Simple, delicious, and nourishing gluten-free chicken pot pie made with an easy puff pastry crust. Minimal prep, straightforward baking, and easy cleanup make this a weeknight favorite or a cozy weekend comfort meal.
Chicken pot pie has always been one of my comfort-food go-tos. I used to ask for it as my birthday dinner growing up — that’s how much I love it. I’ve shared a few takes on pot pie over the years, and this puff pastry version might be my new favorite.
Previous variations I’ve made include almond flour biscuit-topped pot pie, a light spring chicken pot pie, twice-baked potato pot pies, and a tofu pot pie. This version uses flaky puff pastry (gluten-free if you prefer) for a crisp, buttery topping and a rich, creamy filling.
I used a gluten-free puff pastry for this recipe, but regular puff pastry works just as well if gluten isn’t a concern. The filling is hearty and comforting: tender chicken, a velvety sauce made with broth and milk, savory herbs, sautéed onions and garlic, and a medley of mixed vegetables.
This dish is perfect for family dinners, potlucks, or any time you want a satisfying, homey meal. If you try it, please leave a note and tag me on Instagram — I love seeing your recreations. Enjoy!
Gluten Free Chicken Pot Pie
- Author: Mia Swinehart
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6–8 servings 1x
- Category: Dinner
Description
Gluten-free chicken pot pie topped with a simple, flaky puff pastry crust. Rich, comforting filling with tender chicken, vegetables, and a creamy herb sauce.
Ingredients
Scale
- 3 tbsp butter
- 2 chicken breasts*
- Paprika, onion powder, garlic powder (to taste)
- ½ medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- ¼ cup gluten-free all-purpose flour
- 2 cups bone broth
- 1 cup whole milk
- 3 sprigs fresh thyme, leaves removed
- 2 cups frozen mixed vegetables
- 10 oz gluten-free puff pastry
- 1 egg
- ½ tbsp heavy cream
- Flaky sea salt, for topping
- Freshly ground black pepper, for topping
Instructions
- Preheat the oven to 400°F. If using rotisserie chicken, shred 3–4 cups and set aside. If using raw chicken breasts, season with paprika, onion and garlic powder, then cook in butter over medium heat until internal temperature reaches 165°F, about 5–7 minutes per side. Transfer to a bowl and shred.
- In a separate skillet, melt butter or heat olive oil over medium heat. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic, thyme, and Italian seasoning and cook briefly until fragrant.
- Whisk in the flour and cook for a minute. Gradually whisk in the bone broth, then the milk, stirring to remove any lumps. Bring to a gentle simmer and thicken into a creamy sauce.
- Stir the shredded chicken and frozen mixed vegetables into the sauce. Simmer for about 5 minutes to heat through. Transfer the filling to a pie dish or an 8×8-inch baking dish.
- Cut the puff pastry into small squares or shapes and arrange over the filling, covering the surface. Whisk together the egg and heavy cream and brush atop the pastry. Bake 22–28 minutes, until the crust is golden and puffed. Finish with flaky sea salt and freshly ground black pepper.
Notes
*You can use pre-cooked rotisserie chicken to save time; simply shred and add in step 4.