Enjoy this delicious gluten-free chicken pot pie with a Cajun twist! Tender chicken breasts, andouille sausage, and veggies are tossed in creamy, savory gravy, and encased in a buttery, flaky pie crust. This recipe is easily customizable: make this recipe dairy-free with a few easy ingredient swaps and use the pie crust of your choice to make this recipe gluten-free or regular!
For more gluten-free comfort food recipes, try our Easy Breakfast Casserole, Fried Chicken and Waffles, and this Turkey Chili recipe next!
Cajun chicken pot pie is a hearty meal of chicken, andouille sausage, and sautéed veggies in a mouthwatering sauce. Top it with pie crust and bake until golden brown for a delicious family meal any day of the week. Each forkful is better than the last. It’s rich, indulgent, and surprisingly gluten-free!
Reasons This Chicken Pot Pie Recipe Works
- Easy Prep! This is a simple one pot meal that easily transfers from the stovetop to the oven.
- Freezer-Friendly! Make this in advance and freeze it for an easy meal later.
- Better Than Storebought! Skip the Marie Callender’s in the frozen aisle because homemade chicken pot pie tastes better than anything you can get at the grocery store.
- Great Comfort Food! If you want something hot, filling, and delicious, this dish is it! It’s saucy, packed with two meats, and is super satifying as a cozy meal during the fall and winter.
Ingredients You’ll Need
Seasoning for the Chicken:
- Cajun seasoning
- Garlic powder
- Smoked paprika
- Salt and pepper to taste
Cajun Chicken Pot Pie:
- Vegetables: I use carrots, onions, celery stalks, garlic cloves, and jalapeños (for a kick of spice).
- Salted butter: Cook the chicken in butter for extra flavor.
- Chicken breast: Cut boneless, skinless chicken breasts into cubes.
- Andouille Sausage: cut into bite-sized pieces
- All-purpose gluten-free flour: This thickens the sauce. (Feel free to use regular or gluten-free flour)
- Dried thyme: Add for a pop of herby flavor that enhances the overall taste.
- Seasonings: Use cajun seasoning along with salt and pepper, to taste.
- Chicken broth: This adds depth of flavor and helps achieve a smoother consistency.
- Coconut Cream: Use this or heavy cream for a luscious, velvety sauce. I prefer either of these over regular milk because that tends to make the sauce too runny.
- Pie crust: Use two unbaked, gluten-free pie crusts.
- Egg: Use this for egg wash. It makes the crust crispier and adds a beautiful browned hue.
How to Make Cajun Pot Pie
- SEASON CHICKEN. Preheat the oven to 200°C/400°F. Season chicken with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper
- COOK CHICKEN. Add butter to a skillet over medium and cook chicken breast for 6 minutes on each side. Remove the chicken from the heat. Wrap tightly in foil and set aside
- SAUTÉ VEGGIES & SAUSAGE. Add chopped onions, carrots, celery, red pepper, jalapeño, and garlic to the skillet. Sauté over medium heat for 10 minutes. Then add sausage and sauté for another minute 5 minutes.
- Add flour, spices, and thyme to the skillet and mix well. Sauté for 2-3 minutes stirring continuously to brown the flour.
- ADD CHICKEN BROTH & SIMMER. Pour in the chicken broth and mix well, making sure there are no clumps of flour. Bring the mixture to a low boil and stir occasionally. Once it’s at a low boil, add the cream and chicken. Then allow the mixture to simmer for 6-8 minutes until it thickens.
- SEAL WITH PIE CRUST. Cover the mixture with pie crust. Pinch the edges to seal, then brush the top with the egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
- BAKE GLUTEN-FREE CHICKEN POT PIE. Place the pot pie in the oven and bake for 20-25 minutes until golden brown. Serve immediately and enjoy!
Tips To Nail the Recipe
- If your gravy is too thin for your liking, make a slurry (1 tablespoon of cornstarch and 2 tablespoons of water) to thicken it.
- Remember to cut slits or make a decorative pattern to the crust. This allows steam to escape during baking.
- Use an oven-safe skillet or a casserole dish for this recipe.
Recipe Variations + Substitutions
- Dairy-Free Chicken Pot Pie: Instead of butter, use olive oil or avocado instead. Additionally, use coconut cream as a swap for heavy cream.
