There’s nothing better than walking through the door and being greeted by the rich, savory aroma of homemade chicken pot pie. This gluten-free slow cooker chicken pot pie makes it possible, even on your busiest days. Tender chunks of chicken, soft vegetables, and a creamy, flavorful sauce simmer low and slow all day, then get topped with warm, fluffy gluten-free biscuits for that perfect cozy finish. It’s classic comfort food made easy.
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You’ll love the flavors in this creamy, gluten-free slow cooker chicken pot pie recipe. This is a traditional-style chicken pot pie, but it slowly cooks all day, so the chicken is tender and decadent! Top it with my homemade flaky Gluten-Free Biscuits, which can be prepped and baked ahead.
Even your picky eaters will love this recipe. I used traditional chicken pot pie vegetables, such as carrots, peas, onions, potatoes, and celery, but feel free to add or swap any vegetables you prefer.
I have lots of great gluten free slow cooker recipes to try! These homemade gluten-free chicken dinners will give you lots of meal options.
Why I love this gluten-free slow cooker chicken pot pie:
- This recipe takes no prep. Dump the ingredients into the slow cooker and cover it. Then, all you have to do is turn it on.
- The flavors are rich and well-loved, even by your pickiest eaters!
- Pack it in a Thermos and bring it for lunch or school.
- Clean-up is easy because it is all made in the slow cooker! You can even use these slow cooker liners if you like.
We doubled this recipe for our family of 5 (2 adults, twin 12 year olds and a 5 year old) and had enough leftovers for everyone the next day. It was so filling and flavorful- my whole family enjoyed it. This is a definite cold weather staple for us.”
Brandi, Blog comment
Allergen Information:
This homemade slow cooker chicken pot pie recipe is gluten-free, egg-free, soy-free, nut-free, dairy-free, and oat-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Chicken Breasts – I recommend using boneless chicken breasts to shred the meat easily. Boneless chicken thighs will also work.
- Chicken Broth – I used low-sodium, but either is fine.
- Vegetables – Onions, carrots, peas (fresh or frozen), celery, and potatoes. I had some parsnips, so I also added a couple of those. Also, feel free to swap out any for what you already have in your refrigerator.
Tips For Success
1. Use boneless chicken.
2. Use potato, tapioca, or cornstarch to thicken.
3. You can freeze the extras easily in Souper Cubes. I love these because you can freeze food in single-serving portions!
Step-By-Step Photos and Directions:
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Step 1: Add the vegetables to the slow cooker. My Crock Pot is oval-shaped; you can also make it a round-shaped slow cooker.
Step 2: Add the seasonings, garlic, chicken, and chicken broth.
Step 3: Make the biscuits. I use my popular Gluten-Free Biscuit recipe for this recipe. You can also make the biscuits and freeze them at a later date if you need to.
Step 4: Place the cover on the slow cooker and turn the power to high. Cook for 5 hours. This is also an option if you have a slow cooker where the setting automatically switches to low after a few hours.
Step 5: Use tongs to remove the chicken breasts from the Crock Pot and place them onto a cutting board.
Step 6: Use two forks or meat shredders to tear apart the chicken breasts. Add it back to the chicken pot pie.
Step 7: Add some broth to a small bowl. Add the potato starch and mix it into a paste. I use this to thicken my sauces so there are no lumps. You would get lots of lumps if you added potato starch to the chicken pot pie!
Step 8: Pour the paste into the chicken mixture and mix well. It should thicken up quickly.
Frequently Asked Questions:
Yes, cooking raw chicken in a slow cooker is completely okay.
No, you can not use frozen chicken in the slow cooker. The slow cooker would take too long to thaw the chicken for it to cook.
I always store the chicken pot pie in an airtight container in the refrigerator. I typically put the biscuits on to serve the meal, but I recommend storing the biscuits separately so they don’t get soggy.
This chicken pot pie should keep fresh for up to 4 days max.
Here are 30 more incredible gluten free slow cooker chicken recipes to try!
More Gluten Free Slow Cooker Recipes:
- Slow Cooker BBQ Chicken Quarters
- Easy Slow Cooker Curry Chicken Legs
- 5-Ingredient Slow Cooker Pot Roast
- Slow Cooker Gluten-Free Mushroom Soup
Love This Recipe?
💬 Did you make this gluten-free chicken pot pie recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Slow Cooker Chicken Pot Pie
Ingredients
Method
- On a large cutting board, chop the 1 large onion, 1 cup carrots, 1 cup potatoes, and ¾ cup parsnips.
- Add the vegetables and 1 cup peas to the slow cooker.
- Add the raw 1 pound chicken breasts on top of the vegetables. Sprinkle the 1 teaspoon garlic powder, 1 teaspoon dried thyme, 1 teaspoon salt, and ½ teaspoon ground black pepper over the chicken and vegetables.
- Pour the 32 ounces chicken broth over the chicken and vegetables.
- Cover the slow cooker and set the cook temperature on high.
- Use my gluten free biscuit recipe to make biscuits or use a mix to make biscuits. (I tested my biscuit recipe with 9 different gluten free flour blends, so you know which works well.) See the NOTES below for the biscuit recipe.
- Cook the chicken for 5-8 hours. Cook for 5 hours on high, or if you have a setting that switches to low automatically after a few hours, cook for 7-8 hours.
- Use tongs to remove the chicken breasts and place them onto a large cutting board. Use forks or meat shredders to shred the meat. Add the meat back to the slow cooker.
- In a small bowl, add a ladle full of the hot liquid from the slow cooker. Add the 2 tablespoons potato starch and mix into a paste. Add this back to the slow cooker and stir. The mixture should thicken.
- Serve hot with a biscuit.
Nutrition
Notes
- Try to use boneless chicken because it is easier to shred.
- Feel free to substitute or add any vegetables you have on hand.
- If you use fresh thyme, you will need to use more, up to 3 teaspoons.
- Store the leftovers in an airtight container for up to 4 days in the refrigerator.
- This is my popular Gluten Free Biscuits Recipe.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
We doubled this recipe for our family of 5 (2 adults, twin 12 year olds and a 5 year old) and had enough leftovers for everyone the next day. It was so filling and flavorful- my whole family enjoyed it. This is a definite cold weather staple for us.
I am so excited you got to try the recipe. I love when a recipe is enough for leftovers! Thank you so much for coming back to let me know you loved it.