Buttery flaky pie crust tops this gluten free chicken pot pie filled with creamy, warm, satisfying chicken and vegetable filling. The ultimate comfort food!
Why make top crust only chicken pot pie?
I prefer to make chicken pot pie as more of a rich and thick soup style filling with a pie crust baked on top. The filling is cooked completely first, on the stove top. Then, the pie crust is added and baked on top of the filling until golden brown.
When you make a double crust pie, your chicken pot pie tends to contain more crust than filling, and must be made in a pie plate, not a casserole dish. I love pie crust as much as the next person (maybe more?), but this is chicken pot pie and the filling is *chefs kiss*
How to make a double crust chicken pot pie
If you prefer a chicken pot pie with a double crust in a pie plate (one on the bottom of the pie plate, one on top), we can make that happen. Simply double the pie crust recipe, and follow the instructions in the pie crust post to blind bake the bottom crust.
You’ll either want to make less filling or make multiple pies, since the filling here is for a casserole dish. Once you smell and then taste the filling, I don’t think you’ll want to reduce the recipe, though.
Where’s the gluten free pie crust?
I have multiple recipes for gluten free pie crust here on the blog. You can always use the search bar to find all of them.
The gluten free pie crust recipe that I prefer to use here (and the one you see being used in the photos and video) is the extra flaky gluten free pie crust. It’s linked in the recipe ingredient list below.
The extra flaky pie crust recipe is one of the most popular posts on this whole blog, and I get tagged in social media all the time with people using that recipe to make all sorts of creations. It’s the very best since it’s made with sour cream.
The sour cream does a few things for the pie crust recipe. It gives the crust a very slight tangy flavor, and it helps tenderize the crust. So you get an extra flaky crust that is also extra tender. Just scroll down to the recipe and you’ll find it linked as the first ingredient.
How do you cook the chicken?
You can cook the chicken in the same manner in which you sauté the onions in this recipe. Slice the raw chicken into a large dice, with pieces about 1-inch square. Cook the chicken in the butter and oil, after or even with the chopped onions, for about 5 minutes.
I prefer to cook the chicken separately, since you can make it ahead of time that way—and I make extra to use in other recipes. Any chicken that has been seasoned plainly, preferably with just salt, pepper, and a bit of olive oil, works for this recipe—and for any recipe where you might use rotisserie chicken. Of course, you can use rotisserie chicken, but my family doesn’t care for that.
My favorite way to make juicy skinless boneless chicken
My favorite way to cook it for a recipe like this is in a casserole dish with the meat covered completely with parchment paper. The parchment paper acts like the skin of the chicken would, and locks in moisture during cooking.
Place the breasts in a lined or greased dish, allowing for some space between the breasts. Drizzle the meat lightly with olive oil, sprinkle lightly with salt and freshly ground black pepper, and cover completely with parchment paper placed directly on top of it, covering the chicken completely.
Preheat your oven to 400°F. Place the dish in the hot oven and cook for about 20 minutes or until an instant-reader thermometer inserted into the thickest portion of each breast reads at least 165°F. Allow to rest outside the oven, still covered, for 10 minutes before chopping.
To make this chicken for later use, allow the chicken to cool completely while still covered with the parchment paper. Wrap the chicken tightly with freezer-safe wrap, and freeze until you’re ready to use it. Defrost in the refrigerator overnight before using in this recipe, for chicken salad, or anywhere you might use cooked rotisserie chicken.
Ingredients and substitutions
For information on dairy in the pie crust, please click through to that post. To replace the butter in the filling, try using vegan butter (Melt and Miyoko’s Kitchen brands are my favorite). You could also use Earth Balance buttery sticks, but reduce the salt in the filling.
The milk in the filling can be nondairy, but if you are using something that is relatively thin, like unsweetened almond milk, use less. For a creamy soup, there really isn’t a lot of essential dairy in this recipe
The only egg in this recipe is in the egg wash used to help the pie crust brown. In place of the egg wash, try using cream.
