Gluten Free Chicken Pie Recipe: Buttery Pastry With Herbed Cream Filling

This gluten free chicken pie delivers all the comfort of the classic version with a flaky, buttery pastry that holds its shape beautifully.

Inside, you’ll find a rich herbed cream filling packed with tender chicken and vegetables. The result is a satisfying meal that’s just as delicious as traditional chicken pie.

Ingredients for Gluten Free Chicken Pie

Flaky pastry and herbed cream filling come together for this comforting dish.

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The pastry hinges on cold butter and gluten-free flour. King Arthur or Bob’s Red Mill 1:1 blend work best—avoid single-ingredient flours like almond or coconut. I grab my butter in bulk at Costco (the unsalted Kerrigold bricks are perfect). For the chicken, thighs stay juicier than breasts if you’re worried about dryness, but breasts work fine if that’s what you have.

No heavy cream? Full-fat coconut milk (the canned kind) is a great swap—just shake it well first. Out of fresh herbs? Dried at one-third the amount works, though the flavor won’t be as bright. The veggies are flexible—mushrooms or green beans can stand in for peas. For the broth, Better Than Bouillon makes a solid gluten-free chicken base.

The filled pie freezes beautifully for up to 3 months. Thaw overnight before reheating. Leftovers keep in the fridge for 4-5 days—just reheat in the oven to keep the pastry crisp. I always make extra pastry dough; it’s great for quick pot pies later.

Step-by-Step Instructions for Gluten Free Chicken Pie

Here’s my foolproof method for creating this comforting dish with a flaky crust and rich filling.

Step 1: Prepare the Gluten-Free Pastry

In a food processor, pulse the 2.5 cups Gluten-Free All-Purpose Flour with ½ tsp Salt to combine. Add the 1 cup Unsalted Butter, cubed and chilled, and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces visible.

With the processor running, drizzle in the 0.5 cup Ice Water 1 tbsp at a time until the dough just comes together. You’ll know it’s ready when it holds when pressed between your fingers. Turn the dough onto a lightly floured surface and shape into a disk, then chill for 30 minutes—this prevents shrinking during baking.

Step 2: Make the Herbed Cream Filling

In a large skillet over medium heat, cook the diced 1.5 lb Boneless Skinless Chicken Breasts until no longer pink, about 6-8 minutes. Remove and set aside. In the same skillet, sauté the finely diced 1 whole Yellow Onion, 2 whole Carrots, and 2 whole Celery Stalks until softened, about 5 minutes.

Add the minced 3 cloves Garlic Cloves, 1 tbsp Fresh Thyme, and 1 tbsp Fresh Rosemary, cooking for 1 minute until fragrant. Pour in the 1 cup Chicken Broth and 1.5 cups Heavy Cream, then return the chicken to the pan. Simmer for 10 minutes until the sauce thickens slightly. Stir in the 1 cup Frozen Peas and remaining ½ tsp Salt and 0.5 tsp Black Pepper.

Step 3: Assemble and Bake the Pie

Roll out the chilled pastry on a lightly floured surface to fit your pie dish. Transfer to the dish, pressing gently into the bottom and sides. Pour the filling into the crust—it should be slightly cooled to prevent soggy pastry.

Roll out the remaining dough for the top crust, then place it over the filling. Crimp the edges to seal, then cut a few slits in the center for steam to escape. Bake at 375°F for 40-45 minutes until the crust is golden brown and the filling is bubbling. Let it rest for 10 minutes before slicing to allow the filling to set.

Creative Variations of This Recipe

Dairy-Free Swap

Replace the heavy cream with full-fat coconut milk—it gives the filling a subtle sweetness that pairs beautifully with the herbs. Use 1.5 cups just like the original, and ensure it’s well-shaken before adding to the pan. 🥥

Veggie-Packed Filling

Boost the nutrition by adding 1 cup diced mushrooms and 1 cup chopped spinach to the filling. Sauté the mushrooms with the onion, then stir in the spinach just before adding the cream. This version is heartier and perfect for a meatless Monday.

Spiced-Up Version

For a bolder flavor, add 1 tsp smoked paprika and ½ tsp cayenne pepper to the filling. These spices complement the thyme and rosemary beautifully, giving the dish a warming, slightly smoky kick.

Mini Hand Pies

Use the same pastry and filling to make individual hand pies. Cut the dough into 4-inch rounds, add a spoonful of filling, fold, and crimp the edges. Bake at 375°F for 20-25 minutes—perfect for a grab-and-go meal. 💛

Top Crust Alternative

Instead of a full top crust, create a lattice design with strips of pastry. This looks impressive and allows the filling to peek through. Alternatively, use gluten-free breadcrumbs mixed with 2 tbsp melted butter for a crumbly topping.

Herb Variations

Swap the thyme and rosemary for 1 tbsp fresh tarragon and 1 tbsp fresh parsley. Tarragon adds a slight anise flavor that works wonderfully with chicken, while parsley brightens the dish.

Frequently Asked Questions