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Chicken Pot Pie {Gluten Free}

This Gluten Free Chicken Pot Pie is a cozy and comforting dish made from scratch and the perfect way to warm up on those cold winter days!

Chicken Pot Pie Gluten Free

I love fall! The leaves on the trees are starting to turn, and it’s time to get into that comfort food mode. Chicken Pot Pie is one of my absolute favorite dishes to make during the autumn season.

Chicken pot pie is a delicious and comforting dish that has been enjoyed for generations. You can’t go wrong with a dish that combines the best of comfort foods and pastry in one package. With gluten free chicken pot pie, you don’t have to worry about your dietary restrictions or allergies as everything is made from scratch. The pie crust, filling ingredients, and cooking methods are all gluten free!

If you’re just now converting your favorite recipes into gluten free versions I suggest taking some extra time to research what can easily be substituted out for gluten free ingredients. I also suggest reading through this post for any additional ideas or suggestions on how to successfully achieve a gluten free version of this comforting dish.

Gluten Free Chicken Pot Pie

Gluten Free Pie Crust Tips

  • You need less flour than you think – Gluten free doughs are really sticky until they’ve been handled enough, so adding more flour to a dough that’s too wet can leave you with a tough and crumbly gluten free pastry crust.
  • Gluten free pastry doughs made with rice flour typically bake up slightly crispier than normal wheat-based doughs. 
  • Don’t make your pie crust too thick – Pie crusts made with rice flour are typically more delicate than wheat-based doughs, so try to get at least 1/4-inch thickness in your rolled out dough for this recipe.
  • Don’t overfill your pot pie – Overfilling a gluten free crust can cause it to spill out and stick to the bottom of your casserole dish. I suggest leaving at least 1/2-inch gap from the top of your pot pie filling to the top of your crust to prevent spillage and doughy edges on your final product.

How to Make a Gluten Free Chicken Pot Pie

Chicken Pot Pie Filling Variations

You can switch out the veggies in this recipe for whatever you like or happen to have on hand. Just keep in mind that some veggies require longer cooking times than others so be sure to cook them fully before adding them your pot pie filling.

Cooking Methods

Pre-cook your chicken: You can cook your chicken ahead of time by frying it in a pan, cooking it in the slow cooker or baking it in the oven. I personally like to pre-cook mine in the oven at 400 degrees Fahrenheit for 20 minutes just to ensure that there’s no pink left.

Can You Make Gluten Free Chicken Pot Pie Without Canned Soups?

Yes! If you’d like to make an entirely homemade filling we suggest using the vegetables in our recipe and boiling them in 1 cup of chicken broth (or vegetable broth). You’ll get a similar flavor profile that way. (But keep in mind that the veggies may change the texture of your filling a bit.)

Can You Make Gluten Free Chicken Pot Pie Without Dairy?

Yes, but it will be best to use a vegan or dairy-free milk substitute that you know works well on a gluten-free diet . We haven’t made this dish vegan, but we would recommend using a dairy-free milk substitute and margarine in the recipe.

Can You Freeze Gluten Free Chicken Pot Pie? How?

Yes, you can freeze this dish! We would recommend cooking it as instructed and then freezing it before baking. You can also do this with unbaked dough for a raw crust – just make sure that you wrap it well in plastic and then foil.

We would recommend baking the gluten free chicken pot pie from the freezer and adding about 10 minutes to the total cook time. The added time should allow it to bake through without drying out.

Can You Use Frozen Vegetables?

Yes, you can use frozen vegetables in this recipe. We recommend using fresh vegetables but frozen is okay too. With frozen veggies you want to check the label and look for those that are labeled “gluten free” or “certified gluten free.”

Do You Have to Add Salt and Pepper? Will it Taste Bland if I Don’t Add Them?

We would recommend adding the salt and pepper for flavor, but if you’re using a prepared gluten-free chicken broth it may be salty enough on its own. If you’re unsure, we would add the salt and pepper in small increments until you get the flavor right!

We recommend using a high quality salt like sea salt or kosher salt for this recipe, rather than table salt. 

Crust Ingredients

2 ½ cups gluten free flour blend
2 tablespoons sugar
1 teaspoon xanthan gum (omit if your flour blend contains it)
1 teaspoon salt (kosher, sea salt or table)
1 cup unsalted butter, cold and diced
2 egg
6 tablespoons cold water
½ teaspoon apple cider vinegar

Filling Ingredients

1 tablespoon avocado oil
1 ½ 15 oz cans mixed vegetables, drained (can substitute with frozen mixed vegetables)
1 ½ cup chicken broth
¼ milk of choice
8 oz cooked chicken, shredded
1 tablespoon onion powder
½ teaspoon salt
½ teaspoon pepper
2 tablespoons cornstarch + ¼ cup warm water
Optional: 1 egg and water to brush on crust

How to Make Gluten Free Chicken Pot Pie

Preheat oven to 400F degrees.

In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter to the food processor and pulse until mixture resembles coarse crumbs.

In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.

Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill while preparing next steps.

While the dough is chilling, add oil and drained mixed vegetables to a large sauté pan on medium heat. Add chicken broth, milk, onion powder and salt and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.

Mix cornstarch and warm water in a small bowl. Pour the slurry into sauté pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.

Remove chilled pie dough from the refrigerator and use a knife to cut the dough in half. Place half back in the refrigerator and transfer the other half of pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle.

Transfer the dough to an ungreased pie pan and press into place – flattening the crust against bottom and sides as well as touching up any cracks. Pour chicken and vegetable filling over pie crust and set aside while preparing second pie crust, repeating the same process.

Cover mixture with second pie crust. Pinch and seal the edges – trimming excess crust as needed.

