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Gluten-Free Rotisserie Chicken Pot Pie

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.

Course Dinner
Cuisine American, Comfort Food
Keyword chicken, crowd pleaser, gluten-free, low carb, quick and easy, vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6
Author Edited Kitchen

Ingredients

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

Instructions

For the crust

  1. Whisk together almond flour, tapioca flour, baking powder and salt in a medium-sized bowl.

  2. Mix in grated butter until just combined.

  3. Add in cold water slowly and mix until it forms a dough.

  4. Form into a disc and wrap in saran wrap. Refrigerate until ready to bake.

For the filling

  1. Preheat oven to 400 degrees fahrenheit.

  2. Sauté onion, celery and garlic in 1 tbsp butter in cast iron pan over medium heat until soft.

  3. Add in arrowroot, half and half, and chicken stock over medium low heat and continuously stir until creamy.

  4. Add Herbes de Provence, sage, and salt and pepper (to taste).

  5. Stir in cooked rotisserie chicken and frozen veggies until evenly distributed. Add seasoning if needed.

  6. Roll out or flatten dough onto top of cast iron pan, loosely covering mixture. Add slits in middle of pie.

  7. Bake pot pie for 30 minutes. Serve immediately.