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Gluten Free Chicken Pot Pie Recipe

By alittleinsanity 40 Comments

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Gluten Free Chicken Pot Pie RecipeChicken Pot Pie has always been a comfort food for me. So one day when the kids were all sick at, I put together this Gluten Free Chicken Pot Pie Recipe for them. It immediately became a family favorite & now we enjoy it all the time… not just when we’re sick. The Crust is light & flakey, and the Filling is delicious – you won’t even know it’s Gluten Free!

You can prepare this Pot Pie with just about any meat, or none at all. And the veggies can range from frozen to whatever’s fresh at your farmers market! Best of all, I make it with my Gluten Free Pie Crust 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!

gluten free chicken pot pie recipe

The Tools & Ingredients Used in this Recipe:



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Gluten Free Chicken Pot Pie Recipe

★★★★★ 5 from 4 reviews
  • Author: A Little Insanity - Erika
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9" Pie or 6-8 Slices 1x
  • Category: Dinner
  • Cuisine: Gluten Free
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Description

This Gluten Free Chicken Pot Pie Recipe is light & flakey and delicious! You can scale this recipe for bulk preparation.


Ingredients

Scale

PIE CRUST:

  • 1 Uncooked Pie Crust – Top & Bottom Crusts.  Here are my Gluten Free Pie Crust Recipe or Gluten Free & Vegan Pie Crust Recipe

BOIL INGREDIENTS:

  • 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

SAUTE INGREDIENTS:

  • 3 Cloves Garlic – minced
  • 1/2 Sweet Onion – chopped
  • 1/4 Cup Olive Oil
  • 1 Stalk Celery – sliced thin
  • 2 1/2 Cups Fresh or Frozen Veggie Mix (peas, carrots, corn, green beans, edamame, etc…)
  • Salt & Pepper to Taste

THICKENER:

  • 4–5 TBSP Erika’s All Purpose Gluten Free Flour

Instructions

  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.

Notes

BULK PREPARATION & FREEZING:

  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.

Nutrition

  • Serving Size: 1 Slice
  • Calories: 100

Did you make this recipe?

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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 & PepperAdd Gluten Free Flour to ThickenPour 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!

Related

26.4K shares
  • Share598
  • Tweet6
  • Yum

Filed Under: Dairy Free, Dinner, Freezer Meals, Gluten Free, Recipes, Recipes by Meal Type, Recipes by Special Diet, Vegetarian, Whole Food Tagged With: all natural, bulk recipe, dairy free, Featured, freezer, gluten free, healthy, homemade, vegetarian, wheat free, whole food

Previous Post: « The BEST All Purpose Gluten Free Flour Mix Recipe
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Comments

  1. Karen

    August 29, 2013 at 6:24 am

    Perfect for those upcoming mainland chilly fall days. Can’t wait two try! Miss you guys!

    Reply
    • Karen

      August 29, 2013 at 6:25 am

      To try. Curse you auto correct!

    • Erika

      August 29, 2013 at 6:47 am

      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

    • Theresa Brennan

      March 1, 2021 at 8:49 am

      I made the best pie crust actually for a Quiche and then later for a chicken pot pie (this recipe) and a pumpkin pie. This indeed the best gluten free pie crust I have ever made. I had been buying them as mine were failures…thanks!

  2. Debby Bolte

    January 31, 2014 at 12:14 pm

    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.

    Reply
    • Erika

      February 1, 2014 at 11:03 pm

      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

  3. Leslie

    March 28, 2014 at 12:45 pm

    Great recipe! My entire family begged for more.

    Reply
  4. Kathy

    July 5, 2014 at 6:35 am

    Tried this and loved it! Definitely will be making it again.

    Reply
  5. Kathy

    July 19, 2014 at 9:03 am

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

    Reply
  6. Jamie

    July 28, 2014 at 5:45 pm

    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

    Reply
    • caroline

      October 14, 2016 at 9:01 am

      You could add a cream made of soaked cashews that you then put into the vitamin with a little water… the taste and texture is perfect and you will have that creamy taste that you love !!