- Meat: instead of sausage use pancetta or bacon. You can also swap the chicken for leftover turkey (perfect for Thanksgiving leftovers) or rotisserie chicken for a quicker cooking time.
- Veggies: Try adding vegetables like peas, broccoli, cauliflower, or mushrooms.
- Herbs: Swap the thyme for parsley or rosemary.
What to Serve with Chicken Pot Pie
Although chicken pot pie is a feast in and of itself, you may want to pair it with a few additional sides for a family dinner or holiday meal. Here are some dishes that pair well with it.
- Salad: Lighten it up with this easy Radish Salad or Beetroot Salad with Orange and Feta Cheese.
- Veggies: Roasted or air fried vegetables add extra nutrients. Try Air Fryer Asparagus or Green Beans.
- Cranberry Sauce: Cut through the rich flavors with the tart sweetness of homemade cranberry sauce; made with just 3 ingredients.
Storage
FRIDGE. Once the gluten-free chicken pot pie has completely cooled., tranfer leftovers to an airtight container and refrigerate for up to 5 days.
FREEZER. You can freeze it before or after baking. Frozen chicken pot pie lasts up to 3 months. To defrost, thaw it overnight in the fridge.
REHEATING. Warm up leftovers in the oven or the microwave.
FAQs
What is chicken pot pie filling made of?
Typical filling includes chicken, a variety of veggies (usually peas, onions, green beans, corn, and carrots), seasoning, and sauce.
What is the sauce made of in chicken pot pie?
Make the sauce using butter, heavy cream, chicken broth, and flour.
Why do you not use a bottom crust on chicken pot pie?
The filling would cause the bottom crust to be soggy so it’s better not to have one. It wouldn’t crisp up properly.
Can I make chicken pot pie in advance?
Certainly! To make ahead, prepare the filling up to 1 day in advance and place it in the fridge. Later, add the filling to a pan or skillet, top with pie crust, and bake as instructed.
I Hope You Enjoy This Easy Chicken Pot Pie Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen.
More Chicken Recipes To Try!
- Chicken Lollipops
- Air Fryer Chicken Legs
- Baked Cajun Chicken
- Air Fryer Chicken Wings
- Southwest Chicken Salad
Gluten-Free Cajun Chicken Pot Pie
Ingredients
Seasoning for the Chicken:
- 1 lb chicken breast, about 2 boneless skinless chicken breast (cut into cubes after cooking)
- 1 tsp cajun seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper to taste
Chicken Pot Pie:
- 3 carrots, diced about 2 cups
- ½ onion, chopped
- 2 celery stalks, diced about 1 cup
- 6 garlic cloves minced
- 1 red bell pepper, diced
- 2 jalapeños, diced optional
- 2 tbsp salted butter
- 8 oz Andouille Sausage cut into bite sized pieces
- 3 tablespoons All-purpose flour (gluten-free or regular) (ensure gluten-free if necessary)
- 3 sprigs of thyme or 1 tsp Dried thyme
- 2 tablespoons cajun seasoning
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- 1.5 cup chicken broth plus more as needed
- 1 cup coconut cream or heavy cream
- 1 package pie crust of two crusts (gluten-free or regular)
- 1 egg lightly beaten
Instructions
- Preheat the oven to 200c/400f.
- Season chicken with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper
- Add butter to a skillet over medium and cook chicken breast for 6 minutes on each side. Remove the chicken from the heat. Wrap tightly in foil and set aside
- Add chopped onions, carrots, celery, red pepper, jalapeño, and garlic to the skillet. Sauté over medium heat for 10 minutes. Then add sausage and sauté for another minute 5 minutes.
- Add flour, spices, and thyme to the skillet and mix well. Sauté for 2-3 minutes stirring continuously to brown the flour.
- Pour in the chicken broth and mix well, making sure there are no clumps of flour. Bring the mixture to a low boil and stir occasionally. Once it’s at a low boil, add the cream and chicken. Then allow the mixture to simmer for 6-8 minutes until it thickens.
- Cover the mixture with pie crust. Pinch the edges to seal, then brush the top with the egg wash and pierce a couple of small holes in the top of the pie with a sharp knife.
- Place the pot pie in the oven and bake for 20-25 minutes until golden brown. Serve immediately and enjoy!
