Gluten Free Chicken Pot Pie Casserole (2024)

By Chrystal Johnson / March 2, 2018 / 2 minutes of reading

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This is the best gluten free chicken pot pie casserole for family dinners! Our easy from scratch recipe uses a delicious homemade crust and simple filling.

Gluten Free Chicken Pot Pie Casserole (1)

When I first went gluten free, there were so many things I missed! I’ve replaced most of them with new favorites, so I decided it was time to make a gluten free chicken pot pie casserole.

My daughters are growing. As they’ve gotten older, we have started to need more than just a pie dish, so I decided to make it into a full sized casserole so we could feed more people.

This gluten free chicken pot pie casserole has all of the yummy flavors that we grew up with, only without the gluten ingredients that so many of us have to avoid now. You won’t even know the difference.

If you’ve been searching for the best gluten free chicken pot pie casserole, here is the recipe.

Gluten Free Chicken Pot Pie Casserole Recipe

This easy Gluten Free Chicken Pot Pie Casserole recipe uses a delicious crust and yummy filling that families love.

4.57 from 137 votes

Print Recipe

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Recipe Servings: 8

Ingredients

Filling Ingredients

1 onion - chopped
24 ounces frozen mixed vegetables
4 cups chicken - cooked and shredded
3 cups chicken stock
½ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon dried thyme
1.5 cups whole milk
6 tablespoons cornstarch - or alternative thickeners
Sea salt - to taste
Black pepper - to taste

Crust Ingredients

1 ½ cups gluten free all purpose flour
1 cup whole milk
2 eggs
4 tablespoons butter - melted
Fresh parsley - for garnish

Equipment

4-quart saucepan
Mixing bowl
Mixing spoon
Casserole pan

Instructions

Preheat oven to 350° F.
In a 4 quart saucepan, add a tablespoon of oil or butter and the chopped onion, then cook until translucent.
Stir in frozen vegetables, chicken, chicken stock and spices. Turn up heat to allow the mixture to come to a boil.
In a small bowl, add the milk and cornstarch, then mix until smooth. Stir into the pot pie mixture on the stove. Continue boiling until the liquid has thickened. Taste and adjust seasoning, if needed.
Remove the pan from the heat and pour the chicken pot pie contents into an ungreased 9 x 13” casserole dish.
In a separate bowl, add topping ingredients and mix well. Spoon topping over the chicken mixture and smooth out to cover the surface.
Bake your gluten free chicken pot pie casserole for 25-30 minutes or until a toothpick inserted into the center of the casserole comes out clean. Sprinkle with fresh parsley as garnish, if desired, and serve while hot.

Nutrition Information Per Serving

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15 thoughts on “Gluten Free Chicken Pot Pie Casserole”

Alana
February 26, 2021 at 4:47 am

I made this recipe for my family last night and it was a huge hit! I’m hoping to make a double recipe and send one pan over to my sister’s family. How long does this stay good in the fridge/freezer? Thanks!
Reply
1. Chrystal Johnson
  February 27, 2021 at 11:43 am
  
  Hi Alana, I’m so glad your family loves the chicken pot pie! I will usually only keep leftovers in the fridge for about 3 days and I don’t typically freeze casseroles for longer than 2 months. I hope that helps!
  Reply
Jill
March 9, 2021 at 6:26 am

Hi there !
Want to try this recipe this evening for family dinner. Do you know if it’s possible to use a dairy free milk for filling and crust ?
Reply
1. Chrystal Johnson
  March 9, 2021 at 2:10 pm
  
  I use almond milk more often than whole milk for cooking these days.
  Reply
Christina
August 11, 2021 at 2:41 pm

I followed the recipe but my batter for the “pie” topping came out so so thin, like liquid soup. I added more flour but it still wouldn’t thicken. I’m
Not sure why this happened.
Reply

See Also
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1. Chrystal Johnson
  August 20, 2021 at 11:48 am
  
  What type of flour were you using?
  Reply
Suzanne
August 23, 2021 at 11:36 am

This looks so good! Do you use this crust for any other recipes?
Reply
1. Chrystal Johnson
  August 27, 2021 at 11:20 am
  
  I’ve only used this crust on this chicken pot pie recipe. If you try it on something different, let me know how you like it! 🙂
  Reply
Vanessa
August 23, 2021 at 11:37 am

Thanks for sharing! Does it keep long?
Reply
1. Chrystal Johnson
  August 27, 2021 at 11:17 am
  
  I wouldn’t store the leftovers for more than a couple days in the fridge.
  Reply
Kristi
September 12, 2021 at 4:33 pm

What gluten free flour do you recommend? I used Bob’s mill and it didn’t raise and was doughy and flat
Reply
1. Chrystal Johnson
  September 29, 2021 at 11:17 am
  
  Bob’s Red Mill gluten free flour is great for things like cookies and cornbread, but not baked goods that need to rise or puff up. For baking things like breads and muffins, I most often use Cup4Cup.
  Reply
Emily
September 20, 2021 at 8:12 am

I’ve made this a couple times and really enjoy it! Do you think I could make the “crust” on a cookie sheet separately to get it extra crispy. When I make it on top as a casserole I notice the underside stays very moist because of the filling
Reply
1. Chrystal Johnson
  September 29, 2021 at 11:14 am
  
  I’m glad you like the chicken pot pie Emily! I haven’t tried doing that. If you do, will you let me know how it turns out?
  Reply
Carol
December 30, 2022 at 2:33 pm

Just made this!! I made it dairy free by using almond milk and coconut milk, added paprika and cumin, and used 1:1 gf flour. My veggies are broccoli, carrots and celery (all I had in my fridge). A crust formed but it’s not like a pie crust, but that’s okay, it tastes good and will slightly tweak it next time! Thanks!
Reply