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Gluten Free Chicken Pot Pie

Relish the flavours of tender chicken and vegetables immersed in rich gravy and topped with potato crust in this warming chicken pot pie

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  • 1. Cook potatoes with garlic in salted water until tender
  • 2. Drain the water and whip the potatoes with milk until creamy, you can add more milk if needed. Set aside
  • 4. Heat olive oil over medium heat, add onions and saute for 5 minutes
  • 5. Stir in spices until fragrant and then add chicken. While stirring cook chicken until slightly brown about 5 minutes. Add wine, bring to low simmer, cover and cook for 10 minutes
  • 6. Add corn, peas, mushrooms, carrots, celery and season with salt. Cover and cook for 5 more minutes
  • 7. Whisk together milk and tapioca starch and stir into the sauce. Cook until sauce thickens. Remove from the heat and stir in parsley
  • 8. Fill oven proof pie dish with filling and top with potatoes. Drizzle with oil and sprinkle with black pepper. Place on a baking sheet lined with parchment paper and bake in a preheated oven at 375 F for 25 – 30 minutes or until the top is golden and bubbling
  • 9. Rest for 20 minutes before cutting
  • 10. Tip: To avoid spillage in your oven from the pie, place pie dish on a baking tray