wheat free chicken pot pie is one of those dinners I make when everyone is hungry, the weather feels a little rude, and I just want something cozy without a lot of drama. I used to think pot pie was off the table once I stopped eating wheat, but honestly, it is totally doable. The best part is that it still gives you that creamy filling and that golden crust vibe, just without the heavy regret after. If you have leftover chicken in the fridge, this is the kind of recipe that turns it into a real meal. Also, your kitchen will smell amazing, which never hurts. 
How to Make Gluten-Free Chicken Pot Pie
I make this wheat free chicken pot pie in a pretty simple, weeknight friendly way. The filling is one skillet, then everything goes into a baking dish, and you top it with a wheat free crust. You can do a homemade crust if you love baking, or grab a good gluten free dough from the store. Either way, it bakes up comforting and hearty.
Here is what I usually use. This is flexible, so do not stress if you are missing one veggie.
- Cooked chicken, shredded or chopped (rotisserie works great)
- Veggies like carrots, peas, celery, onion (fresh or frozen)
- Potatoes (optional, but I love them for extra comfort)
- Chicken broth
- Milk or unsweetened dairy free milk
- Gluten free flour blend (for thickening)
- Butter or olive oil
- Salt, pepper, garlic powder, and a little thyme
- Wheat free crust (gluten free pie crust, biscuit dough, or puff pastry style gluten free sheets)
And this is the simple flow:
1) Preheat your oven to 400 F. Lightly grease a pie dish or 8×8 baking dish.
2) In a large skillet, melt butter (or warm olive oil) and cook onion, carrot, and celery for about 5 to 7 minutes until they soften.
3) Sprinkle in gluten free flour and stir for 1 minute. This step helps the sauce thicken without tasting floury.
4) Slowly pour in broth, then milk, stirring the whole time. It should start turning into a creamy sauce in a few minutes.
5) Add chicken, peas, and any cooked diced potatoes. Season with salt, pepper, garlic powder, and thyme. Simmer 2 to 3 minutes.
6) Pour filling into your baking dish. Top with your wheat free crust and cut a few little slits for steam.
7) Bake 22 to 30 minutes, until the top is golden and the filling is bubbly.
If you are in a major chicken mood lately, you might also like my cozy rice dinner situation in this creamy chicken rice casserole. It scratches the same comfort food itch.
My best tip: let it rest 10 minutes before you scoop. The filling thickens a bit as it cools, so you get that perfect pot pie spoonful instead of a runny puddle.
Ingredient Substitutions
This wheat free chicken pot pie is forgiving, which is probably why I keep coming back to it. Here are the swaps I have actually tried and liked, especially when I am cooking with what is already in the fridge.
Chicken: Leftover baked chicken, rotisserie chicken, or even turkey works. If you want an easy chicken dinner idea for another night, I have a soft spot for baked parmesan crusted chicken too.
Veggies:
If you hate peas, skip them. If you have corn, use it. Mushrooms are great if you want a deeper flavor. Frozen mixed veggies are totally acceptable and honestly a lifesaver.
Milk:
Regular milk, half and half, or unsweetened almond milk all work. If you go dairy free, choose something plain and unsweetened so the filling stays savory.
Thickener:
Gluten free all purpose flour is easiest. Cornstarch also works, but use less and whisk it into cold broth first to avoid lumps. If you are already cooking wheat free often, keep a gluten free flour blend you trust in the pantry.
Crust options:
This is where people get nervous, but you have choices. A gluten free pie crust is classic. A gluten free biscuit topping is more rustic. And if you find gluten free puff pastry sheets, it feels fancy with basically zero effort.
If you are doing meal prep and need another simple option, check out this chicken and sweet potato meal prep. It is a totally different vibe, but it is easy and reliable.
Tips and Suggestions
I have made this wheat free chicken pot pie enough times to learn what actually matters and what is just noise. Here are the tips that make it come out right, even on a chaotic weeknight.
Cook out the flour for a minute. When you stir the gluten free flour into the butter and veggies, give it a full minute before adding liquids. That quick step helps the sauce taste smooth.
Warm filling plus cold crust is a good combo. If your filling is hot and thick, and your crust is chilled, you will get a better bake and a nicer top.
Do not overfill your dish. Leave a little space because pot pie loves to bubble up. If it spills over, you get burnt bits on the oven floor, and nobody wants that.
Add herbs you actually like. Thyme is classic. A pinch of rosemary is great if you love that flavor. Parsley at the end makes it taste fresh.
“I made this for my gluten free husband and my picky kids and they all went back for seconds. The crust actually held up and the filling was so creamy. This one is a keeper.”
