This gluten free chicken or turkey pot pie recipe features a fragrant, savory stew and a buttery, flaky crust. The easy-to-make stew is silky and fragrant, and I promise that nobody will know it’s gluten free! The pot pie gets assembled and baked right in a cast iron skillet, making for a soul-satisfying and cozy main course.
Gluten free chicken pot pie
Chicken pot pie is one of my favorite meals, although I must admit that I’m picky about it. Many versions are super thick and gloopy, with little distinction between the crust and stew underneath.
This gluten free chicken pot pie recipe, however (which is adapted from my first book, The Food Processor Family Cookbook), switches things up. It features a light and silky stew that contrasts with the crispy, flaky crust. It’s my idea of heaven, and I hope you’ll love it too.
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Turkey pot pie
The stew is easy to make (in one skillet!) and you can use shredded rotisserie chicken or leftover cooked chicken or turkey. It’s the perfect way to use up leftover turkey from the holidays. You can also make a vegetarian pot pie—check out the FAQs below.
Gluten free pot pie crust
This skillet pot pie gets topped with my Foolproof Gluten Free Pie Crust. Nobody can tell that this crust is gluten free, and you can make it months ahead of time! You’ll need a half batch of the dough for the pot pie, but you can freeze the other half (or use it for this Apple Cinnamon Galette). I make this pot pie year-round, but it’s a mainstay on my table during the holiday season, when I’m already making pie dough.
Ingredients:
Creme fraiche gives the chicken stew a slight body and creaminess, as well as a subtle tang that balances the savory flavors. You can use full-fat sour cream instead, if you can’t find creme fraiche. The chicken stew is thickened with cornstarch (making it gluten free), but you could use arrowroot flour instead.
How to make chicken pot pie:
- In a skillet, cook onion, celery and carrots until tender. Add garlic, thyme and a bay leaf, and cook until fragrant.
- Pour in chicken broth and bring to a simmer.
- In a small bowl or measuring cup, whisk chicken broth (make sure it’s at room temperature or cold) with cornstarch to make a slurry.
- Pour the cornstarch slurry into the simmering stew while whisking. Bring to a boil, then reduce the heat to a simmer and cook, 5 minutes, stirring occasionally.
- Add creme fraiche, chicken or turkey and peas. Let cool (you can make the stew 1 day ahead).
- Roll out a half batch of Gluten Free Pie Dough.
- Arrange the pie dough over the stew, brush it with egg wash (this will help it brown), and cut three slits on top (this will allow the steam to escape).
- Bake the chicken pot pie until it’s golden brown on top and bubbling around the edges. Let it cool for 10 minutes before serving.
FAQs
Yes! The chicken pot pie can be assembled and baked a day ahead. The filling will be thicker (less silky and soup-like) but still delicious. Let it cool completely, then cover it and refrigerate. Reheat the pot pie in a 350˚F (175˚C) oven until the filling is warmed through and bubbling, about 20-30 minutes.
Cornstarch or arrowroot are great options for thickening a gluten free pot pie without flour. Be sure to mix the starch with room temperature or cold broth, then drizzle it into the hot stew while whisking—if you add it directly to the hot stew it will clump up.
Yes! Swap out the shredded chicken or turkey for 3 cups of roasted vegetables, such as butternut squash, parsnips, carrots and/or turnips.
Tips for this recipe:
- This pot pie gets assembled and baked in a 10-inch cast iron skillet. If you don’t have a cast iron skillet you can use any deep-sided skillet, or you can make the filling in a saucepan and transfer it to a deep dish pie plate or baking dish.
- You'll need to make this Gluten Free Pie Crust before beginning this recipe (you can make it days, weeks or months before!). You'll only need a half batch of the dough, but you can freeze the other half or use it in an Apple Galette, Strawberry Galette or Savory Spinach Galette.
- You’ll need one rotisserie chicken for this recipe, or you can use leftover shredded chicken or turkey.
- For a vegetarian pot pie, swap out the chicken for 3 cups of roasted vegetables (such as butternut squash, parsnips, carrots, turnips and/or celery root).
- Creme fraiche gives the stew a slight creaminess and a subtle tang that balances the savory flavors, but you can swap it out for full-fat sour cream or heavy cream (or you can omit it altogether for a dairy-free stew).
