recipe for gluten free chicken pot pie
The Best recipe for gluten free chicken pot pie
Oh, this gluten-free chicken pot pie is one of those recipes that just feels like a hug for my heart every time I make it. I’ve been searching for a way to keep my family fed with something hearty and comforting without relying on processed fillers, and this has been the answer. It’s like a warm, cozy blanket for dinner—something that makes the kids ask for seconds, and honestly, so do I. My kids, especially my little one who’s been gluten-free since she was little, will eat this straight from the pan, and honestly, it’s been a lifesaver when they’re picky or just need something filling but still light. It’s not just a meal; it’s a way to make sure everyone feels satisfied without the heaviness of traditional pot pie.
I love this recipe because it’s versatile—you can make it a regular dinner or dress it up for a special occasion. It’s like a blank canvas where you can swap in whatever veggies you have on hand, whether it’s carrots, peas, or even some fresh spinach if you’re feeling adventurous. And the gluten-free crust? It’s so easy to make from scratch with almond flour and eggs, so it’s not just a gimmick—it’s real, wholesome food. Plus, it’s packed with protein and fiber, which means my kids stay full longer without the crash that comes with refined carbs. It’s the kind of meal that’s good for the body and the soul, and honestly, it’s one of those recipes that makes me feel like I’m doing something right for my family. No one ever has to wonder what’s for dinner because this is a no-fuss, no-stress kind of dish that always delivers.
Gluten-Free Chicken Pot Pie
A comforting, gluten-free version of classic chicken pot pie featuring tender chicken, vegetables, and a flaky gluten-free crust. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 ½ cups gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1:1)
- ½ cup almond flour
- 1 tsp salt
- 1 tsp xanthan gum (optional, for binding)
- ½ cup cold water
- 2 cups cooked chicken, shredded or diced
- 1 cup mixed vegetables (e.g., carrots, peas, corn)
- 1 cup low-sodium chicken broth
- 1 cup gluten-free chicken gravy
- 1 cup diced potatoes
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Fresh parsley, chopped
- Gluten-free breadcrumbs (for topping)
👨🍳Directions
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1 Preheat oven to 375°F (190°C). Prep all ingredients and measure out dough components.
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2 In a food processor, combine gluten-free flour, almond flour, salt, and xanthan gum. Pulse until finely ground. Add cold water and pulse until a dough forms. If too sticky, add 1 tbsp more flour. Wrap in plastic and chill for 15 minutes.
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3 In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add diced potatoes and cook for 5 minutes. Stir in mixed vegetables and cook for another 3 minutes. Pour in chicken broth and gravy, simmer for 5 minutes. Remove from heat and stir in shredded chicken.
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4 Roll out the dough on a lightly floured surface to fit the bottom of a 9×13-inch baking dish. Transfer filling to the dish and spread evenly. Roll out the remaining dough to form a second layer, cut into strips, and arrange over the filling in a lattice pattern.
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5 Bake for 25 minutes. Sprinkle with chopped parsley and optional gluten-free breadcrumbs. Bake for another 10-15 minutes until golden and crispy.
🔧Equipment
- Mixing bowls
- Food processor or rolling pin
- Large skillet
- Oven-safe baking dish (9×13 inches)
- Whisk
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Gluten-Free Chicken Pot Pie Works
This gluten-free chicken pot pie is always a crowd-pleaser because it’s hearty, comforting, and easy to adapt for any gathering—whether it’s a casual weeknight meal or a cozy holiday spread. The tender chicken and veggies stay perfectly moist in a creamy, gluten-free gravy, and the flaky crust adds the perfect finish without any fuss. It’s the kind of dish that feels special but doesn’t require last-minute stress, making it ideal for busy families who still want to serve something delicious and satisfying.
❓ Frequently Asked Questions About Gluten-Free Chicken Pot Pie
What are the best gluten-free ingredients to use for the filling of a gluten-free chicken pot pie?
For the filling, use gluten-free chicken broth, finely chopped gluten-free vegetables like carrots, celery, and mushrooms, and gluten-free chicken or turkey pieces. Ensure that any seasonings, such as herbs and spices, are also gluten-free to avoid cross-contamination. A small amount of cornstarch or gluten-free flour can help thicken the sauce.
How can I ensure that the crust is fully gluten-free?
To make a fully gluten-free pie crust, use a blend of gluten-free all-purpose flour (like Bob’s Red Mill 1:1 or King Arthur Measure for Measure), gluten-free shortening or lard, cold water, and a pinch of salt. For extra crispiness, you can add a small amount of gluten-free cornmeal. Ensure all ingredients are certified gluten-free to avoid any hidden gluten.
Can I substitute regular pie crust with a gluten-free alternative?
Yes, you can! Many gluten-free pie crust recipes use a combination of almond flour, coconut flour, or a mix of gluten-free all-purpose flour and cornmeal. For a store-bought option, look for brands like King Arthur Gluten-Free Pie Crust, Bob’s Red Mill Gluten-Free Pie Crust, or Simply Gluten-Free Pie Crust. Always check labels for gluten-free certification.
What are some tips for making a creamy gluten-free sauce that won’t be too heavy?
To create a light yet creamy sauce, blend gluten-free chicken broth with a small amount of gluten-free cornstarch or arrowroot powder mixed with cold water to create a slurry. Slowly whisk this into the hot broth while stirring constantly. For extra richness without heaviness, you can add a splash of coconut milk or a small amount of gluten-free cream cheese. Avoid overcooking to maintain a smooth texture.
How do I prevent the gluten-free chicken pot pie from becoming soggy?
To avoid a soggy pie, bake the filling first until it’s bubbling and slightly thickened, then carefully pour it into the pre-baked gluten-free crust. This step helps the crust set properly. Ensure your oven is preheated to the correct temperature before baking, and avoid overcrowding the pan. Baking the pie for a slightly longer time at the end (about 5 minutes) can help it firm up. Additionally, refrigerate the pie for at least 30 minutes before serving to allow the crust to set.