Optional: To give the crust a golden brown color, add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top and edges of the crust.

Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.

Plan Ahead

Making this recipe as a make ahead casserole is almost as easy as making it from start to finish, but it does require some advanced planning. Make the filling and refrigerate for up to 2 days or freeze for up to 3 months. Defrost before baking. Add frozen vegetables and defrosted cooked chicken, if using, once you get home from the grocery store and just before transferring the pre-baked gluten free crust to the casserole dish. Bake according to recipe instructions.

Chicken Pot Pie without Gluten

Storing Leftovers

After the initial baking, allow the entire gluten free chicken pot pie to cool down – if you rush this process by popping your dish in the refrigerator, your meal will dry out. Once the gluten free chicken pot pie has cooled down to room temperature, you can refrigerate it in an airtight container for up to 3-4 days.

Freeze: If you plan on storing your gluten free chicken pot pie in the freezer, place your leftovers in an airtight container and freeze for up to 90 days.

Reheat: To heat up your gluten free chicken pot pie from fridge, transfer the contents to a microwave safe dish and heat on high for 2-3 minutes or until heated through. Gluten free chicken pot pies can also be transferred from freezer to oven for a more even bake. Before doing so, preheat the oven to 400° F, cover with foil and cook for about 35 -45 minutes or until the middle is hot enough and the filling is bubbling through the steam vents.

How to Make a Chicken Pot Pie Gluten Free

Chicken Pot Pie {Gluten Free}

Chicken Pot Pie {Gluten Free}

Yield: 8 Servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This Gluten Free Chicken Pot Pie is a cozy and comforting dish made from scratch and the perfect way to warm up on those cold winter days!

Ingredients

Crust Ingredients

  • 2 ½ cups gluten free flour blend
  • 2 tablespoons sugar
  • 1 teaspoon xanthan gum (omit if your flour blend contains it)
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and diced
  • 2 egg
  • 6 tablespoons cold water
  • ½ teaspoon apple cider vinegar

Filling Ingredients

  • 1 tablespoon avocado oil
  • 1 ½ 15 oz cans mixed vegetables, drained (can substitute with frozen mixed vegetables)
  • 1 ½ cup chicken broth
  • ¼ milk of choice
  • 8 oz cooked chicken, shredded
  • 1 tablespoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons cornstarch + ¼ cup warm water
  • Optional: 1 egg and water to brush on crust

Instructions

    1. Preheat oven to 400F degrees.
    2. In a food processor, add flour, sugar, xanthan gum and salt. Pulse to combine. Add cold diced butter to the food processor and pulse until mixture resembles coarse crumbs.
    3. In a small bowl, add egg, cold water and apple cider vinegar. Use a fork to beat the egg and mix. Pour egg mixture into food processor and pulse a few more times until dough is just moistened.
    4. Transfer the pie dough to a large bowl and use clean hands to shape it into a ball, slightly flattened. Cover bowl with plastic wrap and place in the fridge to chill while preparing next steps.
    5. While the dough is chilling, add oil and drained mixed vegetables to a large sauté pan on medium heat. Add chicken broth, milk, onion powder and salt and pepper. Allow to simmer for 5-7 minutes, stirring occasionally.
    6. Mix cornstarch and warm water in a small bowl. Pour the slurry into sauté pan and stir to combine. Increase heat to high and allow liquid to come to a boil, then turn off the heat and stir in the shredded chicken. Allow the mixture to cool on the stove while following next steps.
    7. Remove chilled pie dough from the refrigerator and use a knife to cut the dough in half. Place half back in the refrigerator and transfer the other half of pie dough to a lightly floured piece of parchment paper. Sprinkle a little flour on top of the dough and add an additional piece of parchment paper on top. Roll out the dough with a rolling pin into a 12 inch circle.
    8. Transfer the dough to an ungreased pie pan and press into place - flattening the crust against bottom and sides as well as touching up any cracks. Pour chicken and vegetable filling over pie crust and set aside while preparing second pie crust, repeating the same process.
    9. Cover mixture with second pie crust. Pinch and seal the edges - trimming excess crust as needed.
    10. Optional: To give the crust a golden brown color, add an egg and a splash of water to a small bowl. Beat with a fork and brush over the top and edges of the crust.
    11. Use a knife to cut four slits in the center of the pie. Place the pie on a baking sheet and bake in preheated oven for 30 minutes or until golden brown. Allow pie to cool for 5-10 minutes before serving.

Notes

Plan Ahead

Making this recipe as a make ahead casserole is almost as easy as making it from start to finish, but it does require some advanced planning. Make the filling and refrigerate for up to 2 days or freeze for up to 3 months. Defrost before baking. Add frozen vegetables and defrosted cooked chicken, if using, once you get home from the grocery store and just before transferring the pre-baked gluten free crust to the casserole dish. Bake according to recipe instructions.

Storing Leftovers

After the initial baking, allow the entire gluten free chicken pot pie to cool down - if you rush this process by popping your dish in the refrigerator, your meal will dry out. Once the gluten free chicken pot pie has cooled down to room temperature, you can refrigerate it in an airtight container for up to 3-4 days.

Freeze: If you plan on storing your gluten free chicken pot pie in the freezer, place your leftovers in an airtight container and freeze for up to 90 days.

Reheat: To heat up your gluten free chicken pot pie from fridge, transfer the contents to a microwave safe dish and heat on high for 2-3 minutes or until heated through. Gluten free chicken pot pies can also be transferred from freezer to oven for a more even bake. Before doing so, preheat the oven to 400° F, cover with foil and cook for about 35 -45 minutes or until the middle is hot enough and the filling is bubbling through the steam vents.

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