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a slice of chicken pot pie on a white plate
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Gluten-Free Chicken Pot Pie

This gluten-free chicken pot pie is filled with a creamy, savory chicken, herbs, and vegetables that's sure to make you feel cozy. This recipe is a perfect make-ahead meal and a fall favorite. You can enjoy this anytime the craving hits.
Prep Time20 minutes
Cook Time45 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: gluten free
Servings: 8

Equipment

  • Whisk
  • Knife
  • Measuring Cups and Spoons
  • pie pan
  • Cutting board

Ingredients

Filling Ingredients

  • 3 large boneless skinless chicken breasts or 4 cups of precooked chicken
  • 1 tbsp olive oil sub cooking fat
  • sea salt to taste
  • 2 large carrots
  • 1/2 cup white or yellow onion optional use 2 tbsp dehydrated onion
  • 1 tsp sage
  • 1 1/2 cup chicken broth or vegetable broth
  • 1/4 cup gluten free flour
  • 2 cups unsweetened coconut milk or milk of choice
  • 2 tbsp ghee or cooking fat of choice
  • 1/2 tsp celery seed
  • 1 tsp rosemary
  • 1 cup frozen peas optional

Make Gluten-Free Pie Crust Recipe https://styleandstewardship.com/gluten-free-pie-crust-dairy-free-option/

Instructions

  • Preheat oven to 425 degrees
  • Chop celery, carrots, and onions and set them aside.
  • Add olive oil to a heavy skillet, 3 large chicken breasts, salt, rosemary, thyme, and sage, and cook each side until done, or until internal temperature reaches 165 degrees with a meat thermometer.
  • Cook one side and cover, flip the chicken and cook the other side until done. *Optionally, you can use 4 cups of precooked chicken.
  • Next, remove cooked chicken and set aside.
  • Add chopped celery, carrots, and optional onion and sauté until tender.
    carrots and celery in a large skillet pictured with a wooden spoon stirring the mixture
  • Add 2 tablespoons ghee (or oil of choice) 1/4 cup gluten-free all-purpose flour and stir on medium heat until flour is fully incorporated stirring frequently.
    flour being added to a carrot and celery mixture
  • Add stock and cook until it begins to thicken.
    stock being added to a skillet with carrots and celery
  • Add milk of choice and stir until combined.
    a measuring cup of milk being poured into a skillet with carrots and celery
  • Cut up or shred cooked chicken and then add it to the pan with celery, onions, carrots, and gravy.
    chicken being added to a skillet with gravy mixture
  • Taste the mixture and add any additional salt if needed.
  • Optional Add frozen peas
  • Turn off the heat and add filling to a pie pan with dough.
    chicken, celery, carrot and creamy filling pictured next to a partially filled pie crust
  • add the top dough.
  • Brush with milk, add a few slits to allow venting.
  • Place pie on a baking sheet to collect any spills and bake for 45 minutes.
    Slits cut into the top of a pie
  • Allow to set up and cool for about 15 minutes so the hot filling does not run out.