This nourishing Chicken Pot Pie is the perfect warm and comforting meal on a cold night. The crust is gluten-free and made with almond and tapioca flour.  

Gluten-Free Chicken Pot Pie casserole

This gluten and dairy-free chicken pot pie is the ultimate cozy comfort food and a staple meal at our house in the fall and winter. I have lightened this version up a bit and also made it more blood sugar friendly than your traditional chicken pot pie. It has the most amazing almond flour crust that is so easy to make. I recommend making the crust from scratch for the most nourishing option but if you are short on time you can use premade fresh or frozen pie dough, biscuits, or puff pastry instead.

Gluten Free Chicken Pot Pie filling

INGREDIENTS FOR THIS GLUTEN-FREE CHICKEN POT PIE

  • Almond flour
  • Tapioca flour
  • Baking powder + salt + black pepper
  • Eggs
  • Refined coconut oil
  • Olive oil or grass-fed butter
  • A medium yellow onion
  • Dried thyme leaves + dried sage
  • Gluten-free all purpose flour
  • Chicken bone broth
  • Cashew or coconut milk (make your own cashew milk simply by blending 1/2 cup cashews with 1 cup water)
  • Fresh or frozen peas
  • Rotisserie ChickenGluten-Free Chicken Pot Pie spoonful

CHICKEN POT PIE RECIPE TIPS

  • Make the crust ahead of time: If know you’ll need to prep dinner in a hurry you can make the almond flour crust the day before and store in the fridge overnight!
  • What to cook this in: You’ll want to make sure to use an oven-proof skillet (such as cast iron) when making this recipe so you can easily transfer from stovetop to oven. If you don’t have a skillet that is oven-safe don’t worry, you can still make this recipe! Just prepare the filling using whatever skillet you do have and then transfer it to a glass baking dish before topping with the crust and putting in the oven.
  • How to store: Store leftover chicken pot pie in an airtight container in the fridge for up to 5-6 days. To reheat, preheat oven to 350℉ and cover the top of the pie with aluminum foil in an oven-safe dish. Bake for 15-20 minutes or until it is heated through. Don’t forget to check it regularly while baking to make sure the crust doesn’t burn!

MORE COZY DINNER RECIPES YOU’LL LOVE:

 If you make this recipe gluten-free chicken pot pie, please leave a comment below and rate the recipe below to let me know how you liked it. You can also tag #nourishedbynutriton on Instagram with your creations! 

CLICK HERE FOR THE REEL I MADE OF THIS RECIPE

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Gluten-Free Chicken Pot Pie

This nourishing Chicken Pot Pie is the perfect warm and comforting meal on a cold night. The crust is gluten-free and made with almond and tapioca flour.

  • Author: Jessica Bippen
  • Prep Time: 45 mins
  • Cook Time: 25-30 mins
  • Total Time: 70-75 minutes

Ingredients

Units Scale

FOR THE CRUST:

1 1/2 cups almond flour
2/3 cup tapioca flour
1/2 tsp baking powder
1/2 tsp salt
1 egg
2 tbsp cold water
1/4 cup refined coconut oil

FOR THE POT PIE FILLING:

12 tbsp olive oil or grass-fed butter
1/2 of a medium yellow onion, finely diced
1 cup diced celery
1 cup diced carrots
4 cloves of garlic, minced
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp dried thyme leaves
1/2 tsp dried sage
1/4 cup gluten free all-purpose flour (or 3 tbsp tapioca or arrowroot flour)
2 cups chicken bone broth
1 cup cashew milk or unsweetened coconut milk (I blend 1/2 cup cashews with 1 cup water)
1 cup fresh or frozen peas
3 cups rotisserie chicken
1 egg, whisked

Instructions

 Combine dry ingredients for the crust in a bowl. Add in the coconut oil and fork it into the flour to make pea-sized pieces. Add the egg and 2 tbsp of water until the dough comes together. Roll the dough between two pieces of parchment paper until about 1/4 inch thick. Place on a cutting board and put in the fridge until ready to assemble.

Preheat oven to 400℉. Place a 10-inch oven-proof skillet over medium heat. Add olive oil or butter and sauté onions until they start to soften. Add the celery, carrot, salt, pepper and spices. Cook until tender. Add garlic and cook an additional 1 minute.

Sprinkle in the flour and stir into the veggies. Slowly pour the chicken broth into the skillet while mixing until it is well incorporated. Do the same with the milk. Let simmer until it starts to thicken. Stir in the chicken and the frozen peas.

Remove crust from the fridge. Carefully slide one hand under the crust and use the other to stabilize the crust as you flip it over onto the filling. Gently crimp crust edges if they hang over the edge. Cut 5 slits in the center of the crust to allow steam to escape. Brush with egg.

Bake for 25-30 minutes or until the crust is lightly browned. Remove from the oven and let cool for 10 minutes prior to serving.

DID YOU MAKE THIS RECIPE?

I’d love to hear how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #nourishedbynutriton.