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!
How to Make Gluten-Free Chicken Pot Pie
You are going to LOVE this chicken pot pie filling. It’s warm, savory and 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 add the butternut squash cubes, onions and mushrooms to a large pan, along with some avocado oil, and cooked it all up. The moisture from the mushrooms will help cook the butternut squash and make it soft.
Once the vegetables cook down, I add the frozen peas, shredded chicken, and half of the chicken broth.
You’ll notice that I don’t add any cream to this recipe – I don’t like it nor do I think it needs it. Instead I combine vegan butter, chicken broth, and gluten-free flour in a saucepan until well combined (and not clumpy). This will give the filling a creamy texture without the heavy cream or dairy.
I then pour the mixture into the vegetable and chicken mixture and combine well, along with some salt and pepper, and dried rosemary spices.
I then put the filling inside a large casserole dish, cover it with the Schar gluten-free puff pastry dough. You can roll out the dough for a thinner puff pastry topping, but I found that leaving it as is (without rolling it out), tastes great and is less work. So I just roll it out on top of the filling and don’t do anything more.
I used an extra large casserole dish to cook mine (there was extra because of that Costco chicken) but if you use a small rotisserie chicken, you can easily fit the filling in a standard casserole dish (9″ x 13″). You can roll out one piece of dough, or use two pieces of dough and just have a crease in the topping. Each Schar gluten-free puff pastry packaging comes with two sheets of puff pastry.
You’ll then bake the casserole for about 25 minutes in a 400º oven until the top starts to brown and the filling is bubbling. Watch it carefully to ensure it doesn’t burn. The puff pastry is sensitive to heat.
Your Grocery List
To prepare for making this gluten-free chicken pot pie recipe, 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.
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!
Gluten-Free Chicken Pot Pie
- 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
- Pull meat off rotisserie chicken, shred it and set it aside.
- Preheat oven to 400º.
- 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.
- Add frozen peas, thyme, rosemary, salt and pepper to mixture and continue to cook for an additional minute.
- 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 10 minutes.
- In a small saucepan, melt butter over medium-low heat, then add flour and whisk mixture until incorporated. Add remaining 2 cups of chicken broth and continue to whisk mixture until incorporated. Turn off heat.
- 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).
- Add filling mixture to a large (9x13") casserole dish and set aside.
- You can either roll out puff pastry dough to desired size, or simply add the sheet directly to the pan (without rolling). I prefer to simply add the sheet without rolling it for less fuss. Do NOT add an egg wash mixture as it will burn your puff pastry (trust me!)
- Place casserole in your 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.
- Allow 5 minutes to cool before enjoying.
- 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.
- Do not add an egg wash to the top of the puff pastry. It will burn.
- This recipe is delicious as leftovers too! Store leftovers in your fridge and reheat in your microwave the next day. Delic!