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Ultimate Gluten-Free Chicken Pot Pie: Cozy Comfort Food

Gluten-Free Chicken Pot Pie with Almond Flour Crust

Okay, I'm ready to dive in and share a recipe with you as a friend, just like I would with someone sitting at my kitchen table. Today, we are making Gluten-Free Chicken Pot Pie with Almond Flour Crust. It's comfort food at its finest, and trust me, even if you've had less than stellar experiences with gluten-free crusts, this one will change your mind.

Gluten-free chicken pot pie with flaky almond crust, bubbling filling, rustic baking dish.

Introduction

You know, there are some dishes that just wrap you in a warm hug from the inside out. For me, Chicken Pot Pie is one of those classics. It's a taste of childhood, of cozy dinners at my grandmother's, where the kitchen always smelled like herbs and home. But, as you probably know, traditional pot pie is a gluten minefield. It's practically made from gluten. So, embarking on a quest to perfect a gluten-free version was essential. Honestly, it was a journey! There were some…interesting… attempts along the way before I finally landed on this recipe. The almond flour crust is a game changer, offering a satisfying, nutty flavor and a texture that actually holds up to all that delicious filling. Sharing this with you is like sharing a piece of home– comfort, tradition and real food. I can't wait for you to try it.

Ingredients

For the Filling:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (or use thighs if you prefer!)
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen mixed vegetables (corn, green beans, carrots, etc - whatever you love!)
  • 1/2 cup gluten-free chicken broth (low sodium)
  • 1/2 cup heavy cream (or unsweetened coconut milk for a dairy-free option)
  • 1/4 cup gluten-free all-purpose flour (or tapioca starch for those avoiding gums)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 2 tablespoons fresh chopped parsley

For the Almond Flour Crust:

  • 2 cups blanched almond flour, finely ground
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 6 tablespoons cold unsalted butter, cut into small cubes (or vegan butter)
  • 1 large egg, lightly beaten
  • 2 tablespoons ice water

Instructions

Okay, let's get cooking! This might sound like a lot of steps, but I promise it's totally doable.

  1. Prepare the Filling: Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until lightly browned all over, about 5 to 7 minutes. We're not aiming to fully cook it through here, just get a nice sear on the outside, and ensure you don't crowd the pan, cook in batches if needed.
  2. Sauté the Veggies: Reduce the heat to medium and add the chopped onion, carrots, and celery to the skillet. Sauté until the vegetables are softened, about 5 to 8 minutes. The onions should be translucent and fragrant.
  3. Make the Sauce: In a small bowl, whisk together the gluten-free flour (or tapioca starch) and chicken broth until smooth. Pour this mixture into the skillet with the vegetables. The chicken will be hanging out in the pan during that. Stir well and let it simmer for a minute or two to thicken slightly.
  4. Add the Remaining Filling Ingredients: Stir in the heavy cream (or coconut milk), frozen peas, and frozen mixed vegetables, thyme, garlic powder, salt, pepper and parsley. Turn the heat to low and stir all together to coat. Let it simmer gently, allowing the flavors to meld as you move on to the next step.
  5. Prepare the Crust: In a large bowl, combine the almond flour, salt, and dried thyme. I sometimes will pulse these in a food processor, just to ensure its all mixed well and the flour is airy.
  6. Cut in the Butter: Add the cold cubed butter to the flour mixture. Use a pastry blender (or your fingertips) to cut the butter into the flour until the mixture resembles coarse crumbs. You want there to be tiny pieces of butter among the flour- this is what will make the crust nice and flaky. Don't overmix!
  7. Add the Wet Ingredients: Add the lightly beaten egg and ice water to the flour mixture. Use a fork to mix until just combined. The dough will come together but don't panic if it seems a little crumbly at first- this is normal.
  8. Chill the Dough: Gently form the dough into a ball and wrap it in plastic wrap. Place it in the refrigerator to chill for at least 30 minutes. This is crucial for the crust's texture.
  9. Assemble the Pot Pie: Preheat your oven to 400°F (200°C). In an oven safe baking dish or individual ramekins (if you want personal pies!), transfer the warm chicken and vegetable filling. It should be piping hot.
  10. Roll out the Crust: On a lightly floured surface (I use some additional almond flour), roll out the chilled dough to about 1/8-inch thickness. You can either cut out single circles for tops on the ramekins or a single piece for a larger pot pie. Don't worry about making it perfectly round – rustic is lovely! If the dough starts getting sticky or soft, pop it back in the fridge for a few minutes.
  11. Top the Filling: Place the dough (or circles) over the filling, crimping the edges with a fork to seal. If making individual pies you may need to do a few slits to vent the filling.
  12. Bake: Bake in the preheated oven for 25 to 30 minutes, or until the crust is golden brown and the filling is bubbly. Then let it sit for a good 10 minutes before serving! Gifting this crust a nice toasty brown hue will let everyone know it's ready.

