How to Make Gluten-Free Classic Chicken Pot Pies
Oven-baked Classic Chicken Pot Pie is among the most popular comforting meals ever – filled with delicious gravy loaded with vegetables and satisfying savory flavor. In this recipe, we re-create this iconic, delicious pot pie in all its glory, only now
Classic Chicken (or Turkey) Pot Pies with Gluten-Free Crust
(Make-Ahead and Freeze Too!) Super easy to prep for beginner cooks. Perfect if you’re cooking for one or two or making ahead and freezing for when life is busy. You’ll love this savory chicken pot pie filled with a hearty mix of chicken (or turkey), healthy veggies, and delicious gravy; all tucked inside a buttery, flaky crust your family will love!
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
SEE FULL NUTRITIONAL FACTS When I think of comfort foods and my favorite warm oven-baked dishes before having to eat gluten-free, chicken and turkey pot pies were always at the top of that food list. So, when I could no longer eat the popular frozen pot pies made famous by C.A. Swanson & Sons, I decided pot pies were one of the foods I shouldn’t give up just because of needing to eat gluten-free. Savory chicken pot pie is one of those foods. Click here for the detailed, printable recipe card.
Winner, Winner #Chicken #PotPie Dinner! #Try this #Classic #ChickenPotPie #Recipe #Delicious #GlutenFree #ComfortFood #CookingGfreeDeliciously @GfreeDelicious CLICK TO TWEET
A Savory Pie Filled with Simple Ingredients…
Vegetables –
We’ve used fresh veggies (onions, celery, carrots, potatoes, and peas in this made-from-scratch recipe, but you can skip the chopping and stir in some frozen mixed vegetables. I typically use whatever I have on hand to make homemade pot pies when hit with the sensation to make them. Many times that means a combination of fresh and frozen. For instance, I always have veggies like fresh onion, carrots, and potatoes, but not always fresh peas on hand, so I’ll opt for frozen peas from my freezer. Still, you can add (or delete) other veggies to suit your taste.
Some possible veggie additions might include the following:
Corn
Mushrooms
Okra
Sweet Potatoes
Parsnips
Butternut Squash
Chicken –
One medium-sized boneless skinless chicken breast, diced into small chunks, provides plenty of meat in this recipe. Did I mention that this is a great recipe if you need to pinch your pennies? It’s also perfect for using leftover chicken, turkey, or rotisserie chicken when there’s not enough left over to make a whole meal.
Gravy –
The gravy is simple, savory, and delicious. We make it with low-sodium chicken broth seasoned with chicken broth base and seasoning. Our favorite broth base is Orrington Farms (certified gluten-free); it’s easily found online or in many grocery stores nationwide. A cornstarch slurry helps thicken it. And it can be additionally seasoned to taste with seasonings like garlic powder, onion powder, or fresh herbs.
Gluten-Free Pie Crust –
Get Our Gluten-Free Pie Crust Recipe Now >> Prepare the pie crusts using our gluten-free single pie crust recipe, doubling it to make enough crust for four mini double-crust pot pies or one full-size double-crust pot pie. You could keep it even simpler with prepackaged gluten-free pie crust dough that’s sometimes available in the gluten-free frozen food section. You could also make this filling and top it with a gluten-free frozen puff pastry, as we’ve done in this recipe.
Buttery, Flaky, Golden-Brown Crust with Savory Gravy, Chicken, and Veggies Inside
Make Mini Pot Pies in Advance
This recipe works great for meal prepping and freezing mini pot pies in advance! Using small foil mini pie tins, insert the bottom crust and fill according to the instructions. To freeze, wrap the cooled and filled pie tins tightly in layers, first with plastic wrap and then with an outer layer of aluminum foil. Alternatively, you could also use plastic pie covers that sometimes come with the tins. Place the prepared pies on a sheet pan in the freezer for 1-2 hours or up to a day until they freeze, then; place the frozen pot pies into freezer-safe zipper bags removing as much air as possible. The pot pies will freeze beautifully for 2-3 months. To bake from frozen, remove the plastic wrap and re-wrap with the foil. Preheat the oven to 425˚F and bake for 20-25 minutes with the foil on top. Remove the foil, brush with egg yolk and cream mixture, and bake for another 15 minutes or until the pie crust is lightly golden brown and crispy around the edges. For more healthy recipes that you can make in advance, check out our round-up of ideas in the Meal Prep Collection!
Healthy attributes:
Making pot pies from scratch is much healthier too. They eliminate the preservatives and fillers in other options available in the grocery store's frozen foods section. The best part is that you can make them specific to your taste, including all the ingredients you love. And while there's nothing wrong with quick and easy-to-fix pop-it-in-the-oven dinners, recipes such as this classic pot pie makes it simple to have both fast and easy-peasy mealtime preparation that's also gluten-free. This recipe focuses on fresh veggies and unprocessed meat, with a simple buttery, flaky pie crust that is perfect for making savory pot pies. I love this recipe because it can be made ahead of time, it's great for making for one or two people, it's from scratch and make-ahead freezer-friendly too! When you try this recipe, let us know how you like it! Leave a comment below, rate it, then share it with your friends! Just click the blue-green comment bubble on the bottom left of your screen to jump to the comment area below. XXO Kymberley
Enjoy the Recipe!
