There’s something truly comforting about a homemade gluten-free chicken pot pie, especially when it’s packed with flavor and meets dietary needs. This recipe transforms the classic comfort food into a dish everyone can enjoy. For more cozy, gluten-free meals, try our flavorful orange chicken, soothing chicken noodle soup, or crispy chicken tenders.

The charm of this gluten-free chicken pot pie is its rustic cornmeal topping, a tasty twist on traditional crust. Sweet potatoes add natural sweetness to the savory filling. Even beginners can make it! For another easy option, try our chicken pot pie with crescent rolls.

This comforting casserole combines the beloved flavors of a classic pot pie, while being entirely gluten-free. It's a fantastic choice for those preparing meals for someone with celiac disease or anyone interested in exploring gluten-free options. Featuring tender chicken, colorful vegetables, and a golden cornmeal crust, this dish is as visually appealing as it is delicious.

What You'll Love About This Recipe

No Complicated Crust: Unlike traditional pot pies that require perfecting a gluten-free pastry, this recipe uses a simple cornmeal topping that's foolproof and delicious.
Nutrient-Dense Ingredients: Sweet potatoes replace regular potatoes for added vitamins, fiber, and a touch of natural sweetness.
Adaptable for Various Dietary Needs: Easily customizable with dairy-free alternatives for milk and yogurt, making it perfect for multiple dietary restrictions.

Recipe Ingredients

This hearty gluten free chicken pot pie features two main components—a flavorful filling and a cornmeal topping—that come together beautifully.For the Filling:

Chicken breast
Sweet potatoes
Sweet onion
Frozen mixed vegetables
Chili powder
Dried thyme
Chicken stock
Milk
Cornstarch
Olive oil, salt, and pepper

For the Cornmeal Topping:

Cornmeal
Gluten-free all-purpose flour
Baking powder
Salt
Egg
Honey
Plain yogurt
Milk
Vegetable oil

See recipe card below for a full list of ingredients and measurements.

Ingredient Notes

Gluten-Free Flour: Better Batter is recommended for this recipe, but any certified gluten-free all-purpose flour blend will work. Look for one that contains xanthan gum for best results.
Sweet Potatoes: These add natural sweetness and nutrients that regular potatoes don't offer. They also hold their shape better in the filling, preventing mushiness.
Cornstarch: This acts as our gluten-free thickener for the filling. Make sure to dissolve it completely in cold milk before adding to avoid lumps in your sauce.

gluten free chicken pot pie recipe dish image

How to Make Gluten Free Chicken Pot Pie

Follow these simple instructions for a delicious homemade gluten free chicken pot pie. For precise measurements and a printable version, scroll to the recipe card at the bottom of this post.

Prep your ingredients: Dice chicken and sweet potatoes into bite-sized pieces. Chop onion.
Cook the chicken: Brown in olive oil until cooked through, then set aside.
Sauté vegetables: Cook onions until translucent, then add sweet potatoes and frozen vegetables.
Add seasonings: Mix in chili powder, thyme, salt, and pepper.
Create the sauce: Dissolve cornstarch in milk, then stir into chicken stock. Add to the skillet and simmer until thickened.
Return chicken: Stir the cooked chicken back into the mixture.
Make the topping: Combine dry ingredients in one bowl, wet ingredients in another, then mix together.
Assemble: Transfer filling to a greased casserole dish and spread topping evenly over it.
Bake: At 400°F for 25-30 minutes until the topping is golden brown.
Rest: Allow to cool for 5-10 minutes before serving.

Pro Tips

For the perfect gluten free chicken pot pie, ensure your cornmeal topping has the right consistency—it should be thick but spreadable, similar to a drop biscuit batter rather than a pourable cake batter. This recipe is my go-to for a quick dinner fix, especially when I follow these professional tricks:

Pre-cook the sweet potatoes for 2-3 minutes in the microwave before dicing to reduce overall cooking time.
For a more golden topping, brush the cornmeal crust with a little milk or beaten egg before baking.
Let the pot pie rest for 10 minutes after baking to allow the filling to set, making it easier to serve neat portions.
If your filling seems too thin, mix an additional tablespoon of cornstarch with cold water and stir it in while the mixture is simmering.

Storage and Reheating

Refrigerator Storage: Store leftovers in an airtight container for up to 3 days. The topping may soften slightly but will still be delicious.
Freezing Instructions: This pot pie recipe freezes beautifully! Cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months.
Reheating Method: For best results, thaw overnight in the refrigerator, then reheat in a 350°F oven for 20-25 minutes until heated through. Individual portions can be microwaved for 2-3 minutes.

Additions & Substitutions

Additions:

Add ½ cup of sliced mushrooms sautéed with the onions for an earthy flavor boost.
Stir in 2 tablespoons of fresh chopped herbs like parsley, rosemary, or sage just before transferring to the baking dish.
Include ¼ cup of white wine when sautéing the vegetables for a deeper flavor profile.
Sprinkle ½ cup of shredded cheddar cheese onto the filling before adding the topping for a cheesy twist.

Substitutions:

Replace chicken with 1-1.25 pounds of turkey, tofu, or chickpeas for different protein options.
Swap sweet potatoes with butternut squash or regular potatoes if preferred.
Use almond milk and coconut yogurt for dairy-free alternatives without compromising texture.
Substitute the cornmeal topping with a rice flour-based batter if corn sensitivities are a concern.

FAQs about this Gluten Free Chicken Pot Pie

Does Pillsbury make gluten-free pie crust?

No, Pillsbury does not currently offer a gluten-free pie crust. That's why this recipe uses a cornmeal topping instead, eliminating the need to search for specialized products.

Is Marie Callender's chicken pot pie gluten-free?

No, Marie Callender's chicken pot pies contain wheat flour and are not gluten-free. This homemade version ensures you can enjoy a gluten free chicken pot pie safely.

Why do you not use a bottom crust on chicken pot pie?

Skipping the bottom crust simplifies the recipe, reduces gluten-free flour usage (which can be expensive), and prevents sogginess. The cornmeal topping provides plenty of satisfying texture without the complexity of a double crust.

What Can I Serve with this Chicken Pot Pie?

This gluten free chicken pot pie is a complete meal on its own, but you can enhance your dinner with these complementary side dishes:

A crisp green salad with a light vinaigrette dressing
Steamed broccoli or green beans
Cranberry sauce for a sweet-tart contrast
Gluten-free dinner rolls for sopping up the delicious sauce

If you try this recipe, I'd love to hear how it turned out! Please leave a comment below and share your experience. Your feedback helps other readers and allows me to improve my recipes.