Gluten Free Chicken Pot Pie
1 recipe extra flaky gluten free pie crust (<—CLICK FOR RECIPE) (see Recipe Notes)
6 tablespoons (84 g) unsalted butter
3 tablespoons (42 g) extra virgin olive oil
2 large yellow onions, peeled and chopped
1/2 teaspoon kosher salt, plus more to taste
1/8 teaspoon freshly ground black pepper, plus more to taste
1 1/2 pounds skinless boneless chicken breasts, cooked and cubed (see Recipe Notes)
1/2 cup (70 g) basic gum-free gluten free flour blend (46 g superfine white rice flour + 15 g potato starch + 9 g tapioca starch/flour)
4 cups (32 fluid ounces) chicken stock
1/2 cup (4 fluid ounces) whole milk or cream
12 ounces frozen peas and carrots, thawed slightly
Egg wash (1 egg + tablespoon milk, beaten)
For the pie crust, you can use whatever gluten free pie crust you like best, but the extra flaky pie crust recipe is my favorite, by far. It’s the lightest and flakiest, and browns quickly and beautifully. For dairy-free tips on that recipe, please click through to that post.
For the chicken, you can use any cooked chicken you like that has been seasoned plainly, preferably with just salt, pepper, and a bit of olive oil. You can even use rotisserie chicken, or some of the plain roasted chicken breasts from Trader Joe’s.
My favorite way to cook it for a recipe like this is to place the breasts in a casserole dish, with space between the breasts. Drizzle the meat lightly with olive oil, sprinkle lightly with salt and freshly ground black pepper, and cover the meat with parchment paper placed directly on top of it, covering it completely. Place in a 400°F oven and cook for about 20 minutes or until an instant-reader thermometer inserted into the thickest portion of each breast reads at least 165°F. Allow to rest outside the oven, still covered, for 10 minutes before chopping.
Make ahead: You can make the entire pie, assembled and topped with crust, ahead of time. Just allow the pie to sit until the filling has cooled before covering with the pie crust. Place the baking dish in the freezer, uncovered, until the crust is frozen. Cover tightly, and return to the freezer. Defrost overnight in the refrigerator before baking as instructed.
First, prepare the pie crust according to the recipe instructions. On a lightly floured piece of parchment paper, roll out the dough into a rectangle about 1/8-inch thick. Place the rolled-out dough, still on the paper, in the refrigerator to chill while you make the filling. Preheat your oven to 375°F. Grease a round ovenproof baking dish at least 10 inches in diameter, and set it aside. Alternatively, grease 4-oven proof baking dishes at least 6 inches in diameter each.
In a large saucepan, melt the butter over medium heat. Add the olive oil, and the onions, and mix to combine and coat the onions in the oil and butter. Add the salt and pepper, and mix to combine. Sauté the onions, stirring occasionally, until translucent but not browned, about 6 minutes. Add the flour slowly, mixing constantly, until the flour is well incorporated. Continue to cook for about 2 minutes or until the mixture begins to smell a bit nutty. Add the chicken stock and then the milk or cream in a slow, steady stream, mixing constantly. Raise the heat to medium high and cook, stirring occasionally, until the mixture begins to simmer and thicken. Once the mixture is simmering, add the thawed mixed vegetables and cooked chicken, and mix to combine.
Fill the prepared baking dish(es) with filling. Remove the pastry dough from the refrigerator. Turn it over, and place it on top of the filling in the baking dish(es). Gently remove the parchment paper from the top, and crimp or pinch the edges to secure. Trim excess pie crust using a sharp knife or kitchen shears. Using a sharp knife, carefully slice an X in the middle of the pie(s) to allow steam to escape during baking. With a pastry brush, brush the top of the crust(s) with the egg wash. Place the baking dish(es) on a rimmed baking sheet to catch any overflow or drips. Place in the center of the preheated oven and bake for about 35 minutes, or until the top is lightly golden brown all over. Serve immediately.