Gluten-Free Chicken Pot Pie: Easy Step-by-Step Recipe

Escrito por adriano em Entradas-e-petiscos

Publicada em 12/10/2026 00h11 UTC · Atualizado em 17/10/2026 20h12 UTC

Gluten-free chicken pot pie: fluffy rice-flour crust and creamy chicken filling. Easy and wholesome.

Gluten-Free Chicken Pot Pie: Delicious and Wholesome

Gluten-free chicken pot pie: delicious and wholesome is a classic dish everyone loves. However, for those following a gluten-free diet, finding a suitable recipe can be a challenge. Fortunately, you can prepare a gluten-free chicken pot pie that is delicious, wholesome and easy to make. In this article, we share a detailed gluten-free chicken pot pie recipe, including tips to make sure your pie turns out perfect.

Good-Quality Ingredients

Ingredients Needed for the Crust

• 2 cups rice flour
• 1/2 cup cornstarch
• 1/2 cup sweet cassava starch (polvilho doce)
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/2 cup oil or olive oil, good quality
• 3 eggs
• 1 cup milk (whole, skim or your preferred kind)
• 1 tablespoon ground flaxseed (optional, to give the batter more body)

Ingredients Needed for the Filling

• 2 cups cooked, shredded chicken breast
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 large tomato, peeled and seeded, finely chopped
• 1/2 cup chopped green olives
• 1/2 cup corn kernels
• 1/2 cup peas
• 1/2 cup lactose-free cream
• Salt and pepper to taste
• Fresh herbs (parsley and scallions) to taste

Instructions

Preparing the Batter

1. Mixing the Dry Ingredients: In a large bowl, mix the rice flour, cornstarch, sweet cassava starch, salt and baking powder.
2. Adding the Wet Ingredients: In another bowl, beat the eggs and add the oil or olive oil and the milk. Mix well.
3. Combining Everything: Pour the wet mixture over the dry ingredients and stir until you get a smooth batter. If the batter is too thick, add a little more milk until you reach the desired consistency.

Preparing the Filling

1. Sautéing the Seasonings: In a saucepan, heat a little oil or olive oil and sauté the onion and garlic until golden.
2. Adding the Chicken and Vegetables: Add the shredded chicken, tomato, olives, corn and peas. Season with salt and pepper to taste.
3. Finishing the Filling: Add the lactose-free cream and mix well. Cook for a few more minutes until all ingredients are well combined. Finish with fresh herbs to taste.

Assembling the Pie

1. Preparing the Pan: Grease a medium baking dish with oil or olive oil and dust with rice flour.
2. Assembling the Pie: Pour half of the batter into the dish. Spread the filling evenly over the batter, then cover with the remaining batter.
3. Baking the Pie: Bake in the oven preheated to 350°F (180°C) for about 40 minutes, or until the pie is golden and firm to the touch.
4. Cooling and Serving: Remove from the oven and let it cool slightly before slicing and serving.

Tips for a Perfect Result

1. Rice Flour: Use good-quality rice flour to guarantee a light, soft texture.
2. Plant-Based Milk: If you prefer, you can use plant-based milk, such as almond or oat milk, for an even healthier version.
3. Chicken Seasoning: Season the chicken well before cooking for a tastier filling.
4. Consistent Batter: Add ground flaxseed to the batter for more body and nutrients.

Nutritional Benefits of Gluten-Free Chicken Pot Pie

Besides being delicious, gluten-free chicken pot pie is a wholesome choice for anyone with gluten intolerance. Using good-quality ingredients guarantees a nutritious, tasty meal.

Prep Time and Yield

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Yield: 8 servings

Nutrition Facts

Recipe Variations

Chicken Pot Pie with Vegetables

• Add grated carrot and zucchini to the filling for a more nutritious version.

Chicken Pot Pie with Cheese

• Add grated lactose-free cheese to the filling for a creamier, tastier pie.

Chicken Pot Pie with Spinach

• Add sautéed spinach leaves to the filling for a green, wholesome touch.

Storage Tips

To keep the pie fresh and tasty, follow these storage tips:

• Refrigerator: Store the pie in the refrigerator in a sealed container for up to 5 days.
• Freezer: You can freeze the pie for up to 1 month. To thaw, leave it in the refrigerator for 24 hours before warming.

Frequently Asked Questions

Can I use another gluten-free flour?

Yes, you can try almond flour, coconut flour or other gluten-free flours available on the market.

What can I use instead of cream?

You can use coconut cream or another plant-based cream for a lactose-free version.

Can I make the pie without eggs?

Eggs help give the batter structure, but you can try plant-based egg substitutes.

How do I keep the pie from breaking when unmolding?

Let the pie cool slightly before slicing. Run a sharp knife around the edges before unmolding.

Share This Recipe

If you enjoyed this gluten-free chicken pot pie recipe, share it with your friends and family! They will love trying this delicious, wholesome version at home.

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