Adorable Gluten Free Chicken Pot Pies, baked in a buttery and flaky crust. This version is healthier than the frozen, store bought version, and has the same fun appeal! I make these as individual servings, but feel free to make this in a standard pie plate.
Love cozy dinner recipes? Also try these Thai Turkey Meatballs, or my Irish Beef Stew recipe.
*Today I’m partnering with Sharp Home USA ~ Sharp creates quality home appliances that make life easier!
Contents
Cozy, Savory Pies!
When I was a kid, I absolutely LOVED frozen pot pies. It was always a treat when my mom allowed those for dinner.
Looking at the packages as an adult, I know my son will never find classic pot pies in our freezer. Unfortunately, these treats are filled with highly processed ingredients, along with a laundry list of preservatives.
I recreated this childhood fav with a healthier Almond Flour Pie Crust. I filled them with a quick, veggie and protein packed chicken stew. The creamy filling has such wonderful flavor!
These do take a bit of planning ahead (the pie crust needs to chill!), they are quite simple to make! Save this recipe for a rainy day when a little fun in the kitchen is needed.
We love them baked into individual pot pies, but feel free to use a standard pie dish and make a larger version.
I baked these in my Sharp European Convection Oven, the perfect appliance for all my baking needs!
Almond flour browns and burns faster than wheat flour (or even gluten free flour), so it’s important to watch them for the last few minutes.
The built in timers and even baking are perfect, even for this delicate pie crust!
Hop on over to Sharp Home USA’s website to see if their state-of-the-art appliances are the right fit for your dream kitchen!
What You’ll Need:
For the Almond Flour Pie Crust (see a complete post written with more tips on making this delicious gluten free pie crust!).
- Butter (or use Mykonos Plant Based Butter for a Dairy Free Chicken Pot Pie)
- Almond Flour
- Arrowroot
- Coconut Flour
- Sea Salt
- Honey
- Egg White
For the Chicken Filling:
- Butter (or olive oil)
- Onion
- Celery
- Carrots
- Chicken or Turkey (pre cooked chicken. I use the chicken from a whole roasted chicken, but this recipe works equally well with leftover turkey.)
- Fresh Thyme
- Turmeric
- Sea Salt and Black Pepper
- Arrowroot (organic corn starch or tapioca starch are good subs)
- Chicken Broth or Chicken Stock (or vegetable broth)
- Heavy Cream (use a non-dairy alternative like an unflavored/unsweetened coffee creamer, like NutPods).
How to Make Gluten Free Chicken Pot Pies
Step 1: Chop butter in small chunks and freeze is for 1-2 hours.
Step 2: Add the almond flour, arrowroot, coconut flour, and sea salt to a food processor, and pulse to mix together.
Step 3: Add the frozen butter, and pulse to break up. Continue pulsing until the mixture has a cornmeal texture.
Step 4: Add in the honey and egg white, and pulse until the dough starts to clump together, being careful not to over mix and melt the butter.
Step 5: Add the pie crust dough to a large sheet of parchment paper folded in half. Cover the dough, and use a rolling pin to roll out into a roughly 10 x 12 inch rectangle, making the dough as evenly thin as possible.
Step 6: Place the dough carefully on a cookie sheet, and freeze for at least 30 minutes to make the dough easier to cut out and work with.
Step 7: Cut circles out of the dough about 1 inch larger than your ramekins. Use a spatula to help place the circles of dough over the ramekins. Gently press the dough down into the ramekins. It will break, but use your fingers to press the dough back together and fully cover the inside of each dish. Return the rest of the dough to the freezer so it’s easy to cut tops off when necessary.
Step 8: Add the ramekins with pie dough to a baking sheet. Pre bake the bottom pie crusts for 20 minutes, until they are golden brown. Set aside while preparing the filling.
Step 9: Into a large skillet, add the butter, carrots, celery and onion. Sauté on medium-high heat for about 10 minutes, allowing vegetables to soften.
Step 10: Add in the chicken, spices, and arrowroot powder. Sauté to coat the chicken and vegetables in the arrowroot.
Step 11: Add in the chicken broth, stirring to mix in the thickener. Bring to a low simmer, and continue to cook on medium heat for about 10 minutes.
Step 12: Stir in the heavy cream. Adjust the seasonings to taste.
Step 13: Fill each of the ramekins with the chicken mixture. Divide evenly between each pot pie. Work quickly to make the tops, because the pot pies will not bake long enough to reheat the filling (almond flour burns more quickly than white flour so the baking time for these is lower!).
Step 14: Cut out rounds the size of the ramekins, and place the dough over the top of each. Use fork to press the top crust down around the edges. If desired, use an egg wash for a glossy look on top of the pies (whisk 1 egg with 2 tablespoons of water and brush on top).
