Gluten Free Chicken Pot Pie
This hearty pot pie is a favorite at our house! It is packed full of nutritious vegetables and plenty of chicken. The crust is made from almond flour and is naturally rich and flaky.
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
Calories: 952kcalCarbohydrates: 54gProtein: 39gFat: 66gSaturated Fat: 26gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 234mgSodium: 2364mgPotassium: 1122mgFiber: 10gSugar: 6gVitamin A: 10273IUVitamin C: 30mgCalcium: 146mgIron: 4mg
Tried this recipe?Let us know how it was!