A gluten free chicken pot pie that the whole family can enjoy. Also, dairy free, egg free, + soy free. Make with ingredients out of the pantry and freezer. So simple and so delicious!
Chicken pot pie is one of those traditional comfort foods. With the world turned upside down as we battle a virus, I’m trying to provide my family with as much comfort as possible, so I put together this pantry and freezer made Chicken Pot Pie. It has instantly turned into a family favorite and asked to be put on the weekly rotation. The crust is light and flaky, the filling rich and deliciously spiced, but my favorite part is honestly how simple it is to put together.
You can make this gluten free chicken pot pie with just about any meat, or even none at all! And the veggies should be whatever you have in your pantry and freezer. For example, I don’t have any white potatoes so sweet potatoes were used instead. A bag of frozen mixed veggies rounded out my filling.
While I made it family style in a large 9×12 glass pan, you could make these in small ramekins for personal pot pies, make them in two 8×8 pans and eat one and freeze the other for another dinner, the options are really endless.
Making a Gluten Free Chicken Pot Pie
I promised you a simple recipe. There are 3 main stages to assembly for this pie: crust, filling, and baking.
The pie crust is a standard pie crust, and if you want, I have a recipe for a gluten free pie crust that is super simple to make! I decided to jazz this one up a bit by adding a little extra starch and some herbs, but it’s still a basic pie crust. If you want, feel free to use a purchased pie crust to save even more time.
The filling can be made in one pot. First, make the chicken. I used frozen chicken tenderloins because that is what I had in my freezer. Boil the chicken until it’s done and set aside. Rinse the pot out and begin to make the other filling and gravy, all in the same pot at the same time. Easy peasy.
Finally, baking. The assembly of this gluten free chicken pot pie is as easy as pouring the filling inside a pan, topping with your crust, and placing it in the oven to bake for about 45 minutes.
Dinner is done.
Allergy Variations on a Chicken Pot Pie
One of the biggest questions about chickens revolve around egg allergies. If you are allergic to eggs, yes, you can eat chicken. The egg allergy is related to the egg protein which is absent in the chicken.
If you are avoiding milk, use your favorite non-dairy milk of choice. Oat milk and almond milk would work great in this recipe. To replace the butter, you can use your favorite butter alternative, or even something like canola or olive oil to sauté your onion. Just amp up the seasonings else where if you remove the butter because those oils have very little flavor they contribute to the party.
If you can eat wheat, feel free to swap out this crust for your personal favorite. Just make sure to add the thyme and parsley into your crust as it makes it extra special!
Final note about cooking allergy friendly. Make sure that your broth is safe for you to eat. Some contain gluten, soy, or dairy. Check the label on your stock or make your own if you are feeling adventurous!
Did you make this recipe?
Gluten Free Chicken Pot Pie
- 1.5 lbs frozen chicken of choice, cooked and chopped
Pot Pie Filling
- 1 onion, chopped
- 1/2 cup butter of your choice
- 3 cups chicken stock
- 1/3 cup milk
- 1 large sweet potato, chopped
- 1 1/2 cups frozen mixed veggies of your choice
- 2 tsp corn starch
- 1/4 cup gluten free flour blend or white rice flour
- 1 3/4 cup gluten free flour blend
- 1/3 cup tapioca flour
- 1/3 cup arrowroot flour
- 1/2 tsp xanthan gum
- 1 cup butter, diced and cold
- 1 tbsp apple cider vinegar
- 1/3 cup cold water
- Bring your frozen chicken to boil in a large pot. Let boil until cooked. Remove from pot, debone if necessary, and chop into bite size pieces. Set aside.
- Make your pie crust. In a large bowl, add your flour, tapioca starch, arrowroot powder, xanthan gum, and salt and stir to combine. Add your butter and using a pastry cutter (or two knives) cut butter into the flour. Add your water and apple cider vinegar. When done, it should look like wet sand, and hold its shape when pressed together. How much water you need to add depends on how humid it is in your area. Wrap in plastic and set aside in the fridge.
- Make your filling. Saute your onion in your butter. When translucent, add your stock, sweet potato, and frozen vegetables. Bring to a boil and reduce some of the stock down until it reaches the consistency you like. For me, this was about 15 minutes of cooking.
- Now add your milk, corn starch, herbs, and gluten free flour. Stir again and let cook for 3 more minutes. Taste for seasoning. Add chicken and stir.
- Pre-heat your oven to 350°F / 177° C. In a large glass pan, pour your pot pie filling.
- Roll out your pie crust to cover your pan. I like to roll mine between oiled sheets of parchment for easy transferring. Cover your pot pie and cut a few vents. Don't worry about it if your crust doesn't look perfect. It doesn't have to be perfect and I know it tastes delicious.
- Bake in the oven uncovered for about 30 minutes. You'll know it's down when the crust is flaky and golden brown. Remove from the oven and let rest for 10 minutes before serving.