Tis the season for comfort food, and this easy Gluten-Free Rotisserie Chicken Pot Pie may be the most perfect thing to make and eat on a busy weeknight. With a surprisingly buttery and flaky 5-ingredient crust (that also happens to be grain-free and low-carb!) and a creamy chicken and veggie filling, you really can’t go wrong with this meal. In the pre-gluten-free days of yore, pot pie was one of my all-time favorite dishes, so I had a lot of personal stake in this one coming out right. So I may or may not have done a little happy dance when this one actually tasted like the real deal.
The good news about this recipe is that it really comes together in a pinch, and relies on just a few already prepped ingredients (e.g., frozen veggies and rotisserie chicken) and one cast-iron pan (I recommend Lodge). SO EASY. I always steered clear of gluten-free chicken pot pie because I thought it would require a lot of work and wouldn’t taste like I imagined (it turns out fear of disappointment might be the biggest stumbling block when it comes to recipe testing, and well, life in general). But after a little bit of time and research, I worked on making a simple and delicious take on a classic chicken pot pie that I would want to make again and again.
This recipe is fantastically simple and easy, comes together in one pan and is absolutely delicious. So there are just two quick notes I wanted to share about the process of making it.
First, let’s talk about that 5-ingredient crust. It’s similar to a pie crust, in that you want to make sure all the ingredients you put into it are cold. That’s why I INSIST you use frozen butter and grate it into the dough (this keeps your warm hands off the dough, and lends itself to a nice consistency). Once the butter is incorporated into your flours, add some cold water and knead until it’s just combined. Whatever you do, don’t overwork it. Just shape it into a disc, wrap it up and stick it in the fridge while you make the filling. When it’s time to add it to the top of your pie, you can flatten it out while it’s still in the saran wrap by using your hands or a rolling pin.
For the creamy filling, work on getting a saucy consistency with the aromatics (onion, shallot, garlic, or whatever you’ve got), arrowroot and liquids before you add your veggies and chicken. Mushy veggies are one of my least favorite things in the world, so toss those in at the very end. And you can use any kind of shredded or chopped chicken you’d like. As long as it’s cooked, you’ll be good to go. Personally, I go for a $5 chicken at Costco.
Gluten-Free Rotisserie Chicken Pot Pie
A creamy and delicious chicken pot pie filling topped with a flaky, low-carb crust. This doesn't taste gluten-free, but it is.
For the crust
- 1 1/2 cups almond flour (not almond meal)
- 1/2 cup tapioca flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 stick salted butter (frozen)
- 1/2 cup cold filtered water
For the filling
- 1 tbsp butter or ghee
- 1/4 cup diced onion
- 2 diced celery stalks
- 2 garlic cloves (minced or grated)
- 1 tbsp arrowroot powder
- 1/2 cup half and half (for dairy-free, use coconut milk or dairy-free half and half)
- 1 cup chicken stock
- 2 tbsp Herbes de Provence
- 1/2 tbsp sage
- Salt and pepper
- 3 cups diced and cooked chicken (a roasted or rotisserie chicken is perfect for this recipe)
- 12 oz frozen mixed veggies
For the crust
Whisk together almond flour, tapioca flour, baking powder and salt in a medium-sized bowl.
Mix in grated butter until just combined.
Add in cold water slowly and mix until it forms a dough.
Form into a disc and wrap in saran wrap. Refrigerate until ready to bake.
For the filling
Preheat oven to 400 degrees fahrenheit.
Sauté onion, celery and garlic in 1 tbsp butter in cast iron pan over medium heat until soft.
Add in arrowroot, half and half, and chicken stock over medium low heat and continuously stir until creamy.
Add Herbes de Provence, sage, and salt and pepper (to taste).
Stir in cooked rotisserie chicken and frozen veggies until evenly distributed. Add seasoning if needed.
Roll out or flatten dough onto top of cast iron pan, loosely covering mixture. Add slits in middle of pie.
Bake pot pie for 30 minutes. Serve immediately.