Gluten-Free Creamy Mushroom Chicken Pot Pie

Published on Mar 09, 2022

  by   Kristina Stosek

5 reviews

Prep Time: 25 minutes Cook Time: 45 minutes Serves: 6
Add a Rating
​This post may contain affiliate links, please see our privacy policy for details

A Gluten-Free Creamy Mushroom Chicken Pot Pie made with the flakiest buttery top crust. The filling in this stunning savoury pie is made with mushrooms, leeks, bacon and chunks of tender chicken, smothered in a thick creamy gravy hinted with thyme. 

top view of creamy mushroom chicken pot pie without one slice

Simple Ingredients

Prepare to be pleasantly surprised by the simple list of ingredients needed for this recipe. With just eight ingredients plus salt and pepper, the filling comes together effortlessly.

Easy Gluten-Free Pastry

Create the flakiest, buttery gluten-free pie pastry with minimal ingredients. You will need only four pantry ingredients, plus water and salt, to achieve the perfect texture. This recipe is easy enough for even novice bakers.

slice of creamy mushroom chicken pot pie, gluten-free

Made from scratch

Indulge in the savory goodness of this creamy mushroom chicken pot pie made entirely from scratch. No need for canned cream of mushroom soup here. However, if you’re a fan of the soup, don’t miss out on our amazing creamy chicken and mushroom rice soup recipe!


This creamy mushroom chicken pot pie stands out as one of our easier pie recipes. Since this pie has only a top crust, it lightens the dish and makes the recipe easy.

Focusing on Flavor

Why fuss with excess pastry when it’s all about the luscious, creamy filling? Enjoy the thick and creamy mushroom and chicken filling without worrying about more calories.



Gluten-Free Fish Pie

Crustless Gluten-Free Broccoli Cheddar Pie

Gluten Free Pizza Pie In A Skillet

Gluten-Free Cottage Pie


Gluten-Free Creamy Mushroom Chicken Pot pie

Step-by-step Guide

I wanted extra flavour in this creamy mushroom chicken pot pie, so I added bacon. The bacon is first cooked, adding more flavor to the filling

In addition, to keep this recipe simple, the entire filling is made in the same skillet or a large saucepan.

seared chicken in a skillet

Once the bacon is cooked, set it aside. To the same skillet with the bacon fat, brown the chicken pieces. 

Then, cook the leeks, mushrooms, and thyme in some butter in the same skillet. Then return the bacon and chicken to the skillet and add water. Cook covered for 15 minutes.

cooked leeks, mushrooms and bacon in a skillet

In the end, mix the cream with tapioca and add it to the skillet to make all this deliciousness thick and creamy. Cook until the sauce starts to thicken. Now that the filling is ready, transfer it to a pie dish.

How to make gluten-free flakiest buttery pie pastry?

While the filling is cooking, I prepare the pie pastry. To do this, you will need super cold butter. I place mine in the freezer before I add it to the flour. grating butter into flour

I always grate the butter on the large blade of a cheese grater. This will give me uniformed pieces evenly mixed in the flour. 

Next, I add sour cream or use full-fat plain yogurt. Yes, sour cream is the secret ingredient to make the flakiest gluten-free pie pastry. Mix the sour cream or yogurt throughout the flour mixture with a fork.gluten-free pie dough and a rolling pin

To make the ingredients stick together and form the dough into a disk, you must add ice water. The amount of water depends on the gluten-free flour blend you are using.

I used a gluten-free rice-based flour blend. I find it works best when making pastry. Keep adding the water one tablespoon at a time until you form a dough that starts to stick together. You may have a few crumbs left, and this is ok.

The Top Crust

Once you have the dough formed into a disk, roll it out onto parchment paper. The diameter of the dough should be slightly larger than the pie dish. Using the parchment paper, carefully drape the dough over filling and trim to a 1/2-inch overhang. Fold overhang under; crimp with a fork or fingers. 

finished chicken pot pie before baking

And finally, cut a few vents on top and brush with cream. The cream adds a beautiful colour and stops the gluten-free crust from drying out.

When it comes to making a gluten-free pie, the most challenging part is the pie crust. But, you will find that this pie pastry recipe is super easy. And, I did not use a bottom crust.

The bottom crust is often soggy unless you do extra steps like baking the crust first or adding breadcrumbs or crushed cornflakes on the bottom crust before adding the filling.baked creamy mushroom chicken pot pie, gluten-free

Lighter Option: Gluten-Free Chicken Broth

For a lighter option, consider substituting cream with gluten-free chicken broth. This simple swap reduces the richness of the filling, resulting in a dish with fewer calories and less fat without compromising on view of a slice of chicken pot pie, gluten-free

Recipe Review

The creamy mushroom chicken pot pie recipe is made without canned soup and focuses on from-scratch goodness. Its simplicity, particularly the substitution of cream with gluten-free chicken broth, ensures a lighter yet equally delicious dish. By using only a top crust makes this an easier recipe and highlights the hearty, creamy filling that makes this an extra tasty dish without the extra fuss. Enjoy!

Let’s Connect!


Many thanks!

Kristina xx

Leave a Comment

Add a Rating

Leave a Reply

Your email address will not be published. Required fields are marked *