Introduction: The Comfort of Home, Made Easy (and Gluten-Free!)
Remember the comforting warmth of a pot pie, a family favorite that fills the kitchen with savory aromas? For those of us navigating a gluten-free lifestyle, finding truly delicious comfort food can be a challenge. But what if I told you there’s a way to enjoy that beloved, homemade goodness without compromise? Get ready for a remarkably easy, incredibly flavorful, and deeply satisfying Gluten-Free Chicken Pot Pie Crockpot recipe. This dish brings all the warmth and nostalgia right to your table, proving that a busy schedule doesn’t mean sacrificing genuine, wholesome meals.
Why You’ll Love This Gluten-Free Chicken Pot Pie Crockpot
This recipe is a true winner for many reasons. It is effortless comfort in a bowl. The crockpot does most of the work, so you can “set it and forget it.” It is a family-friendly favorite that everyone, even picky eaters, will enjoy. Rest assured, this recipe delivers genuine gluten-free goodness that is safe and delicious. With wholesome ingredients, this pot pie is hearty and satisfying. It is perfect for meal prep, making great leftovers. Finally, the aromatic flavors will fill your home, promising a delicious meal.
How to Make Gluten-Free Chicken Pot Pie Crockpot
Making this delicious pot pie is simpler than you think. You will prepare your chicken and vegetables, then assemble everything in your slow cooker. The crockpot then slowly cooks your ingredients to perfection, creating a rich and creamy filling. Finally, you will add your chosen crispy gluten-free topping for a satisfying finish.
Ingredients of : Gluten-Free Chicken Pot Pie Crockpot
- The Heart of the Pie: Proteins & Veggies
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 4 cups gluten-free chicken broth
- 2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
- 2 medium Yukon gold or red potatoes, diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- Creating the Creamy Dream: Dairy & Thickener
- 1/2 cup gluten-free all-purpose flour blend (like Bob’s Red Mill 1-to-1 Baking Flour)
- 1 cup milk (dairy or non-dairy like almond milk)
- 4 oz cream cheese, softened (or dairy-free alternative)
- 2 tablespoons butter (or olive oil)
- The Essential Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf (optional)
- Crispy Crown: Gluten-Free Topping Options (Choose one)
- 1 sheet gluten-free puff pastry (store-bought, e.g., Schar)
- 1 can gluten-free biscuits (frozen or homemade)
- 1 package gluten-free crescent rolls
- Mashed potatoes (for a shepherd’s pie style)
Directions of : Gluten-Free Chicken Pot Pie Crockpot
- Prep Work: Getting Started
- Dice the chicken into 1-inch pieces.
- Dice the potatoes and onion. Mince the garlic.
- (Optional but recommended for deeper flavor) In a large skillet, melt the butter (or heat olive oil) over medium heat. Sauté the diced onion for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Slow Cooker Assembly
- Place the diced chicken, diced potatoes, and sautéed (or raw) onion and garlic into the crockpot.
- In a medium bowl, whisk together the gluten-free chicken broth, gluten-free all-purpose flour blend, milk, salt, black pepper, dried thyme, and dried sage until smooth. Add the bay leaf (if using).
- Pour this liquid mixture over the chicken and vegetables in the crockpot.
- Stir gently to combine all ingredients.
- The Waiting Game: Slow Cooking to Perfection
- Cover the crockpot and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- During the last hour of cooking, stir in the frozen mixed vegetables and the softened cream cheese. Stir until the cream cheese melts and incorporates into the sauce, making it extra creamy.
- The Grand Finale: Adding Your Gluten-Free Topping
- For Puff Pastry, Biscuits, or Crescent Rolls: Follow package directions to bake your chosen topping separately in the oven until golden brown and flaky.
- For Mashed Potatoes: Prepare mashed potatoes according to your favorite recipe. You can serve a scoop of hot mashed potatoes on top of each serving of the pot pie filling.
- Once the pot pie filling is cooked and creamy, remove the bay leaf. Let the filling rest in the crockpot, uncovered, for 10-15 minutes to allow it to thicken slightly.
- Serve the hot pot pie filling topped with your crispy gluten-free crust option.
How to Serve Gluten-Free Chicken Pot Pie Crockpot
Serve this hearty pot pie piping hot, topped with your chosen gluten-free crust. It pairs wonderfully with a simple green salad dressed with a light vinaigrette. For dipping, a side of crusty gluten-free bread is a great addition.
How to Store Gluten-Free Chicken Pot Pie Crockpot
Let the pot pie cool completely before storing. Transfer the pot pie filling (without the topping) to an airtight container. It can be refrigerated for up to 3-4 days.
Tips to Make Gluten-Free Chicken Pot Pie Crockpot
- Pre-Cooked Chicken: Use leftover rotisserie chicken to save prep time. Add it during the last hour of cooking.
