GF Chicken Pot Pie

This GF Chicken Pot Pie combines buttery crust, savory chicken, and vegetables in a rich and creamy béchamel sauce. So delicious!

Chicken Pot Pies have always been a favorite comfort food in our house, and I recently adapted this recipe to make it gluten-free and better than ever!

this recipe!

I make single serve versions to keep in the freezer for last minute dinners, and the larger sized pie for our whole family to enjoy.

Why You’ll Return to this Recipe Again and Again

Staple Ingredients: Aside from the crust, it uses pantry and refrigerator staples, like frozen mixed vegetables, milk and flour. You probably already have the ingredients on hand.

Utilize Leftovers: This GF Chicken Pot Pie recipe makes use of leftover rotisserie chicken, which makes it a great meal to pull together later in the week. A pot pie is a perfect dish to incorporate leftover cooked vegetables as well. Zucchini, corn, mushrooms, green beans, peas, spinach, broccoli… can all hop in the dish, so don’t be afraid to improvise.

Clean Flavors: Rather than using a canned soup full of additives, the recipe uses a simple Gluten Free roux to make a creamy bechamel sauce in minutes. Delicious and not fussy at all.

Fresh or Frozen Crust: Cook’s choice here. Both will produce a beautiful pot pie. I usually have a Wholly Gluten Free GF Pie Crust in my freezer for last minute quiche dinners but I make my own crust for individual pot pies.

To make one 9″ Gluten Free Chicken Pot Pie

Ingredients:

• 1/2 white onion, finely chopped or grated
• 1 1/2 cups frozen mixed vegetables
• 1 1/2 cups chicken cut or shredded
• 1/2 teaspoon garlic salt
• 1/2 teaspoon poultry seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon celery seed
• 1/2 teaspoon ground black pepper
• 1 cup milk
• 3 Tablespoons butter
• 3 Tablespoons gluten free flour (or arrowroot powder or cornstarch)
• 1 Teaspoon Better than Bouillon Chicken Base
• 2 Frozen Gluten Free Pie Crusts (or homemade crusts)

Preheat oven to 400°F.

1. Place pie crust in pie pan.
2. Place shredded chicken and vegetables in the pie pan.
3. In a small saucepan over medium heat, melt the butter and sauté the onions for 3 minutes.
4. Next, add the flour and stir for one minute.
5. Add the milk and whisk until smooth. Stir gently until it bubbles and thickens (about 4-5 minutes).
6. Then stir in the seasonings and bouillon.
7. Pour the mixture over the chicken and vegetables.
8. Place the top pie crust on top of the pot pie and crimp the edges. Use a knife to cut one or two slits in the to of the crust.
9. If desired, brush the top of the crust with milk to make it glossy.
10. Bake for 40-45 minutes, until it is golden and bubbling. If the crust is browning too much, cover it lightly with aluminum foil.

To Make Single Serving GF Chicken Pot Pies

Utilize a 6″ oven-safe baking dish or ramekin or two muffin tins for this amount of filling.

• 1/4 cup frozen mixed vegetables
• 1/4 cup cooked chicken (cubed or shredded)
• 1 Tablespoon grated onion
• dash of garlic salt, thyme, pepper, poultry seasoning, celery seed, pepper
• 1/3 cup milk
• 1 Tablespoon butter
• 1 Tablespoon GF flour

Follow the same instructions for the larger sized Pot Pie, but first defrost the frozen pie crust so that you can shape it to the smaller dish. You can re-roll the crust if needed.

Can I make this GF Chicken Pot Pie without a bottom crust?

Yes, just like a crustless quiche, you can make this recipe without using a bottom crust. If you do, first grease the bottom of the pan with butter or oil to prevent the filling from sticking.

Can I make this recipe ahead of time?

Yes, it works really well if prepared one day ahead of time and then baked the day you wish to serve it. You will need to add a few minutes of baking time to account for the starting temperature of the pot pie if you cook it directly from the refrigerator.

GF Chicken Pot Pie

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Chef

Print Recipe

Pin Recipe

Ingredients

Scale 1x2x3x

Ingredients:

• • 1/2 white onion, finely chopped or grated

• • 1 1/2 cups frozen mixed vegetables

• • 1 1/2 cups chicken cut or shredded

• • 1/2 teaspoon garlic salt

• • 1/2 teaspoon poultry seasoning

• • 1/2 teaspoon dried thyme

• • 1/2 teaspoon celery seed

• • 1/2 teaspoon ground black pepper

• • 1 cup milk

• • 3 Tablespoons butter

• • 3 Tablespoons gluten free flour (or arrowroot powder or cornstarch)

• • 1 Teaspoon Better than Bouillon Chicken Base

• • 2 Frozen Gluten Free Pie Crusts (or homemade crusts)

Cook Mode Prevent your screen from going dark

---

Instructions

Preheat oven to 400°F.

1. 1. Place pie crust in pie pan.

1. 1. Place shredded chicken and vegetables in the pie pan.

1. 1. In a small saucepan over medium heat, melt the butter and saute the onions for 3 minutes.

1. 1. Next, add the flour and stir for one minute. Add the milk and stir until it bubbles and thickens (about 4-5 minutes)

1. 1. Then stir in the seasonings and bouillon.

1. 1. Pour the mixture over the chicken and vegetables.

1. 1. Place the top pie crust on top of the pot pie and crimp the edges. Use a knife to cut one or two slits in the to of the crust.

1. 1. If desired, brush the top of the crust with milk to make it glossy.

1. 1. Bake for 40-45 minutes, until it is golden and bubbling. If the crust is browning too much, cover it lightly with aluminum foil.

Colleen