Homemade Chicken Pot Pie Recipe (Gluten-Free) (2024)

4.50 from 16 votes

For the Crust:

• 1 cup blanched almond flour
• ¾ cup tapioca starch
• 2 tbsp coconut flour
• ½ tsp sea salt
• ¼ tsp baking soda
• 5 tbsp butter or sustainably harvested palm shortening (cubed and frozen)
• 2 medium eggs
• 1 tsp apple cider vinegar

For the Filling:

• ¾ cup onion (chopped)
• ¾ cup celery (chopped)
• 1 cup carrots (chopped)
• 1 ¾ cups yukon gold potatoes (chopped)
• 2 cloves garlic (minced)
• 1 tbsp dried parsley
• 1 ½ tsp dried oregano
• ½ tsp dried rosemary
• 1 tsp organic dried celery seed
• 1 ½ tsp sea salt (to taste)
• ½ tsp black pepper (to taste)
• 3 tbsp butter (or sustainably harvested palm shortening)
• 1 ¾ cups chicken stock
• ¾ cup heavy cream (or coconut cream)
• 1 cup organic peas (frozen)
• 1 pound chicken (cubed or shredded – can be leftover rotisserie chicken or chicken breast)
• 7 tbsp tapioca starch (plus more for rolling out the dough)
• 1 egg white

• Start by freezing the unsalted butter/palm shortening needed to make the pie crust. Line a freezer-safe container or baking sheet with a small piece of parchment paper. Cut butter into 1 tablespoon chunks and place it on the baking sheet. If using palm shortening, scoop 1 tablespoon mounds onto the baking sheet. Place the baking sheet in the freezer.

  While you're waiting for the butter to get cold, chop your veggies (onion, celery, carrots, potatoes and garlic) and place in a large bowl.

To Make The Pie Crust:

• Place the almond flour, tapioca starch, coconut flour, salt, baking soda and frozen unsalted butter/palm shortening in a food processor. Pulse until well combined.

• Add the eggs and apple cider vinegar and pulse again until mixed.

• Scoop the runny dough onto the parchment paper you used to freeze the butter. Bring all four corners of the paper together so that the dough is squished into a ball, then place the dough in the fridge while you make the filling.

To Make The Chicken Pot Pie Filling:

• Preheat your oven to 425F.

• Shred your cooked chicken and set aside.

• Measure out your chicken broth and heavy cream/coconut cream and set aside.

• Measure out the spices (parsley, oregano, rosemary, and celery seed) and place them in a small bowl. Add the salt and pepper to the bowl and set aside.

• In a large skillet, add the unsalted butter/palm shortening and saute the veggies over medium heat until slightly softened. I eat a carrot to check doneness – it should be firm but not as crunchy as a raw carrot.

• Add the spices, heavy cream/coconut cream and broth.

• Bring to a boil, then add the tapioca starch and reduce to low/medium heat. Simmer for 1-2 minutes, then remove from heat.

• Stir in the chicken and frozen peas, then divide the chicken mixture equally between five12 ounce ramekins. Or, if desired, place it all in one 8×8 casserole dish.

Bringing It All Together:

• Sprinkle the surface you're going to roll your dough on with some tapioca starch.Place the pie crust dough on the surface and sprinkle it with a bit more tapioca. Dust your rolling pin with tapioca and roll it out until it's about 1/4 inch thick.

• If you're using individual ramekins for your pot pie, see the "mini pot pie" instructions below. If you're using an 8×8 casserole dish, see the "8×8 casserole dish" instructions below.

Instructions for Mini Pot Pies

• Next, cut a piece of dough so that it will fit inside one of the ramekins. I do this by taking an extra ramekin, flipping it over, and using it like a cookie cutter to get the size just right. I've found it's easiest to transfer the dough from the rolling surface using a spatula.

• Repeat the process until all the ramekins have a pie crust topping. Cut a few slits in the top of each pie so that steam can escape while it is baking.

• Use your basting brush to apply the egg wash (egg white) to the top of the crust.

• Place all the ramekins on rimmed baking sheet in case they spill over while baking.

• Put the baking sheet in the oven and bake at 425F for 15 minutes, then reduce the heat to 350F and bake for another 15 minutes. Remove from heat and allow to cool a little before serving.

Instructions for 8×8 Casserole Dish

• Cut the dough into long, thin strips and arrange them over the filling. I recommend using pizza roller if you have one on hand.

• Use your basting brush to apply the egg wash (egg white) to the top of the crust.

• Place the casserole dish in the oven and bake at 425 for 15 minutes, then reduce the heat to 350F and bake for another 15-20 minutes. Remove from heat and allow to cool a little before serving.