If you want another dinner with that cozy, saucy feel, gluten free chicken noodle soup is my go to when someone in the house is feeling run down.
Make Ahead Suggestions
This is the part I love because wheat free chicken pot pie is basically built for planning ahead. You can make the filling in advance, stash it, and bake when you are ready.
Here is what works best:
Make the filling up to 2 days ahead: Cook it fully, cool it, and store it in the fridge. When you are ready, warm it just slightly so it is not ice cold in the baking dish.
Freeze the filling: Put cooled filling in a freezer container for up to 2 months. Thaw in the fridge overnight, then top with crust and bake.
Assemble but do not bake: You can assemble the whole pie in the dish, cover tightly, and refrigerate for up to 24 hours. Then bake it fresh the next day. If it is very cold going into the oven, add a few extra minutes.
On weeks when I am planning multiple chicken dinners, I will also throw BBQ chicken drumsticks with roasted potatoes into the mix. It is hands off and makes great leftovers.
Storage Instructions
Leftovers of wheat free chicken pot pie are honestly pretty great. The filling thickens up even more and the flavors settle in. Here is how to keep it tasting good.
In the fridge: Store covered for up to 4 days. I like using a glass container so it does not pick up fridge smells.
To reheat: The oven is best for bringing back some crust crispness. Bake at 350 F until hot, usually 15 to 20 minutes depending on the portion. The microwave works too, but the crust will soften. If you microwave, do it in short bursts and stir the filling if you can.
In the freezer: You can freeze baked portions. Wrap well and freeze up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
One more note: if your crust gets too brown before the center is hot, just loosely cover the top with foil and keep baking.
Common Questions
Can I make this wheat free chicken pot pie dairy free too?
Yes. Use olive oil or dairy free butter, then swap in unsweetened almond milk or oat milk. Just make sure it is plain and not vanilla.
What is the best crust if I am new to gluten free baking?
A store bought gluten free pie crust is the easiest place to start. If you want something even simpler, a biscuit style topping is super forgiving.
How do I keep the filling from being runny?
Let the sauce simmer until it coats a spoon, then let the baked pie rest about 10 minutes before serving. Also make sure you measured the broth and milk close to the recipe.
Can I use raw chicken instead of cooked chicken?
I would not for this method. It changes cook times and can make the filling watery. If you only have raw chicken, cook it first, then chop it and continue.
What sides go well with it?
A simple salad is perfect. If you want more comfort food, roasted veggies or mashed potatoes work too, but it is already pretty hearty.
A cozy dinner worth repeating
If you have been craving comfort food but needed something wheat free, this wheat free chicken pot pie really delivers. It is creamy, filling, and flexible enough to fit your fridge situation. If you want to explore other takes, I have bookmarked Healthier Gluten Free Chicken Pot Pie with an Herb Crust and this classic style Gluten-Free Chicken Pot Pie for extra inspiration. Make it once, tweak it to your taste, and I bet it will end up in your regular rotation. If you try it, save yourself a slice for lunch the next day because it is even better after a night in the fridge.
Wheat Free Chicken Pot Pie
Ingredients
Filling Ingredients
- 2 cups cooked chicken, shredded or chopped Rotisserie chicken works great.
- 1 cup carrots, chopped Fresh or frozen.
- 1 cup peas Fresh or frozen.
- 1 cup celery, chopped Fresh or frozen.
- 1 cup onion, chopped Fresh or frozen.
- 2 cups chicken broth Low sodium is preferred.
- 1 cup milk or unsweetened dairy-free milk Almond milk or oat milk is recommended.
- 1/3 cup gluten free flour blend For thickening.
- 2 tablespoons butter or olive oil For sautéing.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon thyme Or any fresh herbs you prefer.
Crust Ingredients
- 1 package wheat free crust Gluten free pie crust, biscuit dough, or puff pastry.
Instructions
Preparation
- Preheat your oven to 400°F. Lightly grease a pie dish or 8×8 baking dish.
- In a large skillet, melt butter (or warm olive oil) and cook onion, carrot, and celery for about 5 to 7 minutes until they soften.
- Sprinkle in gluten free flour and stir for 1 minute to help the sauce thicken.
- Slowly pour in broth, then milk, stirring continuously until it becomes a creamy sauce.
- Add chicken, peas, and any cooked diced potatoes. Season with salt, pepper, garlic powder, and thyme. Simmer for 2 to 3 minutes.
- Pour filling into your baking dish. Top with wheat free crust and cut a few slits for steam.
- Bake for 22 to 30 minutes, until the top is golden and the filling is bubbly.
- Let it rest for 10 minutes before serving to help the filling thicken.