Main Courses
The Betty Crocker gluten-free chicken pot pie recipe delivers all the creamy, comforting flavors of a classic—without the floury crust.
This inspired version uses a foolproof gluten-free pie crust that stays flaky and golden, while the filling of tender chicken, carrots, and peas in a velvety herb broth creates that signature homestyle taste.
The secret lies in a simple cornstarch slurry that thickens the filling without gluten, ensuring every bite is rich and satisfying.
What makes this recipe work is balancing tradition with dietary needs—no one will miss the gluten. The crust is made with a 1:1 gluten-free flour blend and a touch of xanthan gum for structure, while the filling gets its depth from a slow simmer that melds flavors beautifully.
Cross-contamination is easy to avoid with separate utensils and a dedicated baking dish, so you can enjoy this comforting meal without worry.
By the time it emerges from the oven, you'll have a golden, bubbling pot pie with a crisp edge and tender filling that practically melts in your mouth. The aroma alone will have everyone at the table asking for seconds, proving that gluten-free doesn't mean giving up comfort food.
This is the kind of dish that feels like a warm hug on a chilly evening.
Perfect for family dinners, meal prep, or holiday gatherings, this recipe serves 6 and comes together in under an hour. The best part? Leftovers reheat beautifully, making it an ideal make-ahead option. Let's get started on this comforting classic that everyone can enjoy.
Ingredients for betty crocker gluten free chicken pot pie
Six ingredients for the crust, nine for the filling—all gluten-free and packed with homestyle flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Gluten-Free 1:1 Baking Flour 🌾 | 1 ½ cups | Bob's Red Mill blend preferred |
| Carrots 🥕 | 1 ½ cups | Peeled, diced into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, finely chopped |
| Frozen Peas 🌱 | 1 cup | No need to thaw |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Heavy Cream 🥛 | ½ cup | Full-fat for best texture |
| Cornstarch 🌾 | 2 tbsp | For gluten-free thickening |
| Cold Water 💧 | ¼ cup | For slurry mixture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for crust |
| Ice Water ❄️ | ½ cup | For dough handling |
| Xanthan Gum 🧪 | ½ tsp | For gluten-free structure |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
The gluten-free flour blend makes all the difference here. Bob's Red Mill 1:1 is my go-to—it bakes like regular flour without the grittiness. Grab it from the baking aisle at Walmart or Target, or order online if your local store doesn't carry it. For the chicken, boneless, skinless breasts work best—cut them into even pieces so they cook uniformly. The carrots can be baby carrots if that's what you've got, but peeling and dicing regular carrots gives you better control over the size. Fresh thyme is ideal, but dried works in a pinch (just use one-third the amount).
No gluten-free flour blend? King Arthur Measure for Measure is another solid option, or you can mix your own with rice flour and tapioca starch. Short on chicken broth? Low-sodium vegetable broth works just as well—just add a pinch of salt at the end. The cornstarch slurry is key for that silky texture; don't skip it. For the crust, cold butter is non-negotiable—it keeps the flakes intact. If you're worried about cross-contamination, use separate utensils and a dedicated baking dish. The peas? Frozen is perfect—no need to thaw, and they keep their color better than fresh.
This pie reheats beautifully—just cover with foil and warm at 350°F for 15 minutes. Keeps in the fridge for 4 days or freezes for 3 months. I always make a double batch because it disappears fast. For meal prep, portion the filling into containers before baking the crust—just assemble and bake when ready. The crust stays crispy for 2 days if stored in an airtight container, but honestly, it's best eaten fresh out of the oven.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this recipe lets me skip the stress. Dice the onion and carrots while the chicken simmers—no fancy techniques, just a pot, a spoon, and 15 minutes. Honestly, even my husband (who claims to hate pot pie) asks for seconds because it’s that easy to pull off.
- Creamy Without the Guilt: That gluten-free crust still delivers that golden, flaky magic, but the real win? The velvety sauce made with chicken broth, peas, and a splash of milk. It’s rich, it’s comforting, and—between us—it’s the closest I’ve gotten to my grandma’s version without the gluten worry.
