Gluten Free Chicken Pot Pie

Course Dinner
Cuisine American


  • 1 Wholly Gluten Free 9" Pie Shell
  • 2 Cups Pulled Roast Chicken (or Turkey)
  • 1 1/2 Cup Frozen Mixed Vegetables (for the fresh route, use 1/2 Cup of Sliced Carrots, 1/2 Cup of Peas, and 1/2 Cup of Diced Onions)
  • 1 tbsp Vegetable Oil
  • 1 tbsp Butter
  • 1 tbsp Gluten Free Flour Blend
  • 1 tbsp Cornstarch
  • 1 tsp Poultry Seasoning (or 2 tsp each Thyme and Sage)
  • Salt and Pepper (to taste)
  • 1/2 Cup Chicken Broth
  • 3/4 Cup Milk

For the Mashed Potato Topping

  • 2 Russet Potatoes
  • 1/4 Cup Butter
  • 1/4 Cup Milk
  • Salt and Pepper (to taste)


  • Thaw pie shell for 10 minutes. Preheat oven to 400°F. 
  • Remove protective sheet from pie shells before preparing. 
  • Microwave the frozen mixed vegetables for a couple of minutes or sauté onions in a little vegetable oil, add carrots and peas and remove from heat as soon as they soften slightly. 
  • In a saucepan, over medium heat, melt butter and add gluten free flour and cornstarch. Whisk in milk, chicken broth and seasonings. Stir while cooking over medium heat until it comes to a boil and thickens. 
  • In a bowl, mix together chicken, vegetables and sauce. 
  • Peel potatoes, cut into pieces and boil until tender 
  • Drain water, mash the potatoes and add butter, milk, and seasoning. 
  • Place pie shell on a baking sheet. Pour filling into the pie shell and top with an even layer of mashed potatoes. 
  • Cover edge with metal collar or strips of aluminum foil. Bake on the center rack in the preheated oven for approximately 40 minutes. 
  • Serve or refrigerate for up to 3 days.