Gluten-Free Chicken Pot Pie

  • Author: Jennifer Shreckengost
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 60 minutes
  • Yield: 6 -8 1x


  • Crust Ingredients:
  • 2 cups Cup4Cup Gluten-Free Multipurpose Flour
  • 1 tsp. pink Himalayan salt
  • 1/2 tsp. aluminum-free baking powder
  • 2/3 cup organic palm shortening
  • 6 tbsp. cold water
  • Filling ingredients:
  • 2 cups shredded rotisserie chicken
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped broccoli
  • 1/3 cup onion
  • 1/3 cup ghee
  • 1/4 cup tapioca flour
  • 1/2 tsp. pink Himalayan salt
  • 1/2 tsp. black pepper
  • 1 3/4 cups + 2 cups chicken broth
  • 1/3 cup full-fat canned coconut milk


  1. Preheat the oven to 375 degrees F.
  2. Make the crust first. Combine the gluten-free flour, salt, and baking powder in a large mixing bowl.
  3. Using a pastry cutter or fork, cut in the palm shortening until the mixture becomes crumbly. You don’t want large chunks of shortening, the texture will be similar to sand.
  4. Stir in cold water, then form dough into a ball, wrap in plastic wrap and place in the refrigerator to chill.
  5. For the filling, combine chicken, carrots, celery, and broccoli and cover with chicken broth (approx. 2 cups). Boil for about 10 minutes and then drain and set aside.
  6. In a large skillet, melt ghee over medium heat, then add onions and cook until tender.
  7. Stir in the tapioca flour, salt and pepper.
  8. Slowly stir in the coconut milk and 1 3/4 cups chicken broth.
  9. Simmer over medium heat until it becomes thickened like gravy, remove from heat.
  10. Add in drained vegetable mixture, stir until combined and set aside.
  11. Once the crust dough has chilled (not sticky at all), divide the dough in half and place 1/2 into a greased 9 inch pie plate. (keep the other half in the refrigerator to stay chilled)
  12. Press the dough into the bottom of the pie plate and up the sides.
  13. Take the other 1/2 of the dough mixture out of the refrigerator and place onto parchment paper. (you can lightly flour the parchment paper, if needed)
  14. Using a rolling pin, roll the dough into a circle, then carefully remove from the parchment paper and place on top of the pie. (Note: this is where the ‘doesn’t have to be perfect comes into play)
  15. Pinch together the edges of the crust, then place onto a baking sheet (for any spillover during baking) and bake for 35 minutes.
  16. Remove from oven and place onto cooling rack, let cool for about 10 minutes before serving.