Chicken pot pie was one of those dishes I didn’t love as a kid (store-bought version) and then loved as an adult (homemade version) and had to say goodbye to when we switched to a grain-free, real food diet. Flour and vegetable shortening crust…not so much!
I just recently attempted a healthy version of chicken pot pie and the kids loved it! It sneaks in some veggies that aren’t typically kid-favorites and some healthy fats. It’s also pretty filling and great for active kids.
To me, chicken pot pie is a poultry version of one of my favorite recipes: Shepherd’s pie, which I’ve also adapted as a sweet potato shepherd’s pie and meatloaf cupcakes. Those recipes are all more budget friendly, so if you aren’t a chicken person or are on a tight budget, try them instead!
The Best Chicken Pot Pie Recipe (Gluten Free)
Ingredients
To make the filling:
- 4 chicken breasts (cooked, or 1 whole cooked chicken)
- 1 small turnip
- 1 small parsnip
- 2 TBSP butter (or coconut oil)
- 1 cup celery
- 1½ cups carrots
- 1 cup fresh green beans
- 1 onion
- 12 oz frozen peas
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp basil
- 1 tsp oregano
- 1 tsp turmeric
- ½ tsp pepper
- ½ cup coconut milk
To make the crust:
- 1 recipe almond flour pie crust
- 1 egg
- ¼ cup Parmesan cheese (optional)
Instructions
To make the filling:
- Cook chicken in oven or skillet if it is not already cooked and set it aside.
- Peel the turnip and parsnip and finely chop.
- Heat 2 tablespoons of butter or coconut oil in large skillet until melted, then add the turnip and parsnip.
- Finely chop the celery, carrots, green beans, and onion and add them to the pan.
- Saute over medium heat until all the vegetables have started to soften.
- Add the frozen peas and continue cooking until peas have defrosted.
- Chop the chicken into ½ inch cubes and add it to the pan.
- Stir in the spices.
- Add ½ cup of the coconut milk to the pan and continue cooking until it has started to evaporate.
- Remove from heat.
- Preheat the oven to 350°F.
To make the crust:
- In a medium size bowl make the crust by following the recipe for the almond flour pie crust, adding 1 additional egg and the Parmesan cheese if desired. You may have to add slightly more milk or more flour, depending on the dryness of your almond flour. It should be somewhat thick but spreadable.
- Transfer the chicken mixture to one large oven safe dish or two pie pans or 8x8 dishes.
- Carefully spread the crust mixture over the chicken filling.
- Bake in the oven 15-20 minutes or until the crust has started to harden.
- Serve and Enjoy!
Notes
Nutrition
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Do you like chicken pot pie? Let me know below!
Hungry for Change review
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Would you bake then freeze? I would love to make this doubled and freeze one, but am wondering about the bake/freeze order. Thanks!
You could actually do either one. I usually bake a little bit and then let it bake the rest of the way when it is re-heating…
I thought you didn’t eat legumes, but I’ve noticed peas in a few of your recipes. Are they healthier than other legumes?
They are my one “sometimes” legume since they are on the border of legume or not as they technically come from the pod stage. You can also always sub chopped asparagus…
I would love to try the recipe. I am allergic to nuts. Do you have any substitution suggestions for the almond flour?
These work too: https://wellnessmama.com/2233/coconut-flour-biscuits/ just don’t put them on top until the last 20 minutes of cooking…
It’s getting wintery here and I was looking for comfort food. This recipe was perfect. thanks!
This was DELICIOUS! I ate it for dinner then again for breakfast and lunch the next day! I had some leftover rutabaga so i diced that up in lieu of the parsnips and turnips. I also didn’t have green beans…but it was very delicious nonetheless! I’m gonna make it again this week. 🙂
I was just thinking about pot pie last night. I think I need to make this recipe.mouth water is came.
My hubby will flip if I can pull this dish off! He loves chicken pot pies. When we were first married he used to buy the getto ones from Swanson (I think that’s the brand).
Used to eat this all the time as a child, but my mom topped ours with those Pillsburry Grands…. oh boy. I have yet to try a healthy version, but I think I will attempt this recipe this week! thanks
This looks delicious! Can’t wait to make it. Why do you only use Honeyville brand? I notice they sell a lot of “glutenous” products. Are they pretty careful about not cross-contaminating?
They are careful, from what I can tell. They just have very finely ground and well blanched flour, so it bakes well and holds its shape. A lot of the other brands are more mealy and don’t stick well…
What type of coconut milk did you use? SoDelicious – or the one with all the fat??
Thanks-
Kate
Either one would work. I actually made my own, but any will work.