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–+ servings
Chicken Pot Pie Recipe

Chicken Pot Pie Recipe | The Best Chicken Pot Pie Filling

5 from 1 vote

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Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes
Yield: 1 9-inch pie
Chopped chicken and veggies in the most amazing homemade chicken gravy. Top with gluten-free sourdough pie crust, flaky gluten-free pie crust, or (glutinous peeps) substitute for store-bought or your favorite recipe.
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Equipment

Ingredients

For the Chicken Pot Pie Filling:

  • 1 - 1 ½ lb chopped chicken breasts *Or swap for leftover shredded or chopped chicken or turkey
  • 1 tablespoon neutral cooking oil
  • ⅓ cup unsalted butter if using salted, omit salt
  • 1 stalk celery, diced
  • ½ yellow onion, diced
  • ⅓ cup gluten-free all purpose flour I used Bob's Red Mill GF 1:1 (the blue bag)
  • 1 ¾ cup chicken broth
  • ½ teaspoon rosemary
  • ½ teaspoon thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup milk or half & half
  • 8 oz frozen mixed vegetables (corn, carrots, peas, green beans)

For the Pie Crust:

  • 1 recipe Gluten Free Sourdough Pie Crust, Gluten Free Flaky Pie Crust, or sub for store-bought or your favorite recipe not pre-baked

For the Egg Wash:

  • 1 large egg
  • 1 tablespoon milk

Instructions

Prepare the Pie Crust:

  • Grease a 9-inch glass or ceramic pie pan (or mini pie pans) with butter.
  • Prepare your preferred pie crust recipe.
    1 recipe Gluten Free Sourdough Pie Crust, Gluten Free Flaky Pie Crust, or sub for store-bought or your favorite recipe
  • Chill the dough ball in the fridge for 20 minutes, then roll it out ¼-inch thick 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.
    1 - 1 ½ lb chopped chicken breasts
  • 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.
    1 tablespoon neutral cooking oil

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.
    ⅓ cup unsalted butter, 1 stalk celery, diced, ½ yellow onion, diced, ½ teaspoon rosemary, ½ teaspoon thyme, ½ teaspoon salt, ¼ teaspoon black pepper
  • Whisk in the flour and cook for 1 minute to remove the raw flour taste. The mixture should thicken into a smooth, pasty consistency.
    ⅓ cup gluten-free all purpose flour
  • Gradually whisk in the chicken broth, followed by the milk. Simmer over medium-low heat, whisking often, until the mixture thickens, about 6–10 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.
    1 ¾ cup chicken broth, ⅔ cup milk
  • 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, if using.
  • Pour the frozen vegetables evenly over and around the chicken.
    8 oz frozen mixed vegetables
  • 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.
    1 large egg, 1 tablespoon milk
  • 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!

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