
Gluten-Free Chicken Pot Pie with Almond Flour Crust
Okay, let's dive into a delicious and comforting recipe – Gluten-Free Chicken Pot Pie with Almond Flour Crust. This isn't just your average pot pie; it's a warm hug in a bowl, perfect for a cozy night in or a special family gathering. And trust me, even if you're new to gluten-free baking, you can absolutely nail this!
My Pot Pie Love Affair
Growing up, chicken pot pie was the ultimate comfort food in our house. There was something about that flaky crust and the savory, creamy filling that just made everything feel right. However, after discovering my gluten sensitivity, I thought those days were over. I spent ages trying various gluten-free pie crusts, often ending up with either a crumbly mess or something that tasted like cardboard. But then, lightbulb moment! I discovered the magic of almond flour, and this recipe was born. It's got that comforting classic taste, but with a nutty, subtly sweet crust that takes everything to the next level. So, let's get baking, shall we?
Ingredients You'll Need:
For the Chicken Filling:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 (8 ounce) package of cremini mushrooms, sliced
- 3 tablespoons gluten-free all-purpose flour (I use Bob's Red Mill 1-to-1 Baking Flour for best results)
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
For the Almond Flour Crust:
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 large egg, lightly beaten
- 1-2 tablespoons ice water
Note: If you're dairy-free, feel free to substitute the heavy cream with full-fat coconut milk and butter with plant-based butter. Additionally, you can use a blend of different vegetables you like – I've added parsnips and green beans to mine before to mix things up!
Step-by-Step Instructions:
- Get the Filling Going: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Sauté the Veggies: Add the chopped onion, carrots, and celery to the same skillet. Cook until softened, about 5 minutes. Add in your cremini mushrooms and cook for a further 3-4 minutes until soft. Stir in the thyme, rosemary, salt, and pepper until fragrant, about 30 seconds.
- Thicken Things Up: Sprinkle the gluten-free flour over the vegetables and cook for about a minute, stirring constantly. This helps to create the base for your creamy sauce. Slowly whisk in the chicken broth, making sure to get any lumps out. Bring to a simmer and cook until the broth has thickened slightly, about 3-5 minutes. Tip: If your sauce isn't thickening as much as you'd like, whisk in another teaspoon of gluten-free flour mixed with cold water. This should do the trick!
- Bring the Chicken Back: Add the chicken back into the skillet along with frozen peas. Bring to a simmer and cook for another 2-3 minutes, then stir in the heavy cream. Turn the heat down to low and let it simmer whilst you make your crust.
- Make the Crust. The Key to Success: In a large bowl, whisk together the almond flour, salt, and baking powder. Add the cold butter cubes and use a pastry blender or your fingertips to work the butter into the flour until it resembles coarse crumbs. Add the lightly beaten egg and mix until just combined. Then, add ice water, one tablespoon at a time, until a dough forms that holds together. Don't overmix! Tip: Cold butter is essential for a flaky crust. Make sure your butter out of the fridge while you prep your other ingredients to keep it as cold as possible.
- Get Ready to Bake: Preheat the oven to 375°F (190°C).
- Assemble the Pot Pie: Transfer your chicken and vegetable mixture to a 9-inch pie dish. Gently roll out your almond dough (I usually do this between two pieces of parchment paper – almond flour can be sticky). If you are not using a large pie dish you can split it into two ramekins to make them each individual serving size. Place the rolled dough over the top of the pie dish or ramekins and trim the excess, leaving around a 1-2 cm overhand which you will need to pinch in between your thumb and finger like a decorative crust. Cut a few slits in the top of the pie crust to allow steam to escape.
- Bring the Golden Brown: Place the pie dish or ramekins on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. Let it cool for 10 minutes before serving. Tip: Keep an eye on the edges of the crust. If they begin to brown too quickly, cover them with aluminum foil.
Tips & Tricks:
- Make It Your Own: Feel free to add other vegetables like potatoes, parsnips, or even some spinach to the filling.
- Spice it Up: A dash of red pepper flakes can add a nice kick to the filling if you want some heat.
- Homemade Broth: For the BEST flavor, use homemade chicken broth. It really makes a difference. If you're short on time, use a good-quality, low-sodium option.
- Individual Servings: For more elegant presentation or to guarantee leftovers stay safe, bake the pot pie in individual ramekins, adjusting the baking time as needed (usually 20-25minutes, but make sure the crust isn't getting too brown).
- Make-Ahead Marvel: You can prepare the filling a day ahead, or make the whole thing ahead of time and reheat it the next day. Leftover pot pie is just as divine as fresh baked.

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Recipe Card
Gluten-Free Chicken Pot Pie with Almond Flour Crust
Yields: 6 servings
Prep time: 30 minutes
Cook time: 50 minutes
Ingredients:
- For the Filling:
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken breasts, diced
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 (8 ounce) package cremini mushrooms, sliced
- 3 tbsp gluten-free flour
- 2 cups low-sodium chicken broth
- 1 cup frozen peas
- 1/2 cup heavy cream
- For the Almond Crust:
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg, lightly beaten
- 1-2 tablespoons ice water
Instructions:
- Cook chicken in olive oil, remove from skillet.
- Sauté onion, carrots, celery, mushrooms and seasonings.
- Stir in gluten-free flour, then slowly whisk in chicken broth, and bring to a simmer.
- Add chicken and peas, simmer for 2-3 minutes. Stir in heavy cream.
- Combine almond flour, salt, and baking powder. Cut in cold butter until crumbly.
- Stir in egg, add ice water to form dough.
- Transfer filling to 9-inch pie dish or ramekins.
- Roll out almond dough and place over filling.
- Bake at 375°F (190°C) for 25-30 minutes, until golden brown.
Product Recommendations:
A good quality pastry blender can be really handy for making the crust. I also swear by my Dutch Oven, which does double duty for stovetop and oven cooking. And, if you're like me and love everything to be organized, some glass mixing bowls are essential. Finally, to perfectly roll our your pie crust you can try a silicone rolling mat, it will help the dough not stick!

So there we have it! A gluten-free chicken pot pie that's just as comforting as the classic, but with a delicious nutty edge thanks to that almond flour crust. Give it a go, and let me know how it goes in the comments. Happy baking!
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