Gluten-Free Chicken or Turkey Pot Pie

Gluten-Free Chicken or Turkey Pot Pie

From Beyond Celiac Blogger Ambassador Annette Pugliese of Best Life Gluten-Free

Makes 4 individual pot pies in 16 oz. stoneware bowls

Ingredients: Gluten-Free Chicken or Turkey Pot Pie

  • 1 gluten-free pie mix or frozen crust
  • 2 cups cubed white meat chicken or turkey (See note below recipe for “from scratch” directions)
  • 2 sliced carrots, peeled then sliced into ¼ inch pieces
  • 2 potatoes,
  • ½ cup celery, minced
  • 1 cup frozen peas (You can use less if you don’t really like peas. No defrosting is needed)
  • ¼ cup onion
  • 1/3 cup butter or dairy substitute
  • ½ cup gluten-free all-purpose flour
  • 2 Tbsp. cornstarch
  • ¼ tsp. salt
  • Dash black pepper
  • Dash garlic powder (Don’t go heavy on the Garlic Powder)
  • Dash Italian seasoning (The pre-mixed jar includes a combination of thyme, sage, oregano, basil, savory, garlic, marjoram. (No need to buy that jar. Use a pinch of whichever of these you have.)
  • 2 cups gluten-free chicken broth
  • 2/3 cup milk or milk substitute, like coconut milk


  1. Either make the crust following box directions & chill for a couple of hours; or defrost a frozen crust and then remove gently from the tin. Put on a gluten-free floured board or surface.
  2. Chop the meat into cubes at a size you like. Set aside.
  3. In a medium pot, put water enough to cover the carrots, potatoes and celery. Cook until the potatoes are just getting soft. Don’t cook too long. We don’t want mashed potatoes. Just until a knife easily slides into a potato. Add the peas at the last minute and cook all together for only 2 minutes more. Drain. Set aside.
  4. In a saucepot, sauté the onion in the butter until just softened. Not browned.
  5. Add the flours, spices and make a roux (paste). Keep stirring until no lumps.
  6. Add the broth and milk. Continue to stir perhaps using a whisk.
  7. At that point, sauce is creamy and no lumps are seen. Add the veggies that you drained and the meat of choice. Stir to combine and keep combining as you stir. Set aside away from the stove.
  8. On that floured surface, flatten the dough with a floured rolling pin. Truly, if you don’t have a pin, use a round bottle or tall jar that you put some flour on so as to avoid sticking of the dough.
  9. If the dough breaks apart, no worries. It’s easily joined again with a dab of water on your fingertip, press together pieces to re-join.
  10. Take the bowls, ladle the veggies/sauce into each and then place the crust on top. No greasing of the bowl is necessary. With a knife make 2 slits in each to vent the steam inside as it bakes.
  11. Bake at 375 degrees for about 45 minutes, until edge is golden and center seems dry and flaky. Cool for 10 minutes because it’s piping hot!


If using raw chicken breasts, poach first until cooked. Place in a frypan with water to cover. Add a pinch of salt and pepper, dash of garlic powder and simmer on very low until cooked. It will remain beige in color. We want tender pieces, not crispy like a grilled piece would render.

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