Gluten Free Chicken Pot Pie Casserole

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

Gluten Free Chicken Pot Pie in a glass casserole dish

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.

My daughters are growing. As they’ve gotten older, we have started to need more than just a pie dish, so I decided to make it into a full sized casserole so we could feed more people.

This gluten free chicken pot pie casserole 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.

Close up of crust of chicken pot pie casserole in large glass baking dish

Gluten Free Chicken Pot Pie Casserole Recipe

This easy Gluten Free Chicken Pot Pie Casserole recipe uses a delicious crust and yummy filling that families love.
4.57 from 135 votes
Print Recipe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Recipe Servings: 8


Filling Ingredients

  • 1 onion - chopped
  • 24 ounces frozen mixed vegetables
  • 4 cups chicken - cooked and shredded
  • 3 cups chicken stock
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried thyme
  • 1.5 cups whole milk
  • 6 tablespoons cornstarch - or alternative thickeners
  • Sea salt - to taste
  • Black pepper - to taste

Crust Ingredients

  • 1 ½ cups gluten free all purpose flour
  • 1 cup whole milk
  • 2 eggs
  • 4 tablespoons butter - melted
  • Fresh parsley - for garnish


  • 4-quart saucepan
  • Mixing bowl
  • Mixing spoon
  • Casserole pan


  • Preheat oven to 350° F.
  • In a 4 quart saucepan, add a tablespoon of oil or butter and the chopped onion, then cook until translucent.
  • Stir in frozen vegetables, chicken, chicken stock and spices. Turn up heat to allow the mixture to come to a boil.
    Ingredients for chicken pot pie casserole in a saucepan
  • In a small bowl, add the milk and cornstarch, then mix until smooth. Stir into the pot pie mixture on the stove. Continue boiling until the liquid has thickened. Taste and adjust seasoning, if needed.
    Corn starch thickening mixture being added to the chicken pot pie filling in a pan on the stove.
  • Remove the pan from the heat and pour the chicken pot pie contents into an ungreased 9 x 13” casserole dish.
    Gluten free chicken pot pie casserole mixture in a baking dish prior to adding crust topping.
  • In a separate bowl, add topping ingredients and mix well. Spoon topping over the chicken mixture and smooth out to cover the surface.
  • 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.
    Large glass dish with baked chicken pot pie casserole

Nutrition Information Per Serving

Calories: 334kcal | Carbohydrates: 39g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 772mg | Potassium: 438mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4726IU | Vitamin C: 17mg | Calcium: 142mg | Iron: 2mg

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15 thoughts on “Gluten Free Chicken Pot Pie Casserole”

  1. I made this recipe for my family last night and it was a huge hit! I’m hoping to make a double recipe and send one pan over to my sister’s family. How long does this stay good in the fridge/freezer? Thanks!

    1. Hi Alana, I’m so glad your family loves the chicken pot pie! I will usually only keep leftovers in the fridge for about 3 days and I don’t typically freeze casseroles for longer than 2 months. I hope that helps!

  2. Hi there !
    Want to try this recipe this evening for family dinner. Do you know if it’s possible to use a dairy free milk for filling and crust ?

  3. I followed the recipe but my batter for the “pie” topping came out so so thin, like liquid soup. I added more flour but it still wouldn’t thicken. I’m
    Not sure why this happened.

    1. Bob’s Red Mill gluten free flour is great for things like cookies and cornbread, but not baked goods that need to rise or puff up. For baking things like breads and muffins, I most often use Cup4Cup.

  4. I’ve made this a couple times and really enjoy it! Do you think I could make the “crust” on a cookie sheet separately to get it extra crispy. When I make it on top as a casserole I notice the underside stays very moist because of the filling

  5. Just made this!! I made it dairy free by using almond milk and coconut milk, added paprika and cumin, and used 1:1 gf flour. My veggies are broccoli, carrots and celery (all I had in my fridge). A crust formed but it’s not like a pie crust, but that’s okay, it tastes good and will slightly tweak it next time! Thanks!

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