Tips & Tricks

  • Get Ahead: You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days, or even freeze it for future use. It cuts down on prep on a busy weeknight.
  • Spice It Up: Want a little kick? Add a pinch of red pepper flakes or a dash of hot sauce to the filling. It adds a lovely dimension of heat.
  • Veggie Variety: Feel free to add other veggies you love, like mushrooms, diced potatoes, or green beans. Any of your favorite veggies can work, just ensure they are cut into bite sized pieces.
  • Egg Wash: For an extra golden crust, brush the top of the dough with a beaten egg or a bit of plant milk before baking. This will make it shiny and beautiful.
  • Flavor Boost: A splash of white wine or a tablespoon of lemon juice added to the filling at step 3 will add a fun depth of background flavor.
  • Crust Texture: Sometimes you can have a bit of a crumbly gluten free crust, just don't over work the dough. Also, a small amount of xanthan gum can go a long way here, but since it really isn't needed, I left it out.
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Recipe Card

Gluten-Free Chicken Pot Pie with Almond Flour Crust

Prep Time: 45 minutes

Cook Time: 30 minutes

Serves: 6

Ingredients:

For the 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 chopped
  • 2 celery stalks, chopped
  • 1 cup frozen peas
  • 1 cup frozen mixed vegetables
  • 1/2 cup gluten-free chicken broth
  • 1/2 cup heavy cream (or coconut milk)
  • 1/4 cup gluten-free all-purpose flour (or tapioca starch)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh chopped parsley

For the Almond Flour Crust:

  • 2 cups blanched almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 6 tablespoons cold unsalted butter, cubed
  • 1 large egg, lightly beaten
  • 2 tablespoons ice water

Instructions:

  1. Heat olive oil, cook chicken until browned. Add onions, carrots & celery, sauté. Mix broth and flour, pour into skillet.
  2. Add cream, veggies, herbs, salt, pepper, let simmer.
  3. Combine almond flour, salt & thyme (crust). Cut in butter using a pasty blender or your fingers, add egg & ice water. Mix until combined and form a ball, rest for at least 30 mins.
  4. Transfer the filling to an oven-safe dish. Roll out the crust, top the filling. Crimp edges and vent.
  5. Bake at 400°F (200°C) for 25-30 minutes, or until golden and bubbly. Cool slightly before serving.

Product Recommendations

So, a few things that have made this recipe in particular go so much more smoothly in my kitchen. I've found that a sturdy cast iron skillet like this one, really helps get the chicken a nice sear in the first step! Plus things cook consistently in it during the sauteeing steps. Also, if you don't already have one and do a lot of baking, treat yourself to a good pastry blender for making the crust! It mixes the butter beautifully and helps make sure your end product isn't over mixed. I also use these freezer bags to portion and store freezer meals. For me, stocking my freezer makes cooking so much easier through out the week!

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