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How to Make Gluten-Free Classic Chicken Pot Pies
Super easy to prep for beginner cooks. Perfect if you’re cooking for one or two or making ahead and freezing for when life is busy. You’ll love this savory chicken pot pie filled with a hearty mix of chicken (or turkey), healthy veggies, and delicious gravy; all tucked inside a buttery, flaky crust your family will love!
Non-stick Skillet
Small saucepan
Cutting Board
Oven-Safe Mini Pie Tins
Sheet pan
Utensils (Cooks Knife, Measuring Cups & Spoons, Rubber Spatula or Large Spoon, Whisk, Pastry Brush)
For the Pie Crust
4 Double Mini Pie Crusts (make our single pie crust recipe x2)
1 Egg Yolk + Cream
For the Chicken Filled Gravy
2 tablespoons grapeseed oil
1 small yellow onion, (diced)
1 rib celery, (sliced and diced very small)
1 pound boneless skinless chicken breasts, (dice into small chunks (or use approx. 1 cup leftover turkey or rotisserie chicken, chopped or chunked))
1 ½ cups gluten-free low sodium chicken broth
2 teaspoons Chicken Broth Base & Seasoning – Orrington Farms
Corn Starch Slurry, (1 tablespoon cornstarch with 2 tablespoons cold water)
Salt and Pepper to taste
For the Veggies
½ cup carrots, (peeled and diced small)
½ cup potatoes, (peeled and diced small)
½ cup peas, (frozen or fresh peas, removed from the pods)
Water
Salt to season the water
Butter, (optional)
Prepare the Pie Crust
Double our single pie crust recipe to make enough crust for four mini double-crust pot pies or one full-size double-crust pot pie. [1]
To Make the Filling
Preheat oven to 425°F. Heat grapeseed oil in a large deep skillet over medium heat. Add onions, celery, and sauté for about 3-5 minutes until the onions turn translucent.
Meanwhile, add the carrots and potatoes (diced into equally sized chunks) in a small saucepan, and cover with 1-1/2-inches of cold water with a bit of salt to season the water; bring to a slow boil over medium-high heat. Boil for about 5 minutes until barely starting to soften and still very firm, then add the peas. Continue cooking for 3-4 minutes until the carrots and potatoes can be easily pierced with a fork. Drain and season to taste with salt, pepper, and a little butter if desired, and set aside until needed.
Combine the chicken with the onion and celery in the skillet. Sauté for 5-7 minutes (if using raw diced chicken) until the chicken is no longer pink. If you use leftover pre-cooked chicken or turkey, sauté the mixture until warm.
Add the chicken broth and broth base seasoning, stirring to combine. Once blended, add the cornstarch slurry, gradually whisking until the liquid is bubbly and thickened to make gravy (about 2-3 minutes).
Stir in the cooked vegetables. Remove from heat.
Spoon the mixture into crust-lined pan(s). Top with the second crust; trim and seal the edges by fluting with a fork. Using a sharp knife, cut two small slits into the top of each crust for venting. [2]
Before baking, brush the top of each crust with a mixture of one egg yolk plus one tablespoon of cream that’s been whisked until creamy. [3]
Place the filled mini pot pies (or a full-size pie) on a sturdy sheet pan and bake for about 30 to 40 minutes or until the crust is golden brown and begins to crisp around the edges. Cover the crust edge with foil strips, if necessary, during the last 15 to 20 minutes of baking to prevent excessive browning. Let stand 5 minutes before serving.
Footnote(s):
[1] To make double-crust mini pot pies, you must double the recipe to have enough dough for both the top and bottom crusts. After following step #6 in the recipe card, divide each prepared single-crust dough ball into four equal pieces before forming them into small disc shapes and continuing with step #7.
[2] After filling and adding the top crust, using a table knife, trim off the excess dough from the edges; then use a fork to crimp the top edges of the dough to seal. Brush the top with the egg yolk and cream mixture before baking.
[3] Heavy cream and whipping cream are two similar high-fat dairy products that are essentially the same. In manufacturing, both are made by mixing milk with milk fat. The main difference is in their fat content. While whipping cream contains about 30% milk fat, heavy cream contains at least 36% milk fat. And with heavy cream, you'll get about five more calories per teaspoon. You can use heavy whipping cream instead of heavy cream interchangeably in most recipes in cooking and baking. Otherwise, they are nutritionally very similar products.
Make Them in Advance
This recipe works great for meal prepping and freezing mini pot pies in advance!
Using small foil mini pie tins, insert the bottom crust and fill according to the instructions above.
To freeze, wrap the cooled and filled pie tins tightly in layers, first with plastic wrap and then with an outer layer of aluminum foil. Alternatively, you could also use plastic pie covers that sometimes come with the tins. Place the prepared pies on a sheet pan in the freezer for 1-2 hours or up to a day until they freeze, then; place the frozen pot pies into freezer-safe zipper bags removing as much air as possible. The pot pies will freeze beautifully for 2-3 months.
To bake from frozen, remove the plastic wrap and re-wrap with the foil. Preheat the oven to 425˚F and bake for 20-25 minutes with the foil on top. Remove the foil, brush with egg yolk and cream mixture, and bake for another 15 minutes or until the pie crust is lightly golden brown and crispy around the edges.
Dinner, Entrée, Main Course, Supper
American, European
Gluten Free
basic pie crust, chicken, comfort food, cream, eggs, pastry, pie, pot pie, turkey
Recipe Card with Nutrition powered by WP Recipe Maker (Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.) Copyright © 2017-2023 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.
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