Step 15: Bake the pot pies for 15-20 minutes, until the tops are golden brown. Serve hot!
How to Store & FAQ
How to Store Leftover Gluten-Free Pot Pie
Once fully cooled, store leftovers in an air tight container or covered with plastic wrap. Microwave leftovers to reheat. If you’d like to reheat them in the oven, place them in a baking dish, and cover tightly with foil. Reheat at 350º F for 20-30 minutes, until warmed throughout. The foil will keep the crusts from burning, but check them around 15 minutes to make sure they aren’t getting too dark.
Dairy Free Chicken Pot Pies
This recipe is easily adaptable to make dairy free chicken pot pies.
Use a plant based butter for the crusts (I recommend Mykonos brand).
Instead of heavy cream, substitute coconut milk or an unflavored and unsweetened coffee creamer, like NutPods.
Can I make these with all purpose gluten free flours?
Yes, this recipe will work with your favorite gluten free pie crust, including one made with an all purpose gluten free flour mix. Use your favorite pie shells along with this filling recipe!
If not using almond flour, you will not need to pre bake the bottom crusts.
Make a Large Chicken Pot Pie
Instead of individual pies, you can make 1 large chicken pot pie with this recipe.
Use 1/2 of the pie dough to roll out a bottom crust, and press it into a 9-inch pie pan. Pre bake the crust as directed, and use the other 1/2 of the pie dough for the top crust.
Other Almond Flour Recipes
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Gluten Free Chicken Pot Pies
Ingredients
Almond Flour Pie Crust
- 1/2 cup butter cut into chunks and frozen
- 3 cups almond flour blanched
- 1/2 cup arrowroot powder
- 2 tablespoons coconut flour
- 1/4 teaspoon sea salt
- 2 egg whites
- 1 tablespoon honey
Chicken Pot Pie Filling
- 2 tablespoons butter
- 1/2 cup onions diced
- 1/2 cup celery diced
- 1/2 cup carrots diced
- 3 cups chicken precooked, diced
- 3 tablespoons arrowroot powder
- 2 teaspoons fresh thyme
- 1/4 teaspoon turmeric
- 1 teaspoon sea salt or more, season to taste
- black pepper to taste
- 3 cups chicken broth
- 2 tablespoons heavy whipping cream
Instructions
Pie Crust
- Chop butter in small chunks and freeze is for 1-2 hours.
- Add the almond flour, arrowroot, coconut flour, and sea salt to a food processor, and pulse to mix together.
- Add the frozen butter, and pulse to break up. Continue pulsing until the mixture has a cornmeal texture.
- Add in the honey and egg white, and pulse until the dough starts to clump together, being careful not to over mix and melt the butter.
- Add the pie crust dough to a large sheet of parchment paper folded in half. Cover the dough, and use a rolling pin to roll out into a roughly 10 x 12 inch rectangle, making the dough as evenly thin as possible.
- Place the dough carefully on a cookie sheet, and freeze for at least 30 minutes to make the dough easier to cut out and work with.
Pot Pies
- Cut circles out of the dough about 1 inch larger than your ramekins. Use a spatula to help place the circles of dough over the ramekins. Gently press the dough down into the ramekins. It will break, but use your fingers to press the dough back together and fully cover the inside of each dish. Return the rest of the dough to the freezer so it’s easy to cut tops off when necessary.
- Add the ramekins with pie dough to a baking sheet. Pre bake the bottom pie crusts for 20 minutes, until they are golden brown. Set aside while preparing the filling.
- Into a large skillet, add the butter, carrots, celery and onion. Sauté on medium-high heat for about 10 minutes, allowing vegetables to soften.
- Add in the chicken, spices, and arrowroot powder. Sauté to coat the chicken and vegetables in the arrowroot.
- Add in the chicken broth, stirring to mix in the thickener. Bring to a low simmer, and continue to cook on medium heat for about 10 minutes.
- Stir in the heavy cream. Adjust the seasonings to taste.
- Fill each of the ramekins with the chicken mixture. Divide evenly between each pot pie. Work quickly to make the tops, because the pot pies will not bake long enough to reheat the filling (almond flour burns more quickly than white flour so the baking time for these is lower!).
- Cut out rounds the size of the ramekins, and place the dough over the top of each. Use fork to press the top crust down around the edges. If desired, use an egg wash for a glossy look on top of the pies (whisk 1 egg with 2 tablespoons of water and brush on top).
- Bake the pot pies for 15-20 minutes, until the tops are golden brown. Serve hot!
Hello-
Can corn starch be substituted for both the filling and crust? Thank you!
Holly
Yes! Corn starch or tapioca flour are both great swaps.