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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.
Gluten Free Chicken Pot Pie Casserole Recipe
Ingredients
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
Equipment
- 4-quart saucepan
- Mixing bowl
- Mixing spoon
- Casserole pan
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.
Nutrition Information Per Serving
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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!
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!
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 ?
I use almond milk more often than whole milk for cooking these days.
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.
What type of flour were you using?
This looks so good! Do you use this crust for any other recipes?
I’ve only used this crust on this chicken pot pie recipe. If you try it on something different, let me know how you like it! 🙂
Thanks for sharing! Does it keep long?
I wouldn’t store the leftovers for more than a couple days in the fridge.
What gluten free flour do you recommend? I used Bob’s mill and it didn’t raise and was doughy and flat
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.
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
I’m glad you like the chicken pot pie Emily! I haven’t tried doing that. If you do, will you let me know how it turns out?
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!