Packed with flavor, this gluten and dairy free chicken pot pie is the perfect meal on a chilly winter day. You can make this chicken pot pie crazy simple or completely from scratch. After cooking a turkey, tweak the taste by using adding turkey to this Gluten and Dairy Free Chicken Pot Pie. Just chop up the leftover turkey, wrap 2 cups in parchment paper, and freeze.

Chicken Pot Pie the Simple Way

When you make chicken pot pie the simple way, it is pretty much a dump and go dinner. Because you use frozen vegetables, store bought cooked chicken, and frozen pie shells.

Or, you can work a bit harder and make a homemade, delicious, gluten and dairy free chicken or turkey pot pie. You can make your homemade, gluten-free pie crust the night before or that day. And, cook freshly chopped vegetables in the oven and use meat from a previous meal.

Shopping List

• 2 Wholly Wholesome Gluten Free Pie Shells (available at Whole Foods)
• Frozen Organic Mixed Vegetables
• Frozen Broccoli Florrets
• 3 cloves of fresh garlic or 1 TBSP store bought diced garlic
• 1 or 2 red potatoes
• Celery (optional)
• Onion (optional)
• 2 cups of Rotisserie Chicken, canned Chicken, or Chopped Turkey
• Chicken Broth or Bone Broth
• Corn Starch
• Gluten Free Flour
• Seasonings: garlic powder, rosemary, celery seed, ground savory, basil, & salt

Gluten and Dairy Free Chicken Pot Pie From Scratch

If you have the time, chicken pot pie is even tastier if you make it from scratch. You can also tailor it to your taste when deciding what vegetables to put in it. After the holidays, leftover turkey also makes a delicious pot pie

Prep Work

1. Make the crust. My gluten and dairy free pie crust recipe works great for chicken pot pie from scratch! Simply put the homemade pie crust in a large cast iron skillet or dish the perfect size for your family.
2. Dice your fresh vegetables. I enjoy the taste of fresh carrots, celery, onions, broccoli, and garlic in my chicken pot pie. You can also add potatoes to make it even more filling.

How to Shred Your Chicken in Seconds!

While you can chop the chicken up with a knife and cutting board for this recipe, you can also save yourself time if you have an electric mixer. Simply place your cooked chicken in a mixing bowl, turn your mixer on low, and watch it do all the work for you. An electric mixer will shred the chicken beautifully in seconds!

Gluten Free Chicken Pot Pie Recipe

I rarely measure when I make chicken pot pie. All of the measurements below are rough guidelines for a large cast-iron skillet. Feel free to adjust the amounts based on your pan size, family size, and taste preference.

Ingredients

• 1 cup of shredded or chopped cooked chicken
• 2 raw carrots peeled and diced
• 1/2 cup of frozen peas
• 1/2 cup of frozen corn
• 1/4 cup of broccoli
• 2 peeled and diced red potatoes
• Half of an uncooked onion diced
• 3 cloves of garlic or 1 Tablespoon of pre-diced garlic

OR use half a bag of frozen mixed vegetables in place of the carrots, peas, and corn.

• One 32 ounce container of chicken broth or bone broth
• 1 tablespoon of cornstarch
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of rosemary
• 1 teaspoon fo celery seed
• 1 teaspoon of savory
• 1/2 teaspoon of salt
• 1 teaspoon of basil
• 2 gluten free pie crusts

Directions

Preheat the Oven, Prepare the Crust, and Shred the Chicken

1. Make your pie crust using my homemade gluten free and diary free Pie Crust Recipe. If store bought, thaw only one Wholly Wholesome Gluten Free Pie Shells or brand of your choice.

2. Preheat the oven to 375 degrees Fahrenheit.

3. Put the pie crust in your pie dish or cast-iron skillet. Save the second pie crust for the top of the pot pie. If store bought, keep the second pie crust frozen until ready to flip out of the pie plate to top the pot pie. If you thaw, the pie crust sticks to the pie pan and breaks into pieces.

4. Chop or shred your chicken.

Add the Fillings

5. Put the ingredients into the pie shell in this order: meat, corn, peas, carrots, potatoes, onion, garlic, and broccoli.

6. Set the pie dish aside.

Make Gravy for Gluten and Dairy Free Chicken Pot Pie

7. Measure out 3/4 cup of chicken or beef broth into a glass measuring cup.

8. Add 1 tablespoon of cornstarch to the measuring cup. Using a small amount of cold broth prevents lumps from forming.

9. Mix the cornstarch into the broth. Whisk vigorously until creamy.

10. Pour the rest of the container of broth into a saucepan.

11. Add the broth and cornstarch mixture to the saucepan.

12. Next, add the seasonings to the saucepan: 1/2 teaspoon of garlic powder, 1/2 teaspoon of rosemary, 1 teaspoon of celery seed, 1 teaspoon of savory, 1/2 teaspoon of salt, and 1 teaspoon of basil.

13. Add 1 tablespoon of all-purpose gluten free flour.

14. Mix the sauce.

15. Turn the burner to low. Stir continuously and allow it to simmer until it thickens. If you desire a thicker sauce, add 1 more tablespoon of gluten free flour.

16. Pour the gravy over the fillings in your pie dish. The vegetables will not be totally covered by the gravy. This prevents gravy from spilling over while cooking. Best of all, you will have a thicker filling that will cut and serve more easily.

Top and Bake

17. Top the chicken pot pie with the second crust. (If you are using a store-bought pie crust, flip the frozen crust out of the store’s pan and place on top the pot pie. Wait a few minutes and then pinch the edges together.)

18. Put the chicken pot pie on a cookie sheet lined with foil or parchment paper and bake for 40 minutes.

19. Wait 5 minutes before serving your delicious chicken pot pie.

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