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gluten free chicken pot pie recipe is the kind of thing I crave on nights when I want comfort food but my stomach is not in the mood for gluten drama. You know those evenings when it is cold, you are tired, and you just want something cozy that feels like a hug? That is exactly when I make this. The filling is creamy, the chicken is tender, and the top gets golden and crisp without being fussy. I have made a lot of versions over the years, and this one is the one I come back to. 
Why this recipe works
This is not a sad substitute pot pie. It is a real deal, spoonable, creamy filling with a crust that actually holds up. The biggest win is that you do not need advanced baking skills to pull it off. I keep the steps simple, and I lean on a few smart shortcuts that still taste homemade.
Here is what makes it work so reliably:
- Simple thickener: Instead of wheat flour, we use a gluten free flour blend to thicken the filling. It gives you that classic pot pie texture.
- Big flavor from basics: Onion, garlic, and a little thyme make the whole thing smell like you have been cooking all day.
- Rotisserie or leftover chicken: This is my favorite “cheat” because it saves time and tastes great.
- A forgiving crust option: You can use a store bought gluten free pie crust or a homemade biscuit style topping. Both are delicious.
I also like that this recipe does not rely on weird ingredients. If you cook gluten free regularly, you probably have most of it already. If you are new to it, do not worry. You will still end up with a pot pie that people will happily eat without asking what is “different” about it.
Quick note on gluten free flour: use a cup for cup blend that says it is meant for cooking and baking, and ideally one that includes xanthan gum. If yours does not, you can still use it, but the filling may be a little looser. Not ruined, just softer.
What you will need (this is the version I make most often):
- 2 to 3 cups cooked chicken, chopped or shredded
- 4 tbsp butter or olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 to 3 cloves garlic, minced
- 1 third cup gluten free flour blend
- 2 cups chicken broth
- 1 cup milk (or dairy free milk)
- 1 cup frozen peas
- Salt and pepper
- Half tsp dried thyme (or Italian seasoning)
- 1 gluten free pie crust for the top, or gluten free biscuit dough topping
- 1 egg for egg wash, optional
How I pull it together (simple and stress free):
- Preheat oven to 400 F. Lightly grease a pie dish or an 8×8 baking dish.
- In a big skillet, melt butter. Add onion, carrots, and celery. Cook about 6 to 8 minutes until softened.
- Add garlic and thyme. Stir for 30 seconds.
- Sprinkle in gluten free flour. Stir until it looks a bit pasty and coats the veggies.
- Slowly pour in broth while stirring, then add milk. Keep stirring until it thickens, about 3 to 5 minutes.
- Add chicken and peas. Taste and add salt and pepper until it tastes like something you want to eat immediately.
- Pour into the baking dish. Top with crust, cut a few small slits, and brush with egg wash if you want extra color.
- Bake 25 to 35 minutes until bubbly and golden. Let it sit 10 minutes before serving so it sets up.
That rest time at the end is hard because it smells amazing, but it really helps the filling thicken. If you scoop it too soon, it can run a bit. Still tasty, just messier.
Ingredient substitutions
This is one of those recipes that is easy to adjust depending on what you have in the fridge. I do it all the time, especially when I am trying to use up leftovers before grocery day.
Chicken options: Rotisserie chicken is my go to, but leftover baked chicken thighs are even juicier. Turkey works great too, especially after the holidays.
Dairy free swaps: Use olive oil instead of butter, and choose unsweetened plain almond milk or oat milk. If you want extra richness without dairy, a couple spoonfuls of dairy free sour cream or a splash of canned coconut milk works, but keep it light so it does not taste coconutty.
Vegetable swaps: Peas are classic, but you can use frozen green beans, corn, or chopped broccoli. If you are short on time, a frozen mixed veggie blend is totally fine. Just do not overcook it before baking or it can get mushy.
Thickener options: If you cannot do gluten free flour blends, cornstarch can work. Mix 2 tbsp cornstarch with 2 tbsp cold broth first, then stir it into the hot filling near the end. It thickens fast, so watch it.
Crust choices: Store bought gluten free pie crust is the easiest. If you prefer a softer top, do a gluten free biscuit topping. If you want to keep it lighter, you can even use mashed potatoes and make it more like a shepherd’s pie vibe.
Also, seasoning is flexible. Thyme is my comfort pick, but rosemary is great if you love that “holiday” flavor. A tiny pinch of smoked paprika can also make it feel extra cozy.
“I made this for my gluten free husband and my picky kids, and everyone went back for seconds. The crust actually browned and the filling was creamy, not watery. This one is a keeper.”
Make ahead suggestions
If your week is busy, this is where this recipe really shines. You can do most of the work earlier, then bake it when you are ready. I have done this for casual family dinners and it takes so much pressure off.
Make the filling ahead: Cook the filling, let it cool, then store it in the fridge for up to 2 days. When you are ready to eat, warm it on the stove just until it is loosened up, pour into the dish, add the crust, and bake.
