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)
Servings
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!
Nutrition
Notes
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Do you like chicken pot pie? Let me know below!
I don’t have almond flour. Would it work to use regular gluten free flour or, even, coconut flour?
Also, I’m allergic to celery. Should I sub it or would it be fine to leave that out?
You can omit the celery. You could use a different flour but it would change the ratio of the other ingredients.
Hi there!! I made this recipe before I went vegetarian and then afterwards as well just leaving out the chicken and subbing more veggies….both times it turned out amazing 🙂 the crust is the oooonly gf/df one that I’ve tried that actually works lol…. I have a question about freezing it, which you mentioned in the instructions….when freezing, would you spread the uncooked crust ontop and freeze like that, or cook and then freeze?? Also how do you adjust cooking time when cooking from frozen?? Thanks so much!!
-Larissa
I freeze it uncooked. Then, I let it defrost in the fridge overnight before cooking it.
Would it be possible to use regular cow’s milk in place of the coconut milk?