Gluten Free Creamy Chicken Pot Pie

There is nothing better than a delicious comfort meal on a chilly evening. This Gluten-Free Creamy Chicken Pot Pie delivers wonderful, tender chicken with hearty vegetables and a creamy filling. That flaky crust will remind you of all the joys of a homemade meal.

Gluten-Free Creamy Chicken Pot Pie is a classic pot pie recipe without the gluten, using a gluten-free pie crust mix. It will bring the whole family back around the table!

What you’ll love about this recipe:

• One Dish Dinner!
• Creamy and full of great flavor!
• Family approved, it’s great for the whole family, including the picky eaters.
• Customize it with your favorite pie crust or dough and vegetables.

Ingredients for Gluten-Free Chicken Pot Pie:

• Unsalted Butter
• Cooked Shredded Chicken
• Chicken Broth
• Half & Half
• Gluten-Free All-Purpose Flour
• Frozen Mixed Vegetables
• White Onion
• Ground Thyme
• Gluten-Free Pie Crust Mix or Pastry Dough
• Egg
• Water

Step-by-Step Instructions:

1. Preheat the oven to 375 degrees F.
2. Prepare the pie dough if needed, per the instructions of the one you are using.
3. In a large stock pot, add in the butter, shredded chicken, chicken broth, and cream. Warm this up on medium-high heat to a low boil.
4. Once it boils, reduce the heat and whisk in the flour.
5. Mix in the vegetables and onion. Let this simmer on medium heat for about 10 minutes.
6. While the filling is simmering, begin to prepare the pastry dough. Spray a 9-inch pie pan and place one portion of the dough on the bottom. If you only have enough for the top, that is okay too. Be sure to cut it in the shape of the pan you are using.
7. Once the pastry dough covers the pie pan, pour in the filling.
8. Cover the top with the remaining pastry dough.
9. Whisk together the egg and water.
10. Brush over the top of the pastry dough.
11. Bake in the oven for 1 hour at 375 degrees F or until nicely browned on top.
12. Cool for 5 minutes and serve.

What pie crust mix should you use for Gluten-Free Pot Pie?

I make this Gluten-Free Chicken Pot Pie with King Arthur Gluten-Free Pie Mix. I typically have enough to cover the bottom of the pie pan and the top of the pie pan with one box of mix. This has been the best choice of pie crust mix that I have found; however, you can always use your favorite gluten-free pie dough or mix.

Tips for Making Gluten-Free Chicken Pot Pie:

• Use a double crust, one for the bottom of the pan and one for the top. The King Arthur Gluten-Free Pie Crust Mix makes enough to achieve a double crust.
• Make it ahead if you need to for meal prep! This is easy to prep ahead and let it sit in the fridge for up to 24 hours until you are ready to bake.
• Use cooked and shredded chicken, a perfect recipe for leftover chicken or rotisserie chicken.
• Use mixed vegetables to get a variety, or use your favorite frozen vegetables.
• Don’t skip the egg wash; this is what gives the top of the pie the golden brown coloring.
• The creamy filling is accomplished by using butter and cream.

How do you store leftover Chicken Pot Pie?

Store leftovers in the refrigerator for up to 3 days. When ready to reheat, heat in the oven at 350 degrees F until warm and bubbly. Alternatively, a portion can be prepared on a microwave-safe plate and heated in the microwave for 1-2 minutes.

The perfect family comfort food with this Gluten-Free Creamy Chicken Pot Pie. This is our go-to on a slow afternoon where we need a cozy meal, plus it’s the best classic recipe without the gluten!