There are few things in this world more comforting than the smell of a savory pie baking in the oven. It wraps around you like a warm hug after a long day. But if you’re living a gluten free lifestyle, whether due to celiac disease, sensitivity, or just a personal health choice, you might have assumed that the flaky, buttery goodness of a classic chicken pot pie was a thing of the past.

I’m here to tell you that you don’t have to miss out. Healing your relationship with food doesn’t mean deprivation; it means finding new, nourishing ways to enjoy the flavors you love. This recipe is proof that you can have your comfort food and eat it too, without compromising your health goals or your taste buds.

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Why you will love this gluten free chicken pot pie recipe

Let’s be honest: "Gluten-free crust" can sometimes be synonymous with "cardboard." I’ve been there, trying to force a dough together that just wants to crumble apart. But through my own journey of finding balance in diet and lifestyle, I realized that with the right ingredients, we can create something truly spectacular.

This isn't just a recipe; it's a solution for busy lives. I actually use my Easiest Crockpot Chicken Recipe as the base. I remember one specific day when I threw the chicken ingredients into the slow cooker before heading out for a day of skiing. By the time I got home, exhausted but happy, the chicken was perfectly tender. I just shredded it up, whipped up the crust, and dinner was practically done.

Essential ingredients for a flaky, golden gluten-free crust

The secret to a great pot pie is balancing the savory filling with a crust that melts in your mouth. For this recipe, we are using a specific blend of ingredients to mimic that traditional texture without the inflammatory effects of gluten.

Here are a few other recipes from the blog that everyone loves:

Greek Lemon Turkey Soup

Protein Packed Asian Beef Bowl

Flavor Packed Chicken Buddha Bowl

Stuffed Red Pepper Soup

Spicy Coconut Lime Chicken Soup

The Best Taco Soup

Sausage Low Carb Italian Soup

Mexican chicken Salad

gluten free crust chicken pot pie still photo

Here is what you need for the crust (this makes enough for two 10" crusts, one large pot pie, or 6 small ones):

3 cups all-purpose gluten-free flour blend: I highly recommend Bob's Red Mill 1-to-1 Baking Flour. It’s consistent and reliable.
½ teaspoon salt: You can omit this if you are using salted butter.
2 teaspoons xanthan gum: Check your flour blend first! If it already contains xanthan gum, leave this out. This is the binder that replaces gluten.
1 cup (2 sticks) cold butter: Cut this into small pieces. The coldness is crucial for creating flaky layers.
10-12 tablespoons almond milk (or regular milk): Keep this cold as well.

Step-by-step guide to the savory chicken and vegetable filling

Now, let’s talk about the heart of the pie. The filling is where we get to pack in the flavor and nutrition. As I mentioned, I skip the celery because my husband isn't a fan (compromise is key in the kitchen, too!), but feel free to add it if you love that crunch.

The Filling Ingredients:

2 cups sliced carrots (about 4 medium carrots)
1/2 cup sliced celery (optional)
3 Tablespoons olive oil
1/2 cup chopped yellow onion (about half a small onion)
1 teaspoon minced garlic
1/3 cup gluten-free flour (for thickening)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 and 3/4 cups chicken bone broth (I love using bone broth here for the collagen and extra protein boost)
2/3 cup almond milk
1 cup frozen peas
The Star: Your pre-cooked, shredded Crockpot Chicken (about 5-6 cups; I used 6 breasts for a lasagna sized pan pot pie)

Egg Wash:

1 large egg beaten with 1 tablespoon milk (this gives you that beautiful golden-brown top)

Tips for achieving the perfect consistency without gluten

Working with gluten-free dough requires a little bit of grace and a few specific techniques. It doesn't stretch the same way wheat dough does, so we have to treat it gently.

Keep it Cold: Just like traditional pastry, you want your butter to remain solid until it hits the hot oven. This creates steam pockets, which equals flakiness. If your kitchen is warm, pop your bowl in the fridge for 10 minutes before adding the liquid.
Don't Overwork It: Mix until the dough just comes together. If you handle it too much, the butter will melt from the heat of your hands.
The Thickeners: We use a roux method for the filling (oil + flour) before adding the liquid. This ensures your pot pie isn't watery. Using bone broth adds richness that water or standard stock just can't match.

Baking instructions: When is it perfectly done?

Preheat your oven to 425°F.

Prepare the Crust:
In a large bowl, whisk together your flour, salt, and xanthan gum (unless your bread flour has xanthan gum in it, which mine did). Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Slowly add the cold milk, one tablespoon at a time, mixing until a dough forms. Divide in half (one for the bottom, one for the top, or freeze half for later if making a top crust only pie). Roll out between two sheets of parchment paper to prevent sticking. (I made a lasagna pan size, so I rolled out two separate doughs and layered the top only.)

Make the Filling:

In a large skillet or pot, heat the olive oil over medium heat.
Add the carrots, onion, and celery (if using) and cook until softened (about 8-10 minutes). Add the garlic and cook for another minute.
Stir in the 1/3 cup flour, salt, pepper, and thyme. Cook for 1 minute to cook off the raw flour taste.
Slowly whisk in the chicken bone broth and almond milk. Simmer until thickened.
Stir in the frozen peas and your prepared shredded crockpot chicken. Remove from heat.

Assemble and Bake:
Pour the filling into your prepared pie dish (lined with bottom crust if using). Top with the second crust. Crimp the edges to seal and cut a few slits in the top to let steam escape. Brush with the egg wash.