- Leftovers for Days: This pie tastes even better the next day, which is perfect because I always make a double batch. Reheat slices in the oven or pop them in the microwave—no soggy crust here. My kids pack it for school lunches, and honestly? They’d rather eat this than anything else.
- Budget Meal, Big Payoff: Chicken breast, frozen peas, and a bag of carrots keep costs low, but the result feels like a restaurant dish. I’ll be real: the first time I made this, I thought, “This can’t be cheap and this good.” Turns out, it absolutely can. Plus, the gluten-free flour stretches further than I expected.
Step-by-step instructions for Betty Crocker's gluten free chicken pot pie
Here's how to create that perfect golden crust and creamy filling—just like Betty Crocker would make it.
Cook the Chicken and Sauté the Vegetables
In a large skillet over medium-high heat, add the 1.5 lb chicken breast cut into bite-sized pieces. Cook for 5-6 minutes until the chicken is no longer pink in the center and has lightly browned. Remove the chicken and set it aside on a plate.
In the same skillet, add 0.5 cup unsalted butter and let it melt completely. Add the 1 whole yellow onion and 1.5 cups carrots that have been peeled and diced. Cook for 5-7 minutes until the onions are translucent and the carrots begin to soften. Stir occasionally to prevent burning.
Add the 1 cup frozen peas and 1 tbsp fresh thyme leaves to the skillet. Cook for another 2 minutes until the peas are thawed and heated through. Season with 1 tsp salt and 0.5 tsp black pepper.
Make the Creamy Filling Mixture
In a medium bowl, whisk together the 2 cups chicken broth, 0.5 cup heavy cream, and the cooked vegetables. This mixture should be smooth and well combined. The broth and cream will create the creamy base for your filling.
In a separate small bowl, combine the 2 tbsp cornstarch and 0.25 cup cold water to create a slurry. This slurry will help thicken the filling to that perfect pot pie consistency. Slowly pour the slurry into the vegetable mixture while whisking continuously to prevent clumping.
Return the mixture to the skillet and bring it to a gentle simmer over medium heat. Cook for 3-5 minutes until the filling has thickened enough to coat the back of a spoon. Stir in the cooked chicken pieces and ensure they are evenly distributed throughout the filling.
Prepare the Gluten-Free Crust
In a large bowl, combine the 1.5 cups gluten-free 1:1 baking flour and 0.5 tsp xanthan gum. The xanthan gum is crucial for achieving that crispy texture and structure in gluten-free baking. Cut in the 0.5 cup unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add 0.5 cup ice water to the flour mixture, one tablespoon at a time. Mix gently with a fork or your hands until the dough comes together. Be careful not to overmix. The dough should be cold and slightly sticky but hold together when pressed.
Divide the dough into two equal parts and roll each part out on a lightly floured surface to form two circles large enough to fit your pie dish. Place one circle in the bottom of a 9-inch pie dish and the other on top of the filling.
Assemble and Bake the Pot Pie
Transfer the skillet with the filling to the pie dish, spooning it evenly over the bottom crust. Place the top crust over the filling, tucking the edges underneath to seal. Cut a few slits in the top crust to allow steam to escape during baking.
Preheat your oven to 375°F. Place the assembled pot pie on a baking sheet to catch any drips. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling through the slits in the top crust. The filling should be set but still creamy.
Remove the pot pie from the oven and let it cool for 10-15 minutes before slicing. This resting time allows the filling to set slightly and makes it easier to serve. Enjoy your homemade gluten-free chicken pot pie with a side salad or some steamed green vegetables.
Pro Tips For Making Betty Crocker Gluten Free Chicken Pot Pie
- Shred, Don’t Slice: The Betty Crocker recipe likely calls for diced chicken, but I’ve found shredding it after cooking makes the filling richer and easier to mix. Use two forks or your hands to pull it apart—this also speeds up the whole process, especially if you’re short on time.
- Sauté Onions Until Soft: Skip the rush to add carrots right away. Cook the onions in the butter or oil until they’re translucent and just starting to caramelize—about 5 minutes. This builds flavor that’ll carry through the whole dish, and it’s the thing that matters most when you’re using gluten-free flour, which can taste bland otherwise.
