Craving the ultimate comfort food without gluten? Our Gluten-Free Chicken Pot Pie recipe is also low-carb with only 19 grams of carbs per serving. This isn’t just any pot pie. It is – it’s a game-changer for health-conscious food lovers and those with dietary restrictions. Imagine sinking your fork into a golden, flaky crust that gives way to a steaming, protein-packed filling bursting with tender chicken and colorful vegetables. We’ve reimagined this classic dish to be not only gluten-free but also lower in carbs, proving that you don’t have to sacrifice flavor or texture when eating mindfully. Whether you’re celiac, gluten-sensitive, or simply looking for a healthier twist on comfort food, this Gluten-Free Chicken Pot Pie is about to become your new go-to recipe for cozy nights in and impressive dinner parties alike. Get ready to indulge in a dish that’s as nutritious as it is delicious
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Key Takeaways:
- Gluten-Free & Delicious: Enjoy a classic comfort food without the gluten, perfect for celiac and gluten-sensitive individuals.
- Golden, Flaky Crust: Made with alternative flours, the crust is just as crispy and satisfying as the traditional version.
- Nutritious & Protein-Packed: Loaded with tender chicken and fresh vegetables, this dish is both hearty and wholesome.
- Lower in Carbs: A mindful twist on a classic, reducing unnecessary carbs without compromising taste.
- Perfect for Any Occasion: Whether it’s a cozy night in or a special dinner, this recipe is sure to impress.
- No Flavor Sacrifice: Rich, creamy, and comforting—this pot pie proves gluten-free eating can be indulgent and satisfying.
Ingredients for Gluten-Free Chicken Pot Pie
Chicken: Lean, protein-packed poultry that forms the hearty base of our pot pie, supporting muscle health and providing essential B vitamins.
Almond Flour: This gluten-free alternative creates a nutty, nutritious crust rich in vitamin E and heart-healthy fats.
Coconut Flour: A fiber-rich flour that adds structure to our crust while offering a subtle sweetness and gut-friendly benefits.
Olive Oil: A heart-healthy fat that adds richness and carries anti-inflammatory properties to enhance the overall nutritional profile.
Carrots: These vibrant orange veggies bring natural sweetness, a satisfying crunch, and a boost of beta-carotene to support eye health.
Celery: Crisp and refreshing, celery adds texture and a mild flavor while providing anti-inflammatory compounds.
Mushrooms: Earthy and meaty, mushrooms contribute depth of flavor and immune-boosting properties to our filling.
Onions and Garlic: This aromatic duo forms the flavor foundation of our pie while offering potential cardiovascular benefits.
Peas: Sweet green pops of color, peas add a burst of plant-based protein and fiber to our comforting dish.
Heavy Cream: A luxurious addition that creates a silky, rich sauce while providing fat-soluble vitamins for nutrient absorption.
Chicken Broth: This savory liquid infuses our filling with depth and provides collagen-supporting compounds for joint health.
Herbs and Spices: These flavor enhancers not only make our pot pie irresistible but also offer various antioxidants and potential metabolism-boosting effects.
Step by Step Instructions for Chicken Pot Pie
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add onions and garlic, sautéing until translucent.
- Add carrots, celery, and mushrooms. Cook until vegetables are tender.
- Stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer.
- Add the cooked chicken and frozen peas to the mixture. Simmer for another 5 minutes. Remove from heat.
Prepare the Crust:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
- Stir in melted butter and the egg until a dough forms.
- Roll out the dough between two sheets of parchment paper to fit your baking dish.
Assemble the Pot Pie:
- Pour the chicken and vegetable filling into a baking dish.
- Carefully place the crust over the filling, trimming any excess.
- Cut a few slits in the crust to allow steam to escape.
Bake and Serve:
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving. Enjoy your healthy, low-carb chicken pot pie!
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Gluten-Free Chicken Pot Pie
Equipment
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
- To see the ingredient amounts in metric units, click the "METRIC:" button between the ingredients and the instructions for this recipe.
Ingredients
For the Filling
- 2 tbsp. olive oil
- 1 lb. boneless, skinless chicken breasts chopped
- 1 medium diced onion
- 2 cloves minced garlic
- 1 cup diced or sliced carrots
- 1 cup diced celery
- 1 cup sliced mushrooms
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 cup frozen peas
- Salt and pepper to taste.
For the gluten-free Topping
- 1½ cups almond flour
- ¼ cup coconut flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup butter
- 1 large egg
Instructions
Prepare the Filling
- Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook until browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add onions and garlic, sautéing until translucent.
- Add carrots, celery, and mushrooms. Cook until vegetables are tender.
- Stir in the chicken broth, heavy cream, thyme, salt, and pepper. Bring to a simmer.
- Add the cooked chicken and frozen peas to the mixture. Simmer for another 5 minutes. Remove from heat.
Make the Crust
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine almond flour, coconut flour, baking powder, and salt.
- Stir in melted butter and the egg until a dough forms.
- Roll out the dough between two sheets of parchment paper to fit your baking dish.
- Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let it cool for a few minutes before serving. Enjoy your healthy, low-carb chicken pot pie!
Video
Nutrition
FAQ:
Q: What type of flour is used for the gluten-free crust?
A: We use a blend of almond flour and gluten-free all-purpose flour to achieve the perfect flaky texture.
Q: Can I make this recipe dairy-free as well?
A: Yes! Simply substitute butter with a dairy-free alternative and use a plant-based milk for the filling.
Q: How do I store leftovers?
A: Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.
Q: Can I use pre-cooked chicken?
A: Absolutely! Rotisserie or leftover chicken works great and saves time in the kitchen.
Q: Is this recipe suitable for keto or low-carb diets?
A: Yes! With its lower-carb crust and wholesome ingredients, it’s a great option for those watching their carb intake.
Q: Can I freeze the pot pie for later?
A: Yes! Assemble the pot pie, freeze before baking, and cook directly from frozen, adding extra baking time as needed.
