This creamy and rich version of a classic favorite just got a major upgrade! When I think of a hearty fall supper, this Gluten Free Chicken Pot Pie is definitely one that comes to mind.
And can we just talk about this insanely good almond flour crust? It has a secret ingredient that take it to a whole new level… well, I’ve never been good at keeping a secret. The magic ingredient is cream cheese!
As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
DO KIDS LIKE POT PIES?
YES! Our middle son, Sam, has been bringing home a Mom/Son notebook on Fridays where he writes me a letter and I write him one back. It is so sweet. He usually writes about what happened to him in school that day and I usually write about times I’ve noticed his good behavior or compliment him on being such a smarty-pants.
His letter last week ended with: P.S. Could you make me a chicken pot pie?
I couldn’t say no to that, so it felt like time to test my favorite gluten free crust from my APPLE GALETTE to see how it holds up in a savory recipe! Spoiler: it turned out better than any pie crust I’ve ever used for a pot pie!
INGREDIENT NOTES
This recipe is made in two parts. Get ready to get your drool on, this super flaky gluten free crust is made with cream cheese and almond flour. Next up comes the slow cooked chicken and veggies in a thick cream sauce. Both of these steps can be made ahead or even fully prepped and frozen for a quicker meal.
I particularly love that this pot pie tastes every bit as rich and hearty as the original, despite being free from flour. The almond crust actually adds structure and doesn’t get soggy like a standard pie crust.
When in a rush, this recipe can also be made with a store bought pie crust or even a can of refrigerated poppin’ fresh biscuits.
INGREDIENTS FOR THE CHICKEN FILLING
- 3 potatoes peeled and chopped
- 4 carrots peeled and chopped
- ¼ cup butter
- 1 medium yellow onion
- 3 cups Chicken bone broth
- 4 tablespoons tapioca starch or flour
- 1 tablspoon dried parsley
- 1 garlic clove smashed
- 3 teaspoons sea salt
- 4 cups chicken
- 1 bag frozen mixed vegetables
- ½ cup heavy whipping cream
- 1 teaspoon pepper
HOW TO MAKE THE CHICKEN FILLING
- This is where it’s okay to pick your own adventure. This recipe can be made using a DUTCH OVEN on the stovetop, a CROCKPOT (don’t choke, I linked my boogie all-clad model and I know she’s pricey) set on high for four hours or low for eight hours, or an InstaPot. I am using my Dutch oven today. In a large stock pot, add the onions and sauté until translucent. Add the other vegetables and spices and sauté a few minutes more.
- Pour in the bone broth and add the chicken. If the chicken is raw, cut it into bite sized cubes. If the chicken is cooked, shred it with forks for finely chop it. Cover and simmer until the vegetables are soft and the chicken is fully cooked.
- Once the soup is done, stir in the whipping cream and whisk in the tapioca starch. The soup will quickly become thick. Remove it from the heat once it is the desired thickness and pour it into a greased pie pan.
INGREDIENTS FOR THE GLUTEN FREE CRUST
- 4 tablespoons butter
- 3 ounces cream cheese
- 1 ¼ cup almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 2 egg whites
- 1 teaspoon sea salt
HOW TO MAKE THE GLUTEN FREE CRUST
- Chill the butter and cream cheese in the freezer or keep it in the refrigerator until right before making the crust. Cut the butter and cream cheese into ½ inch pieces.
- Add all ingredients to a FOOD PROCESSOR or HIGH SPEED BLENDER (I’ve had this one for six years and love it). Pulse to combine. The dough should look like small crumbles.
- Take the dough out of the food processor and pour it onto a piece of PARCHMENT PAPER. Shape it into a disc and cover with parchment paper. Refrigerate the dough until ready to assemble the crust..
- To make the pie crust shape, sandwich the dough between to sheets of parchment paper. This will keep the dough from sticking to the rolling pin while allowing it to be flattened into a large circle that measures slightly larger than the pie pan.
VARIATIONS TO THIS POT PIE RECIPE
While I love this recipe as is, it is so flexible and can be made several different ways. Have you ever heard of beef pot pie or beef pasties? It’s sooo good! I like to add the same ingredients, but instead of chicken use leftover beef roast or venison. The shape can be changed from a pot pie to a crescent shaped hand pie for a fun change.
Have you ever tried canned meat? Trust me, I know it may sound like dog food, but it’s really tasty once you get past the idea of it. I’ve made this recipe with bear meat, elk and deer. Pressure canned venison is tender and tastes more mellow than traditionally cooked venison.
Consider any of the vegetable in this recipe as being completely substitute-able. I just made that word up, but the meaning is the same. Switch’em out for whatever vegetables are seasonally available or on hand in the pantry.
