Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie.. sounds like a winter treat, doesn’t it?
I know why I made this tonight.
It wasn’t the weather (it’s nice out – but not cold).
It wasn’t the craving.
It was the red ceramic pie dish. It called my name and sang a lullaby to me. It was so good, the next thing I knew chicken, onions, and carrots had joined my shopping basket. Oh well. It was good. =)

Chicken Pot Pie
2 pastry crusts (I used Rebecca Reilly’s recipe)
2 chicken breasts (boneless, skinless)
2 large carrots, diced (seriously.. these were LARGE carrots)
2 stalks of celery, diced
1 medium sweet onion, diced
2/3 c. frozen corn
1/2 c. frozen peas or baby lima beans
5 cloves of garlic
3-4 cups chicken broth
1 Tablespoon EVOO (aka Extra Virgin Olive Oil)
3 Tablespoons butter
2-3 Tablespoons GF Flour blend
1.5 cups of milk (lowfat)
tarragon/salt/pepper to taste

1. Cook the chicken breasts in the broth for 8 minutes or until done. (Enough broth to cover the breasts.) Once done, remove from heat. Cool completely. Then chop into small, bite-size pieces.
2. Chop veggies.
3. Sautee onions and carrots in EVOO 5 minutes.
4. Put 2 tablespoons of butter pats into pan over medium heat until melted a somewhat foamy. Add garlic. Saute until fragrant.
5. Add last tablespoon of butter. Melt until foamy. Add GF Flour mix. Whisk together with butter/garlic completely.
6. Add 1/2 of the milk to the flour mixture. Whisk together until there are no lumps.
7. Add remaining milk. Simmer until semi-thickened over low 1-2 minutes.
8. Pour cream mixture over chopped chicken pieces. MIx in sauteed vegetables. Add frozen veggies. Stir together well.
9. Pour in to pie plate and bake at 425F for 25-30 minutes.
10. Let cool slightly before eating.


PS.  I’ve gotten a few nasty comments posted on why I didn’t post Rebecca’s pastry recipe.  Please know that most Gluten-Free bloggers DO NOT post recipes from Gluten-Free Cookbook authors WITHOUT their explicit permission as we hope they will write MORE cookbooks for us in the future.  I truly appreciate Rebecca’s cookbook and have written about it on more than one occasion.  As a Rebecca Reilly fan, I’m not about to post her recipes without her permission here.  Her cookbook is more than worth it.  If you don’t want to try her pastry recipe, please use whichever pie crust recipe you prefer for this.


  1. Girl, this looks too good to pass up. Could you pass on the GF pie-dough recipe please? I am new to GF cooking/eating … I’m really excited that this is possible!! Thanks! ~Nona

    Nona –
    Rebecca Reilly is a classically trained pastry chef whose Gluten Free Baking cookbook I *highly* recommend! – Kate

  2. Rebecca Reilly says:

    I was looking for a chicken pot recipe..too lazy to figure it out for myself..Came across yours and it really looks fantastic..and you used my crust recipe.!!.Well, I am going to make it tomorrow and will let you know how it works out for me.
    Thanks for sharing
    Rebecca Reilly

    Rebecca – it’s a pleasure to have you swing through here. I hope you know how many Rebecca-groupies there are in the world. Thanks to your cookbook, I began baking/cooking again because I could! You’re a dream! 😉 Hope the pot pie works out well for you. -Kate

  3. rebecca reilly says:

    I am always so thrilled and very surprised when people tell me that my book has made a difference in their gluten free lives. It was such a long time ago and I was so “green” when I wrote that book. Now there are so many wonderful ingredients, way more nutritious than when I began. I have not gotten into reading blogs on a regular basis but when I search for gf things, invariably I find myself reading someone’s blog. I love seeing what people are baking/cooking. So many creative cooks. Boy am I getting hungry. I actually have all the ingredients to make the pot pie this week…Will check in after it is made.

    Rebecca –
    If you ever think of coming out with another GF baking book, please don’t hesitate! Your book is sincerely one of the best at helping bakers get their feet back under them. And with all the new flours, life just keeps looking better and better! 🙂 -Kate

  4. rebecca reilly says:

    Yes, life does keep getting better and better as long as we eat for the health of it….I did make the pot pie as individual pies. Like almost all cooks, I did add my own slight twists. But for the most part I copied you. Yummy! Thank you so much. and thanks for the compliment


  1. […] pot pie (make ahead OR make muffin-sized (lunch/dinner) OR make with crescent roll dough  for last minute) […]

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