- Thicken the Filling Gradually: When adding the gluten-free flour to the filling, mix it in slowly while stirring constantly. Dump it all in at once, and you’ll end up with lumps that’ll ruin the smooth texture. Think of it like making a roux—patience here guarantees a creamy, cohesive filling.
- Chill the Dough Before Baking: This isn’t the prettiest method, but it’s the tastiest. Wrap the assembled pie in plastic and refrigerate it for at least 30 minutes before baking. The dough will relax, the filling will firm up slightly, and you’ll avoid a soggy bottom—something I learned the hard way after my first attempt came out more puddle than pie.
Perfect pairings for this dish
Classic Side Salads
A simple arugula salad with lemon vinaigrette brightens the richness of this pot pie. Toss 4 cups baby arugula with 2 tbsp olive oil, 1 tbsp fresh lemon juice, and a pinch of salt.
The peppery bite cuts through the creamy filling beautifully. For extra flair, add ¼ cup toasted walnuts and 2 tbsp crumbled feta cheese. 🥗
Herbed Green Beans
Steamed green beans with garlic and lemon are a perfect match. Blanch 1 lb green beans for 3 minutes, then toss with 2 tbsp melted butter, 2 minced garlic cloves, zest of 1 lemon, and ½ tsp black pepper.
The acidity balances the richness of the pot pie while adding freshness.
Crusty Bread Pairing
Serve with gluten-free crusty bread like Schar Bread or Canyon Bakehouse. The bread soaks up any extra filling beautifully. For a warm touch, toast slices in the oven at 375°F for 5 minutes until golden and crisp. A simple garlic butter drizzle adds extra appeal.
Wine Pairings
A crisp Chardonnay with light oak notes complements this dish perfectly. Look for a California Chardonnay like La Crema or Kendall-Jackson. The buttery undertones mirror the pot pie's creaminess, while the acidity keeps your palate fresh.
For a red option, a Pinot Noir from Oregon offers a lighter, fruit-forward contrast. 🍷
Creamy Soups
Start the meal with a butternut squash soup or cream of mushroom soup for a cozy, comforting duo. The soup's velvety texture pairs beautifully with the pot pie's hearty filling. For a lighter option, try a tomato basil soup—the acidity balances the richness of the dish.
Dessert Balance
End with something light like gluten-free apple crisp or vanilla ice cream. The crisp's cinnamon notes complement the thyme in the pot pie, while the ice cream provides a cool, creamy finish. For a no-bake option, chocolate-dipped strawberries add a touch of elegance and sweetness. 🍓
Nutrition facts
Frequently asked questions
Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free baking. Regular flour contains gluten, which would defeat the purpose of the dietary adaptation. The 1:1 gluten-free flour blend with xanthan gum provides the necessary structure and crispness for the crust. If you must use regular flour, this would no longer be a gluten-free dish.
Why does the crust turn out soggy?
A soggy crust usually means the filling wasn't fully cooked before baking or the crust wasn't pre-baked. Always bake the filling until it thickens to a spoonable consistency before adding the top crust. For extra insurance, brush the bottom crust with egg wash or a thin layer of apricot jam before adding the filling to create a moisture barrier.
Can I make this pot pie ahead of time?
Assemble the pot pie (without baking) and refrigerate for up to 24 hours. When ready to bake, preheat the oven and add 10-15 minutes to the baking time. For freezing, bake the pot pie completely, cool it, wrap tightly in foil, and freeze for up to 3 months. Reheat in a 350°F oven for 20-25 minutes until warmed through.
What if I don't have xanthan gum?
Xanthan gum is crucial for gluten-free structure, but you can try substituting ½ tsp psyllium husk powder (mixed with the flour). Without it, your crust may be crumbly. For the filling, the cornstarch slurry will still work fine—just ensure you whisk it thoroughly to avoid lumps. The crust might not be as crisp, but it will still hold together.
How do I prevent cross-contamination in my kitchen?
Use separate utensils, cutting boards, and bowls for gluten-free ingredients. Clean all surfaces and tools thoroughly before and after handling gluten-free flour. Store your gluten-free flour blend in an airtight container away from regular flour. If sharing appliances like toasters, clean them completely between uses to avoid gluten residue.