worry about cooking for the first few weeks of motherhood. It's a great meal to have in the freezer, full of proteins, veggies and pure comfort.
Simply make the gluten-free chicken pot pie per the recipe's instructions. Be sure to use a disposable pie dish! Then, let it cool completely at room temperature. Wrap it in plastic to prevent freezer burn, then in aluminum foil. Store in the freezer for up to 2 months. When you're ready to eat it, thaw it in the fridge, preferably overnight. Remove the plastic wrap, but keep the foil, and warm it up in the oven for 15 minutes at 300F. Enjoy!
Top tip
I prefer NOT to season the chicken when I cook it. It's best to season the roux heavily instead. I do it because it's much easier to taste test the roux than it is to taste chicken.
One more tip: I love canned peas! I would only add peas to the chicken-celery-carrot mixture IF they were frozen. With canned peas, I simply add them in with the roux once everything is cooked, or they get mushy.
FAQ
Patience young one. The roux thickens as the butter and flour cook together. You may need to slightly turn up the heat and continue vigilantly stirring. Bubbles in the roux means it is thickening.
Yes. If it were me, I would replace the heavy cream (by mass) with ¾ whole milk and ¼ butter.
Good news, if you're all out of gluten-free pastry flour mix (always my go-to!), you can thicken the roux with ANY 1:1 gluten-free flour. I would not use corn starch.
Related
Looking for other recipes to make with a gluten-free pie crust? Check these out!
Gluten-Free Chicken Pot Pie
Equipment
- 1 rolling pin
- 1 rolling mat or parchment paper
- 1 10 inch pie pan but if using a different size, please use the slider in the recipe card under "ingredients"
- 1 Large pan
- 1 Medium pot
- 1 Baking Tray covered in foil
- 1 whisk
Ingredients
Pie Crust
- 2 gluten-free pie crusts (you'll need to edit the linked recipe to select 10 inch round)
Filling
- 810 grams chicken thighs
- 290 grams diced carrots
- 135 grams diced celery
- 1 teaspoon olive oil
- 425 grams sweet peas
Roux
- 70 grams unsalted butter
- 70 grams onions
- 50 grams gluten-free pastry flour any 1:1 gluten-free flour will work
- 130 grams heavy cream
- 370 grams chicken broth
Baking
- 1 eggwash optional
Instructions
Filling
- Cube the chicken, dice the carrots and celery.
- In a large pan over medium heat, add a teaspoon of butter or olive oil.
- Add the chicken and sauté 7 minutes.
- Add the carrots and celery. Cover the pan and cook for 10 minutes on low heat while making the roux.
Roux
- In a large measuring cup, combine the heavy cream and chicken broth.
- In a medium saucepan over medium heat, add butter and onions. Cook until onions are translucent.
- Add the gluten-free flour, immediately whisk.
- Slowly add about a quarter of the mixed heavy cream and chicken broth, whisking constantly.
- When bubbles start forming, add another quarter of the liquid. Whisk constantly. Repeat these steps until all the liquids have been added.
- Season to taste with salt and pepper.
- Turn off the heat once the roux has fully thickened. If this is your first time making a roux, please watch the video in the instruction portion of the above post.
- Add the roux and sweet peas to the pan with chicken-carrots-celery. Mix the entire filling well. Set aside. Preheat the oven to 400 °F (204 °C)
Shaping the Pie
- Sprinkle your rolling mat and pin with gluten-free flour. Roll out the bottom portion of the gluten-free pie crust and press it in your pie pan.
- Place the pie pan on a baking tray covered with aluminum foil (this will catch any spill and keep your oven and pan clean when baking!)
- Pour the filling into the pie. If your pie has a different depth or diameter than mine, you may have to use slightly less filling. All mine fit in the pie, and it was generous and large!
- Roll out the top of the pie crust in the same manner.
- Place the top crust on the pie. Seal and crimp the edges as shown in the video in the instruction section.
- Brush the top of the pie with an optional egg wash (beaten egg).
Baking the Pie
- Place the pie in the middle of the preheated oven. I like convection if available.
- Bake for 10 minutes on 400 °F (204 °C)
- Reduce the heat to 350 °F (177 °C) and bake an additional 40 minutes.
- Take the pie out of the oven, let it cool 10 minutes on the counter before serving.
Anjali
This is comfort food at its best!! Love that it was gluten free -- made it super easy to serve my family who has a variety of dietary restrictions at our Christmas Eve dinner!
Naelle @ GlutenFreeDIYers
Right? It's tricky to plan around dietary restrictions, but it doesn't have to be bland!
Elisa
This gluten-free chicken pot pie recipe, looks so delicious and easy to make. Love the idea is gluten-free. Will be making this recipe soon. Thanks for sharing :)
Sara Welch
This was such a hearty and delicious recipe that does not disappoint! Remind me of my childhood; easily, the best comfort food!
Naelle @ GlutenFreeDIYers
Oh yes, I love meals that taste exactly like when I was a kid!
Dina and Bruce
Wow! So good! And GF! Amazing!
Ned
This is totally the best! One of my favorite comfort foods and this recipe is incredible! Thank you!
Naelle @ GlutenFreeDIYers
Excellent! So glad it worked out!
Stephanie Waggener
I am looking forward to trying a gluten free version