
Gluten-Free Chicken Pot Pie with Almond Flour Crust
Okay, let's dive into the delicious world of gluten-free cooking! I've been experimenting in my kitchen lately, and I've completely fallen in love with something that's both comforting and surprisingly easy to whip up: Gluten-Free Chicken Pot Pie with Almond Flour Crust. Forget those soggy-bottomed disappointments, this recipe results in a flaky, golden crust and a savory, heartwarming filling. It's the kind of dish that makes you want to curl up on the couch with a good book – or, let's be honest, with a second helping!
Growing up, pot pie was a staple at our family dinners, and I missed the comforting warmth of each bite after going gluten-free. So, I embarked on a delicious mission to recreate this childhood comfort. Not only is it completely gluten-free, but it's so good that I dare say even your gluten-loving friends won't be able to tell the difference. Ready to get started? Let's go!
Ingredients:
For the Filling:
- 1 tablespoon olive oil
- 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, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 tablespoons gluten-free all-purpose flour blend (make sure it contains a binder like xanthan gum)
- 2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup frozen corn kernels
For the Almond Flour Crust:
- 1 1/2 cups almond flour, finely ground
- 1/4 cup tapioca starch (also called tapioca flour)
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 1 large egg
- 2 tablespoons cold water
Instructions:
- Prep the Veggies: In a large, oven-safe skillet, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.
- Add the Herbs and Chicken: Stir in the dried thyme, rosemary, salt, and pepper. Add the cubed chicken and cook until lightly browned on all sides.
- Build the Base: Sprinkle the gluten-free all-purpose flour over the chicken and vegetables. Stir constantly for about 1 minute. Slowly pour in the chicken broth, stirring continuously to avoid clumps. Bring this mixture to a simmer and let it cook for 5 minutes, or until the sauce has thickened slightly.
- Add the Finishing Touches: Add your frozen peas and corn to the mixture. Stir gently, letting everything combine and heat through. Taste and adjust seasonings if needed. Remove from heat and set aside while we prepare the crust.
- Make the Almond Flour Crust: In a mixing bowl, whisk together the almond flour, tapioca starch, and salt. Add the cold, cubed butter and cut the butter into the flour mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate small bowl, lightly beat the egg and water together. Gradually pour the wet ingredients into the almond flour mixture while gently mixing, until the dough just comes together.
- Roll out the Crust: Place the dough onto a piece of parchment paper or between two pieces of plastic wrap. Roll it out using a rolling pin to about 1/4-inch thickness.
- Crust Placement: Carefully lift and lay the almond flour crust over the top of the chicken and vegetable mixture in your skillet. Make a few steam vents with a knife or scissors.
- Bake to Golden Perfection: Place the skillet in a preheated oven at 375°F (190°C). Bake for 30-35 minutes, or until the crust is beautifully golden brown and the filling is bubbling.
- Let it Rest: Remove the pot pie from the oven and let it rest for about 10 minutes before serving. Serve hot and enjoy!
Tips & Tricks:
- Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the filling along with the dried herbs.
- Veggie Variety: Feel free to swap out the peas and corn with other vegetables you enjoy, like diced potatoes or green beans.
- Dairy-Free Option: For a dairy-free crust option, use a plant-based butter substitute.
- Make It Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 24 hours.
- Individual Portions: This recipe can easily be made into individual pot pies.
- Egg Wash Boost: Use an eggwash (one beaten egg and a splash of water) brushed over the crust before baking.
- Herbs for All Seasons: Try fresh herbs like thyme, rosemary, parsley, and sage for a fresher taste.

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Recipe Card
Gluten-Free Chicken Pot Pie with Almond Flour Crust
Prep Time: 30 minutes
Cook Time: 35 minutes
Yield: 6 servings
Ingredients:
Filling:
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ¼ tsp salt
- ¼ tsp black pepper
- 1.5 lbs boneless, skinless chicken breasts, cubed
- 4 tbs gluten-free all-purpose flour
- 2 cups chicken broth
- 1 cup frozen peas
- 1/2 cup frozen corn
Crust:
- 1 ½ cups almond flour
- ¼ cup tapioca starch
- ½ tsp salt
- 6 tablespoons cold unsalted butter, cubed
- 1 large egg
- 2 tablespoons cold water
Instructions:
- Sauté onion, carrots, celery in olive oil until soft.
- Add thyme, rosemary, salt, pepper; then add chicken and brown.
- Stir in gluten free flour.
- Add chicken broth, simmer 5 minutes.
- Stir in peas and corn.
- Mix almond flour, starch, and salt. Cut in butter.
- Add beaten egg, combine until dough forms.
- Roll dough, place over filling.
- Bake at 375°F (190°C) for 30-35 minutes, or until crust is golden.
- Let rest 10 minutes then serve.

There you have it! Your very own, homemade gluten-free Chicken Pot Pie. This recipe is more than just a meal; it's a hug in a dish that's sure to satisfy any cravings for that classic comfort. Don't be shy about giving it your own spin – that's what cooking is all about! Experiment, enjoy, and most importantly, have fun in the kitchen. Happy Cooking!
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