This recipe for Gluten Free Chicken Pot Pie was sponsored by Bob’s Red Mill. All ideas and thoughts are my own.
This Gluten Free Chicken Pot Pie recipe is delicious, easy, and a hit for the whole family!
Before my husband was diagnosed with Celiac back in his single days, he lived off of Marie Calendar’s frozen chicken pot pies… yes, I know, not my favorite. So, once he had to start eating gluten free, a gluten free chicken pot pie was on my list of things I knew I needed to figure out how to make.
The ultimate comfort food
With its savory taste and buttery flaky crust, chicken pot pie is one of the ultimate comfort foods! The filling has a creamy sauce and a flavorful mix of chicken and vegetables your whole family will love. It does not take long for the kitchen to smell like heaven!
I recommend using chicken thighs for a chicken pot pie. Chicken thighs create a more tender and juicier dish, perfect for this hearty meal!
GF Chicken pot pie
Chicken pot pie can most definitely be made GF! Made with rice flour, potato flour, and tapioca flour, this pie crust is completely gluten free.
For the filling, I like to use a gluten free flour blend, so it’s safe for those with gluten intolerances and allergies!
Why I love Bob’s Red Mill Gluten Free Pie Crust
I love how easy it is to make Bob’s Red Mill Gluten Free Pie Crust. You’ll love the simplicity of it! All you need is milk, butter, and 1 bag of the pie mix to make the perfect pie crust!
Tips for making gluten free chicken pot pie crust
Most pie crust brands will have similar instructions. Although, I always recommend following the directions on the bag!
- Make sure to place the dough in a plastic wrap before resting in the fridge, this will make rolling and transferring the dough into a pie pan much easier.
- Letting the dough rest in the fridge makes it easier to work with and helps create a nice fluffy texture!
- Always place parchment paper down before rolling the dough for easy clean up.
- Wet your hands before pinching the sides to prevent the dough from sticking to your hands.
How to make gluten free chicken pot pie
First, make sure you have all your ingredients and equipment ready to go. Grab one 8–9-inch pie plate, food processor, parchment paper, large skillet, cooking spoon, measuring cup, measuring spoons, knife, dough roller, and a brush.
Follow the instructions on the pie crust mix package and make as directed into two pie crusts. Place the pie crusts in the fridge for one hour.
While the dough rests, let’s move on to the filling! Make sure to preheat your oven to 375 degrees. Next, heat a large skillet on medium-high heat on the stove. Add 2 Tbsp butter to the pan.
Once the butter is melted, add your chicken thighs to the pan. Cook for 5-6 minutes on each side until fully cooked. The chicken will look golden brown and crispy when ready, or when the internal temperature reaches 165 degrees. Remove the chicken from the pan and set aside.
Now, add 1/4 cup of the milk to the hot pan and stir immediately to release any solids from the bottom of the pan. Add the GF flour to the skillet and stir until fully combined. (It will form a paste).
Continue stirring and gradually pour in the rest of the milk. Continue stirring until the mixture starts to thicken, about 8-10 minutes. If you see chunks of flour remaining, try to break them up, though they will continue to dissolve as the mixture thickens.
Add in the frozen veggies and stir. Reduce heat to low and let sit on the stove.
Once the chicken is cooled, shred it into bite size pieces. Add the shredded chicken back to the skillet and mix everything together.
Next, add in the salt, pepper, garlic powder, and Italian seasoning and stir. Remove from the heat and set aside (This is your filling).
Grab your pie crusts from the fridge. Now, roll out the pie crusts on parchment paper, then line the bottom of a 8-9” pie plate with one of the crusts, leaving extra to hang over the edge. Trim extra dough from edges if necessary.
Pour the filling in the middle. Top with the second pie crust. Pinch the sides together to seal the filling inside.
Using a small knife, score (make a shallow slit into the crust) the top to allow the mixture to vent. Next, brush the egg whites on the top crust. Do not skip this step. The egg whites create a golden-brown crust while keeping it from becoming soggy!
Bake for 45-60 minutes until the crust is a nice golden brown.
Let it sit for 10-15 minutes before serving. Enjoy!
Other gluten free recipes to try!
Chocolate Zucchini Bread (gluten free)
Pepperoni Pizza Pockets (gluten free)
Gluten Free Chicken Pot Pie
Ingredients
- 1 package Bob's Red Mill Gluten Free Pie Crust Mix
- 20 Tbsp butter
- 1 pound boneless chicken thighs
- 2 Tbsp butter
- 2 cups whole milk
- 1/3 cup gluten free flour blend
- 1 16 oz. package frozen peas, carrots, corn
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp garlic powder
- 1 Tbsp Italian seasoning
- 2 egg whites
Instructions
- Follow the instructions on the pie crust mix package and make as directed into two pie crusts. Place the pie crusts in the fridge.
- Preheat your oven to 375 degrees.
- Heat a large skillet on medium-high heat on the stove. Add 2 Tbsp butter to the pan.
- Once the butter is melted, add your chicken thighs to the pan. Cook for 5-6 minutes on each side until fully cooked. Remove the chicken from the pan and set aside.
- Add 1/4 cup of the milk to the hot pan and stir immediately to release any solids form the bottom of the pan.
- Add the GF flour to the skillet and stir until fully combined. (It will form a paste).
- Continue stirring and gradually pour in the rest of the milk. Continue stirring until the mixture starts to thicken, about 8-10 minutes. If you see chunks of flour remaining, try to break them up, though they will continue to dissolve as the mixture thickens.
- Add in the frozen veggies and stir. Reduce heat to low and let sit on the stove.
- Once the chicken is cooled, shred it into bite size pieces. Add the shredded chicken back to the skillet and mix everything together.
- Add in the salt, pepper, garlic powder, and Italian seasoning and stir.
- Remove from the heat and set aside.
- Roll out the pie crusts and line the bottom of a 8-9” pie plate with one of the crusts leaving extra to hang over the edge.
- Pour the filling in the middle. Top with the second pie crust. Pinch the sides together to seal the filling inside.
- Using a small knife, score the top to allow the mixture to vent. Brush the egg whites on the top crust.
- Bake for 45-60 minutes until the crust is a nice golden brown.
- Let sit for 10-15 minutes before serving. Enjoy!