Bake for 25-30 minutes. You are looking for a deep golden brown color on top and the filling bubbling through the vents. If the edges start browning too quickly, you can cover them with a little foil shield.

The Best Gluten-Free Chicken Pot Pie (Easy & Flaky)

Yield: 8

Author: Angie Bloom

Prep time: 1 HourCook time: 30 MinTotal time: 1 H & 30 M

Craving comfort food? Try this easy Gluten-Free Chicken Pot Pie recipe. Features a flaky crust, savory bone broth filling, and tender shredded chicken.

Cook modePrevent screen from turning off

Ingredients

Savory chicken and vegetable filling

2 cups sliced carrots (about 4 medium carrots)
1/2 cup sliced celery (optional)
3 tablespoons olive oil
1/2 cup chopped yellow onion (about half an onion)
1 teaspoon minced garlic
1/3 cup gluten-free flour (for thickening)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 and 3/4 cups chicken bone broth
2/3 cup almond milk
1 cup frozen peas
6 cups Chicken

Crust Ingredients

3 cups all-purpose gluten-free flour blend
½ teaspoon salt
2 teaspoons xanthan gum
1 cup (2 sticks) cold butter
10-12 tablespoons almond milk (or regular milk)

Instructions

Prepare the Filling

In a large skillet or pot, heat the olive oil over medium heat.
Add the carrots, onion, and celery (if using) and cook until softened (about 8-10 minutes). Add the garlic and cook for another minute.
Stir in the 1/3 cup flour, salt, pepper, and thyme. Cook for 1 minute to cook off the raw flour taste.
Slowly whisk in the chicken bone broth and almond milk. Simmer until thickened.
Stir in the frozen peas and your prepared shredded crockpot chicken. Remove from heat.

Prepare the Crust

In a large bowl, whisk together your flour, salt, and xanthan gum. Cut in the cold butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Slowly add the cold milk, one tablespoon at a time, mixing until a dough forms. Divide in half (one for the bottom, one for the top, or freeze half for later if making a top crust only pie). Roll out between two sheets of parchment paper to prevent sticking.

Assemble and Bake

Pour the filling into your prepared pie dish (lined with bottom crust if using). Top with the second crust. Crimp the edges to seal and cut a few slits in the top to let steam escape. Brush with the egg wash.
Bake at 425 for 25-30 minutes. You are looking for a deep golden brown color on top and the filling bubbling through the vents. If the edges start browning too quickly, you can cover them with a little foil shield.

Notes

Tips for achieving the perfect consistency without gluten

Working with gluten-free dough requires a little bit of grace and a few specific techniques. It doesn't stretch the same way wheat dough does, so we have to treat it gently.

Keep it Cold: Just like traditional pastry, you want your butter to remain solid until it hits the hot oven. This creates steam pockets, which equals flakiness. If your kitchen is warm, pop your bowl in the fridge for 10 minutes before adding the liquid.
Don't Overwork It: Mix until the dough just comes together. If you handle it too much, the butter will melt from the heat of your hands.
The Thickeners: We use a roux method for the filling (oil + flour) before adding the liquid. This ensures your pot pie isn't watery. Using bone broth adds richness that water or standard stock just can't match.

Recommended Products

Rolling Pin

Nordic Ware Treat Rectangular Cake Pan, 9x13

Green Kitchen Pan

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel

Hamilton Beach 8 Quart Programmable Slow Cooker with Three Temperature Settings

Silicone Brush

Nutrition Facts

Calories

546

Fat

37 g

Sat. Fat

17 g

Carbs

44 g

Fiber

8 g

Net carbs

36 g

Sugar

5 g

Protein

15 g

Sodium

678 mg

Cholesterol

92 mg

The nutrition information provided is only estimated based on an online nutritional calculator. I am not a dietician. Please consult a doctor for accurate, more personal information about your health and any dietary restrictions and concerns you may have.

Serving suggestions and storage tips for leftovers

This pot pie is a complete meal in itself—protein, veggies, and healthy fats all in one bowl. However, if you want to stretch it further, serve it alongside a crisp green salad with a lemon vinaigrette to cut through the richness.

Storage:
Leftovers keep beautifully in the fridge for 3-4 days. To reheat, I recommend using the oven or a toaster oven rather than the microwave to keep the crust from getting soggy. Heat at 350°F until warmed through.

Enjoying classic flavors with dietary confidence

Creating a healthy lifestyle isn't about restriction; it's about intentionality. It's about looking at a classic dish like Chicken Pot Pie and asking, "How can I make this serve my body and my soul?"

By swapping in gluten-free flour and nutrient-dense bone broth, and utilizing time saving hacks like the crockpot chicken, you are setting yourself up for success. You are proving to yourself that healthy eating can be delicious, comforting, and achievable.

So, gather your ingredients, maybe turn on some music, and enjoy the process of creating a meal that nourishes you from the inside out. You deserve to eat well and feel amazing.

Remember that a healthy lifestyle isn't built on deprivation. It's built on discovery, nourishment, and finding joy in the food you eat. I encourage you to take this recipe, make it your own, and see how simple, clean ingredients can come together to create something truly satisfying. You have the power to write your own story of health, one delicious meal at a time.

We’d love to see your creations! Snap a photo, share it on social media, and tag us at @angiebloom. Have questions or want to share your favorite add-ins? Drop a comment below or connect with us via email.

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