Gluten Free Chicken Pot Pies

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!

In 7th grade I saw a show on tv where one of the characters sang a song that went something like “chicken chicken chicken chicken chicken pot pieeee.” I wish I could sing it to you so you could get the full effect, but I trust you to sing it in the way you think is the best. 

And ever since, I’ve been obsessed with chicken pot pie. I love the idea of it. It is creamy and juicy and filled with lots of veggies that you can kinda customize depending on what you have in that week. 

Gluten Free Chicken Pot Pies

This is a perfect recipe for a weeknight dinner. It’s one of those meals you can prep the filling, prep the dough and assemble and bake right when it’s dinner time. It’s one of those cozy, feel good meals that just reminds you of home. It’s one of those recipes you want to make when you’re snuggled up under a blanket and feel an autumn breeze flowing through the windows. 

This is going to be your new family favorite, so let’s make some Gluten Free Chicken Pot Pies!! 

Gluten Free Chicken Pot Pies

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. Add the onion and celery and sauté until soft. 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.

Gluten Free Chicken Pot Pies

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.

Gluten Free Chicken Pot Pies

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!!

Gluten Free Chicken Pot Pies

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Gluten Free Chicken Pot Pie

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Total Time: 55 min
  • Yield: 4 1x

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!

Enjoy!! xo

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!

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