Gluten Free Chicken Pot Pie - Bob's Red Mill Blog
Gluten Free Chicken Pot Pie
Special Diets, Recipes on March 12, 2018 by

Gluten Free Chicken Pot Pie

If you are anything like me, you love making meals that seem complicated, but are in reality super easy to make. I also love using leftovers to make something completely different. Truth be told, I have one kid who thinks he doesn’t like leftovers. How is that possible? So, here enters leftover chicken . . . because said kid loves chicken pot pie.

This recipe is perfect to make the night before you want to cook it, or you can spend a little extra “meditation time” in the kitchen and enjoy it the same day. Sometimes, when the rest of the household is busy, I will do this all in one day to have ready when they are all ready, and sometimes I make it all the way up until I bake it to save for the next day. My husband and I do a little teamwork with that since he works from home. I build the pies and he bakes them off the next day for dinner.

This chicken pot pie recipe can be made as one big pie or as six individual pies. I love the presentation on the individual pies. They are just too cute. Also the pie dough to filling ratio is so good! That creamy velvety chicken vegetable filling wrapped in a crispy buttery crust . . . yum!

Gluten Free Chicken Pot Pie

Makes 6 mini pies



  • 3 cups Frozen Mixed Vegetables, thawed
  • 3 1/4 cups Chicken Broth
  • 2 cups Cooked Chicken
  • 1 tsp Garlic Powder
  • 1/2 tsp Poultry Seasoning
  • 1/2 tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 1/4 cup Bob’s Red Mill Gluten Free 1-to-1 Flour


  • 2 Tbsp Butter, melted

Preheat the oven to 375°F. In a large food processor, combine the almond flour through salt. Mix until blended. Next add the cold butter to the flour mixture and pulse to form a coarse meal. Add the eggs and pulse until the dough forms a ball. Cover the dough in plastic wrap and refrigerate until ready to use.

Next, in a large pot (I used a high sided sauté pan), combine all the ingredients. Cook on medium heat stirring often until thickened.

Spray six miniature pie pans or ramekins with cooking spray. Using ½ cup dough for the bottom of each pie, press the dough evenly to the bottom of the prepared pans. Evenly distribute the filling into each pie pan. Next using a ¼ cup for the tops, press the dough with your hands (it’s really easy to work with) or place the ¼ cup of dough between two pieces of plastic wrap and press to the size to cover the pies. Press along the sides to seal the top and bottom together.

Brush the tops of the pies with melted butter. Sprinkle a little salt and pepper on top. Bake for 45 minutes to an hour or until browned on top.


  1. Suzanne
    Why can the 1-1 flour not be used for the crust also?
    1. Sarena Shasteen
      Hi Suzanne, that's a great question. I personally have not tried the 1 to 1 flour in my pie crust. My family loves the flavor the almond flour gives the crust. Here's a link to a recipe from our site that does use the 1 to 1 flour that may be useful for you to try.
  2. Tina
    In the third paragraph of the directions, it says "using 1/2 dough for the bottom...", does that mean 1/2 cup?
    1. Sarena Shasteen
      Hi Tina, yes, it should be 1/2 cup. Thank you!
  3. Judy Dwiggins
    This crust is delicious. My husband doesn't care much for pot pies but he ate every bite of this one. He kept asking me if I was sure it was gluten free? I did use real butter as that's what I had it the kitchen. Easy to work with dough. I was only able to get 4 ramekins out of it though. I probably used too much in first one. I love how they puffed up while baking. Took about 50 minutes to bake. I put two in freezer for another day. I hope they freeze well. They are very good! Time consuming as I chopped veggies and cooked fresh chicken breasts for filling. Thank you for this wonderful recipe. I count on Bob's Red Mill for great food ideas and ingredients!
  4. Stephanie
    Can you make this into one large pie instead of many smaller ones? Or does something happen with the integrity of the crust?
    1. Whitney Barnes
      Hi Stephanie, you can also bake this in a regular pie pan - no changes necessary. Enjoy! :)
  5. Stephanie
    Should the recipe say "or" for the list of flours?
    1 1/2 cups Bob’s Red Mill Almond Flour OR
    1 cup Bob’s Red Mill Sweet Rice Flour OR
    1/2 cup Bob’s Red Mill Tapioca Flour

    I used BRM 1:1 gluten free instead of Almond flour, 1 cup of BRM rice flour and Cassava flour instead of Tapioca. I had to use 5 eggs (using the BRM egg substitute) and it still wouldn't start acting like a dough.
    1. Sarena Shasteen
      Hi Stephanie, we haven't tested this recipe with the 1 to 1 flour or egg replacer. All of the flours listed should be used, it was not written as or between the flours. The egg substitute would likely work if you used the 1 to 1 flour to replace all of the flours (that would be 4 cups of 1 to 1 flour), but you would need to take out the xanthan gum. The egg is needed for the original mixture to help with binding the ingredients. We hope this helps!
  6. Diedre Cain
    Hi! I am curious about the dairy-free butter substitute. Why doesn't the recipe call for real butter? Can real butter be used instead?
    1. Whitney Barnes
      Whitney Barnes
      Hi Diedre, this recipe was formulated to be both gluten and dairy free. If you tolerate dairy, feel free to sub in butter instead. Happy baking!
  7. Cindy
    Does this pie crust work for dessert pies, like pumpkin or cream pies?
    1. Whitney Barnes
      Hi Cindy - this would work great for a sweet pie. It doesn't contain any sweetener, so if you'd like the crust to have a bit of sweetness, I recommend adding 1 Tbsp of sugar.

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