If you love chicken pot pie but don’t want to fuss with a gluten free pie crust, this gluten free chicken casserole is perfect for you. It’s a crustless chicken pot pie with a delicious creamy filling and tater tots on top, just like a classic tater tot hotdish. It takes less than an hour to make so it’s great for a hearty weeknight dinner. Plus, it’s gluten free and dairy free!
If you like this recipe and are feeling a little more ambitious, try out my perfect gluten free and dairy free chicken pot pie that is wrapped in the flakiest gluten free pie crust. For more tater tot goodness, check out my family's favorite Mexican tater tot casserole. Or for a meatless weeknight dinner, try this quinoa mushroom spinach casserole.
Why You'll Love This Tater Tot Pot Pie
- Making this pie without crust is super easy.
- You can use frozen vegetables to save time.
- It’s family friendly because everyone loves tater tots!
- It’s an all in one dinner, no side dishes required.
- It’s gluten free & dairy free.
- Olive Oil - For sauteing the vegetables.
- Carrots - you can use fresh or frozen, sliced carrots.
- Gluten Free Flour Blend - I use Bob’s Red Mill 1-to-1 Flour for my recipes. The amount of flour in this recipe is small and can easily be replaced with your favorite brand. If you prefer to use cornstarch for thickening, use half of the flour measurement.
- Garlic Powder
- Salt & Pepper
- Chicken Broth - If you’re following a gluten free diet, make sure you’re using gluten free chicken broth. This is an ingredient that frequently has hidden gluten.
- Non-Dairy Milk - I use unsweetened coconut milk (the kind in the carton) for my cooking. You can use your favorite non-dairy milk, just make sure it is unflavored and unsweetened. If you’re not dairy free, regular milk will work in the same measure.
- Peas - I use frozen peas, but any frozen vegetable will work. Sometimes I just throw in whatever is leftover in my freezer.
- Chicken - Cut or shred your cooked chicken into bite sized pieces. You can use leftover chicken, a rotisserie chicken or cook chicken from scratch. I have used both chicken breast and chicken thighs when making this recipe, both turn out great.
- Tater Tots - Ore Ida brand makes gluten free tater tots. I prefer the mini tater tots because they get a little crispier when baked. Full size will work fine too. This recipe will use about 12 ounces, so half a full bag of tater tots.
Substitutions & Variations
- Not Dairy Free - use dairy milk in the same measure.
- Make it Vegetarian - Use heated vegetarian chicken pieces (I like Qorn brand) and vegetable broth in place of the chicken products.
- No GF flour - Use any starch (cornstarch, arrowroot or tapioca starch) in place of flour. You will only need 3 tablespoons - half the amount in the recipe.
How to Make Chicken Pot Pie Casserole
STEP 1: Saute the carrots and onions in olive oil for about 10 minutes.
STEP 2: Add the flour and spices, stir to coat the vegetables.
STEP 3: Pour in the chicken broth and milk.
STEP 4: Stir and cook for 2-3 minutes until it thickens like gravy.
STEP 5: Add the chicken and peas. If you’re using other frozen vegetables add them now. Stir together.
STEP 6: Top with tater tots and season the top with salt and pepper to taste. Bake!
How to Store and Reheat Chicken Casserole
Place any leftover chicken pot pie into an airtight container and store in the refrigerator for up to 4 days.
Reheat individual servings in the microwave for 1-2 minutes until warmed through.
Can You Freeze Tater Tot Pot Pie?
Yes, it turns out great. I have made this ahead of time several times and frozen it. You’ll want to make the filling and top with tater tots but freeze before baking. Prepare your pot pie in a disposable pie dish for ease. Wrap in several layers of plastic wrap and then wrap in foil and freeze completely. Thaw overnight in the refrigerator and bake until warmed through. This pot pie will stay good for 2-3 months in the freezer.
I do find it sometimes takes longer to bake after being frozen, so just check the center to make sure it is hot. If the tots begin to get too brown, layer a piece of aluminum foil lightly over the top until it’s done baking.
Gluten Free Tip
I usually make this and freeze it when we are planning travel and will have a kitchen. It’s easy to pop in the oven and saves me from having to cook a full dinner on vacation. Plus, you know it’s gluten free safe!
Frequently Asked Questions
I always buy Ore-Ida brand tater tots and they are marked gluten free right on the package. If you're using another brand, you will need to check the ingredients.
No. I bake mine in a cast iron skillet because it can go from the stovetop to the oven, so that’s one less dish to wash. If you don’t have an oven safe skillet, you can bake in a 9×9 baking dish or even a deep dish pie pan.
We normally eat this one on its own since the dish contains meat and vegetables. If you definitely want a side dish, then I’d recommend a salad or fresh fruit.
Yes, use whatever you like. I’ve made this with carrots, peas, green beans, lima beans and corn. Any veggies will do, just stick to the total volume of 2 cups of vegetables. If you’re using all frozen vegetables add them at the end with the chicken.
Turkey would make a great replacement in this recipe.
You could also make this a vegetarian chicken pot pie by replacing the chicken with extra vegetables (mushrooms would be great) and exchanging the chicken broth for vegetable broth.
More gluten free dinner recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Gluten Free Chicken Casserole with Tater Tots
- 2 Tablespoon Olive Oil
- ½ Cup Yellow Onion diced
- 1 Cup Carrots cut into ¼" slices
- 6 Tablespoon Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Thyme
- ¼ teaspoon Garlic Powder
- 1 Cup Gluten Free Chicken Broth
- ¾ Cup Non-Dairy Milk
- 1 Cup Frozen Green Peas
- 1 pound Chicken cooked and cut into bite sized pieces
- 12 ounces Tater Tots about ½ bag
- Preheat the oven to 425F degrees.
- Add the oil to a cast iron skillet over medium heat.2 Tablespoon Olive Oil
- Once the oil is warmed, add the onions and carrots. Cook for 7 minutes, stirring occasionally.½ Cup Yellow Onion, 1 Cup Carrots
- Add the flour, salt, pepper, thyme and garlic powder. Stir to coat the vegetables. Cook for 2 minutes.
- Add the milk and chicken broth. Stir to dissolve the flour. Cook an additional 2-3 minutes until it thickens like gravy.1 Cup Gluten Free Chicken Broth, ¾ Cup Non-Dairy Milk
- Remove from heat. Add the chicken and frozen peas. Stir together.1 Cup Frozen Green Peas, 1 pound Chicken
- Top with tater tots and season with additional salt and pepper to taste.12 ounces Tater Tots
- Bake for 30 minutes. Serve immediately.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.