An easy and delicious gluten free chicken pot pie recipe your family will love! This lighter take on a classic comfort dish delivers all the rich, savory flavors you expect: a flaky gluten-free crust, a hearty vegetable-packed filling, and a savory gravy made with real chicken broth. Perfect for a cozy weeknight or a special occasion.

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When I was growing up, my mom made our favorite meal for birthdays. I alternated between reuben loaf and chicken pot pie every year. After switching to a gluten-free diet as an adult, I missed that classic comfort food—and I wasn’t the only one who shed a few tears over it.

So I set out to recreate chicken pot pie without gluten. After plenty of testing, I landed on a version that’s every bit as comforting and satisfying as the original.

This really is the best and easiest gluten free chicken pot pie I’ve made—flaky crust, rich gravy, and plenty of tender vegetables and chicken.

A secretly healthy comfort food

This gluten free chicken pot pie is loaded with vegetables, lean protein, and real-food ingredients. It uses wholesome chicken broth, unprocessed ingredients, and no hydrogenated fats or preservatives—just comforting, homemade goodness.

I make this pie nearly every week, sometimes as a full pie, other times serving just the filling over gluten-free drop biscuits or with extra broth as a thick, hearty soup.

But nothing beats the flaky gluten-free pie crust wrapped around a savory vegetable-gravy filling.

Easy adaptations for dietary needs

Make it vegan or vegetarian

• Replace the chicken with extra potatoes or other hearty vegetables.
• Use vegetable broth instead of chicken broth.
• Use a vegan pie crust recipe or serve the filling over vegan gluten-free biscuits made with coconut oil.

Dairy free?

• This recipe is written dairy-free already—no butter or milk required.

Want it with gluten?

• You can make the filling gluten-free and then top individual ramekins with regular wheat crust for anyone who prefers gluten. The filling’s flavor won’t give it away.

Mini pot pies

• For double-crust mini pies, divide the dough into 16 balls, line eight ramekins with crust, add filling, and top with another crust. Cut slits for steam to escape.
• For top-crust minis, use half the dough for topping eight ramekins and freeze the other half for later. Reduce bake time to about 20 minutes, checking frequently after 10 minutes.

Reduce cook time to 20 minutes for minis, checking every 5 minutes after the 10-minute mark to avoid overbrowning.

Vegetables to use

My favorites for pot pie are onion, garlic, carrot, celery, peas, corn, and potato. You can also use green beans, parsnips, turnips, lima beans, mushrooms, or any vegetables you prefer. Frozen vegetables work well and save time.

Helpful tip: Freeze diced onion in portions so you don’t have to chop every time you cook.

How to make the best gluten-free chicken pot pie

Step one: Cook the chicken

Use leftover roast or rotisserie chicken, or cook raw chicken breasts by simmering them in chicken broth until they reach 165°F. Save the cooking broth to use in the gravy, then shred or dice the chicken.

Step two: Make the pie crust

If you prefer not to make crust, serve the filling over gluten-free drop biscuits. For a full pie, this gluten-free crust is straightforward:

• Combine gluten-free flour blend and salt. Cut in solid coconut oil until the mixture is crumbly (mixer or pastry cutter).
• Add egg and apple cider vinegar, then add ice water a tablespoon at a time until the dough holds together.
• Form a ball, divide in half, and roll one half out between a dusted silicone mat and dusting of tapioca starch or gluten-free flour. Transfer to a pie pan.

Step three: Make the filling

• Sauté chopped onion in oil until translucent. Add diced root vegetables (potato, carrot), celery, and herbs; sauté briefly.
• Add 1/2 cup broth, cover, and steam the vegetables 5–8 minutes until tender.
• Uncover, add garlic, then sprinkle rice flour over the vegetables and cook 30 seconds, stirring to remove any bits from the pan.
• Gradually pour in the remaining broth, stirring until the sauce thickens. Stir in frozen vegetables and cooked chicken, season with salt and pepper, and heat through.

