Once you try this homemade gluten free chicken pot pie recipe, you will never buy one of those store bought frozen pot pies again. This is a family favorite that everyone cheers for when it arrives on the table.
I’ve included all the tips about making your own pie crust, as well as an option for crust-less pot pie.
Why You'll Love This Gluten Free Chicken Pot Pie Recipe
- The crust is flaky with no dairy or gluten.
- The chicken and vegetables are swimming in a creamy dairy free sauce.
- It’s easily customizable to include your favorite vegetables.
- Works great with leftover chicken, rotisserie chicken, or even turkey.
- Can be made ahead of time and frozen to make weeknights easier.
Ingredients in a Homemade Chicken Pot Pie
For the filling you will need the following ingredients:
Cooked Chicken (or Turkey) – You can use any precooked chicken for this recipe. I have cooked a couple of chicken breasts in my instant pot for this preparation. However, in the past I have also used a premade rotisserie chicken to save time. Whatever product you use, just make sure it is gluten free.
Onion & Garlic – Adds to the savory flavor of the pie.
Vegetables – I use fresh carrots, frozen peas and cut red potatoes. However, in a pinch, I have also used the full measure of just frozen mixed vegetables. I’m all about doing things the easy way when time or ingredients are limited.
Chicken Broth – make sure you’re using gluten free chicken broth. I normally use Pacific Foods brand.
Coconut Milk – I use the So Delicious brand in the carton for baking and cooking. It does not taste like coconut in this recipe, so don’t worry about that. I prefer coconut milk because it has a higher fat content which makes for a creamier sauce. However, if you don’t like coconut milk, you can use any unsweetened non-dairy milk.
Seasonings – Salt, pepper and thyme.
Vegan Butter – to add to the sauce for a little extra rich flavor and creamy texture.
Starch – This will be used to thicken the sauce. I typically use arrowroot powder because I try to limit corn products in my diet. But cornstarch would also be suitable in the same measure.
How to Make a Gluten Free Chicken Pot Pie Crust
The key to making a gluten free, dairy free pie crust is keeping your dough cold at all times throughout the process.
For chicken pot pie, which I normally make with a double crust (top & bottom), I always use my food processor. This is different than how I make my other pie crusts which is always by hand. There are pros and cons to the food processor. Pro: It is very easy and quick to work in the butter, so your dough stays cooler. Con: You have to wash all the little bits of the food processor after using it for 5-10 seconds. Sigh.
To make crust in the food processor, you simply dump the dry ingredients and the frozen butter into your processor and hit the pulse button about 5 times for 1-2 seconds each. Once your butter appears as little pebbles, about the size of peas, it is ready to remove.
Dump your processed flour/butter mixture into a large bowl. Add half of your very cold water. Toss it together to incorporate the water into the flour. Continue to add water a little at a time until the dough starts to stick together. Take care not to make it too wet as it will take a lot of flour to recover it. It is easier to add more liquid than to make it dry again.
Once your dough has come together, shape it into 2 matching discs about 1-inch thick. Wrap in plastic wrap and refrigerate at least 2 hours.
After your dough has been refrigerated, you will remove it and roll it out into a sheet. There are two methods – you can place your disc between two large sheets of plastic wrap and roll it out. The second method is to use flour. Cut a large piece of parchment paper and sprinkle it with about 1 Tbsp of gluten free flour. Place your disc on the floured surface. Sprinkle a little more flour on top of the dough and roll it out with a rolling pin. Whichever method you choose, once you have rolled out two matching sheets of dough, place them on a baking sheet and put them back in the refrigerator for another hour.
Once the chilling time has elapsed, remove one sheet of dough and gently work it into your pie plate. Do not press it in because it will stick to the pan after baking. Take care to patch any holes or tears so the filling doesn’t leak out of the crust. Trim the dough to the edge of the pie plate and place the prepared crust into the freezer while you make your filling.
To prepare the top, cut the size of the dough ahead of time. If you want to crimp with a fork, you can cut it to the outer edge of your pie pan. If you want to make a finger crimped edge, leave about 1/2 inch overhang. Place the cut top sheet on a baking sheet and put in the freezer until you’re ready to assemble. The reason we are freezing everything is because the filling will be quite hot and we need as much time as possible to assemble without the dough completely melting. Melted dough will lead to a hard crunchy crust instead of the flakiness you want.
If you want more pie crust tips, check out my free downloadable pie guide which has step by step photos of the whole process.
Prepare the filling as directed and assemble with a frozen store bought pie crust.
Prepare the recipe as directed but instead of making one large pie, make 8 mini pies. Freeze after baking and you have homemade frozen pot pies – great for dinner in a pinch.
Do not make a pie crust, instead remove the potatoes from the filling. Reduce the milk to 3/4 cup. Place the filling in a casserole dish. Top with tater tots. Bake at 400 degrees for 35 minutes.
Replace the peas, carrots and potatoes with 4 cups of frozen mixed vegetables.
Prepare filling as directed and assemble with gluten free puff pastry in place of the pie crust.
