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One-Pot Gluten-Free Chicken Pot Pie

This family-friendly gluten-free dinner is pure nostalgia. The flaky crust and creamy filling make for a perfect winter evening meal. Plus, it’s a great way to sneak in some veggies!
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people

Ingredients
  

  • 1 lb chicken breasts cooked and cubed
  • 1 cup frozen peas
  • 1 cup frozen carrots
  • 1 cup diced potatoes
  • 1/3 cup gluten-free flour
  • 2 cups chicken broth gluten-free
  • 1 cup almond milk or any dairy-free milk
  • 1/4 cup gluten-free buttery spread dairy-free
  • 1 gluten-free pie crust store-bought or homemade

Instructions
 

  • Preheat oven to 400°F.
  • In a large skillet, melt buttery spread over medium heat. Add gluten-free flour and whisk to form a roux.
  • Gradually add chicken broth and almond milk, stirring constantly until thickened.
  • Add peas, carrots, and potatoes, cooking for 5 minutes.
  • Stir in cooked chicken cubes and season with salt and pepper.
  • Pour the filling into a baking dish and top with the gluten-free pie crust.
  • Bake for 30-35 minutes, until the crust is golden brown.
  • Let cool for a few minutes before serving.