You know those days when you just crave that deep, slow-cooked comfort? That rich, savory hug that only a classic chicken pot pie can give? Well, trust me, I get it. But sometimes, I want that warmth without the heavy pastry weighed down by gluten. That’s exactly why I developed this Gluten-Free Chicken Pot Pie (Crustless). As a Registered Dietitian and Flavor Strategist here at Top Chicken Eats, I’m always looking for ways to keep comfort food accessible, practical, and perfectly balanced for busy weeknights.
This recipe lets you skip the tricky crust entirely, focusing all that incredible flavor into the filling. You get tender chunks of chicken, perfectly cooked veggies, and a creamy sauce that tastes just like the classic, just simpler! It truly is one of my favorite balanced comfort meals. You can read more about my approach to practical nutrition over on the About Us page!
Why This Gluten-Free Chicken Pot Pie (Crustless) Works So Well
When I set out to make this, my goal was pure comfort, made easy. This crustless version nails it because it strips away complexity but keeps all the flavor you love. It’s cozy, satisfying, and handles dietary needs beautifully.
- It’s incredibly lightened up since we skip the traditional pastry dough.
- It’s wonderfully forgiving because we’re using rotisserie chicken—major time saver!
- It hits that major craving for classic comfort food while staying balanced.
If you love simple, flavor-forward eating, you should check out all our easy gluten-free recipes!
Essential Ingredients for Your Gluten-Free Chicken Pot Pie (Crustless)
When building a truly comforting dish like this one, the quality of the filling matters most. Since we’re skipping the crust on this Gluten-Free Chicken Pot Pie (Crustless), we rely heavily on rich, aromatic base ingredients to build that classic flavor profile. Don’t skip the dried herbs; they really wake up the chicken!
You’ll need:
- 3 1/2 cups shredded rotisserie chicken (the ultimate shortcut!)
- 1/4 cup butter or olive oil
- 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 2 large carrots, peeled and sliced
- 2/3 cup peas (frozen is just fine)
- 2/3 cup corn (frozen works great too)
- 1 cup low sodium chicken broth
- 2 tablespoons gluten-free all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, for a little kick!)
- 1/3 cup cashew cream (see instructions below!)
Making the Cashew Cream for Your Gluten-Free Chicken Pot Pie (Crustless)
This cashew cream is our secret weapon for making a thick, dairy-free base that feels incredibly luxurious. It’s so simple, trust me. You just need to soak about 1/2 cup of raw, unsalted cashews in very hot water for at least 30 minutes. Drain them well, and then blend them in a high-powered blender with about 1/4 cup of fresh water until it’s completely silky smooth. That’s it! It blends up beautifully and gives us that necessary richness for our Gluten Free Meals.
Step-by-Step Instructions for the Gluten-Free Chicken Pot Pie (Crustless) Filling
Okay, this is where the magic happens, and honestly, it comes together so fast, which is why this is such a fantastic easy crockpot dinner favorite, even though we’re heating it on the stove!
Sautéing Aromatics and Vegetables
First things first, get that big pot or Dutch oven warming up over medium heat. Pop in your butter or olive oil and let it fully melt. Next up are your onions and those gorgeous, sliced carrots. You want to let them chill out and get tender—set your timer for about five to seven minutes. Once they start softening, toss in your garlic, thyme, Italian seasoning, salt, pepper, and those little red pepper flakes if you like a tiny bit of fire. Garlic burns fast, so sauté those spices for just about two minutes until you can really smell that savory aroma filling your kitchen.
Creating the Savory Gluten-Free Base
Time to thicken things up! Whisk in your two tablespoons of gluten-free flour right over the vegetables and cook that out for a minute—we want to cook off that raw flour taste. Now, slowly whisk in your cashew cream and the full cup of chicken broth. Keep whisking until it starts to bubble gently. You need to simmer this mixture for about five minutes until it thickens just enough to lightly coat the back of a spoon. That thickness is key for avoiding a watery Gluten-Free Chicken Pot Pie (Crustless)!
Finishing the Gluten-Free Chicken Pot Pie (Crustless)
Once your base is creamy, stir in that pre-shredded chicken, the peas, and the corn. Give everything a good mix so it’s all cozy in the sauce. Now, turn the heat way down to low. Let the whole pot simmer for another ten to fifteen minutes, stirring every few minutes so nothing sticks. You are watching for that final thickness—it should be hearty, almost like a thick gravy. When it’s done, it’s ready to serve immediately!
Tips for Perfecting Your Gluten-Free Chicken Pot Pie (Crustless)
Even though this is a super straightforward, crustless affair, a few little secrets from my kitchen can really elevate this Gluten-Free Chicken Pot Pie (Crustless) from weeknight-good to absolutely marvelous.
