Gluten Free Chicken Pot Pie

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Average Rating: 5 | Rated By: 8 users

In this gluten free chicken pot pie, you will relish the flavours of tender chicken and vegetables immersed in rich gravy and topped with the most delicious potato crust. When it comes to comfort food, chicken pot pie is on top of the list. With complex flavours, creamy gravy, lots of veggies, tender chicken and a potato crust, this is a must make a gluten free chicken pot pie. I kept the flavours pretty traditional with a little extra seasoning, but it is the crust that made this warming pie. 

To make this pie is pretty straight forward. First, you cook fresh potatoes with garlic. The garlic adds a subtle flavour to the crust, and then you mash them with milk or non-dairy milk and olive oil and season with salt and pepper. That’s it. For the filling, you simmer the veggies with chicken, lots of herbs and spices, a little cream and tapioca starch. Then, fill your pie dish with the creamy chicken and vegetable mixture and top with the mashed potatoes. Once the pie starts to bake, the gravy seeps through the potato topping adding extra flavour to the crust. That is it. It is creamy, packed with veggies, chicken, herbs and topped with most delicious potato crust. It is so good!! There is nothing too complicated about this gluten-free chicken pot pie, and the results are outstanding. 

What I love about this chicken pot pie, there is no flour, just veggies, chicken, herbs and spices. For the creaminess, I added some milk or cream, but you can use non-dairy milk of choice. The pie will be just as delicious. Traditional chicken pot pie is usually made with pastry, but you will find that the potato crust makes this pie taste even better. If you like meat pies, try our classic gluten-free shepherds pie. Enjoy!

Ingredients

  • FOR THE CRUST
  • 1 ½ lb. potatoes (I used organic yellow potatoes), quartered
  • 1 large garlic clove, crushed
  • ½ tsp. sea salt
  • 1 cup full-fat milk of for dairy free option use coconut milk
  • 1 Tbsp. extra virgin olive oil
  • FOR THE FILLING
  • 2 Tbsp. extra virgin olive oil
  • 1 medium-size yellow onion, chopped
  • 1 tsp. dried thyme
  • ¼ tsp. dried rosemary
  • ¼ tsp. ground black pepper
  • ¼ tsp. ground nutmeg
  • 1 bay leaf
  • 1 ½ lb. skinless, boneless chicken thighs, cut into bite size pieces
  • ½ cup white wine (you can use water, but the wine adds to the flavour)
  • ½ cup fresh or frozen corn
  • ½ cup fresh or frozen peas
  • 6 oz. brown mushrooms quartered
  • 2 carrots, diced
  • 1 celery, diced
  • Sea salt to taste
  • ¾ cup cream or coconut milk
  • 1 Tbsp. tapioca starch
  • ¼ cup chopped fresh parsley
  • NOTE: Use gluten free spices and organic ingredients whenever possible When making this pie for younger children, omit wine and cut back on black pepper
  • Instructions

  • Cook potatoes with garlic in salted water until tender
  • Drain the water and whip the potatoes with milk until creamy, you can add more milk if needed. Set aside
  • FOR THE FILLING
  • Heat olive oil over medium heat, add onions and saute for 5 minutes
  • 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
  • Add corn, peas, mushrooms, carrots, celery and season with salt. Cover and cook for 5 more minutes
  • Whisk together milk and tapioca starch and stir into the sauce. Cook until sauce thickens. Remove from the heat and stir in parsley
  • 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
  • Rest for 20 minutes before cutting
  • Tip: To avoid spillage in your oven from the pie, place pie dish on a baking tray


  • Leave a Comment

    2 Responses to Gluten Free Chicken Pot Pie

    • TurboGirlBC January 30, 2017

      This recipe is delicious! My family has requested this once a week 🙂
      I used chicken breast instead of thighs – just a personal preference. I also broiled it for about 5 minutes to brown the topping. Instead of tapioca starch I used potato starch as that’s what I had on hand. I also doubled it and made it in a 9 x 13 glass dish – we had enough for leftovers for the 4 of us.
      Thanks for the recipe – look forward to making it again!

      • Kristina Stosek January 31, 2017

        Thank you, and the potato starch is an excelent idea. I have used arrowroot powder before and it works nicely as well. Enjoy!

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