Gluten-Free Mini Chicken Pot Pies

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Individual chicken pot pies with a flaky gluten-free crust and a savory filling of chicken, vegetables, and creamy sauce, perfect for picky eaters. This American-inspired gluten-free recipe, ready in about 50 minutes, layers gluten-free pie crust dough, cooked chicken breast, carrots into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 400 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 package (14 oz) gluten-free pie crust dough
• 2 cups diced cooked chicken breast
• 1 cup diced carrots
• 1/2 cup frozen peas
• 1 small, diced yellow onion
• 3 tbsp unsalted butter
• 1/4 cup gluten-free all-purpose flour
• 1 1/2 cups chicken broth
• 1/2 cup milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1, beaten for egg wash egg

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Instructions

1. Step 1: Preheat oven to 400°F. Roll out 14 ounces gluten-free pie crust dough on a floured surface and cut into 6 circles large enough to fit muffin tin cups.
2. Step 2: In a medium saucepan, melt 3 tablespoons unsalted butter over medium heat. Add 1 small diced yellow onion and 1 cup diced carrots; sauté for 5 minutes until softened.
3. Step 3: Stir in 1/4 cup gluten-free all-purpose flour and cook for 1-2 minutes until lightly golden and fragrant.
4. Step 4: Gradually whisk in 1 1/2 cups chicken broth and 1/2 cup milk. Cook for 5-7 minutes, stirring constantly, until the sauce thickens to a creamy consistency.
5. Step 5: Remove from heat and stir in 2 cups diced cooked chicken breast, 1/2 cup frozen peas, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dried thyme. Mix well.
6. Step 6: Spoon the chicken filling evenly into 6 greased muffin tin cups. Place a dough circle over each cup and press edges to seal.
7. Step 7: Brush tops with 1 beaten egg for a golden crust. Cut a small slit in the top of each pie for steam to escape.
8. Step 8: Bake for 20-25 minutes until crust is golden brown and filling is bubbly. Let cool 5 minutes before removing from the tin and serving.