TIME SAVING TIPS FROM THE CHEF
When I am in a hurry to get food on the table, I frequently use time saving hacks. For this recipe, BUY A PREMADE PIE CRUST! It’s totally fine to save a little time and a lot of effort by using this trick.
Another way to save time is by purchasing a roasted deli chicken and using the precooked meat. The flavor is full and delicious, with just a quick little burst of effort.
If you watch the video included with my recipe card, you’ll notice that I use a bag of frozen mixed vegetables to shorten my cooking time.
I am a no judgment kind of girl when it comes to gettin food on the table fast!
Recipe
Gluten Free Chicken Pot Pie
Equipment
- pie dish or ramekins
- Dutch oven or insta pot
- pastry cutter or food processor
Ingredients
FOR THE GLUTEN FREE CRUST
- 4 Tablespoons butter
- 3 Ounces cream cheese
- 1 ¼ Cup almond flour
- ½ Cup tapioca flour
- ¼ Cup coconut flour
- 2 egg whites
- 1 Teaspoon sea salt
FOR THE CHICKEN POT PIE FILLING
- 3 potatoes peeled and chopped
- 4 carrots peeled and chopped
- ¼ Cup butter
- 1 medium yellow onion
- 3 Cups Chicken bone broth
- 4 Tablespoons tapioca starch or flour
- 1 Tablspoon dried parsley
- 1 garlic clove smashed
- 3 Teaspoons sea salt
- 4 cups chicken breast or boneless thighs cubed
- 1 Bag frozen mixed vegetables
- ½ Cup heavy whipping cream
- 1 Teaspoon pepper
Instructions
MAKING THE GLUTEN FREE PIE CRUST
- Chill the butter and cream cheese in the freezer or keep it in the refrigerator until right before making the crust. Cut the butter and cream cheese into ½ inch pieces.
- Add all ingredients to a food processor or high speed blender. Pulse to combine. The dough should look like small crumbles.
- Take the dough out of the food processor and pour it onto a piece of parchment paper. Shape it into a disc and cover with parchment paper. Refrigerate the dough until ready to assemble the crust..
- To make the pie crust shape, sandwich the dough between to sheets of parchment paper. This will keep the dough from sticking to the rolling pin while allowing it to be flattened into a large circle that measures slightly larger than the pie pan.
MAKING THE FILLING
- In a large stock pot, add the onions and sauté until translucent. Add the other vegetables and spices and sauté a few minutes more. Pour in the bone broth and add the chicken. If the chicken is raw, cut it into bite sized cubes. If the chicken is cooked, shred it with forks for finely chop it. Cover and simmer until the vegetables are soft and the chicken is fully cooked.
- Once the soup is done, stir in the whipping cream and whisk in the tapioca starch. The soup will quickly become thick. Remove it from the heat once it is the desired thickness and pour it into a greased pie pan.
MAKING THE POT PIE
- The thickened soup has been added to a prepared pie pan and now it is time to add the pie crust! Place the rolled out dough over the pie dish and make sure there is a bit of overhang. Trim off the excess. Crimp the edges and poke a few holes or decorative slices on the top for steam to escape.
- Bake at 350° for about thirty minutes for a full sized pot pie or eighteen minutes for pot pies in ramekins. Watch the crust for over browning. I recommend placing the pot pie in the middle or lower portion of the oven.
- The pot pie can be served immediately and stored in the refrigerator for up to five days. It can also be frozen prior to baking or after baking for a quick weeknight meal!
Notes
TIME SAVING TIPS FROM THE CHEF
When I am in a hurry to get food on the table, I frequently use time saving hacks. For this recipe, BUY A PREMADE PIE CRUST! It’s totally fine to save a little time and a lot of effort by using this trick. Another way to save time is by purchasing a roasted deli chicken and using the precooked meat. The flavor is full and delicious, with just a quick little burst of effort. If you watch the video included with my recipe card, you’ll notice that I use a bag of frozen mixed vegetables to shorten my cooking time. I am a no judgment kind of girl when it comes to gettin food on the table fast!Nutrition
If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead
GLUTEN FREE CHICKEN POT PIE RECIPE
I truly appreciate you taking the time to check out this recipe! Please leave a comment and let me know if you liked it or tag me on instagram @ninnecahhomestead
Carrie
I dont have to be gluten free, But decided to try these and they are delicious. You would never know they are gluten free.
Melissa
Where did you get those containers that the pot pies are baked in?
Meg
I picked them up at either Homegoods or TJ Maxx a few years ago. They are like ramekins, only more like mini pie dishes. The brand on the bottoms says CIORA if that helps! They make great saucers for little house plants, too!