Gluten-Free Chicken Pot Pie

Prep Time | 10 Min Cook Time | 40 Min Serves | 3
Creamy, comforting, and packed with veggies, this Gluten-Free Chicken Pot Pie will bring you all the delicious nostalgia from your childhood, but better-for-you!
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  • 1 bag Cheddar Parmesan Cheese Bread
  • 1/2 stick unsalted butter
  • 1/2 C yellow onion, chopped
  • 4 C cooked, shredded chicken
  • 1 C mixed veggies, diced
  • 1 C baby gold potato, quartered
  • 2 T fresh thyme
  • 1 t kosher salt, plus more to taste
  • 3 C chicken broth
  • 1/3 C gluten free all purpose flour
  • 1/2 C milk, room temperature
  • freshly ground pepper, to taste
  1. 1

    Preheat the oven to 400°F (200°C).

  2. 2

    Melt the butter in a large pot over medium-low heat. Add onion, veggies, potatoes, and thyme and season with 1 teaspoon salt. Cook until the onion starts to soften, about 5 minutes.

  3. 3

    Add the flour and cook, stirring constantly, until no lumps remain, and the flour is evenly incorporated into the butter, 2–3 minutes.

  4. 4

    Slowly whisk the reserved 3 cups of chicken stock, a little at a time. Simmer until the stock has reduced and thickened. Add the milk and stir to combine.

  5. 5

    Remove the pot from the heat and fold in the reserved 4 cups of shredded chicken. Add Brazi Bites all over the pie. Bake for 20-30 minutes until the filling is bubbling and bites are golden brown.

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