Chicken Pot Pie Recipe (Gluten Free!)

Katie Wells Avatar

Reading Time: 2 minutes

This post contains affiliate links.

Read my affiliate policy.

Chicken Pot-Pie gluten free real food recipe
Wellness Mama » Blog » Recipes » Poultry Recipes » Chicken Pot Pie Recipe (Gluten Free!)

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)

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!
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Calories 321kcal
Author Katie Wells


1 large pot pie or 2 small


To make the filling:

To make the crust:


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 8×8 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 Facts
The Best Chicken Pot Pie Recipe (Gluten Free)
Amount Per Serving (1 ½ cups)
Calories 321 Calories from Fat 196
% Daily Value*
Fat 21.8g34%
Saturated Fat 13g81%
Cholesterol 97mg32%
Sodium 407mg18%
Carbohydrates 12.7g4%
Fiber 4.3g18%
Sugar 4.4g5%
Protein 19.8g40%
* Percent Daily Values are based on a 2000 calorie diet.


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.

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!

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a 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.


33 responses to “Chicken Pot Pie Recipe (Gluten Free!)”

  1. Kyra Avatar

    How thick is your crust on the top? I made this tonight and used two pie dishes but I had to make more crust. I also needed to bake it longer, so I’m assuming I made it too thick.

    I’ve tried several of your recipes and they have all been a hit so far!! Thank you so much!

  2. shel garn Avatar
    shel garn

    I have a question. do you use blanched almond flour and do I have to – it is more healthy to use raw is it not? does it make a difference in the recipe?
    also are turnips and sweet potatoes and parsnips and rhutabagas not a starch? I don’t combine starch w/meat.

  3. Belinda Avatar

    I’ve made this several times and love it! In my experience it’s not super soupy like traditional recipes but I actually like it drier so this is perfect for me. It also freezes great so thanks for suggesting that! So I just realized in the recipe there are two places it calls for butter. I was wondering where the 1/2 cup butter fits in. Assuming saute? Even so that would be a lot. Any clarity would be great. Thanks so much for sharing your life with us!

  4. Ann Marie Avatar

    Made it tonight..wish I would have added more coconut milk to the inside of the pie to moisten it up along with more veggies like broccoli and spinach. Overall it tasted great just lacked moisture and I just love green veggies!

  5. Vicki Avatar

    I am so excited about this recipe! My husband and I were so happy to find something that tasted normal (non-paleo) yet exceptional with the spices and textures of this dish! We put aside the other dish and are thrilled to have it waiting for us! I regularly feed and care for my young grandchildren who unfortunately were not boiled over for the dish. They are the reason I have poured myself over your site. I’m afraid they are not challenged to grow in their eating habits…except when they are with us. We don’t give up though. Thanks so much for this wonderful new family favorite!

  6. Ashlee Avatar

    5 stars
    I made this for dinner last night, it was so yummy. My husband who can be ridiculously picky and hates vegetables loved it. He refused to eat the peas, but had no idea he was eating any other vegetables! We will be having this again.

  7. Amy Avatar

    5 stars
    I have some coconut flour on the way, I can’t wait to start trying paleo comfort food. It’s been a painless transition so far, but I’m starting to want things like chicken and dumplings and pot pie. I was wondering if you’d thought about putting out a cookbook? I like nomnom, but a lot of her recipes contain ingredients that your average family doesn’t keep in their kitchen. Your recipes are a lot more practical, and I wouldn’t mind paying for a cookbook, our even an ebook…

  8. Meritt Avatar

    We do Paleo but my son, 10, really dislikes even a hint of coconut taste. Can I use almond milk and almond flour interchangeably with coconut milk and coconut flour? In other recipes I’ve tried it has worked fairly well. Also, heard you on PaleoCon. Great interview. Immediately signed up for your blog. Thanks.

  9. Jeni Newswanger-Smith Avatar
    Jeni Newswanger-Smith

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

    1. Wellness Mama Avatar
      Wellness Mama

      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…

  10. Colleen Avatar

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

    1. Wellness Mama Avatar
      Wellness Mama

      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…

  11. Amanda Janning Avatar
    Amanda Janning

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

  12. Louise Avatar

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

  13. Chantel Avatar

    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. 🙂

  14. Paula Avatar

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

  15. Erin Avatar

    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).

  16. jacey Avatar

    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

  17. Chantel Avatar

    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?

    1. Wellness Mama Avatar
      Wellness Mama

      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…

  18. Kate Avatar

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



    1. Wellness Mama Avatar
      Wellness Mama

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating