Homemade Chicken Pot Pie

This Homemade Chicken Pot Pie recipe is made healthy by using a gluten-free crust and other dairy-free sauce ingredients.  It is full of carrots, peas, corn, shredded chicken, and a creamy herb sauce.  Serve it up as a cozy dinner party main dish that is sure to impress!

Want a few other chicken recipe ideas?  You might also enjoy this Pretzel Pecan Honey Chicken, Honey Balsamic Chicken, and this Baked Lemon Garlic Chicken.

Homemade Chicken Pot Pie

Homemade chicken pot pie is one of the most quintessential comfort food recipes.

With it’s flaky and buttery outside…

Cozy filling loaded with protein and colorful vegetables…

And it’s creamy herb sauce that bubbles over while baking.

What could possibly be more heartwarming and comforting to serve to your dinner guests?

Healthy Dish for Dinner Guests

Recently I had a few friends over for a girls’ night and we agreed…

This healthy chicken pot pie recipe is the ONE you need in your recipe box to impress dinner guests.

It looks absolutely stunning with its’ golden top and cute cut-out design.

AND, it’s bursting with herbs and flavor that will knock your guests’ off their feet.

So let’s dive into the details that will teach you how to make a homemade pot pie!

Ingredients

Initially it may seem like it takes a lot of ingredients to make this recipe.

But there are a few shortcuts you can take that I will outline for you below to save you a little time.

• Chicken – You can either cook the chicken at home or buy it at the store. (Read more information about this below.)
• Vegetables – Carrots, onion, celery, corn, and peas are all used in this recipe.
  • You can also grab a bag of frozen carrots, peas, and corn and skip chopping up the carrots.
• Broth – Either chicken broth or vegetable broth can be used in this recipe.
• Milk – A dairy-free almond or cashew milk is used in this recipe.
  • Feel free to use regular milk if you do not need to be dairy-free.
• Flour – This is the key ingredient that helps to thicken up the creamy sauce.
  • A gluten-free 1-to-1 flour blend was used, but regular all purpose flour can be substituted.
• Dried Herbs – A combination of rosemary, thyme, and tarragon are used to flavor this recipe.  If you want to save a little time you can just use a dried herbs blend.
• Pie Crust – Making a homemade gluten-free pie crust is the way this recipe was originally tested.  However, if you want to save a little time you can always use two store-bought instead.

Chicken

There are two types of chicken that work well in this recipe:

1. Shredded Chicken Breasts – This Instant Pot shredded chicken recipe was used and tested in this recipe and works great if you want to use all white meat.
2. Rotisserie Chicken – If you want to save a little time, or if you want some white and dark meat, a rotisserie chicken is a great option.

Sauce

How in the world can we get a thick and creamy sauce without any dairy, heavy cream, or cream of chicken soup?

The solution… a combination of fat, starch, and liquid!

If you have ever made a roux, the concept is quite similar.

You’ll first start with the vegetables and oil in the skillet.

Next, add a bit of starch and toss to coat the vegetables.

Lastly, you’ll incrementally add in the milk and broth, stirring well after each addition.

During this whole process you will want to make sure to keep the heat on low so as not to burn the ingredients.

Also, this is a very hands-on process, so measure out all of the ingredients BEFORE you start making the sauce for the best results.

Crust

This recipe calls for two batches of this Homemade Pie Crust recipe.

It is by far the BEST homemade recipe and is secretly SO easy to make.

It’s flaky, turns a beautiful golden color, and can easily be made with dairy-free “buttery” sticks.  (However, if you’re not dairy-free, regular butter tastes incredible!)

You can easily prep it ahead of time so it is ready to go the day of baking this gluten free chicken pot pie.

If you want to save a little time, you can always buy two store bought pie crusts instead.

How to Make

Making this comforting meal from scratch can be a little time consuming, but is totally worth the effort.

Below are the step-by-step instructions to make the creamy filling and assemble this dish.

 Filling:

1. Preheat oven to 425 degrees.
2. Sauté celery, carrots, and onion in a large skillet or Dutch oven over medium heat for 7-8 minutes.  Add crushed garlic and continue sautéing for 1 minute.
3. Reduce heat to low and sift in flour.  Stir flour into vegetables until it is well combined.
4. Incrementally add in broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount.  Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
5. Remove from heat and stir in salt, pepper, herbs, peas, and corn.

