Gluten Free Chicken Pot Pie Recipe

Gluten Free Chicken Pot Pie Recipe

It was the first time we’d ever spent a Thanksgiving without having anyone else join us. My kids were at the tail end of the flu that was going around, and nobody wanted to come over – which I completely understand.  But it felt weird cooking only for the 5 of us on a holiday.

So I got up early that morning and began creating new recipes we hadn’t eaten before. I wanted it to feel a little more special than just any other night when I cook.  I began pulling all kinds of food from the freezer, fridge, garden and pantry – I was like a mad scientist in an apron, I made a terrible mess of the kitchen, and by the time dinner rolled around, I was exhausted!

However, the resulting main dish was a Gluten Free Chicken Pot Pie Recipe that quickly became a family favorite.

It can be prepared with just about any meat, or none at all. And the veggies can range from frozen or whatever’s fresh at your farmers market!  Best of all, I make it with my Gluten Free Pie Crust using my Erika’s All Purpose Gluten Free Flour Recipe so all of us can eat together.  It freezes fantastically & can be prepared in bulk so you can have it ready for dinner in a pinch!

The special tools featured in this recipe are:

gluten free chicken pot pie recipe

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Gluten Free Chicken Pot Pie Recipe
Prep time
Cook time
Total time
Gluten Free Chicken Pot Pie Recipe - Makes (1) 9" Pot Pie - But you can scale this recipe to however large or small you want to. Click here for my Gluten Free Pie Crust Recipe.
Recipe type: Dinner
Cuisine: Gluten Free
Serves: 1 8" Pie or 6-8 Slice
  • 2 Fresh or Frozen Boneless Chicken Breasts or Thighs (Boiled & Cubed or Shredded) - Feel free to use your favorite meat, or make it Vegetarian!
  • 4 Cups (32 oz) of Chicken Broth/Stock
  • 3 Cloves Garlic - minced
  • ½ Sweet Onion - chopped
  • ¼ Cup Olive Oil
  • 1 Stalk Celery - sliced thin
  • 2½ Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc...)
  • Salt & Pepper to Taste
  1. Boil Chicken in the Chicken Broth in a large pot until Chicken is done. Then shred or cube Chicken into small pieces.
  2. In Deep Fry Pan, Sauté Garlic & Onion in Olive Oil until soft.
  3. Add Celery & Fresh/Frozen Veggies to Sauté and stir until well mixed and warm.
  4. Add Sauté Ingredients to the Chicken & Remaining broth from what you boiled the Chicken in, and stir until mixture returns to boil.
  5. Add in Erika's All Purpose Gluten Free Flour 1 Tablespoon at a time until mixture is thick.
  6. Pour into prepared Gluten Free Pie Crust Shell & Top with Gluten Free Pastry Crust.
  7. Place prepared Chicken Pot Pie on Foil Lined Baking Sheet to catch any boil-over & mess.
  8. Cut 4 small slits in top center, and bake at 425 degrees until crust is golden brown. Approximately 30-45 minutes.
  9. Cool for 10 minutes and serve. Tastes great hot or cold.
  10. Store leftovers in airtight container for up to 3 days in fridge.
  1. You can easily prepare this recipe in bulk - I usually make 4 at a time. I cook 1 for dinner and freeze the others without cooking them. There's no need to defrost the Pot Pie before placing it in the oven at 425 for 45 min - 1 hour. I generally test the center with my thermometer to make sure the center is thoroughly thawed and reaches at least 100 degrees.

Gluten Free Chicken Pot Pie Ingredients

Boil then Shred the Chicken

Saute the Onions & Garlic in Olive Oil

Add in Veggies

Add in the Chicken & Broth

Season with Salt & Pepper\Add Gluten Free Flour to Thicken\Pour into uncooked Gluten Free Pie Shell

Top with Gluten Free Pastery Crust

Gluten Free Chicken Pot Pie

Personal Sized Pot Pies

Freezes Great

Freeze Uncooked Pot Pies & Cook them Later!


    • says

      LOL! =) When that happens I always say ‘Stupid Smart Phone!’ We miss you guys too! Just the idea that you’ve got chilly days ahead makes me miss the fall weather… But I’ll just walk into the cold case at Costco for 30 seconds in my shorts & tank top & get my fix. =) Hugs to all of you! xo

  1. Debby Bolte says

    This is theBest Pot pie ever. Your crust was simply AMAZING! Flakey and tasty with out the after taste, unlike any other gluten free crust I have tried in two years. My husband even loved it and he doesn’t do gluten free but if it taste this good he will Thank you for sharing this recipe.

