This post contains affiliate links.  My middle child loves chicken pot pie.  Honestly, growing up, the only way I ate chicken pot pie was as a tv dinner.  Not my favorite.  But for PB & J Girl, a few years ago, I came up with a gluten free dairy free chicken pot pie recipe.  This is her absolute favorite meal, and she asks for it each year for her birthday (and lots of times in between!)  If you’re not gluten free or dairy free, you can just replace regular white flour and a store bought crust.  I promise, you’ll like this recipe!

Gluten Free Dairy Free Chicken Pot Pie Recipe

Gluten Free Dairy Free Chicken Pot Pie Recipe

This recipe is perfect for chilly fall or winter nights, though we eat this in the summer, too.  Any time you need comfort food, this recipe delivers!

What Ingredients Should I Use?

For the pie crust, we prefer Wholly Wholesom Gluten Free Pie Crust.  This comes in a two pack, which is perfect for this recipe.

For the gluten free flour in this recipe, we use Bob’s Red Mill 1-to-1 gluten free flour.

While you can use store-bought chicken broth, we prefer the flavor of homemade.

Extra Cooking Tip

When I cook this, I put both filled pie crusts on a cookie sheet.  Then, if they spill over, which they usually don’t, but if they do, the overage falls on the cookie sheet instead of my oven floor.

Gluten Free Dairy Free Chicken Pot Pie Recipe

Gluten Free Dairy Free Chicken Pot Pie Recipe

Who says gluten free, dairy free food is tasteless? You'll love this homestyle chicken pot pie, perfect for those with food allergies or intolerances.
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 6


  • 1 pkg. gluten free pie crust (We like Wholly Wholesome Gluten Fee Pie Crust--comes in a pack of two)
  • 1 onion diced
  • 1.5 cups celery chopped
  • 2 cups peas and carrots, frozen
  • .5 cup gluten free flour (We like Bob's Red Mill 1-to-1 flour.)
  • 4 cups chicken stock
  • 9 oz. cooked chicken shredded
  • salt to taste
  • pepper to taste
  • 1 TBSP olive oil


  • Allow the crust to sit on the counter for 15 minutes.
  • Cut the vegetables.
  • Pour the olive oil in a big pot, and heat over medium heat for a few minutes.
  • Add the onions and celery, and let cook for 8 to 10 minutes until onions are translucent.
  • All the gluten free flour, and stir until the vegetables are coated.
  • Slowly add the broth and whisk to combine until smooth.
  • When the broth thickens (this takes a few minutes), add in the chicken, peas and carrots, and salt and pepper to taste.
  • When the mixture is heated through, pour half into one pie shell and half into the other pie shell.
  • Bake at 400 for 35 to 45 minutes.
  • Let cool and set 10 minutes before serving.

Try More Recipes Like This One!

Gluten Free Dairy Free Tuna Noodle Casserole,

GF DF Cheeseburger Soup,

Gluten Free Dairy Free Monthly Menu Plan,

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