Here are my top three ways to ensure perfection:
- Don’t Skimp on the Rotisserie Chicken Quality: Since the chicken is the main player here, grab the best rotisserie chicken you can find! If the skin is seasoned really well with herbs, that flavor gets totally absorbed into the creamy sauce as it simmers. I usually tear the meat by hand, not with forks, because I like keeping some bigger, satisfying chunks in the mix.
- Managing the Thickening Situation: That gluten-free flour slurry is crucial. If you think your sauce looks a little thin after simmering the broth, don’t panic! Just measure out one more tablespoon of your GF flour, whisk it into a tiny splash of cold water (this is called a slurry—super important!), and whisk that mixture right into the simmering sauce. Let it cook for just a couple of minutes, and it will thicken right up. Trust me on this step!
- The Final Seasoning Check: Taste, taste, taste! Because we use low-sodium broth, the salt level can vary dramatically from batch to batch. Right before you serve, give the whole pot a good stir and taste a spoonful. Does it sing? If it tastes a little flat, add another tiny pinch of salt and maybe just a whisper more of the pepper flakes. It’s your pot pie, so make it taste exactly how you love it best!
When you nail these simple steps, you get a wonderfully satisfying bowl of comfort that proves you don’t need pastry or gluten for one of the best easy gluten free dinners around.
Ingredient Notes and Substitutions for Gluten-Free Meals
I know even when we aim for a Gluten-Free Chicken Pot Pie (Crustless), sometimes we run short on a specific ingredient or have another sensitivity we need to manage. That’s okay! Being flexible is part of making great food at home. This recipe is really about that creamy, savory filling, so let’s chat about swapping things out without ruining that cozy texture.
The two main areas people ask about are the gluten-free flour and, of course, that creamy element. You want richness, and you want stability!
Swapping Out the Gluten-Free Flour Blend
My recipe calls for a standard gluten-free all-purpose blend that already contains xanthan gum—that’s what helps mimic the structure that regular wheat flour would give us. If your blend doesn’t have xanthan gum, go ahead and add about 1/2 teaspoon along with the 2 tablespoons called for. If you happen to only have plain cornstarch on hand, you can substitute that for the GF flour, but you’ll need slightly less—about 1 1/2 tablespoons of cornstarch should do the trick for thickening, though the flavor profile might shift just a tiny bit.
Dairy-Free Cream Substitutions for Richness
The cashew cream is fantastic because it’s naturally neutral, but if you don’t have cashews or need a nut-free option, don’t sweat it! You have a couple of great swaps available for your Dairy Free Dinner Recipes night. You can use store-bought full-fat coconut cream, just scoop the top layer from a chilled can—it works wonderfully for richness. If you’re okay with dairy but avoiding nuts, heavy cream works perfectly in place of the cashew cream and water blend.
Remember, when substituting, always stir your replacement ingredient in slowly! We don’t want any sudden temperature shocks to our simmering broth base. This flexibility helps turn this into one of those truly reliable Gluten Free Meals in your rotation.
Serving Suggestions for Your Easy Gluten Free Dinner
Because this Gluten-Free Chicken Pot Pie (Crustless) is so wonderfully rich and filling on its own, you don’t need much to round out the plate. That’s what makes it such a superb Easy Gluten Free Dinner when you’re short on time—it’s practically a one-bowl meal!
When I serve this up, I always like to bring in something bright and fresh to balance out that savory, creamy factor. Think about what would cut through the richness a little bit.
A Sprinkle of Fresh Greenery
Honestly, a garnish makes a huge visual difference, and it adds a pop of flavor too. Just before serving each bowl, I grab fresh parsley—I usually chop it pretty finely. Dill is another wonderful choice if you happen to have some on hand; its slight anise flavor pairs surprisingly well with the thyme in the filling.
Simple Side Companions
If you’re serving this to someone who needs a bit more bulk or just really loves sides, keep it simple so the pot pie remains the star. A great option is a simple side salad loaded up with crisp greens and maybe a light lemon vinaigrette. The acidity from the lemon dressing acts like a palate cleanser between bites of the creamy filling.
Another favorite idea, especially if you miss having something like a biscuit, is to serve it alongside some fresh, crusty gluten-free bread or maybe some crispy roasted sweet potato rounds. Keep your eyes peeled for my guide on easy lunch ideas later this week; some of those bread recipes would be perfect for dipping!
The goal here is satisfaction without effort. A scoop of this filling, a sprinkle of fresh herbs, and you are done! Dinner is served!
Storage and Reheating Instructions for Gluten-Free Chicken Pot Pie (Crustless)
One of the best parts about making a hearty, one-dish meal like this Gluten-Free Chicken Pot Pie (Crustless) is that it’s fantastic for leftovers! Seriously, sometimes it tastes even better the next day once all those herbs and seasonings have really settled into the creamy sauce. Since we aren’t dealing with a soggy crust, storage is super easy, which is a huge plus for busy households.
When you have leftovers, you just need to think about keeping that rich texture intact when you warm it back up. Here’s my game plan for saving and reviving this meal.
