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Hearty Gluten-Free Chicken Pot Pie

Cutting out the gluten doesn’t mean you have to carve out the flavor, especially with the Hearty Gluten-Free Chicken Pot Pie. Your entire family will eat up every last bite of this gluten-free take on a classic comfort food dish, using Pacific Foods® Organic Cream of Chicken Condensed Soup and Organic Low Sodium Chicken Broth.

Total Time: 1 hour 30 minutes

Serves: 6 people 

Prep Time: 45 minutes


Gluten-Free Pastry Crust

  • 2 cups gluten-free all-purpose flour

  • 1-1/2 teaspoons sea salt

  • 2/3 cup butter

  • 5 tablespoons ice water


Pot Pie

  • 3 tablespoons olive oil

  • 1/2 yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 russet potato, chopped

  • 2 carrots, chopped

  • 2 ribs celery, chopped

  • 1 cup frozen peas

  • 1 cup broccoli, chopped

  • 4 tablespoons gluten-free flour

  • 1 tablespoon fresh thyme, chopped

  • 1 tablespoon fresh sage, chopped

  • 4 cups shredded chicken from a rotisserie chicken

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon poultry seasoning

  • 1-1/2 cups Pacific Foods® Organic Cream of Chicken Condensed Soup

  • 2 cups Pacific Foods® Organic Low Sodium Chicken Broth

  • 1 egg


Pie Crust

  1.  Combine crust ingredients in a stand-up mixer until a thick dough forms. If the pastry is too dry, add in another splash of cold water. Divide crust into two balls. Place each between pieces of wax paper and carefully roll out into two large circles for pie crust.



  1. Preheat oven to 350 degrees Fahrenheit.

  2. Add olive oil to a large saucepan over medium heat. Add in onion and garlic and sauté for 2-3 minutes.

  3. Add in the remainder of vegetables and flour to fully coat.

  4. Stir in spices, shredded chicken, sea salt and pepper, poultry seasoning, Organic Cream of Chicken Condensed soup and Organic Low Sodium Chicken Broth.

  5. Let mixture simmer for 10-15 minutes to thicken. If the mixture isn’t thick enough, add in another tablespoon of gluten-free flour. If the mixture is too thick, add in another splash of Chicken Broth.

  6. While mixture thickens, press rolled pie pastry into a large pie dish.

  7. Spoon pot pie mixture into pastry dish.

  8. Cover pie with remaining pie pastry and add slits to vent steam.

  9. Beat egg and gently brush on top of pie pastry crust.

  10. Bake pot pie for 30-45 minutes or until top is golden brown.

  11. Remove from oven and let sit 15 minutes, covered with aluminum foil, before cutting. Enjoy!

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