Gluten Free Easy Pot Pie Recipe with Leftover Beef or Chicken Stew
Prep time
Cook time
Total time
Serves: 4 small pot pies or 1 regular pie
  • 9 oz cream cheese
  • 9 tablespoons butter, chopped into ¼ inch cubes
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 cup rice flour
  • 1 cup cornstarch
  • 1 teaspoon xanthan gum
  • About 3-4 cups thick leftover beef of chicken stew (4 for a full sized pie). It’s best if the vegetables are only partially cooked, but works for fully cooked vegetables as well.
  • About ¼ cup of cheese, chopped into ¼ inch cubes (optional).
  1. In the bowl of your electric mixer, beat together the cream cheese, butter, sugar, and salt.
  2. Add the flours and xanthan gum.
  3. Mix it all together with your hands (using your hands is very important. Just get in there and go for it. It’s kind of a nice feeling, really). Don’t over mix. Mix just until the dough comes together. Note: it will take some time for the dough to come together.
  4. Form into 2 balls, one of which should be slightly larger than the other, and flatten the balls onto 2 separate sheets of plastic wrap. Wrap tightly in the plastic wrap and chill for at least 1 ½ hours.
  5. Once the dough is chilled, put a sheet of plastic wrap on your work surface. Dust the plastic wrap very lightly with cornstarch.
  6. Put the larger disk of dough on the plastic wrap and sprinkle the top very lightly in cornstarch. Cover with another sheet of plastic wrap. Roll it out until it forms a circle large enough to overlap the edges of your pie plate by quite a bit. If you’re making mini pies using small pie pans or ramekins, roll into several small circles and save some for the tops. 1 batch of pie dough makes 4 pot pies or 1 large pie.
  7. Peel off the plastic wrap, then flip the bottom sheet of plastic wrap into the empty pie dish. If you’re using smaller pie dishes, I’ve found that the best method is to flip the crust onto your hand, then flip it gently into the pie dish.
  8. Shape the crust within the dish. Make sure there is a tiny bit of overhang so you can shape the edges later.
  9. About this time you may want to preheat the oven to 350 degrees F if you’re not freezing the pie to cook later.
  10. Pour the cold beef or chicken stew into the crust. If you’re adding cheese, pour about half in, add a layer of cheese, then pour the other half in and add a layer of cheese.
  11. Roll out the other disk of dough on your plastic wrap, then flip onto the top of the filling. Alternatively, roll out a few small disks of dough.
  12. Arrange the crust on the pie and do a design on the edges if desired. Be sure to stick the top of the crust to the bottom all around the edges.
  13. Poke with a fork or knife several times to create holes for steam to come out.
  14. The pie can now be covered with plastic wrap and frozen for up to 6 weeks before cooking, or you can cook now.
  15. If thawing out the pie before cooking, allow to warm on the counter until only slightly cold to prevent a cracking dish, then place in the oven as it preheats to let the dish heat up slowly. If you’re not thawing the pie out, place in the preheated oven.
  16. Bake for 45 minutes for small pies and about 1 hour for a large pie, until the crust is golden brown. Lightly butter the crust when you remove it from the oven, and serve hot.
Recipe by I Am Gluten Free at