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
Nutrition
Notes
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?