This gluten free chicken pot pie is buttery, flaky, and comforting—a warm dinner the whole family can enjoy. Filled with tender chicken, a medley of vegetables and a silky gluten-free gravy, it’s an easy, satisfying dish that’s perfect for chilly evenings or when you want a cozy, homemade meal.
For convenience, this version uses a prepared gluten-free pie crust, which keeps prep quick and cleanup simple while still delivering a delicious, homemade flavor. Use leftover roast chicken, turkey, or ham to make this a handy way to turn leftovers into a comforting main course.
Having cooked gluten-free for years, I can confidently say this pot pie delivers the same satisfying texture and flavor as a traditional version. It’s a reliable crowd-pleaser at family dinners and holiday gatherings, and it comes together in under an hour.
This dish is one of my favorite comfort foods for winter. It pairs especially well with a simple salad or steamed vegetables for a complete, balanced meal.
Why chicken pot pie?
- Classic comfort food with a creamy, savory filling
- Perfect use for leftover chicken, turkey, or ham
- Easy to reheat for lunches or next-day dinners
- A satisfying, complete meal the whole family can enjoy
- Great for holidays, potlucks, or weeknight dinners
What you’ll need
- Gluten-free pie crust – Use a prepared gluten-free crust or a pie crust mix for a flaky texture. A frozen, ready-to-use crust also works.
- Cooked vegetables – Common choices include carrots, peas, corn and green beans. Use a mix you enjoy or leftover cooked vegetables.
- Chicken (or turkey/ham) – Rotisserie chicken is a quick option; shredded cooked breast works well too.
- Gluten-free gravy – Use store-bought gluten-free gravy or a simple homemade gravy thickened with cornstarch or tapioca starch.
- Butter – Unsalted or salted butter for dotting the filling and brushing the crust. Olive oil is an alternative for brushing the crust if preferred.
- Spices – Chopped chives, black pepper and sea salt add bright, subtle flavor.
How to make gluten free chicken pot pie
Step 1: Prepare the crust
Divide the prepared gluten-free pie crust into two equal portions. Roll each portion into a 10-inch round. Reserve a small ball of dough if you want to cut decorative shapes, such as leaves, for the top.
Step 2: Add the filling
Press one rolled crust into a deep-dish pie pan. Add about 2 cups of cooked vegetables, spreading them evenly. Top with 1 to 1 1/2 cups of cooked, shredded chicken (or turkey or ham).
Step 3: Pour the gravy
Pour about 1 cup of warmed gluten-free gravy over the chicken and vegetables so the filling is moist but not soupy. Dot the filling with small pats of butter (approximately 4–6 tablespoons total).
Step 4: Cover and decorate
Place the second 10-inch crust over the filling. Trim any excess and crimp the edges to seal. If you rolled a small extra circle of dough, cut leaf shapes or other decorations and arrange them on top. Make a few small slits in the center of the top crust to allow steam to escape during baking.
Step 5: Brush with butter and bake
Whisk together 2 tablespoons of melted butter with chopped chives and a pinch of black pepper. Brush this over the top crust for a golden finish. Cover loosely with foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and bake for another 15 minutes, or until the crust is golden and crisp.
Step 6: Cool and serve
Let the pot pie rest for about 10 minutes before slicing. This helps the filling set so slices hold together. Serve warm with a light salad or steamed vegetables.
Tips for success
- Chill the dough – For a flakier crust, chill pie dough after mixing and again after rolling. Cold butter pockets create a lighter, flakier pastry.
- Use a lightly floured rolling pin – Dust lightly with gluten-free flour while rolling, but avoid too much flour which can make the crust tough.
- Bake on the lowest oven rack – This helps prevent a soggy bottom crust. Ensure the oven is fully preheated for even baking.
Storing and freezing
Storing: Cover leftover slices or the whole pie in the pan with foil or plastic wrap and refrigerate for up to 3 days. Reheat individual slices in the microwave or warm in the oven until heated through.
Freezing: Freeze the assembled, uncooked pie for best results. If you freeze after baking, wrap tightly or store in an airtight container. Properly wrapped, it will keep for 2–3 months in the freezer.
FAQs
How do I thicken chicken pot pie filling?
Use a gluten-free gravy thickened with cornstarch or tapioca starch. If the filling is too thin, mix a small amount of cornstarch with cold water to make a slurry, then stir into the warm gravy until it reaches the desired consistency.
Can you use turkey or ham in pot pie?
Yes. Leftover turkey or ham works wonderfully in place of chicken. Avoid very thin, deli-style ham; thicker, cooked pieces hold up better in the filling.
What’s the best gluten-free pie crust?
A buttery, flaky gluten-free pie crust that holds together well is ideal. You can use a prepared crust for convenience or a mix formulated for pies. Chilling the dough and handling it gently will help maintain flakiness.
Ways to enjoy
Serve this pot pie alongside a simple green salad, steamed vegetables, or roasted carrots to balance the richness. Lighter sides help make the meal feel fresh and complete.
Gluten Free Chicken Pot Pie (Turkey & Ham Option)
Ingredients
- 1 gluten-free pie crust, prepared (divided into two rounds)
- 2 cups cooked vegetables (carrots, peas, corn, green beans or a mix)
- 1 to 1 1/2 cups cooked, shredded chicken, turkey, or ham
- 1 cup gluten-free gravy, warmed
- 4–6 tablespoons butter, divided
- 1 teaspoon chopped chives
- 1/8 teaspoon black pepper
Instructions
- Divide the prepared gluten-free pie crust into two equal portions and reserve a small ball for decorations.
- Roll out each portion into a 10-inch round; roll the small reserved ball into a small circle for cutouts.
- Press one 10-inch round into a deep-dish pie pan (about 2 inches deep).
- Add 2 cups cooked vegetables in an even layer, then top with 1 to 1 1/2 cups cooked, shredded meat.
- Pour 1 cup warmed gluten-free gravy over the filling and dot with 4–6 tablespoons of butter.
- Cover with the second 10-inch crust, trim and crimp edges, and add decorative cutouts if desired. Cut a few slits for steam.
- Mix 2 tablespoons melted butter with chives and pepper, then brush over the top crust.
- Cover loosely with foil and bake at 350°F for 20 minutes. Remove foil and bake an additional 15 minutes until golden.
- Let rest 10 minutes before slicing and serving.
Notes
Pro tip: You don’t need to grease the pie pan; the crust contains enough fat to prevent sticking. Greasing the pan can change crust texture. Chill dough for flakier crust and bake on the lowest oven rack to avoid a soggy bottom crust.
Nutrition (approx.)
Per serving (1 slice): Calories 282 | Carbohydrates 18 g | Protein 8 g | Fat 20 g | Saturated Fat 9 g | Sodium 362 mg
This post was originally published November 5, 2019 and updated January 24, 2023 with additional tips and clarifications to make this gluten-free chicken pot pie even easier to prepare and more reliable every time.