chicken pot pie

Chicken Pot Pie Made From Scratch

Chicken pot pies were one of my favorite things as a kid, especially when my mom would bake them and not put them in a microwave. I honestly don’t know if I have ever had a homemade chicken pot pie. I always loved the frozen kind well enough so long as it was baked.

What’s great about this recipe is that almost anyone can eat it. There are some nut allergens, but you might be able to use a different flour that doesn’t contain nuts if that’s a problem, or my coconut flour if you can have coconuts. It looks great though!

Due to the fact that this is a pastry made from scratch, this chicken pot pie will take a bit longer to make than using a premade crust. That being said, all this effort will be worth it. This looks amazing! If you’re vegetarian or vegan, you could try tempeh or tofu with veggie broth. That sounds pretty yummy too!

Thanks to Shanti at Life Made Full for this wonderful recipe!

Chicken Pot Pie Made From Scratch
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For the crust
  1. 1.5 cups blanched almond flour
  2. ½ cup tapioca flour
  3. 1 tsp salt
  4. ½ tsp gluten-free baking powder
  5. ⅔ cup organic palm shortening
  6. 6 TBSP cold water
For the filling
  1. 1 lb boneless, skinless chicken breasts, cut into small cubes
  2. 2 carrots, chopped
  3. 1 cup broccoli, chopped
  4. ⅓ cup butter (you may be able to sub coconut oil, but I haven't tried it yet to verify)
  5. ⅓ cup chopped onion
  6. ¼ cup tapioca flour
  7. ½ tsp salt
  8. ¼ tsp black pepper
  9. pinch paprika
  10. 1¾ cups chicken broth (THIS is the kind I use, but if you have homemade on hand, even better!)
  11. ⅓ cup almond milk (or other preferred milk)
For the crust
  1. Using a fork, stir together the almond flour, tapioca flour, salt and baking powder.
  2. Cut in the palm shortening until the mixture resembles course sand.
  3. Stir in the cold water.
  4. Place in refrigerator while you prepare the filling.
For the filling
  1. Preheat oven to 375 degrees.
  2. In a saucepan, combine the chicken, carrots and broccoli.
  3. Cover with water and boil until chicken is done, about 10-15 minutes. Drain and set aside.
  4. In another saucepan over medium heat, cook onions in butter until tender.
  5. Stir in tapioca flour, salt, pepper and paprika.
  6. Slowly stir in chicken broth and almond milk.
  7. Simmer over medium-low heat until thickened like gravy. Remove from heat and set aside.
  8. Check on your crust--if it's chilled completely, it's ready. If it's still a bit sticky and not cold, wait another 15-20 minutes. Note: The crust dough MUST be cold in order for it not to stick!
  9. Divide the dough in half and place ½ in a 9-inch pie plate, and put the other ½ back in the fridge.
  10. Place a piece of parchment paper on top and press down with another pie tin or plate until flat. Use your fingers to spread the dough crust to the sides if necessary.
  11. Stir together the chicken mixture and butter mixture, then pour into crust.
  12. Take the other ½ of your crust out of the fridge and place between 2 pieces ofparchment paper. Use a rolling pin to roll into a circle, then lay on top of your pie.
  13. Note: You may need to use some more almond flour or tapioca flour for the top crust. You need to work quickly to get the top crust on. It may not be perfect looking, but it tastes amazing!
  14. Place on baking sheet (it may bubble over), and bake in oven for 30-35 minutes, until crust is golden brown.
  15. Cool for about 10 minutes before serving.
Cool Home Recipes

Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Life Made Full.

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