Homemade Gluten-Free Chicken Pot Pie
Annie Knabb
4-6 servings
40 minutes
40 minutes
439
American
Dinner
This homemade Gluten-free chicken pot pie is the ultimate comfort food, with tender chicken, hearty vegetables, savory mushrooms, and a rich gravy tucked beneath a golden, flaky crust. Using precooked chicken makes the filling simple to throw together, while a homemade almond flour crust adds a delicious crunch. Make it with a top crust or double the dough for a traditional pot pie with a bottom crust, too.
This recipe is inspired by and adapted from Shawna Holman’s Chicken Pot Pie recipe in her cookbook, A Healthier Home Cook.
Ingredients
The Crust
- 1 cup almond flour
- ¼ cup tapioca flour
- ¼ teaspoon baking powder
- ¼ cup cold salted butter, cut into small pieces
- ½ tsp salt
- ½ tsp paprika
- 1 large egg
- 2 - 3 tablespoons cold water
The Filling
- 2 tablespoons salted butter
- 1 medium yellow onion, diced
- 4 medium carrots, diced
- 8oz Bella mushrooms, chopped or sliced
- 1.5 pound precooked chicken or turkey, diced or shredded
- 2 cups frozen peas (about 1 bag)
- 1 cup chicken broth or bone broth
- 1 tablespoon tapioca flour
- Salt and pepper, to taste
- 1 tsp salt
- 1 tsp garlic powder
- ¼ tsp chili powder
- ½ tsp paprika
- Optional: I love adding Borsari seasoning to just about anything. It takes the place of so many seasonings and makes things easy.
Directions
Make the Crust
Add the almond flour, tapioca flour, and baking powder to a food processor. Pulse to combine.
Add the cold butter, egg, and water. Pulse until the mixture comes together into a dough.
Transfer the dough to a piece of parchment paper and place it in the freezer for 30 minutes.
Place the chilled dough between two sheets of parchment paper. Roll it out to fit the top of your baking dish, using the dish as a guide. Keep the crust in the freezer until ready to use.
Make the Filling
Preheat a large skillet over medium heat. Melt the butter, then add the onion, carrots, celery, and mushrooms.
Sauté for about 5–8 minutes, stirring occasionally, until the mushrooms have released their moisture and the vegetables begin to soften.
Add the cooked chicken, frozen peas, frozen green beans, salt, pepper, and your preferred seasonings. Stir to combine and cook until the vegetables are heated through.
Make a small well in the center of the pan and pour in the broth. Whisk the tapioca flour into the broth until smooth, then stir it into the filling. Simmer for a few minutes, stirring, until the gravy thickens. The filling should be thick and hearty rather than watery.
Assemble the Pie
Transfer the filling to a greased pie dish or another appropriately sized oven-safe dish.
Place the chilled crust over the filling. If it sticks to the parchment paper too much, you can spoon the crust onto the top and spread it with a knife. It’s won’t be a perfect crust like non-gluten free ones.
Bake for 40 minutes, or until the filling is bubbling and the crust is golden.
Let the pot pie rest for 10 minutes before serving so the filling has time to set.
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