Gluten-Free Mini Chicken Pot Pies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 50 minutes layers (14 oz) gluten-free pie crust dough, diced cooked chicken breast, diced 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.

Prep: 20 min Cook: 30 min Serves 6 American cuisine 400 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Gluten-Free Mini Chicken Pot Pies take to make?

Total time is about 50 minutes (20 min prep + 30 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Gluten-Free Mini Chicken Pot Pies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Gluten-Free Mini Chicken Pot Pies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Gluten-Free Mini Chicken Pot Pies for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Gluten-Free Mini Chicken Pot Pies gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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