Chicken Pot Pie (Gluten-Free)

Oh my! I forgot how much I love pot pie!! My only complaint with this recipe is that I did not make enough! My fiancé, his niece and I had it for dinner and had enough for lunch leftovers. If you are planning to make this a meal for more than one night for two people, you might want to increase your measurements or serve it with mashed potatoes or sautéed kale dish.


Of course, as always you could omit the animal flesh here to make a good veggie pot pie. If you do that, I would add lima beans and green beans to boost the protein.


For the pie crust, I was excited to see Nanci’s recipe because it uses amaranth, sorghum and millet (which I absolutely love!) Her recipe was meant for dessert pie, so she gave helpful suggestions to try out. Thanks a lot! Very pleased with the result!!

I forget how long prep is, but it sure was worth it.

Here’s the recipe:

Pie Crust (adapted from Allergy Sensitive Kitchen)

3/4 c. white rice flour (Bob’s Red Mill is great go-to gluten-free flours)
1/4 c. brown rice flour
1/4. c. amaranth flour (in Indian grocers, this is called Rajgara)
1/4 c. sorghum flour
1/4 c. millet flour
1/2 c. Ener-G Egg Replacer
1/2 tsp. Himalayan pink salt
2 Tbsp. Zulka sugar
1 tsp. xanthan gum
1c. Earth Balance butter spread (dairy-free), chilled
2 1/2 tsp. Ener-G Egg Replacer
1 Tbsp Flaxseed Meal
1 tbsp. Bragg’s Apple Cider Vinegar
1 tbsp. cold water


1) Preheat oven to 375°F.
2) Sift the first 9 ingredients together thoroughly.
3) Cut the cold butter with a fork completely through making fine crumbles, no clumps.
4) Separately, mix the remaining Ener-G Egg Replacer, Flaxseed Meal, ACV and 5Tbsp water . Mix together until turns into a dry, moldable dough ball.
5) Cut dough in half and put half in the refrigerator covered and other half between wax paper sheets.
6) Roll dough through wax paper to create the bottom pie crust.


7) Lightly oil the deep pie dish. Getting the pie crust in the dish is tricky. It will fall apart, don’t worry! I sectioned it and placed in the dish. Then with wet or oiled hands, mold the pie crust to the shape of the dish. You don’t want it too thin or will fall apart easily once inserting the filling.
8) Bake bottom crust for 10 minutes before adding the filling.

Pie filling

1lb chicken breast
2 large carrots, chopped
1/4 large onion, sliced
3-4 ribs celery, chopped
1/2 cup frozen peas
2Tbsp Frontier Vegetable Broth Powder
1tsp Frontier Curry Powder (I would’ve used just turmeric powder for color, but was out!)
1tsp black pepper
1tsp cayenne pepper
1tsp Himalayan pink salt
Pinch of thyme powder
1tsp dried parsley flakes
1tsp onion powder
1tsp garlic powder
3Tbsp Arrowroot starch or Cornstarch (if you don’t have the starch, mashed potatoes would be a good thickening starch)
Bragg’s Liquid Aminos


1) Chop chicken into 1in cubes. Put small bit of oil in large saucepan. Add chicken and give about 4 sprays of Bragg’s Liquid Aminos to add flavor and moisture to the chicken. Cover with lid.
2) Combine the broth powder, spices and herbs in a bowl. Add 1/2 cup water and mix thoroughly.
3) After 10 minutes, chicken should be mostly cooked. When there is no more pink on chicken, add the broth and cover with lid again and let simmer for 4-5 minutes until chicken is tender enough to separate with fork.
4) Empty the pan of chicken and broth into a bowl and set aside. Add a small amount of oil to pan to prepare for sautéing vegetables.
5) Add onion, celery and carrots to the hot oil and cook until veggies are tender. Then add the frozen peas and chicken with the broth. There should be enough water to cover all veggies & chicken, if not, add a little bit more and salt to taste.
6) Since this is pie filling, not soup, the liquid needs a little, thickening. Mix the starch separately with the least amount cold water to stir. Add to the saucepan and cover with lid to thicken.
7) Pour the contents of the pan to the already-cooked pie crust.


8) Add the filling and press out the top crust between wax paper before molding it on top. Add slits on top so the pie can ‘breathe’.


9) Lightly cover with foil and bake the pie for another 30 minutes.
10) Remove foil and cover the edges only with foil to prevent from getting too brown. Bake on 450° until it gets browned on middle top crust.


Before Baking


After Baking

By far, the best pot pie, ever!!


5 thoughts on “Chicken Pot Pie (Gluten-Free)


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