- Thicker Sauce: If your sauce is too thin, create a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir it into the hot pot pie filling during the last 30 minutes of cooking.
- Prevent Watery Pot Pie: Ensure your frozen vegetables don’t have too much ice on them when adding them.
Variation
- Vegetable Swaps: Feel free to add other vegetables like chopped broccoli, bell peppers, or parsnips.
- Fresh Herbs: Incorporate fresh parsley or rosemary for an extra layer of flavor.
- Dairy-Free Version: Use unsweetened almond milk, a dairy-free cream cheese alternative, and olive oil or dairy-free butter.
- Vegan Option: Replace chicken with chickpeas, cannellini beans, or firm tofu. Use vegetable broth and dairy-free alternatives for milk and cream cheese.
FAQs
- Can I use pre-cooked chicken in this Gluten-Free Chicken Pot Pie Crockpot recipe?
- Yes, absolutely! This can cut down on prep time even further. Add it in during the last hour of cooking to prevent it from drying out.
- What’s the best gluten-free flour to use for thickening the sauce in a Gluten-Free Chicken Pot Pie Crockpot?
- A good quality all-purpose gluten-free flour blend (one that contains xanthan gum) works best. Rice flour or cornstarch can also be used as a thickener, but may require a different ratio.
- How can I make my Gluten-Free Chicken Pot Pie Crockpot topping extra crispy?
- For a truly crispy topping, bake your gluten-free puff pastry or biscuits in the oven separately and then serve them on top of the finished pot pie. Brushing with an egg wash can also enhance crispiness and golden color.
Quick & Creamy Gluten-Free Chicken Pot Pie Crockpot
This quick and creamy gluten-free chicken pot pie recipe is made effortlessly in a crockpot, featuring tender chicken and vegetables in a rich, savory sauce, topped with your choice of gluten-free crust. It's a comforting and easy meal perfect for any weeknight.
Equipment
- Large skillet
- Crockpot
- Medium bowl
- Whisk
- Oven
Ingredients
The Heart of the Pie: Proteins & Veggies
- 1.5 lbs boneless, skinless chicken breasts or thighs, diced
- 4 cups gluten-free chicken broth
- 2 cups mixed frozen vegetables (peas, carrots, corn, green beans)
- 2 medium Yukon gold or red potatoes, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
Creating the Creamy Dream: Dairy & Thickener
- 1/2 cup gluten-free all-purpose flour blend (like Bob's Red Mill 1-to-1 Baking Flour)
- 1 cup milk (dairy or non-dairy like almond milk)
- 4 oz cream cheese, softened (or dairy-free alternative)
- 2 tablespoons butter (or olive oil)
The Essential Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 bay leaf (optional)
Crispy Crown: Gluten-Free Topping Options (Choose one)
- 1 sheet gluten-free puff pastry (store-bought, e.g., Schar)
- 1 can gluten-free biscuits (frozen or homemade)
- 1 package gluten-free crescent rolls
- Mashed potatoes (for a shepherd's pie style)
Instructions
Prep Work: Getting Started
- Dice the chicken into 1-inch pieces, and dice the potatoes and onion, then mince the garlic.
- (Optional) Sauté the diced onion in butter or olive oil for 3-4 minutes until softened, then add minced garlic and cook for another minute until fragrant.
Slow Cooker Assembly
- Place the diced chicken, potatoes, and either sautéed or raw onion and garlic into the crockpot.
- In a separate bowl, whisk together the chicken broth, gluten-free flour, milk, salt, pepper, thyme, and sage until smooth, then add the bay leaf if using.
- Pour the liquid mixture over the ingredients in the crockpot and stir gently to combine everything.
The Waiting Game: Slow Cooking to Perfection
- Cover the crockpot and cook on HIGH for 3-4 hours or on LOW for 6-8 hours.
- During the final hour of cooking, stir in the frozen mixed vegetables and softened cream cheese until the cream cheese melts and the sauce becomes creamy.
The Grand Finale: Adding Your Gluten-Free Topping
- For puff pastry, biscuits, or crescent rolls, bake your chosen topping separately in the oven according to package directions until golden brown and flaky.
- Alternatively, prepare mashed potatoes according to your favorite recipe to serve on top of the pot pie filling.
- After cooking, remove the bay leaf and let the pot pie filling rest, uncovered, in the crockpot for 10-15 minutes to thicken slightly.
- Serve the hot pot pie filling, topped with your preferred crispy gluten-free crust option or mashed potatoes.
Notes
For extra depth of flavor, take the optional step of sautéing the onion and garlic before adding them to the crockpot. This recipe offers flexible topping options including gluten-free puff pastry, biscuits, crescent rolls, or mashed potatoes, allowing you to customize your pot pie experience.