Name: Gluten Free Chicken Pot Pie Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 onion (chopped); 24 ounces frozen mixed vegetables; 4 cups chicken (cooked and shredded); 3 cups homemade 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; Sea salt (to taste); Black pepper (to taste); 1 ½ cups gluten free all purpose flour; 1 cup whole milk; 2 eggs; 4 tablespoons butter (melted); Fresh parsley (for garnish)

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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.

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.

4.4 from 61 votes

Course: Dinner

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings:

Ingredients

Filling Ingredients

1 onion chopped
24 ounces frozen mixed vegetables
4 cups chicken cooked and shredded
3 cups homemade 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

Equipment

Instructions

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