Gluten Free Chicken Pot Pie Casserole

This is the best gluten free chicken pot pie casserole for family dinners! My easy, from-scratch recipe uses a delicious homemade crust and simple filling.

When I first went gluten-free, there were so many things I missed! I’ve replaced most of them with new favorites, so I decided it was time to make a gluten-free chicken pot pie casserole.

This recipe has all of the yummy flavors that we grew up with, only without the gluten ingredients that so many of us have to avoid now. You won’t even know the difference.

If you’ve been searching for the best gluten-free chicken pot pie casserole, here is the recipe – be sure to save it for later because you’ll want to make it again and again!

Ingredients

Filling Ingredients

• 1 chopped onion
• 24 ounces of frozen mixed vegetables
• 4 cups of cooked and shredded chicken
• 3 cups of chicken stock
• ½ teaspoon of garlic powder
• ¼ teaspoon of onion powder
• 1 teaspoon of seasoned salt
• 1 teaspoon of dried thyme

• 1 ½ cups of whole milk
• 6 tablespoons cornstarch – or alternative thickeners
• Sea salt, to taste
• Black pepper, to taste

Crust Ingredients

• 1 ½ cups of gluten-free baking mix
• 1 cup of whole milk
• 2 eggs
• 4 tablespoons of melted butter

• Fresh parsley

Step-by-Step: How to Make a Gluten Free Chicken Pot Pie

Follow these simple steps to learn how to make a delicious gluten free chicken pot casserole the whole family will love.

Step 1: Sauté Onion

Before you begin, preheat your oven to 350° F. While the oven is preheating, add a tablespoon of oil or butter and one chopped onion to a 4-quart saucepan, then cook until translucent.

Step 2: Cook Chicken & Veggies

Stir in 24 ounces of frozen vegetables, 4 cups of pre-cooked chicken, 3 cups of chicken stock, ½ teaspoon of garlic powder, ¼ teaspoon of onion powder, 1 teaspoon of seasoned salt and 1 teaspoon of dried thyme. Turn up the heat to allow the mixture to come to a boil.

Step 3: Make Cornstarch Slurry

In a small bowl, add 1 ½ cups of milk and 6 tablespoons of cornstarch, then mix until smooth.

Step 4: Stir Slurry Into Pot

Stir into the pot pie mixture on the stove. Continue boiling until the liquid has thickened. Taste and adjust seasoning, if needed.

Step 5: Transfer to Casserole Pan

Remove the pan from the heat and pour the chicken pot pie contents into an ungreased 9 x 13” casserole dish.

Step 6: Make Crust

In a separate bowl, add 1 ½ cups of gluten-free baking mix, 1 cup of whole milk, 2 eggs and 4 tablespoons of melted butter then mix well.

Step 7: Spread Topping onto Casserole

Spoon the topping you just made over the chicken mixture int the casserole pan and smooth out to cover the surface.

Step 8: Bake and Serve Casserole

Bake your gluten-free chicken pot pie casserole for 25-30 minutes or until a toothpick inserted into the center of the casserole comes out clean. Sprinkle with fresh parsley as garnish, if desired, and serve while hot.

Tips for Making this Gluten-Free Chicken Pot Pie Casserole

Answers to all of your questions about making this recipe, including tips, substitutions and variations.

What baking mix to use?

I most often use gluten-free Bisquick, but you can also use your favorite mix. The texture of the crust will vary depending upon which blend you choose. If you have a favorite pie crust recipe, you can also use that (but omit the sugar).

Can I use fresh vegetables instead of frozen?

Yes, you can use fresh vegetables instead of frozen. You’ll need about 4-5 cups of fresh vegetables, diced into small, bite-sized pieces.

Can I substitute the cornstarch with another thickener?

Yes, you can use cornstarch alternatives like arrowroot powder, tapioca starch or gluten-free flour (in equal amounts. Adjust the amount based on the desired thickness.

How can I make this dairy-free?

You can substitute the whole milk with a dairy-free alternative like almond milk, oat milk or coconut milk. For the butter, use a dairy-free margarine or oil.

Can I use a different type of meat, like turkey or beef, instead of chicken?

Absolutely! You can substitute the chicken with cooked and shredded turkey, beef, or even pork. The cooking process remains the same.

How do I ensure the crust turns out crispy and not soggy?

To achieve a crispy crust, make sure the filling is thickened properly before adding the topping. Also, avoid overloading the crust with too much liquid from the filling, and bake until the crust is golden brown.

What can I use instead of seasoned salt?

You can use a mix of regular salt with additional herbs and spices like paprika, garlic powder, and onion powder to mimic the flavor of seasoned salt.

Can I make this recipe ahead of time and bake it later?

Yes, you can prepare the filling and topping separately and store them in the refrigerator for up to 24 hours. Assemble just before baking. If you assemble it ahead of time, the topping might absorb some of the filling moisture, so it’s best to keep them separate until ready to bake.

Would it be okay to add cheese to the filling or the crust?

Yes, adding cheese can enhance the flavor. You can mix shredded cheese into the filling or sprinkle it on top of the crust before baking. Adjust the salt if adding cheese, as it can be salty.

Can I use a different size or shape of the casserole dish? Will it affect the cooking time?

You can use a different size or shape of casserole dish, but the thickness of the filling will affect the cooking time. A deeper dish might require a longer baking time, while a shallower dish may cook faster. Keep an eye on it and test the crust for doneness with a toothpick.

What can I do if my filling doesn’t thicken as expected?

If your filling doesn’t thicken, you can mix an additional tablespoon of cornstarch or your chosen thickener with a bit of cold water or milk and stir it into the filling while it’s still on the stove. Allow it to cook for a few more minutes until it thickens.

What sides would go well with this dish?

This dish pairs well with a fresh green salad, roasted vegetables or a light coleslaw. For a heartier meal, serve it with baked potatoes, mashed potatoes or garlic bread (with gluten free bread).

How should I store leftovers, and how long will they keep?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until warmed through.

Making chicken stock

While you can use store-bought chicken stock (Costco has a great price on organic chicken stock), there is nothing like homemade! You can make your own chicken stock on the stovetop, in a slow cooker or in an Instant Pot.

More cooked chicken recipes

I like using a rotisserie chicken to make this recipe quickly. Here are some other easy recipes you can make using the same chicken:

• Chicken Enchiladas
• Chinese Chicken Salad
• Gluten Free Chicken Noodle Soup
• Homemade Tamales

More Gluten Free Dinner Recipes