Name: Skillet Gluten Free Chicken Pot Pie Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 ½ cups gluten-free all-purpose flour blend; ½ tsp salt; 10 tbsp cold unsalted butter, cubed; 4 to 6 tbsp ice water; 3 tbsp butter; 1 medium onion, diced; 2 garlic cloves, minced; 3 tbsp gluten-free all-purpose flour blend; 1 ½ cups chicken broth; ½ cup whole milk; 1 tsp Dijon mustard; ½ tsp salt; ¼ tsp black pepper; ½ tsp dried thyme; 3 cups cooked chicken, shredded; 1 ½ cups frozen mixed vegetables; 1 egg, beaten

This skillet gluten free chicken pot pie delivers the creamy, savory filling you love, with a flaky, golden crust that happens to be entirely gluten free. The whole thing bakes in one pan, so cleanup is almost as easy as the prep.

It’s the kind of dinner that feels like a slow Sunday supper, but comes together on a busy Tuesday night, especially if you start with rotisserie chicken and a bag of frozen veggies.

Why This Skillet Pot Pie Works

The filling is rich and creamy without being gluey, thanks to a roux made with gluten-free flour and a little mustard that brightens the whole thing. The crust bakes up shatteringly crisp on top while the edges stay tender.

I make the whole thing in my 10‑inch cast iron skillet, which means one less dish to wash and a beautiful serving vessel. The top crust is just dough rolled out and draped over, so there’s no blind baking or fussy latticework.

Ingredients

1 ½ cups gluten-free all-purpose flour blend: look for one that contains xanthan gum, like Bob’s Red Mill 1‑to‑1 or King Arthur Measure for Measure.
½ tsp salt
10 tbsp cold unsalted butter: cut into small cubes, plus a little more for the skillet.
4 to 6 tbsp ice water
3 tbsp butter: for the filling.
1 medium onion, diced.
2 garlic cloves, minced.
3 tbsp gluten-free all-purpose flour blend: the same blend as the crust works here.
1 ½ cups chicken broth: low‑sodium preferred so you can control the salt.
½ cup whole milk
1 tsp Dijon mustard
½ tsp salt: adjust to taste.
¼ tsp black pepper
½ tsp dried thyme: or 1 tsp fresh thyme leaves.
3 cups cooked chicken: shredded or cubed; rotisserie chicken is perfect.
1 ½ cups frozen mixed vegetables: peas, carrots, corn, and green beans are classic.
1 egg, beaten: for the egg wash.

Variations / Substitutions

Store‑bought crust: use a 9‑inch gluten-free pie crust shell, thawed, and skip the dough-making step.
Dairy‑free: swap butter for vegan butter sticks and use unsweetened oat milk for the filling; the crust works with solid plant‑based butter.
Leftover turkey: post‑holiday shredded turkey is just as good as chicken.
Extra veg: stir in a handful of chopped mushrooms or diced cooked potatoes for a heartier filling.
For a beef version, try a Beef and Mushroom Pot Pie with the same technique.

How to Make Skillet Gluten Free Chicken Pot Pie

Step 1: Make the Dough

Whisk the 1 ½ cups gluten-free flour and ½ tsp salt in a large bowl. Scatter the 10 tbsp cold butter cubes over the flour. Using a pastry blender or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea‑sized pieces of butter still visible.

Drizzle in 4 tbsp of the ice water, then gently toss with a fork. Add more water, 1 tbsp at a time, until the dough just holds together when you press it with your fingers. The texture should be shaggy, not wet. Gather it into a disk, wrap it in plastic, and chill for at least 30 minutes. The butter firms up during that rest, which is what gives you a flaky crust.

Step 2: Build the Filling

Melt the 3 tbsp butter in a 10‑inch oven‑safe skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes. Stir in the garlic and cook 30 seconds more.