Step four: Fill and bake

• Pour the filling into the prepared crust, top with the second crust, and cut three slashes for steam to escape.
• Bake at 425°F for 25–35 minutes. Brush the top with oil after baking and, if desired, broil 1–2 minutes to finish.

Step five: Cool and serve

• Let the pie cool for about 10 minutes before serving so the filling sets and you avoid molten-hot bites.

With an easy gluten-free chicken pot pie in my repertoire, every week can feel a little like a celebration.

Gluten Free Chicken Pot Pie

Yield:
8-10

Prep Time:
10 minutes

Cook Time:
45 minutes

Total Time:
55 minutes

An easy and delicious gluten free chicken pot pie your family will love—flaky gluten-free crust, hearty vegetable gravy, and real-food ingredients for a comforting dinner.

Ingredients

• 2 chicken breasts, cooked and shredded or diced
• 2 tablespoons oil
• 1/2 yellow onion, diced
• 2 garlic cloves, minced
• 1 potato, peeled and diced
• 2 whole carrots, diced
• 2 celery stalks, diced
• 2 1/2 cups frozen vegetables of choice (peas and corn recommended)
• 1/2 teaspoon rosemary
• 1 teaspoon parsley
• 1/2 teaspoon sage
• 1/2–1 teaspoon salt, to taste
• 1/2 teaspoon black pepper
• 3 tablespoons rice flour (for thickening)
• 2 1/2 cups broth (chicken or vegetable)
• 1 recipe gluten free pie crust (see below)

Gluten free pie crust

• 2 cups gluten free flour blend
• 1/4 cup + 2 tablespoons solid coconut oil
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 8–10 tablespoons ice water

Instructions

Prepare the pie crust

1. Preheat oven to 425°F.
2. Combine the gluten-free flour blend and salt. Cut in solid coconut oil until mixture is crumbly (use a mixer on low or a pastry cutter).
3. Add egg (if using) and apple cider vinegar and mix until combined. Add ice water one tablespoon at a time until dough holds together.
4. Form a ball, divide in half, roll one half out on a dusted silicone mat using tapioca starch or gluten-free flour, and transfer to a pie pan. Refrigerate the other half until ready to top the pie.

Prepare the filling

1. Sauté onion in oil over medium heat until translucent. Add carrots, potato, celery, and herbs; sauté briefly.
2. Add 1/2 cup broth, cover, and steam for 5–8 minutes until vegetables are fork-tender.
3. Uncover, add garlic, sprinkle rice flour over the vegetables, and cook 30 seconds while stirring to scrape up any browned bits.
4. Pour in the remaining broth while stirring until the sauce thickens. Stir in frozen vegetables and cooked chicken, season to taste, and heat through.

Assemble and bake

1. Pour filling into the prepared crust, top with the second crust, and cut three slashes for steam to escape.
2. Bake uncovered at 425°F for 25–35 minutes until the top is lightly golden. Brush with oil and broil 1–2 minutes if desired.
3. Let cool for about 10 minutes before serving so the filling sets.

Notes

To cook raw chicken: simmer breasts in 3 cups of chicken broth with a lid until they reach 165°F. Save the broth to use in the filling. Leftover roast or rotisserie chicken works great and speeds up prep.

Freezing and make-ahead tips

This recipe freezes beautifully. Assemble pies and freeze before baking to preserve crust texture. Cool completely, cover with foil, label with date and reheating instructions, and freeze.

You can also freeze elements separately: portion the filling into freezer-safe containers and freeze, or form the crust dough into two balls, wrap tightly, and freeze. Thaw crust in the refrigerator overnight before rolling.

How to bake from frozen

No need to thaw: remove foil and bake the frozen pie at 425°F for 45 minutes to 1 hour. If the crust browns too quickly, cover the top with foil until the center reaches at least 100°F.

Want more easy gluten-free family meals?

Try stretching a few pounds of meat into multiple family dinners by planning simple, flexible recipes that adapt to your schedule and taste preferences.