    • says

      Hi Debby!

      Thank you so much for the sweet feedback, I’m so glad that it turned out well and that your family enjoyed it! All of my recipes have to pass my husband’s taste test too – which is no easy task! =)

      Enjoy & God Bless!
      ~ Erika

  2. Kathy says

    Where do you buy Palm Shortening? I called Whole Foods, Central Market, and Sprouts and none of them carried it.

  3. Jamie says

    This pot pie recipe looks promising, but I would really like the thick creamy sauce that I recall potpies had. I think its called” bachmel” sauce or something like that. Its made by cooking flour in a pot on the stove and adding milk little bits at a time. I wonder if its possible to make the sauce with a milk alternative and king author multi purpose gf flour? Would you need to add xanthan gum, or other binder? Very currious. Thanks again for this good recipe. BLESSINGS IN CHRIST<3

  4. says

    Loved this and so did my 8-year old daughter! We used corn, peas, carrots, shiitake mushrooms and a potato along with the onions and garlic and added some truffle oil for fun – delectable and so flexible that you could throw any leftovers in and it would be perfect!

  5. Hannah says

    Looks delicious! Do you think that I can use this pie crust recipe for a sugar cookie to use with a cookie cutter. My son is gluten, dairy, soy, sugar (except for honey, stevia and coconut sugars) and he desperately wants a cookie.

    Thanks, fantastic website

    • says

      Hi Hanna!

      I wouldn’t use this recipe for a Sugar Cookie base – although I love that you’re willing to try it for you sweet son! =) I have a great sugar cookie recipe that I haven’t posted yet – but I’m thinking you might be able to modify the Gluten Free Toll House Cookie Recipe I posted and sub the brown sugar for Maple Syrup & the white sugar for Coconut Sugar. If the mixture is too sticky, you can add in a small amount (1/4 cup) of Apple Sauce. If it’s too wet, try adding a bit of Coconut Flour (if you have it on hand)… leaving out the chocolate chips of course.

      Hope that helps… God Bless! =)

  6. Tanya says

    I’d love to make this. I already have cooked chicken breast, leftover from another meal. Do you know approximately how much broth you used after the chicken was cooked? I want to add the broth in but don’t want to add to much and have it be soggy. Thanks!!!

  7. Angie says

    Made this tonight and it was delicious! I admit I used part oil and some butter to sautee the veggies in, but the whole family loved it. My 6 year old gave it two thumbs up!

  8. Susan says

    Anyone who hasn’t tried this yet, get busy!! OMG!!! Not only beautiful, but dee-licious. Built it in a small springform pan. After it cooled about 15 minutes, I removed the sides and Wowee! It stood there as proud as could be. Crust retained it’s integrity both overnight and out of the freezer heated up.

    • says

      Hi Susan! LOVE the tip to make this in a springform pan… going to try that next time! Thank you so much for the sweet comment… God Bless! ~Erika

  9. Lisa says

    Made this over the weekend for some GF friends. Was absolutely DELISH! Though I ended up with enough filling for 2 pies – I did use 2 rather large chicken breasts, but everything else was according to the recipe. Since everyone loved it, just whipped together another pie crust and plopped it in the deep freeze for some other time. The crust was a bit of a challenge to find the right consistency – but we got there eventually – a little extra flour, a little more water. Oops – a little more flour. You just have to play around with it until you can roll it out without it getting stuck to the wax paper, or falling apart when you try to take the wax paper off. A definite keeper for the GF & non-GF alike!

  10. Deb says

    I made it today loved it I didn’t do the crust cause i was making several of these for my whole family so I did my Hash Brown potatoe crust which I use for Quiche as well as it is quick and easy for me . but I will try to use your crust when i have just one to make not a dozen . This is a keeper

  11. Sylvia says

    Delicious! I had to used flax seeds and hot water as a binder, (I ran out of eggs) and I was worried about the crust, but aside from being a little crunchy, it was good. But the pie filling was wonderful. Okay, I’ll admit it, I am the person who LOVES the 79 cent chicken pot pies–the ones where you have no idea what is in them? But this was ssoooo much better. Thanks for the recipe. I have used your pie crust recipe (with the egg) before and it was good, too.

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