Assembling:

1. Place one 11-inch pie crust on the bottom of a 9-inch pie plate or baking dish that has been sprayed with non-stick cooking spray. (step 1 above)
2. Add chicken along the bottom and pour in the vegetable sauce. 
   • You can also stir everything into the sauce and then pour it all in. (step 2 above)
3. Cover with the top crust. (step 3 and 4 above)

How to Seal:

1. Trim the excess crust with a sharp knife.
2. Tuck in the edges, squeezing the bottom to the top so the entire pot pie is sealed. 
3. Push in 1-inch segments using both thumbs along the edge to create a fluted effect.
4. Cut slits in the top of the pie dough so steam can be released while baking.

Flaky & Golden Crust

Just before putting it into the oven, there is a secret trick that will give you a super golden and flaky pie crust…

An egg wash!

To make an egg wash whisk together one egg and a tablespoon of milk. 

Brush the egg wash over the outside of the pie before baking to make it perfectly golden and ultra flaky.

How Long to Bake?

Bake in a preheated 425 degree oven for 45-50 minutes or until the top is golden brown. 

Make sure you place an extra pan underneath the pot pie to catch any drippings.

Let it cool for 10-15 minutes before serving.  Enjoy!

Is chicken pot pie healthy?

Most recipes are not really healthy since it is made with heavy cream and a gluten-filled crust.

But this homemade recipe is made healthier since it uses dairy-free and gluten-free ingredients.

How long will it last?

A fully cooked chicken pot pie will last for up to 3-4 days if stored in the refrigerator.

Can I prep this in advance?

You can definitely meal prep this pot pie recipe in advance for dinner guests.

Fully assemble the entire dish and refrigerate it for up to 24 hours before baking.

On the day of serving, let it sit at room temperature for 1 hour and then follow the baking directions below.

Other Healthy Recipes

Easy Slow Cooker Chicken Tortilla Soup

Oven-Baked Sheet Pan Chicken Fajitas

Garlic Parmesan Baked Chicken Wings

Easy Skillet Bruschetta Chicken and Asparagus

5 from 3 votes

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Homemade Chicken Pot Pie

This Homemade Chicken Pot Pie recipe is made healthy by using a gluten-free crust and other dairy-free sauce ingredients.  It is full of carrots, peas, corn, shredded chicken, and a creamy herb sauce.  Serve it up as a cozy dinner party main dish that is sure to impress!

Course Dinner

Cuisine American

Keyword dinner, easy, gluten free, homemade

Prep Time 35 minutes

Cook Time 45 minutes

Total Time 1 hour 20 minutes

Servings 6 servings

Calories 535 kcal

Author London

Ingredients

• 2 homemade pie crusts
• 1 lb. chicken cooked, about 3 - 3 ½ cups
• 2 Tbsp. butter
• ½ cup celery finely chopped
• 1 cup carrots finely chopped
• 1 small sweet onion finely chopped
• 2 cloves garlic crushed
• ½ cup flour gluten-free 1-to-1 blend
• ¾ cup milk cashew or almond milk
• 1 ¼ cups broth chicken or vegetable, regular sodium
• ½ tsp. salt to taste
• ¼ tsp. black pepper
• ¼ tsp. thyme dried
• ¼ tsp. rosemary dried
• ¼ tsp. tarragon dried
• ¾ cup frozen peas
• ¾ cup frozen corn
• 1 egg optional
• 1 Tbsp. milk optional

Instructions

1. Prepare homemade pie crusts. Roll each one out to 11-inches across for a 9-inch pie plate.
2. Cook Instant Pot shredded chicken or use a rotisserie chicken.
3. Preheat oven to 425 degrees.
4. In a large skillet or Dutch oven add butter, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.
5. Add crushed garlic and continue sautéing for 1 minute.
6. Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.
   
7. Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
8. Turn off heat and stir in salt, pepper, herbs, peas, and corn.
9. Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
10. Add chicken along the bottom of the pie crust and pour in the vegetable sauce.
    
11. Cover the chicken and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
    
12. Cut a few vent holes in the top of the pie dough so steam can be released while baking.
    
13. Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.
14. Bake chicken pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
15. Once the pot pie is cooked, let it cool for 10-15 minutes before serving. Enjoy!

Recipe Video

Recipe Notes

You can also use a bag of mixed vegetables in place of the frozen corn, peas, and carrots.

Nutrition Facts

Homemade Chicken Pot Pie

Amount Per Serving

Calories 535 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 16g100%

Cholesterol 119mg40%

Sodium 730mg32%

Potassium 508mg15%

Carbohydrates 50g17%

Fiber 9g38%

Sugar 4g4%

Protein 25g50%

Vitamin A 4648IU93%

Vitamin C 13mg16%

Calcium 109mg11%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.