With a little bit of extra work, you can turn that leftover chicken into a delicious, family favorite gluten-free chicken pot pie! Complete with a gluten-free crust!
I originally published this recipe over 10 years ago, a few years I started blogging. (I can’t believe it’s been such a long time.) After a while I took it down because the pictures were awful. But my family kept begging me to make it, so I’ve brought it back. Admittedly, the photos are still not that great. Who would’ve guessed how hard it would be to photograph a huge pie in the middle of the winter gloom?
But anyway, regardless of the pictures, the pie is so good. And the crust really isn’t that hard for a gluten-free one. So enjoy, my friends. It is a monstrosity to make, but it’s delicious!
Gluten-Free Chicken Pot Pie
Veggies. The veggies you can use in chicken pot pie vary. You can pretty much use whatever you want. I usually opt for russet potatoes, carrots, organic frozen corn, and peas. You could add green beans, broccoli, turnips, celery, rutabaga, really whatever!
Meat. Though this is called a gluten-free chicken pot pie, I don’t always use chicken when I make it. After Thanksgiving (when these photos were taken) I used leftover turkey. It’s a wonderful way to use leftover meat of any kind, really.
Seasonings. Pretty much any savory dish tastes good with paprika, oregano, parsley, garlic, and onions. And that’s what I throw in this pot pie. Plus quite a bit of salt (it’s a big pie) and some black pepper. If you have other seasonings you like in chicken soup, they’d taste great here, too.
Flours. For the gluten-free crust I use my favorite of gluten-free flours: sorghum. If you can handle gluten-free grains it really is the most wheat-like of them all. It has a lovely texture and taste, and works well with a little starch and gum to hold it all together. For the starch I use both arrowroot and tapioca, though you can just use one or the other. It isn’t that big of a deal. For the gum I use xanthan, but you can use guar gum instead if you need. And if you simply cannot have gums, you can leave it out. Just know that the crust will probably not stay together as well.
Eggs. When I originally came up with this recipe I could not handle eggs at all, so I used a flax egg. After my time on the GAPS diet, I was able to tolerate fresh eggs fine, so I use that instead now.
More delicious gluten-free dinners.
Gluten-free chicken pot pie fits nicely into my personal comfort food category, and my family agrees. Here are a few more of our favorite comfort food dinners. I think you’ll enjoy them, too!
- easy shepherd’s pie
- cheesy chowder from the Wingfeather Saga
- easy Dutch oven lamb roast
- cheesy lentil stew in the Instant Pot
- porcupine meatballs
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Gluten-Free Chicken Pot Pie
Free from gluten, dairy, and sugar, with egg-free option.
Ingredients
For the filling:
- 6 potatoes
- 6 small-ish carrots
- 1 cup frozen organic corn or peas, or both
- 1 onion (or 2 teaspoons onion powder)
- 3 cloves garlic (or 1 tablespoon garlic powder)
- 1/2 teaspoon paprika
- 1 teaspoon oregano
- 1 tablespoon parsley
- sea salt & pepper, to taste
- 2 cups chicken broth
- 4 heaping cups leftover chopped or shredded chicken
For the crust:
- 1 1/2 cups sorghum flour
- 1 cup arrowroot powder or tapioca starch (or a mixture of both)
- 1 teaspoon xanthan gum
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 egg (or 1 tablespoon flax meal + 2 tablespoons water)
- 1 cup cold water
Instructions
For the filling:
Place all the veggies and the broth in the Instant Pot and cook on manual for 10 minutes.
When the timer goes off, release the vent, open the lid, and stir in the chicken.
For the crust:
While the filling is cooking, combine the flax and water and set it aside to get.
Combine the dry ingredients in a bowl.
Stir olive oil into the dry ingredients until evenly crumbled throughout.
Pour in flax/egg mixture and mash around with your hand until evenly distributed.
Stir in just enough could water to make the dough come together into a nice ball.
Divide the dough in two parts, with one slightly bigger than the other.
To assemble:
Preheat the oven to 400 and grease a 9×13 inch baking dish or 12-inch cast iron skillet.
Using parchment paper, roll out the large portion of dough until it is big enough to fit the baking dish/cast iron. It will be thin!
Picking up the parchment, flip the dough over on top of the baking dish and carefully peel off the parchment, leaving the dough in the dish.
Carefully press the dough into place, making sure you go up the sides.
Scoop the filling into the bottom crust, spreading out to evenly distribute.
Roll out the top crust the same way you did the bottom crust, flipping over the top of the filling and making sure it is all covered.
Make a few slashes in the crust with a sharp knife and brust with olive oil.
Bake for 20 minutes, or until the filling is bubbly and the crust is golden-browned.