Storing Your Leftover Pot Pie Filling
As soon as the pot pie filling has cooled down a bit—don’t leave it sitting out for hours, that’s important for food safety—transfer it immediately into an airtight storage container. Because this is dairy-free (thanks to that cashew cream!), it holds up really well. Glass containers are my preference because they heat evenly, which helps a lot later on. You can generally keep this deliciousness tucked away in the fridge for about three to four days. It’s perfect for quick lunches!
The Best Way to Reheat
You have two main options here, depending on what you’re looking for. For the best, most even result, I always recommend reheating gently on the stovetop. Pour the amount you want into a small saucepan over low to medium-low heat. Stir it frequently! Since this mixture is thick, it can easily scorch on the bottom if you forget about it for even a minute. As it heats, you might notice it looks a little thicker than when you first ate it—that’s normal!
If you are absolutely in a rush and just need one serving, the microwave works fine. Pop the portion into a microwave-safe bowl and heat it in 45-second bursts, stirring well in between each burst. This prevents those hot spots. If the filling seems too thick after reheating in the microwave, just stir in a tablespoon of water or extra chicken broth while it’s warm until you get that perfect, comfortable spoonful texture back for your Gluten-Free Chicken Pot Pie (Crustless).
Frequently Asked Questions About This Gluten-Free Recipe
When you’re trying something new, especially when it involves dietary changes like making a great Gluten-Free Chicken Pot Pie (Crustless), I completely understand having questions! I spend tons of time making sure these recipes are rock solid and fit into real life. Here are some of the things I get asked most often about this cozy dish.
Is this recipe truly Carb Free Recipes compliant?
That’s a great question, especially when you’re trying to stick to specific eating plans! While this recipe is definitely much lower-carb since we tossed out the traditional flour crust, I wouldn’t call it strictly “carb-free.” We’re getting carbs from the carrots and the corn, which are healthy, whole-food components that add essential texture and nutrition. If you’re looking to lower that carb count even more for a Carb Free Recipes night, you can easily skip the corn and use only a very small amount of carrots, focusing more on celery and onion as your bulk veggies.
Can I make this a Dairy Free Dinner Recipes option without cashew cream?
Absolutely! The cashew cream is wonderful, but I know cashews aren’t always on hand, or sometimes folks have specific tree nut issues. If you need an alternative for your Dairy Free Dinner Recipes requirement, you can definitely use an equal amount of full-fat coconut cream—just scoop that thick, solidified part from the top of a chilled can. Blend it just like the cashews, and it will give you that rich, velvety texture we need in the sauce. It’s my go-to swap when I run out of cashews myself before game day!
What makes this a Quick Gluten Free Dinner?
The speed of this dish comes almost entirely from starting with pre-cooked meat. That’s the secret sauce for making any Gluten Free Dinner Ideas feel manageable on a Tuesday night! Since we are using 3.5 cups of already shredded rotisserie chicken, we skip the 20 minutes it usually takes to cook raw chicken breasts or thighs. Add that to the fact that the prep time is just 10 minutes for chopping the onions and stirring everything together, and you can have this on the table in under 40 minutes total. That’s hard to beat for a deeply satisfying, hot meal!
If you have any further thoughts or need clarification on our ingredient standards, please feel free to check out our official disclaimers.
Share Your Gluten-Free Chicken Pot Pie (Crustless) Experience
Whew! Now that you’ve got the secrets to this ridiculously comforting, crustless Gluten-Free Chicken Pot Pie (Crustless), I really want to hear how it turned out in your kitchen! Comfort food recipes are always better when they are shared, and your feedback helps me know if I’ve captured that classic flavor just right while keeping things simple and balanced.
Did your family even notice the crust was missing? I’m always interested to know which substitutions you loved best—maybe you tried a different herb mix or found a great gluten-free flour blend that you adore?
Please don’t hesitate to leave a star rating right here if you enjoyed this simple take on a beloved classic. The more voices we have, the stronger our community of practical, flavor-forward cooks gets!
If you have specific questions about adapting this for more Gluten Free Lunch Ideas or just want to chat more about making nutrition fit your busy life, feel free to reach out to me directly! You can always connect with me, Emma Brooks, RD, over on the Contact Us page. Happy cooking!
Gluten-Free Chicken Pot Pie (Crustless)
Ingredients
Equipment
Method
- Add the butter to a large pot or dutch oven and let melt over medium heat.
- Add in the diced onion and carrot and saute for about 5 to 7 minutes.
- Add in the garlic, thyme, Italian seasoning, salt, pepper and red pepper flakes.
- Saute for about 2 minutes.
- Whisk in the flour.
- Add in the cashew cream and chicken broth and simmer for about 5 minutes to let thicken slightly.
- Add in the shredded chicken, peas and corn.
- Let simmer over low heat for 10 to 15 minutes, stirring occasionally until thick.
- Serve as is or with fresh parsley, bread etc!