This post containing my gluten-free chicken pot pie recipe contains affiliate links. This post was last updated on November 29, 2019.
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… second, third 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 knew I could make myself.
Related Recipe: Gluten-Free Pigs in a Blanket
So I set out to develop a recipe … and finally settled in on this one, which you’ll find below and 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 overall 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 Costco chicken or just use a bigger casserole dish if you want to cook for a crowd and have extra leftovers.
You could also use leftover Thanksgiving turkey instead of rotisserie chicken. 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 when you’re ready to make it.
The filling can 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 for 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 unnecessary dairy. You guessed it, this recipe is dairy-free too!
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 standard casserole dish (9″ x 13″) and 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.
If it’s not long enough to fit over your casserole, cut a slice of the second puff pastry and use that to cover the rest of the dish. 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.
Just look at this beautiful gluten-free chicken pot pie. I bet you haven’t had this is soooo long!
How Does It Taste?
It tastes amazing if you ask me. The filling is buttery and creamy, filled with wonderful pieces of shredded chicken, savory and sweet vegetables, and wonderful fall seasonings.
The topping is a delicious puff pastry that melts in your mouth.
When did you think you’d get to ever enjoy a no-fuss puff pastry while following a gluten-free diet?
I must say that the puff pastry doesn’t puff up as much as traditional puff pastry, but I promise you, it satisfies that craving and has wonderful mouthfeel and texture.
The best part of it all is that you’ll have plenty of leftovers for lunch (and maybe even dinner) the next day. This dish tastes just as delicious when reheated and served.
On top of tasting good, this gluten-free chicken pot pie really warms my body and soul. I love eating it on a cold fall or winter’s day.
Related Recipe: You can use the gluten-free puff pastry to create these wonderful gluten-free pigs in a blanket. Enjoy!
Gluten-Free Chicken Pot Pie
- 4 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 package 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, until mixture is softened.
- 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 to the flour mixture and continue to whisk mixture until incorporated. Turn off heat.
- Add contents of saucepan to the filling mixture and combine well. Continue to simmer mixture for another 2-4 minutes, stirring often. The sauce should continue to slightly thicken. Add additional salt and pepper to taste (optional).
- Add filling mixture to a large (9×13″) 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!). Each Schar puff pastry package comes with two puff pastry sheets. If your sheet does not fully cover the casserole dish, cut a portion of the other sheet and use it to cover your casserole dish.
- Place casserole in the oven and bake for 25-35 minutes. Keep a close eye on the puff pastry to make sure it doesn't burn. (Cover with foil if it starts to burn too quickly.) 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 digging in.
- 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. I have seen it at Safeway and Whole Foods.
- 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!