Gluten-Free Chicken Pot Pie (Turkey & Ham Option)

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This gluten-free chicken pot pie is the only recipe you will ever need. It is buttery, flaky and so warm and cozy that you will want to eat the whole thing! Plus, it is the easiest recipe you’ve ever made.

Overhead shot of gluten-free chicken pot pie whole with a sliceGluten-Free Chicken Pot Pie

If you are looking for a super simple chicken pot pie, then you’ve absolutely found it! I love this recipe because it can be made so simply.

You can use leftovers from any Sunday meal or Thanksgiving and a pre-prepared gluten-free pie crust or you can make it all from scratch. 

It couldn’t be a more cozy meal during the colder winter months like our creamy Italian chicken and I love that clean up is a breeze. Especially when the pan will likely be entirely empty. 

What vegetables are best in chicken pot pie filling?

Really any vegetables work but carrots, corn and peas or green beans are most often seen in any good gluten-free chicken pot pie.

Leftovers are my vegetable of choice because they are already cooked and can go right in your pie crust. You can even use mashed cauliflower with roasted garlic and chives from Allergy Free Alaska. 

Can you use Thanksgiving leftovers to make this?

We use Thanksgiving leftovers like gluten-free gravy and gluten-free green bean casserole to add extra flavor and save time. 

Buttered carrots, corn and mashed potatoes also make for excellent pot pie fillings. Feel free to get creative with what you add in according to what flavors you like best. Peas, gluten-free stuffing, really anything goes. 

You can even use leftover gluten-free turkey if you prefer over chicken. Either way, I recommend using dark meat as it is more moist. 

How do I thicken chicken pot pie filling?

Thickening your pot pie with gluten-free gravy both gives it an extra boost of flavor and brings everything together well. 

We use cornstarch in our gravy to keep it gluten-free, easy and the right texture. 

How to make gluten-free chicken pot pie

  • Start by dividing your prepared gluten-free pie crust into two equal parts and one small ball of extra dough for making leaves out of dough
  • Roll out the two equal balls of dough into 10 inch rounds and the other small ball into a small circle
  • Press half of your prepared, rolled out 10 inch dough circles of gluten-free pie crust into a deep dish pie pan (2 inches) 
  • Add 2 cups of leftover cooked veggies or another medley of cooked vegetables (carrots, green beans, corn etc.)
  • Add 1- 1 1/2 cup cooked, shredded chicken, turkey or ham over the vegetables

Step by step photos of chicken pot pie

  • Pour 1 cup leftover gravy or our homemade gluten-free gravy over the meat and vegetables
  • Top with little pats of butter spread out and totaling 4-6 tablespoons
  • Place the other half of the prepared, 10 inch rolled out gluten-free pie crust over the top of everything
  • With the small circle of rolled out dough, use a leaf cutter and top the pie crust with them and slice the middle with some strips for steam to escape
  • In a bowl, combine 2 tablespoons of melted butter with pepper and chopped chives

Step by step photos of chicken pot pie

  • Brush butter on to the top of the pie crust
  • Cover with tinfoil and bake at 350 degrees for 20 minutes then remove the tinfoil and bake another 15 minutes until golden brown
  • Let pie rest for 10 minutes then slice and serve

Can you use turkey or ham in this pot pie recipe instead?

Definitely! I recommend using leftover turkey or ham from Thanksgiving. They are both very flavorful and work wonderfully in this recipe. 

We’ve actually used turkey in these photos but leftover chicken works just as well. Dark meat rotisserie is my favorite. 

What’s the best gluten-free pie crust recipe?

A delicious, flaky gluten-free pie crust is key in this recipe. The pie crust my mom spent years perfecting in our cookbook, Gluten-Free on a Budget is the absolutely best! It is buttery, flaky and can be manipulated without falling apart. 

If you need a different recipe, I suggest this recipe from Life After Wheat. If you’d prefer just buy one, then I can definitely recommend the pie crust from Cup4Cup. It is easy to make and tastes fantastic!

How do you store leftovers?

Leftovers (if you have any) can be stored right in the pie pan covered with tinfoil in the fridge for up to three days. 

If you love this recipe, you are going to really enjoy these as well…

Gluten-Free Pecan Pie Bars

Gluten-Free Thanksgiving Recipes

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Slice of gluten-free chicken pot pie with gold flatware

Gluten-Free Chicken Pot Pie

This gluten-free chicken pot pie is the only recipe you will ever need. It is buttery, flaky and so warm and cozy that you will want to eat the whole thing! Plus, it is the easiest recipe you've ever made.

  • 1 gluten-free pie crust, prepared
  • 2 C cooked vegetables
  • 1 1/2 C chicken, turkey or ham, cooked
  • 1 C gluten-free gravy
  • 6 tbsp butter
  • 1 tsp chives, chopped
  • 1/8 tsp black pepper
  1. Start by dividing your prepared gluten-free pie crust into two equal parts and one small ball of extra dough for making leaves out of dough

  2. Roll out the two equal balls of dough into 10 inch rounds and the other small ball into a small circle

  3. Press half of your prepared, rolled out 10 inch dough circles of gluten-free pie crust into a deep dish pie pan (2 inches) 

  4. Add 2 cups of leftover cooked veggies or another medley of cooked vegetables (carrots, green beans, corn etc.)

  5. Add 1- 1 1/2 cup cooked, shredded chicken, turkey or ham over the vegetables

  6. Pour 1 cup leftover gravy or our homemade gluten-free gravy over the meat and vegetables

  7. Top with little pats of butter spread out and totaling 4-6 tablespoons

  8. Place the other half of the prepared, 10 inch rolled out gluten-free pie crust over the top of everything

  9. With the small circle of rolled out dough, use a leaf cutter and top the pie crust with them and slice the middle with some strips for steam to escape

  10. In a bowl, combine 2 tablespoons of melted butter with pepper and chopped chives

  11. Brush butter on to the top of the pie crust

  12. Cover with tinfoil and bake at 350 degrees for 20 minutes then remove the tinfoil and bake another 15 minutes until golden brown

  13. Let pie rest for 10 minutes then slice and serve

We use Thanksgiving leftovers like gluten-free gravy and gluten-free green bean casserole to add extra flavor and save time. 

Buttered carrots, corn and mashed potatoes also make for excellent pot pie fillings. Feel free to get creative with what you add in according to what flavors you like best. Peas, gluten-free stuffing, really anything goes. 

You can even use leftover gluten-free turkey if you prefer over chicken. Either way, I recommend using dark meat as it is more moist.

A delicious, flaky gluten-free pie crust is key in this recipe. The pie crust my mom spent years perfecting in our cookbook, Gluten-Free on a Budget is the absolutely best! It is buttery, flaky and can be manipulated without falling apart. 

If you need a different recipe, I suggest this recipe from Life After Wheat. If you’d prefer just buy one, then I can definitely recommend the pie crust from Cup4Cup. It is easy to make and tastes fantastic!

Leftovers (if you have any) can be stored right in the pie pan covered with tinfoil in the fridge for up to three days. 

If you love this recipe, you are going to really enjoy these as well…

The post Gluten-Free Chicken Pot Pie (Turkey & Ham Option) appeared first on This Vivacious Life.


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