This post containing my gluten-free chicken pot pie recipe contains affiliate links.
I have some exciting news for my gluten-free friends… are you sitting down?
OK, here it is.
There is gluten-free puff pastry and I have found it!
Excited? I knew you would be.
I was minding my own business and strolling down the aisles at Safeway (my local grocery store) and what did I stumble across you ask? I found Schar gluten-free puff pastry.
This is exciting news because it opens up an entire world of cooking that was once closed to me.
Of course, I bought several boxes and started to dream up what I would make first… and second and so forth.
My first inclination was to make a gluten-free chicken pot pie. I love pot pie, and have had Blake’s gluten-free chicken pot pie (frozen) before. It’s good, but not nearly as good as one I could make myself.
So I set out to develop a recipe … and finally settled in on this one, which I LOVE!
Two Easy Swaps & It’s Gluten-Free
It’s surprisingly easy to make gluten-free chicken pot pie with two easy swaps.
The first swap is to use gluten-free puff pastry instead of regular puff pastry. Easy enough.
Once you defrost the dough, roll it out to size with your rolling pin, place it over your casserole or pie dish and bake.
I used to brush the top of the puff pastry with an egg wash, but do NOT do that unless you want a totally burned crust (which is what I had on my first attempt at this).
The second swap is to swap regular wheat flour for Bob’s Red Mill Gluten-Free 1-to-1 Flour Blend. This is my go-to flour and it worked like a charm in this savory dish.
Gluten-Free Chicken Pot Pie Filling
You are going to LOVE this filling. It’s warm and savory and just brimming with flavor and goodness.
My secret to making the best gluten-free chicken pot pie filling is that I use rotisserie chicken. The chicken shreds so beautifully, and you get a wonderful mix of juicy dark and white meat. I use the entire chicken and just shred it all up. The Costco rotisserie chickens are bigger than grocery store rotisserie chickens, so you may not want to use the entire chicken or just use a bigger casserole dish (that’s what I did)!
You could also use leftover Thanksgiving turkey instead. After your Thanksgiving feast, simply shred the leftover turkey, including the turkey left on the bone of the carcass, and save it for the next day. You’ll just add it to your pot pie filling the next day.
The filling can also include any vegetables you love. For the fall, I love to use cubed butternut squash, which I buy cubed already so I don’t have to do the difficult task of cubing it. You could easily swap cubed sweet potatoes (just cut them small so they cook up quicker) or carrots (frozen carrots work too!).
I don’t use cream in this gluten-free chicken pot pie recipe. There’s not need for it. Instead, I use a little butter (or dairy-free butter works swimmingly too), mixed with gluten-free flour and chicken broth. It results in a creamy filling without having to use heavy cream.
Your Grocery List
To prepare for your gluten-free chicken pot pie recipe adventure, make sure to purchase the following items:
- Schar Gluten-Free Puff Pastry (found at only select stores; call your local grocers and ask them if they have it or request that they get it; it’s worth making the effort to encourage grocery buyers to carry it)
- Rotisserie chicken (or use leftover Thanksgiving turkey or other leftover poultry)
- Cubed butternut squash
- Portobello mushrooms
- Bag of frozen peas
- Chicken broth
- Dried rosemary and thyme
- Fresh onion and garlic
Once you have all your ingredients, this recipe comes together in a breeze. And just look at that savory goodness…
The best part, if you make the full recipe below, you’ll have plenty of leftovers (and I mean PLENTY!).
This recipe feeds a crowd, which I love. You can always divide the recipe in half, only use half of a rotisserie chicken and halving the other ingredients as well. Totally up to you. I’ve purposely made this recipe huge in order to use up the entire rotisserie chicken.
How Does It Taste?
This meal really warms my body and soul.
The filling is so delicious. It’s well seasoned, savory and full of wonderful flavors thanks to the butternut squash and onions. It’s got wonderful texture too thanks to the mushrooms and peas, and it’s creamy but not over the top creamy where you feel so heavy after eating it.
The puff pastry crust is divine too. While it doesn’t puff up like traditional puff pastry, it totally satisfies that puff pastry craving and works well in this recipe. The crust is flaky and doughy. Depending how long you cook it, it will be more flaky or more doughy – the choice is yours.
Gluten-Free Chicken Pot Pie Recipe
You ready to enjoy pot pie again? I hope so.
Here is my savory and warm gluten-free chicken pot pie recipe. I know this will please your gluten-free palate and wow your family and special guests. Enjoy!
This recipe is made possible thanks to Schar and the introduction of its gluten-free puff pastry. The crust is flaky and delicious (just like the puff pastry you remember) and the filling is warm and savory. You are going to soak in every bite of this wonderful meal.
- 4-5 cups shredded rotisserie chicken white and dark meat
- 2 Tbsp. avocado oil
- 1 large yellow onion chopped
- 4 cloves of garlic finely chopped
- 24 oz. portobello mushrooms washed, stemmed and sliced
- 2 lbs. cubed butternut squash
- 10 oz. frozen peas
- 4 cups gluten-free chicken broth divided
- 4 Tbsp. butter or dairy-free substitute
- 1/2 cup Bob's Red Mill 1-to-1 Gluten-Free Flour
- 1 tsp rosemary
- 1 tsp thyme
- 1 tsp. Kosher salt
- Fresh ground pepper to taste
- 1 sheet of Schar's gluten-free puff pastry
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Pull meat off rotisserie chicken, shred it and set it aside.
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Preheat oven to 400 degrees.
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Heat large pan with avocado oil over medium-high heat. Add onions and cook for two minutes, then add garlic, butternut squash and mushrooms. Continue to cook for an additional 6-8 minutes, stirring often.
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Add frozen peas, thyme, rosemary, salt and pepper to mixture and continue to cook for an additional minute.
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Add 2 cups of chicken broth, bring to a boil, then reduce heat to a simmer. Mix in shredded chicken and allow mixture to simmer for about 20 minutes.
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In a small saucepan, melt butter over medium-low heat, then add flour and whisk mixture until incorporated. Add 2 cups of chicken broth and continue to whisk mixture until incorporated. Turn off heat.
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Add butter mixture to filling mixture and combine well. Continue to simmer mixture for another 2-4 minutes, stirring often. Add additional salt and pepper to taste (optional).
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Add filling mixture to a large (10" x 15") casserole dish and set aside.
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Using your rolling pin, gently roll and shape the puff pastry dough to size. Roll the puff pastry onto your pin to help you roll it out over your mixture. Do NOT add an egg wash mixture as it will burn your puff pastry (trust me!)
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Place casserole in oven and bake for 25-35 minutes. Keep a close eye on the puff pastry to make sure it doesn't burn. It may need more or less time depending on the size of the casserole dish and thickness of the puff pastry.
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Allow 5 minutes to cool before enjoying. This dish tastes delicious the next day as leftovers.
The Schar gluten-free puff pastry may be hard to find in grocery stores. If your local grocery doesn't have it, request it. Schar has a form letter you can download from its website you can use to request this product in your grocery store.
Looking for some other Thanksgiving recipes? Try my gluten-free pumpkin pie or my gluten-free stuffing recipes.
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