Sprinkle the 3 tbsp gluten-free flour over the onion mixture. Stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth and milk, a splash at a time at first, until fully combined. Bring the sauce to a gentle simmer, then cook until noticeably thickened, about 3 to 5 minutes. The mixture will coat the back of a spoon. Stir in the mustard, salt, pepper, thyme, shredded chicken, and frozen mixed vegetables. Remove the skillet from the heat. At this point the filling should be thick and creamy, almost like a gravy.

Step 3: Top the Pie

Preheat the oven to 400°F (200°C). On a surface lightly dusted with gluten-free flour, roll the chilled dough into a 12‑inch circle. It may be a little fragile, so work gently and patch any cracks with your fingers.

Drape the dough over the filling in the skillet. Fold the overhanging edges up onto the rim of the skillet, crimping as you go. Cut 3 or 4 slits in the center so steam can escape. Brush the top generously with the beaten egg, which gives the crust that deep golden color.

Step 4: Bake to Golden

Place the skillet in the preheated oven and bake until the crust is deep golden brown and the filling is bubbling through the slits, about 30 to 35 minutes. Start checking at 30 minutes; if the crust is browning too fast, loosely tent it with foil.

The kitchen will smell absurdly good. You’re looking for a confident, shiny crust, not pale dough, so don’t pull it out early.

Step 5: Slice and Serve

Let the pot pie rest for 10 minutes before you cut into it. The filling is molten hot straight from the oven, and that short rest allows the sauce to set so each slice holds its shape. Scoop generous portions into wide bowls, and spoon any extra sauce from the pan over the top.

Tips for the Best Gluten Free Pot Pie

Use a well‑seasoned cast iron skillet for the crispiest edges, but any 10‑inch oven‑safe skillet works. If you don’t have one, transfer the filling to a pie dish before topping.
The butter for the crust must be truly cold. Toss the cubes in the freezer for 10 minutes while you gather the other ingredients.
Rotisserie chicken saves a lot of time and adds built‑in flavor. Leftover roasted chicken or poached breasts work beautifully too.
Don’t skip the mustard. You won’t taste it outright, but it wakes up the whole filling and balances the richness.

Bake times by dish:

Dish	Size	Bake Time
Cast iron skillet	10‑inch	30‑35 minutes
Pie dish (glass or ceramic)	9‑inch	35‑40 minutes
Glass baking dish	8×8‑inch	35‑40 minutes

Keeping Leftovers Fresh

Refrigerate: cover tightly and store up to 3 days. The crust softens overnight, but the filling stays creamy.
Reheating: warm slices in a 350°F oven for 15 to 20 minutes to re‑crisp the crust. A microwave works in a pinch, though the crust won’t regain its crunch.

What to Serve With Skillet Chicken Pot Pie

A sharp, lemony green salad with fresh arugula and a mustard vinaigrette cuts right through the richness of the pie. For a hot side, roasted asparagus or simple steamed green beans tossed with a little olive oil and salt add a bright, fresh note next to all that creamy filling.

Frequently Asked Questions

Can I freeze this pot pie?

Yes, you can freeze it baked or unbaked. To freeze unbaked, assemble the pot pie, wrap tightly, and freeze for up to 2 months. Bake from frozen at 400°F, adding 15 to 20 minutes to the bake time. Baked slices freeze well too; reheat directly from frozen in a 350°F oven.

Why is my filling runny?

Usually the roux didn’t simmer long enough. Gluten-free flour blends need a full 3 to 5 minutes of gentle bubbling to fully thicken. If it still looks thin on the stove, give it more time before adding the chicken and vegetables.

Can I use leftover turkey instead?

Absolutely. Shredded or cubed roasted turkey works just as well as chicken and makes this a smart post‑holiday meal.

Can I add potatoes to the filling?

Yes. Dice a peeled russet or a few Yukon golds into small cubes, and parboil them for 5 minutes before stirring them into the filling. That way they finish cooking through in the oven without turning chalky.