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other meals you might like:
- Lemon Garlic Roasted Chicken
- Chicken Paillard
- Slow Cooker Turkey Meatballs
- Pork Tenderloin Medallions in Apple Cider Pan Sauce
- Healthier Fried Fish Sandwiches
- Sheet Pan Chicken with Potatoes & Kale
Stay connected
I'd love to answer any of your questions and see what you're cooking!! Don't forget to give this recipe a star rating and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @nickisizemore so that I can share your creations!
Get the recipe!
Gluten-Free Chicken (or Turkey!) Pot Pie
Equipment
- 10-inch cast iron skillet
Ingredients
Chicken Stew Filling
- 3 ½ cups low sodium chicken broth, divided
- 2 tablespoons butter
- ½ medium onion, finely diced
- 1 stalk celery, finely diced
- 3 medium carrots, thinly sliced
- Salt and freshly ground black pepper
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh thyme
- 1 bay leaf
- 3 tablespoons cornstarch
- ¼ cup crème fraiche
- 3 cups shredded rotisserie chicken or leftover shredded turkey
- 1 cup frozen peas
Dough and Assembly
- ½ batch Easy Pie Dough (1 9-inch pie crust), recipe link in header
- 1 egg, beaten
Instructions
Make the chicken stew filling
- Pour ½ cup of the chicken broth into a measuring cup and set aside.
- In a 10-inch cast iron or deep-sided skillet, melt the butter over medium-high heat. Add the onion, celery and carrots. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 5-6 minutes.
- Add the garlic, thyme and bay leaf. Cook, stirring, until fragrant, about 30 seconds.
- Pour in 3 cups of the chicken broth and bring it to a simmer. Whisk the reserved ½ cup of broth with the cornstarch to make a slurry. Slowly pour the slurry into the simmering broth while whisking. Bring to a boil, then reduce the heat to a simmer and cook 5 minutes, stirring occasionally.
- Whisk in the crème fraiche. Add the chicken and peas, and season to taste with salt and pepper. Discard the bay leaf. Let cool for at least 30 minutes. Do Ahead: The chicken stew can sit at room temperature for up to 2 hours, or it can be refrigerated for up to 1 day.
Roll out the dough and assemble
- Preheat the oven to 400˚F (200˚C).
- On a lightly floured piece of parchment paper, roll out the pie dough into a 10-inch round.
- Transfer the dough to the skillet, arranging it over the stew (it’s okay if some of the edges extend over the sides). Lightly brush the top of the dough with the beaten egg (you won’t need it all). Cut 3 slits in the top as vents.
Bake
- Carefully transfer the skillet to a large foil-lined baking sheet (this will keep your oven clean in case any stew bubbles over) and bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Let the pot pie cool for 10 minutes before serving.
Notes
- This pot pie gets assembled and baked in a 10-inch cast iron skillet. If you don’t have a cast iron skillet you can use any deep-sided skillet, or you can make the filling in a saucepan and transfer it to a deep dish pie plate or baking dish.
- You'll need to make this Gluten Free Pie Crust before beginning this recipe (you can make it days, weeks or months before!). You'll only need a half batch of the dough, but you can freeze the other half or use it in an Apple Galette, Strawberry Galette or Savory Spinach Galette.
- You’ll need one rotisserie chicken for this recipe, or you can use leftover shredded chicken or turkey.
- For a vegetarian pot pie, swap out the chicken for 3 cups of roasted vegetables (such as butternut squash, parsnips, carrots, turnips and/or celery root).
- Creme fraiche gives the stew a slight creaminess and a subtle tang that balances the savory flavors, but you can swap it out for full-fat sour cream or heavy cream (or you can omit it altogether for a dairy-free stew).
Susan Guilbert says
This recipe is fabulous, easy and tasty particularly if you always have the crust recipe I. your freezer
Susan Guilbert
Nicki Sizemore says
Thank you so much for sharing, Susan!!
Brittany says
Any tips on making ahead and freezing? Thanks!
Nicki Sizemore says
Hi Brittany, you can bake this in a freezer-safe baking dish, let it cool completely, then wrap it tightly and freeze it for up to 2 months. Reheat the pot pie (directly from the freezer) in a 375 degree oven until warmed though. I hope you enjoy!
Brittany says
Thank you! I will do that!