This Gluten-Free Chicken Pot Pie has a delicious buttery crust and a creamy filling packed with chicken and veggies. It’s the perfect comfort food for cold nights and can be made ahead of time too.
Gluten free, and kid approved!
This post was sponsored by Maine Pie Co.
Gluten-Free Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food, don’t you agree?!! It’s one of my favorite meals from my childhood, only this version is made gluten-free with a deliciously easy shortcut!
It all starts with a good crust, and to keep this savory chicken pot pie recipe super simple, I used Maine Pie Co. Ready-to-Bake Gluten Free Shells. These gluten free pie crusts are so delicious and make it easy for anyone to bake without the doughy mess and crumbly crusts!
This family owned company has a 100% gluten free kitchen in Biddeford, Maine where they create all their lab certified gluten free pies and products.
Be sure to check out their other yummy fruit filled pies and tarts, too!
You can shop for Maine Pie Co. gluten-free pies online and at some grocery stores on the East Coast, check out their store locator here.
How to Make This Easy Gluten Free Chicken Pot Pie Recipe
For the filling, I kept it very traditional, only swapping out the peas for broccoli florets because my kids don’t love peas. You can easily swap your favorite veggies into the filling without changing the recipe at all, so definitely add whatever veggies you and your family love.
You may have leftovers of the filling, but they can be stored in the refrigerator or freezer for a later use. I love using any leftovers in soup!
Pre-bake the bottom crust according to the package directions. Only about 10 minutes until the bottom is set, then start filling it up!
Finally, add the top pie shell. If defrosted, you can roll it out with a little GF flour in between parchment paper to shape as needed. Or you can cut it into strips like I did or get fancy with a lattice crust. Brush with an egg wash then sprinkle with a little sea salt.
Get cozy and let’s eat!
Have you tried this recipe? Be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!
Gluten-Free Chicken Pot Pie
- 2 Maine Pie Co. Pie Shells
- 3 cups Cooked Chicken cubed or shredded
- 6 tbsp Butter
- 3 tbsp Cornstarch
- 1 cup Celery diced
- 1 Small Onion diced
- 3 cloves Garlic minced
- 1½ cup Carrots diced
- 2 cups Broccoli Florets chopped small
- 1 tsp Poultry Seasoning
- 1 tsp Salt
- Pepper to taste
- ½ cup Milk
- 2 cups Broth chicken or vegetable
- 1 Egg
- 1 tbsp Water
- Have your chicken cooked and cubed or shredded-set aside. Preheat your oven to 350 degrees.
- Heat a large skillet over med-low heat and add the 6 tbsp butter. Add the onions, garlic and celery, sprinkle with just a little salt and pepper. Cook about 5 minutes until fragrant.
- Whisk in the cornstarch and continue whisking 1-2 minutes until thickened.
- Add broth then raise the heat, bringing the mixture to a boil while stirring. Once boiling, lower heat to med-low and continue simmering until thickened.
- Once thickened, add the milk, poultry seasoning, salt, pepper, chicken, carrots and broccoli. Stir and cook another 1-2 minutes, then remove from heat.
- Pre-bake the bottom crust according to package directions, only for 10-12 minutes, or until bottom is just set, then remove from oven.
- Fill your pie crust with filling up to the top. If you have extra filling, it can be saved as leftovers for soup, or frozen another use.
- Add the top pie shell. If defrosted, you can roll it out in between parchment paper to shape as needed, or cut it in strips like I did.
- If using the egg wash, gently brush it over the top crusts and sprinkle with additional salt if desired.
- Place pie dishes on a large baking sheet just in case they boil over while baking! Bake in the preheated oven for about 30 minutes, or until crust is deep golden brown and filling is bubbling. Cover pie crust edges with foil to avoid burning. Enjoy!