Prepare filling as directed, transfer to a casserole dish and top with drop biscuits (either homemade or gluten free red lobster cheddar biscuits)
How to Store/Reheat Chicken Pot Pie
Chicken pot pie made with pie crust will always be most delicious the day it is made. However, having leftovers is one of the great perks of cooking for yourself. So, if you do indeed have leftover pie, leave the pie in the dish and cover it with aluminum foil and refrigerate. You can store it for 2-3 days in the refrigerator. To reheat, bake with the foil on at 350 for about 20-30 minutes until inside is warm.
Alternatively, you can reheat individual slices of pot pie in the microwave, but the crust will become a little bit soggy as the butter is melted.
One of my favorite things to do with this chicken pot pie recipe is to make it ahead of time and freeze it. Prepare and bake the pie as instructed. Once it has cooled, wrap the entire pie and pan in several layers of plastic wrap, making sure it is completely sealed. Place the wrapped pie inside a freezer storage bag or airtight container and freeze. The frozen pot pie will last for 6 months or longer. When you’re ready to eat it, simple move it to the refrigerator to thaw overnight. Then bake covered with aluminum foil at 400 degrees for about 50 minutes until the center is warm.
When we go on car trips, I frequently bring a frozen pot pie in our cooler and just bake it at the place we are staying. It’s an easy way to have a home-cooked meal without standing at the stove on vacation.
If you are looking for other chicken dinner ideas, check out these great recipes!
To pin this recipe for later, click the save button on any image in this post or the recipe card. Please tag me @wellfedbaker on Instagram if you make this recipe!
Gluten Free Dairy Free Chicken Pot Pie
For the double pie crust
- 2 C + 2 Tbsp Gluten Free 1-to-1 Flour Blend (314g) I use Bob's Red Mill brand
- 2 Tbsp Arrowroot Powder
- 1 C Vegan Butter cut into cubes and frozen
- 1 tsp Salt
- ½ tsp Black Pepper
- ¼ tsp Paprika
- ¼ tsp Thyme
- 2 tsp Sugar
- ½ C Water ice cold
- 1 Egg
For the pot pie filling
- 2 C Chicken cooked and cut into cubes
- 2 Tbsp Olive Oil
- ¾ C Yellow Onion diced, about 1/2 medium sized onion
- 2 cloves Garlic minced
- 1 C Carrots sliced, about 4-5 large carrots
- 2 C Red Potatoes cut into 1/2 inch cubes
- ½ tsp Salt
- ½ tsp Black Pepper
- ½ tsp Thyme
- 1 C Gluten Free Chicken Broth
- 1 C Non-Dairy Milk
- 1 C Frozen Green Peas
- 2 Tbsp Vegan Butter
- 3 Tbsp Arrowroot Powder or Cornstarch
- 3 Tbsp Water
To prepare the pie crust
- Combine all of the dry ingredients and the frozen butter into a food processor. Pulse for 1-2 seconds about 5 times until the butter is in pebble form about the size of peas.
- Pour the flour/butter mixture into a large bowl. Add half of the cold water. Work together with your hands by tossing the water and flour to combine. Continue adding a little water at a time and working together until the dough starts to form into a ball.
- Divide the dough ball into two halves. Wrap in plastic wrap and form into two discs about 1 inch thick. Refrigerate for 2 hours.
- Remove the cold dough from the refrigerator. Place one dough disc between two sheets of plastic wrap and roll out using a rolling pin. Once the dough is large enough to fit the pie plate, place onto a baking sheet and return to the refrigerator. Repeat with second dough disc. Refrigerate dough sheets for 1 hour.
- Remove one dough sheet from the refrigerator and measure and cut to match the outer ring of the pie plate. Place the circle on a baking sheet and put in the freezer (this will be the top).
- Remove the second dough sheet from the refrigerator and gently work it into the pie pan taking care not to press down the dough. Trim the dough to the outer edge of the pie plate and place the whole pie shell in the freezer while you make the filling.
- Preheat the oven to 400 degrees F.
To make the filling
- Pour olive oil into a large skillet or non stick saucepan. Heat over medium heat.
- Add the onions, carrots and potatoes to the oil. Cook for 10 minutes, stirring occasionally to ensure they are not sticking.
- Add the garlic, salt, pepper and thyme. Stir and cook 1 minute more.
- Add the chicken broth. Stir well one time then bring to a simmer. Cover and cook for 10 minutes or until potatoes are just about fork tender.
- Add the cooked chicken to the broth and vegetables.
- Then add in the coconut milk and butter, cook another 2-3 minutes.
- Add the frozen peas and stir in.
- In a small measuring cup, combine the arrowroot and water and stir to form a slurry. Make a well in your filling using a whisk and whisk continuously while pouring the slurry into the broth. It will thicken fairly quickly. Once it does, remove it from the heat.
- Remove your pie shell from the freezer. Beat the egg and add 1 tbsp water to make an egg wash. Brush the egg wash around the edge of the pie crust to create a glue to bind the top crust to the bottom.
- Pour the filling into the crust.
- Working quickly, place the top crust over the filling and crimp the edges. Brush the entire top with the egg wash.
- Place your pie on a baking sheet (to avoid spilling in the oven) and bake for 45 minutes on the lowest oven rack. If your top crust begins to get too brown during baking, just lay a piece of aluminum foil lightly over the top.