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gluten-free chicken pot pie - featured image

Gluten-Free Chicken Pot Pie: 5 Easy Almond Flour Crust

  • Author: Lucia
  • Total Time: 85-90 minutes
  • Yield: 8 servings 1x

Description

A rich and comforting chicken pot pie featuring a flaky, buttery crust made from almond flour and coconut flour, eliminating the need for traditional wheat-based dough.

Ingredients

Scale
  • 2 cups (200g) fine blanched almond flour
  • 2 tablespoons (15g) coconut flour
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1 large egg, room temperature
  • 1–2 tablespoons ice water
  • 2 large chicken breasts (about 1.5 lbs / 700g)
  • 2 cups (480ml) low-sodium chicken broth
  • 3 tablespoons butter
  • 3 tablespoons all-purpose gluten-free flour
  • 1 cup (240ml) heavy cream
  • 1 cup frozen peas
  • 1 cup diced carrots
  • 1 cup diced potatoes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Black pepper to taste

Instructions

  1. Poach chicken breasts in chicken broth over medium heat for 12-15 minutes until internal temperature reaches 165°F. Remove, let rest for 10 minutes, then shred. Reserve the broth.
  2. In a food processor, pulse almond flour, coconut flour, xanthan gum, and salt. Add cold cubed butter and pulse 10-15 times until mixture resembles coarse crumbs.
  3. Add the egg and pulse once. Add ice water one tablespoon at a time, pulsing after each addition, until dough clumps together.
  4. Turn dough onto plastic wrap, form into a disc, wrap tightly, and refrigerate for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). In a large pot, melt 3 tablespoons butter over medium heat. Add diced carrots and potatoes; cook for 5 minutes until softened.
  6. Whisk in gluten-free all-purpose flour and cook for 1 minute to create a roux.
  7. Slowly whisk in reserved chicken broth and heavy cream. Simmer for 3-4 minutes until sauce thickens.
  8. Stir in shredded chicken, peas, thyme, parsley, salt, and pepper. Adjust seasoning.
  9. Roll out chilled dough between parchment paper to fit a 9-inch pie dish. Press into dish and pour in filling.
  10. Top with a second layer of dough (optional) or leave open-faced. Cut slits in top crust to vent steam.
  11. Place pie on a baking sheet and bake at 375°F for 45-50 minutes until crust is golden brown and filling is bubbling. Tent with foil if browning too quickly.
  12. Let cool for at least 20 minutes before cutting to allow filling to set.

Notes

Ensure butter is very cold for a flaky crust. Do not skip the chilling step for the dough. If the crust browns too quickly, tent with foil. The filling will thicken as it cools, so allow at least 20 minutes cooling time before slicing.

  • Prep Time: 40 minutes
  • Cook Time: 45-50 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 3
  • Sodium: 600
  • Fat: 32
  • Saturated Fat: 14
  • Carbohydrates: 12
  • Fiber: 4
  • Protein: 25

Keywords: gluten-free, chicken pot pie, almond flour crust, keto friendly, comfort food, dairy-free option, meal prep

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Find it online: https://mydinnerideas.com/gluten-free-chicken-pot-pie-5-easy-almond-flour-crust/