Assemble ahead: You can fully assemble it in the baking dish, cover it tightly, and refrigerate for up to 24 hours. Bake when ready, but add about 5 to 10 minutes to the baking time since it is starting cold.
Freeze for later: I prefer freezing the filling by itself because some gluten free crusts can get weird after freezing. Freeze the filling in a container up to 3 months. Thaw in the fridge overnight, then top with fresh crust and bake.
One small tip: if you are making this ahead, keep the crust separate until baking if possible. That way it stays crisp and does not absorb moisture.
Storage suggestions
Leftovers are honestly one of my favorite parts. The flavor gets even better the next day, and it makes a great lunch. Here is how I keep it tasting good.
In the fridge: Store in an airtight container for 3 to 4 days. If you can, store crust and filling separately, but it is not required.
Reheating: The microwave is fine for quick lunches, but the crust softens. For best results, reheat in the oven at 350 F until hot, about 15 to 20 minutes. If the top is browning too fast, just lay foil over it.
Freezing leftovers: You can freeze cooked portions. The filling freezes well, but some crusts can crumble a bit after thawing. Still totally edible. Thaw overnight in the fridge and reheat in the oven.
A quick safety note from my own kitchen habits: if the pot pie has been sitting out longer than 2 hours, I toss it. Creamy chicken dishes are not worth the risk.
Other gluten free chicken dinner recipes you’ll love
If you are in a comfort food season, I get it. After you try this gluten free chicken pot pie recipe, here are a few other gluten free chicken dinners that hit the spot without being complicated.
Easy chicken and rice soup: Cozy, simple, and great for using leftover chicken. Add lemon at the end if you want it bright.
Crispy baked chicken thighs: Just season well and roast. Pair with roasted veggies or a big salad. It is one of those “set it and forget it” meals.
Gluten free chicken Alfredo pasta: Use your favorite gluten free pasta and a simple Parmesan cream sauce. This is a Friday night kind of dinner.
Sheet pan chicken fajitas: Chicken, peppers, onions, and spices all roasted together. Serve with corn tortillas and avocado.
Chicken and veggie stir fry: Use tamari instead of soy sauce for gluten free, and toss in whatever vegetables you have.
And yes, I am saying it again because you will want it on repeat. This gluten free chicken pot pie recipe is the one I make when I want comfort plus leftovers that still taste great.
Common Questions
Can I make this gluten free chicken pot pie recipe without a bottom crust?
Yes, and I usually do. A top crust only keeps it easier, lighter, and less likely to get soggy.
How do I keep the crust from getting gummy?
Make sure the filling is thick before it goes into the oven, and cut a few slits in the top for steam. If you can, add the crust right before baking.
What is the best gluten free flour for thickening?
A cup for cup gluten free blend works well. If you use cornstarch instead, mix it with cold liquid first so it does not clump.
Can I use raw chicken?
I do not recommend it here. The timing gets tricky and the veggies can overcook. Cook the chicken first, then add it in.
Is this recipe good for dairy free eaters too?
Yep. Swap butter for olive oil and use unsweetened dairy free milk. The flavor is still really comforting.
A cozy dinner worth repeating
If you have been hunting for a gluten free chicken pot pie recipe that actually feels like the classic, I really think this one will make you happy. It is creamy, hearty, and flexible enough for busy weeks. The make ahead options are a lifesaver, and leftovers reheat like a dream. If you try it, let it rest a few minutes before digging in, then enjoy that first warm bite. You deserve a cozy dinner that does not feel complicated.
Gluten Free Chicken Pot Pie
Ingredients
Filling
- 2 to 3 cups cooked chicken, chopped or shredded Rotisserie chicken or leftovers recommended
- 4 tbsp butter or olive oil
- 1 small onion, diced
- 2 each carrots, diced
- 2 stalks celery, diced
- 2 to 3 cloves garlic, minced
- 1/3 cup gluten free flour blend Use a cup for cup blend with xanthan gum if possible
- 2 cups chicken broth
- 1 cup milk (or dairy free milk)
- 1 cup frozen peas Can substitute with frozen green beans, corn, or broccoli
- 1/2 tsp dried thyme (or Italian seasoning)
- 1 each gluten free pie crust for the top Or use gluten free biscuit dough topping
- 1 each egg for egg wash, optional For extra color
Instructions
Preparation
- Preheat oven to 400°F. Lightly grease a pie dish or an 8x8 baking dish.
- In a big skillet, melt butter. Add onion, carrots, and celery. Cook for about 6 to 8 minutes until softened.
- Add garlic and thyme. Stir for 30 seconds.
- Sprinkle in gluten free flour. Stir until it looks a bit pasty and coats the veggies.
- Slowly pour in broth while stirring, then add milk. Keep stirring until it thickens, about 3 to 5 minutes.
- Add chicken and peas. Taste and add salt and pepper until flavorful.
- Pour into the baking dish. Top with crust, cut a few small slits, and brush with egg wash if desired.
Baking
- Bake for 25 to 35 minutes until bubbly and golden. Let sit for 10 minutes before serving.