    • Nanny

      November 25, 2016 at 11:09 am

      You could also make a more white sauce for less than the cost of cashews. 1.5 TBS olive oil, 1 TBS flour and 1 cup dairy free milk. Fry the flour and oil in pan for a few min, don’t let it stick, then slowly add the milk and heat, it will thicken once it is brought to a boil season with salt, pepper, garlic, onion, whatever. If you want to make an even cheaper sauce, add some cooked rice with water and blend in the vitamix. A quick, cheap, milk when in a pinch. It makes a really yummy base, just an FYI.

  7. Kristen

    September 10, 2014 at 1:04 pm

    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!

    Reply
  8. Hannah

    December 10, 2014 at 5:10 pm

    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

    Reply
    • Erika

      December 30, 2014 at 9:48 pm

      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! =)
      ~Erika

  9. Tanya

    February 10, 2015 at 3:43 am

    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!!!

    Reply
  10. Angie

    November 17, 2015 at 7:17 pm

    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!

    Reply
  11. Susan

    January 27, 2016 at 7:12 am

    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.

    Reply
    • Erika

      February 2, 2016 at 3:52 pm

      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

  12. Lisa

    February 15, 2016 at 7:30 am

    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!

    Reply
  13. Deb

    March 10, 2016 at 1:18 pm

    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

    Reply
  14. Sylvia

    July 30, 2016 at 2:47 pm

    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.

    Reply
  15. Hannah Brown

    November 6, 2016 at 7:16 pm

    This was company worthy! Thank you

    Reply
  16. Cheryl sawyer

    December 2, 2016 at 6:29 pm

    I havemade this recipe two times and it came out fantastic both times. I have never made a pie before ever and this was easy and tastes great

    Reply
  17. Ashley

    December 28, 2016 at 8:44 am

    Hi, thank you for this recipe! I made it, with some slight modifications, for a potluck and it was a hit.

    Reply
  18. Tessie

    November 10, 2018 at 8:44 am

    I feel like I’ve been searching for a blog like yours for a long time. Made your crust into an apple tart last night for my g free friend and now i’m going to make this pot pie. Thanks for making non-complicated and delicious recipes!!!

    ★★★★★

    Reply
    • Erika

      November 21, 2018 at 4:35 pm

      Thanks for the sweet comment Tessie! I’m so grateful to have you here & so glad you enjoyed the recipe… God Bless! ~Erika

  19. Nancy Derhammer

    October 10, 2019 at 6:50 am

    Can I add a bit of Apple cider vinegar to the pie crust

    Reply
  20. Alisha Ross

    January 7, 2020 at 9:41 pm

    I am truly glad to read this webpage posts which carries lots of helpful information, thanks
    for providing these information.

    Reply
  21. Billy

    April 13, 2020 at 7:38 am

    I have been using this recipe now for a while and just finished three more and they are in the oven now . This is a great gluten free recipe , I need gluten free and it tastes great . Thank you for putting it online. Billy

    ★★★★★

    Reply
  22. Sherrye

    December 17, 2020 at 8:25 pm

    Delicious! I have been gluten free for several years and I really miss pie crust, pizza, and bread. This pie crust is amazing—flaky even. I didn’t think that was possible. And the chicken filling was delicious. I surprised my husband so much with this dish for dinner tonight. I tend to stay away from most grains, so this was a treat for both of us!

    ★★★★★

    Reply
  23. Alisha Ross

    April 21, 2021 at 8:39 pm

    “I am truly grateful to the holder of this web site who has shared
    this great paragraph at at this place.”

    ★★★★★

    Reply

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Hi! I'm Shannon. Newlywed, Serial Immigrant, Recipe Creator, Theater Enthusiast... Here you'll find my collection of Gluten Free Recipes, many of which are adaptable for many Special Diets including: Dairy Free, Egg Free, Vegan & more, using Whole Food Ingredients whenever possible.

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Newlywed, Serial Immigrant, Recipe Creator, Theatre Enthusiast... Most likely to be found in the Kitchen licking the beaters.

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