Chicken Pot Pie Recipe | The Best Chicken Pot Pie Filling

This Chicken Pot Pie recipe is spot on.

Tender chunks of chicken breast and hearty mixed vegetables are layered in a pie dish, then smothered in a rich homemade chicken gravy. Finally, it’s sealed under a golden, flaky gluten-free crust. I use my Gluten Free Sourdough Pie Crust made with sourdough discard (hard to believe it’s gluten-free!), but you can easily swap in a store-bought crust or make this crust from my Blueberry pie recipe.

This one’s a cold-weather favorite. Be sure to save it for Thanksgiving—just swap the chicken for leftover roast turkey to make the perfect post-holiday pot pie.

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Looking for more gluten free comfort foods?

• Italian Sausage Meatballs | Easy Slow Cooker Meatballs | Gluten Free
• Spinach Stuffed Chicken Breast | Easy One Pan Dinner
• Chicken and Rice with Peas and Carrots | Easy 60 Minute Meal
• Homemade Chicken Nuggets with Almond Flour | Gluten Free
• Corn Chowder with Bacon and Cheese - Best Gluten Free
• Chicken Parmesan Soup - The Best Tomato Soup Recipe
• Chicken Pot Pie Soup - Easy Gluten-Free One Pot Meal
• White Chicken Chili - Easy Slow Cooker Recipe
• Slow Cooker Pot Roast with Homemade Gravy - A Winter Classic, Naturally Gluten and Dairy Free

How to Make the Best Chicken Pot Pie:

• Don't pre-bake the crust.
• Use an egg wash (1 egg + 1 tablespoon milk) prior to baking for a glossy, golden top.
• Always cut slits in the crust to allow steam to escape.
• Roll the pie crust thick (about ¼-inch) for the flakiest results.
• Use cold butter and chill the dough for 20 minutes prior to rolling.
• If using mini pie pans, I recommend using only a top crust (omitting a bottom crust) so that you can fit more filling.
• You can use shredded or chopped chicken. I prefer chopped for a classic presentation.
• Don't feel like making crust? You can also prepare the chicken and filling and serve over mashed potatoes, biscuits, or rice.

Chicken Pot Pie Filling Ingredients:

• Chicken breasts
• Bag frozen mixed vegetables (peas, corn, green beans, carrots)
• Onion
• Celery
• Butter
• Chicken broth
• Milk
• Gluten-free all purpose flour, or sub regular all purpose flour if not gluten-free. I used Bob's Red Mill 1:1 GF Baking Flour (the blue bag).
• Thyme
• Rosemary
• Salt and pepper to taste
• Egg wash: egg + milk

For the Pie Crust:

I have two gluten-free pie crust options on my blog. If you have a gluten-free sourdough starter; you can use the discard to make this Gluten Free Sourdough Pie Crust.

Don't have a gluten-free sourdough starter? You can follow my recipe for Flaky Gluten Free Pie Crust. (Currently, this recipe lives on my Blueberry Pie post, but I'll be giving it its own post soon!)

Not gluten-free? Use any store-bought crust or make your favorite recipe.

Chicken Pot Pie Recipe:

Prepare the crust:

• Grease a 9-inch glass or ceramic pie pan (or mini pie pans) with butter.
• Prepare your preferred pie crust recipe. Chill the dough ball in the fridge for 20 minutes, then roll it out just before assembling the pot pie. For a standard pie, use both a top and bottom crust; for mini pies, I recommend using only a top crust.

Prepare the chicken:

(Skip this step if using leftover chicken or turkey.)

• Trim the chicken and chop into 1-inch bite-sized pieces.
• Heat 1 tablespoon of oil in a medium pot over medium heat. Add the chicken, season with salt and pepper to taste, and cook until it’s no longer pink. To avoid overcrowding, cook in batches if needed. Once the chicken is browned, remove it from the pot and set aside—it will finish cooking in the oven later.

Prepare the gravy:

• Reduce the heat to medium-low and melt the butter in the same pot used for the chicken.
• Add the onion, celery, and seasonings, stirring often. Cook for about 5 minutes, until the vegetables are soft and translucent.

• Whisk in the flour and cook for 1 minute to remove the raw flour taste. The mixture should thicken into a smooth, pasty consistency.

• Gradually whisk in the chicken broth, followed by the milk. Simmer over medium-low heat, whisking often, until the mixture thickens, about 6 to 10 minutes. It should be thick enough to coat the back of a spoon without dripping off—if it’s too thin, it may bubble over in the oven and won’t cling well to the chicken or crust.

• Once the mixture has thickened, remove it from the heat and set aside.

To assemble the chicken pot pie:

• Preheat the oven to 425 F.

• Spoon the cooked chicken into the prepared pie pan(s) lined with the bottom crust.
• Pour the frozen vegetables evenly over and around the chicken.

• Pour the gravy over the chicken and vegetables, filling the pie pan(s) generously but leaving space for the top crust.
• Place the top crust over the filling and press the edges with a fork or your fingers to seal. Use a sharp knife or lame to cut an X in the top to allow steam to escape.
• Carefully place the pie dish on a large sheet pan to catch any drips during baking.

• For the egg wash: Whisk together the egg and milk in a small bowl. Use a pastry brush to coat the top and edges of the pie evenly.

• Bake for 30 to 45 minutes, keeping a close eye on the pies, until the filling is bubbling (165 F) and the crust is golden brown. Mini pies will bake faster, about 25 to 40 minutes. If the crust starts to brown too quickly, tent with foil.
• Remove from the oven and let the pie(s) cool for 5 to 10 minutes before serving.

• Enjoy!

Equipment

You only need basic kitchen tools to make this Chicken Pot Pie Recipe. I recommend:

• A 9-inch glass pie pan (ceramic works, too) or mini pie pans (my favorite for chicken pot pie as well as cobblers/crisps). I bought the Pioneer Woman mini pie pans, but they're currently out of stock.
• A French rolling pin. I recommend French rolling pins for gluten-free baking because they have tapered ends, meaning it won't leave any imprints or get stuck on the dough.
• A dough cutter for cutting the dough into sections, if needed.
• A basting brush for the egg wash.
• Parchment paper is always a must when rolling out gluten-free dough. It's seriously a lifesaver.
• A Dutch oven is my preferred cooking vessel for the filling, especially when doubling (though any pot will do).

How to Store Chicken Pot Pie:

Store leftover Chicken Pot Pie in the refrigerator.

To reheat, preheat the oven to 350°F. Place the slices or desired portion in an oven-safe dish or on a piece of parchment paper. Bake for 25 to 30 minutes, until the filling is hot and the crust is crisp. If the crust starts to brown too much, tent with foil. (I’ve reheated mine this way four times with no extra browning!)

You can also make and freeze the chicken pot pie filling for future use. Whole pre-assembled pies with raw crust may even be frozen and baked later. This is a great time-saver—make two pies at once and enjoy a ready-to-bake meal next time with no extra work.

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