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Chicken Pot Pie Recipe (Gluten Free!)

April 2, 2012 by Katie Wells
Chicken Pot-Pie gluten free real food recipe

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!

healthy grain free chicken pot pie

The Best Chicken Pot Pie Recipe (Gluten Free)

Katie Wells
Delicious and hearty chicken pot pie made with a gluten-free and grain-free crust. This recipe sneaks in extra servings of veggies and is kid approved!
4.5 from 6 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 30 mins
Total Time 55 mins
Course Main
Cuisine American
Servings 1 large pot pie or 2 small
Calories 321 kcal

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

You can use this coconut flour biscuit recipe for the topping if you prefer.
This recipe makes one large pot pie or two smaller ones. You can freeze one, uncooked, for a later meal. To use, simply defrost overnight in the refrigerator before baking the next evening.

Nutrition

Serving: 1½ cupsCalories: 321kcalCarbohydrates: 12.7gProtein: 19.8gFat: 21.8gSaturated Fat: 13gCholesterol: 97mgSodium: 407mgFiber: 4.3gSugar: 4.4g
Tried this recipe?Let us know how it was!

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you like chicken pot pie? Let me know below!

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Category: Poultry Recipes, Recipes

About Katie Wells

Katie Wells, CTNC, MCHC, Founder and CEO of Wellness Mama and Co-Founder of Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

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Reader Interactions

Discussion (33 Comments)

  1. Jeni Newswanger-Smith

    September 16, 2012 at 7:59 PM

    Would you bake then freeze? I would love to make this doubled and freeze one, but am wondering about the bake/freeze order. Thanks!

    Reply
    • Wellness Mama

      September 17, 2012 at 10:59 AM

      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…

      Reply
  2. Colleen

    August 7, 2012 at 7:42 AM

    I thought you didn’t eat legumes, but I’ve noticed peas in a few of your recipes. Are they healthier than other legumes?

    Reply
    • Wellness Mama

      August 7, 2012 at 10:31 AM

      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…

      Reply
  3. Amanda Janning

    June 10, 2012 at 10:35 PM

    I would love to try the recipe. I am allergic to nuts. Do you have any substitution suggestions for the almond flour?

    Reply
    • Wellness Mama

      June 10, 2012 at 11:51 PM

      These work too: https://wellnessmama.com/2233/coconut-flour-biscuits/ just don’t put them on top until the last 20 minutes of cooking…

      Reply
  4. Louise

    May 27, 2012 at 3:23 AM

    It’s getting wintery here and I was looking for comfort food. This recipe was perfect. thanks!

    Reply
  5. Chantel

    April 17, 2012 at 8:19 AM

    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. 🙂

    Reply
  6. Paula

    April 10, 2012 at 5:32 AM

    I was just thinking about pot pie last night. I think I need to make this recipe.mouth water is came.

    Reply
  7. Erin

    April 8, 2012 at 11:43 AM

    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).

    Reply
  8. jacey

    April 2, 2012 at 5:52 PM

    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

    Reply
  9. Chantel

    April 2, 2012 at 4:17 PM

    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?

    Reply
    • Wellness Mama

      April 2, 2012 at 5:43 PM

      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…

      Reply
  10. Kate

    April 2, 2012 at 12:15 PM

    What type of coconut milk did you use?  SoDelicious – or the one with all the fat??

    Thanks-

    Kate

    Reply
    • Wellness Mama

      April 2, 2012 at 12:17 PM

      Either one would work. I actually made my own, but any will work.

      Reply
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