Irresistible 30-Minute Gluten-Free Chicken Pot Pie Recipe

There’s something about a warm, golden chicken pot pie that just feels like a hug in food form. It’s comfort food at its finest, and I’m thrilled to share my go-to gluten-free chicken pot pie recipe with you. This dish has been a lifesaver on busy weeknights and a crowd-pleaser at family dinners. I’ll never forget the first time I made this for my gluten-free friend—she couldn’t believe it was actually gluten-free! The flaky crust and creamy filling are so good, no one will even miss the gluten. Trust me, this recipe is a keeper, and it’s easier to make than you’d think. Let’s get baking!

Why You’ll Love This Gluten-Free Chicken Pot Pie

This isn’t just any chicken pot pie—it’s the kind of dish that makes everyone at the table happy, gluten-free or not. Here’s why it’s become my absolute favorite:

• Comfort in every bite: That creamy filling and buttery crust? Pure nostalgia on a fork.
• Weeknight easy: From fridge to table in under an hour—yes, really!
• No gluten, no problem: The crust is so flaky, you won’t believe it’s gluten-free.
• Leftover magic: Toss in whatever veggies you’ve got—it’s the perfect clean-out-the-fridge meal.

The first time I made this, my picky nephew asked for seconds. Need I say more?

Ingredients for Gluten-Free Chicken Pot Pie

Gathering the right ingredients is half the battle with this recipe—but don’t worry, everything’s simple and easy to find. Here’s what you’ll need to make magic happen:

• 2 cups cooked chicken, shredded (I use rotisserie chicken when I’m short on time)
• 1 cup carrots, diced into little coins (about 2 medium carrots)
• 1 cup peas (frozen works perfectly here)
• 1/2 cup celery, chopped small (those crunchy bits are key!)
• 1/3 cup butter (real butter makes all the difference)
• 1/3 cup gluten-free flour (my go-to is King Arthur’s blend)
• 1/2 tsp salt (plus more to taste)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)
• 1 3/4 cups chicken broth (low-sodium lets you control the salt)
• 2/3 cup milk (whole milk gives the creamiest results)
• 1 gluten-free pie crust (store-bought or homemade—no judgment here!)

See? Nothing fancy—just good, honest ingredients that come together beautifully. Now let’s turn them into comfort food gold!

How to Make Gluten-Free Chicken Pot Pie

Okay, let’s get down to business! Making this gluten-free chicken pot pie is easier than you think—just follow these simple steps and you’ll have a golden, bubbling masterpiece in no time. I’ve made this recipe dozens of times (okay, maybe hundreds), so I’ll walk you through every detail to ensure perfect results.

Preparing the Filling

First things first—let’s make that luscious filling. Melt your butter in a saucepan over medium heat (don’t let it brown!). Whisk in the gluten-free flour, salt, and pepper until it forms a smooth paste—this is your roux, and it’s the secret to that creamy texture. Now comes the fun part: slowly pour in the chicken broth and milk while whisking constantly. Keep whisking until the mixture thickens enough to coat the back of a spoon—about 3-5 minutes. Don’t rush this step! Once thickened, stir in your shredded chicken, carrots, peas, and celery. The filling should be thick but still pourable—if it’s too thick, add a splash more broth.

Assembling and Baking the Gluten-Free Chicken Pot Pie

Preheat your oven to 425°F (220°C) while you assemble. Pour that gorgeous filling into your pie dish—I use a deep 9-inch one. Now carefully place your gluten-free crust over the top, crimping the edges with a fork or your fingers to seal it. Cut a few small slits in the top to let steam escape—this prevents soggy crust! Bake for 30-35 minutes until the crust is golden brown and the filling is bubbling at the edges. Resist the urge to cut in right away—let it cool for 10 minutes so the filling sets perfectly. Trust me, it’s worth the wait!

Tips for the Perfect Gluten-Free Chicken Pot Pie

Alright, a few of my hard-earned secrets! Always use a trusted gluten-free flour blend for the roux—it thickens so much better. And please, please let that filling bubble and thicken on the stove before you bake; it makes all the difference. And the most important step? Let it rest for those 10 minutes after baking. I know it’s hard to wait, but it lets everything set up perfectly so your slices are beautiful instead of a soupy mess!

Ingredient Notes and Substitutions for Gluten-Free Chicken Pot Pie

Don’t sweat it if you’re missing an ingredient—this recipe is super flexible! For the milk, any kind works; I’ve used almond milk in a pinch and it turned out great. Not a fan of peas? Swap in some chopped green beans or even corn. You can also use vegetable broth instead of chicken to make it a bit lighter. The key is that gluten-free flour blend; just make sure yours is a 1:1 all-purpose substitute. Honestly, the best part of this pot pie is how you can make it your own with whatever you have on hand!

Serving Suggestions for Gluten-Free Chicken Pot Pie

This pot pie is practically a meal in itself, but I love rounding it out with simple sides that complement its cozy flavors. My go-to? A crisp green salad with tangy vinaigrette—the freshness cuts through the richness perfectly. Steamed green beans or roasted carrots work wonders too. On chilly nights, I’ll add a bowl of tomato soup for the ultimate comfort food duo. Just keep the sides light and simple—this golden beauty deserves to be the star of the show!

Storage and Reheating Instructions for Gluten-Free Chicken Pot Pie

Leftovers? Lucky you! Cover any remaining pie tightly with foil or transfer slices to an airtight container—it’ll keep beautifully in the fridge for 3-4 days. To reheat, I prefer the oven (350°F for about 15 minutes) to keep that crust crisp, but the microwave works in a pinch—just zap it in 30-second bursts until warmed through. Pro tip: Sprinkle a few drops of water on top before microwaving to prevent drying out!

Nutritional Information for Gluten-Free Chicken Pot Pie

Each slice of this gluten-free chicken pot pie packs a hearty yet balanced nutritional punch. Here’s the breakdown per serving: 350 calories, 18g fat (8g saturated), 22g protein, and 25g carbs (3g fiber). Keep in mind, these values can vary slightly depending on the specific ingredients and brands you use. But hey, when it tastes this good, who’s counting?

Frequently Asked Questions About Gluten-Free Chicken Pot Pie

I get asked about this recipe all the time—here are the most common questions that pop up, along with my tried-and-true answers:

Can I use store-bought gluten-free crust?
Absolutely! I keep a frozen gluten-free crust in my freezer for emergency comfort food cravings. Just thaw it according to package directions—nobody will know you didn’t slave over homemade pastry.

Can I make this dairy-free?
You bet! Swap the butter for olive oil or dairy-free butter, and use unsweetened almond milk instead of regular milk. The texture might be slightly different, but it’ll still taste delicious.

How do I prevent a soggy bottom crust?
My trick? Pour the hot filling into the dish right before adding the top crust—this gives the bottom less time to soak up moisture. Some bakers swear by brushing the bottom with egg wash first too!

Can I freeze leftovers?
Yes! Wrap cooled slices tightly in foil, then freezer bags. Reheat frozen slices in a 350°F oven for about 25-30 minutes—just as good as fresh!

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