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Delicious Gluten-Free Chicken Pot Pie Crockpot overhead view

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.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 40 minutes
Servings 6 servings
Calories 520 kcal

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.