Gluten-Free Chicken Pot Pie - Nourished By Nutrition Print

Gluten-Free Chicken Pot Pie

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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.


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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


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


 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.