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. Recipe
GF Gluten-Free

Cozy & Hearty Gluten Free Chicken Pot Pie (only 25 Min to prep!)

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!

Prep: 25 minCook: 30 minTotal: 55 min
Servings: 4 1x


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


  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!


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!

© The Toasted Pine Nut