The Best Chicken Pot Pie Recipe

the best gluten-free chicken pot pie you'll ever make!

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  • 2 recipes of gluten-free pie crust
  • 2 medium sized potatoes
  • 12 carrots
  • 1 cup green peas
  • 1/2 an onion
  • 2 Tablespoons butter
  • 23 cups chicken, cooked and chopped
  • 2 cups chicken broth
  • 1 cup milk
  • 2 Tablespoons cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  • salt and pepper to taste



  1. wash peel, and chop vegetables as desired. boil or steam all vegetables except onion.
  2. Sauteé onion in butter until translucsent. Mix in cornstarch, and quickly add chicken broth and milk. Stir until thickened.
  3. Drain veggies, and add to onion mix. Add chicken, and spices to taste. 
  4. Roll out pie crust as directed, and line a deep casserole dish (appoximately 1.5 quart capacity). Pour filling in, and top with another layer of pie crust.
  5. Cut vents into top crust.
  6. Bake at 350º for thirty minutes, or until crust is nicely browned.
  7. Take out of oven and serve. Be careful – the filling is hot!
  8. Enjoy!