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Hearty Slow Cooker Gluten-Free Chicken Pot Pie

Enjoy a comforting and hearty gluten-free chicken pot pie made effortlessly in your slow cooker. This recipe features tender chicken and vegetables in a creamy, savory sauce, topped with your choice of gluten-free biscuits, puff pastry, or thinly sliced potatoes.
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Prep Time 25 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 55 minutes
Servings 6 servings
Calories 700 kcal

Equipment

  • Slow cooker
  • Small bowl

Ingredients
  

For the Filling

  • 2 pounds chicken breasts boneless, skinless, cut into 1-inch cubes
  • 4 cups gluten-free chicken broth
  • 3 cups potatoes peeled and diced
  • 2 cups carrots peeled and sliced
  • 1 cup celery sliced
  • 1 cup onion diced
  • 1 cup frozen peas
  • 1/4 cup cornstarch or tapioca starch for thickening
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf optional

For the Dairy-Free Creaminess (if desired)

  • 1 can full-fat coconut milk or gluten-free cream of mushroom soup alternative 13.5 ounces, from a can (if coconut milk) OR gluten-free cream of mushroom soup alternative

For the Gluten-Free Topping

  • 1 package/sheet/large gluten-free biscuits, puff pastry, or potato slices store-bought biscuits or puff pastry, OR 2 large potatoes sliced thinly

Instructions
 

Preparation

  • Peel and dice potatoes, peel and slice carrots, slice celery, dice onion, and cut chicken into 1-inch cubes.

Cooking

  • Add the diced chicken, prepared vegetables, gluten-free chicken broth, dried thyme, salt, pepper, and bay leaf (if using) into your slow cooker.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the vegetables are tender.
  • In a small bowl, mix cornstarch or tapioca starch with 1/4 cup cold water until smooth, then stir this mixture into the slow cooker. If desired, stir in the full-fat coconut milk or gluten-free cream of mushroom soup alternative.
  • Stir in the frozen peas and continue cooking for another 30 minutes on high or until the mixture thickens.
  • For the topping, place gluten-free biscuits on top of the hot pot pie mixture for the last 20-30 minutes, or bake them separately. If using gluten-free puff pastry, bake separately and serve on top. If using potato slices, arrange them on top for the last hour of cooking until tender.

Notes

For best flavor, consider browning the chicken slightly before adding to the slow cooker, though this step is optional. Adjust seasoning to taste after thickening. The dairy-free creaminess is optional but adds a richer texture. Ensure your chosen gluten-free topping bakes to a golden brown perfection.