This is a side view of chicken pot pie in small ramekins. The ramekins sit on a small plate on a white counter with a fork laying on the side of the plate. A striped team towel is off to the side.
Gluten Free Chicken Pot Pie is a cozy, hearty meal the whole family will love! It’s paleo friendly and comes together really easily.

Chicken pot pie is one of those meals that is super simple to customize and prep ahead! In this recipe I’m making them in single-serve ramekins so everyone gets their own little serving, but you can definitely make this into a larger pie. We’re making an almond flour based, gluten free crust that is flakey, buttery, and the perfect balance to the creamy vegetable-chicken filling.

It is creamy and juicy and filled with lots of veggies that you can kinda customize depending on what you have in your fridge that week.

This is a perfect recipe for a weeknight dinner. You can prep the filling, prep the dough, assemble and bake right when it’s dinner time. It’s a cozy, feel good dinner that just reminds you of home. This recipe makes you want to snuggle up under a blanket next to a cozy fire.

This is an overhead image of chicken pot pie in four small ramekins. The ramekins sit on a gold baking sheet which is on a white counter.

What you’ll need to make chicken pot pie crust:

  • almond flour
  • arrowroot powder/tapioca flour
  • coconut flour
  • egg whites
  • melted ghee (or grass-fed butter)
  • salt

Ingredients for gluten free chicken pot pie:

  • olive oil
  • yellow onion, diced
  • celery stalks, diced
  • chicken breast
  • salt
  • garlic powder
  • paprika
  • black pepper
  • arrowroot powder
  • mixed vegetables (I used carrots, green beans, peas and corn)
  • full fat coconut milk

How to make gluten free chicken pot pie:

Add all of the crust ingredients into a food processor and process until the mixture pulls together. Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.

Add the olive oil into a large stock pot over medium heat. Then, add the onion and celery and sauté until soft. Once the onion and celery are softened, you’ll add the chicken, salt, garlic powder, paprika, and black pepper. Sauté for 1-2 minutes to release the flavors in the spices. Then add the frozen vegetables and stir.

Whisk the coconut milk and the arrowroot together to dissolve the arrowroot powder and add to the vegetables and chicken. Stir and allow this to thicken for about 5-10 minutes on the stove. Remove from the heat.

Meanwhile roll out your crust until it’s about ¼ inch thick. Get out 4 baking ramekins. Use one of your ramekins as a dough cutter by turning it upside down and pressing into the dough, like a cookie cutter, to make a top crust for the pot pies. Do this until you have all 4 crusts cut.

Spoon the chicken mixture evenly into each of the ramekins. Top with the crust. Place in the oven for 25-30 minutes, or until the crusts are golden brown. Serve while warm and delicious!

They’re cozy, they’re hearty, and they’ll soon be your new family favorite! Hope you guys enjoy!!

This is a side view of chicken pot pie in small ramekins. The ramekins sit on a small plate on a white counter with a fork laying on the side of the plate. A striped team towel is off to the side.

More chicken dinners to try:

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This is a side view of chicken pot pie in small ramekins. The ramekins sit on a small plate on a white counter with a fork laying on the side of the plate. A striped team towel is off to the side.

Gluten Free Chicken Pot Pie

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Description

As the weather gets chilly, everyone craves a deliciously cozy + hearty meal! This Gluten Free + Paleo Chicken Pot Pie will soon be a family favorite!


Scale

Ingredients

For the pot pie crust:

  • 1 and 1/4 cup almond flour
  • 1/2 cup arrowroot powder/tapioca flour
  • 1/4 cup coconut flour
  • 2 egg whites
  • 1/4 cup melted ghee (or grass-fed butter)
  • 1 tsp. salt

For the pot pie filling:

  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 3 celery stalks, diced
  • 3 cups diced, raw chicken breast
  • 3/4 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. paprika
  • 1/4 tsp. black pepper
  • 1 Tbsp. arrowroot powder
  • 1 and 1/2 cups frozen, mixed vegetables (I used carrots, green beans, peas and corn)
  • 1 15oz. can full fat coconut milk

Instructions

  1. Add all of the crust ingredients into a food processor and process until the mixture pulls together.
  2. Turn out the crust dough and form into a disc. Wrap in plastic wrap and place in the fridge while you make the filling.
  3. Preheat the oven to 350 F.
  4. Add the olive oil into a large stock pot over medium heat. Add the onion and celery and sauté until soft.
  5. Add the chicken, salt, garlic powder, paprika, and black pepper. Sauté for 1-2 minutes to release the flavors in the spices. Then add the frozen vegetables and stir.
  6. Whisk the coconut milk and the arrowroot together to dissolve the arrowroot powder and add to the vegetables and chicken.
  7. Stir and allow this to thicken for about 5-10 minutes on the stove. Remove from the heat.
  8. Meanwhile roll out your crust until it’s about ¼ inch thick. Get out 4 baking ramekins.
  9. Use one of your ramekins as a dough cutter by turning it upside down and pressing into the dough, like a cookie cutter, to make a top crust for the pot pies. Do this until you have all 4 crusts cut.
  10. Spoon the chicken mixture evenly into each of the ramekins. Top with the crust.
  11. Place in the oven for 25-30 minutes, or until the crusts are golden brown.
  12. Serve while warm and delicious!

Notes

BIG thank you to my friend Allie from Miss Allie’s Kitchen for creating this delicious recipe and taking these gorgeous images for us!! I love her work and couldn’t be more excited she’s creating some tasty dishes to share here too!

Enjoy!! xo