December 08, 2018


What could be more comforting than a Healthy Chicken Pot Pie with a flaky, buttery crust? Well, knowing your pot pie is balanced in macronutrients and free of unnecessary additives! I didn’t do a bottom crust for this recipe, but you definitely won’t miss it after the first bite. There is just the right amount of flaky goodness, and makes it perfect for meal prep (no soggy crusts here!)

Did you know? If you use a cast iron pan, a small amount of iron is imparted to the cooked food! About 20% of women of child-bearing age are severely deficient in iron, with many more getting suboptimal levels. (source)


The pie crust is gluten-free recipe and seriously so perfect! Flaky, thick, buttery… I’m drooling just thinking about it. The best part is, it doesn’t use a ton of butter so it’s lower in fat than most pie crust recipes. All I used was gluten-free baking flour (can use all-purpose or cassava flour for Paleo), vegan buttery spread (can use regular unsalted butter or ghee for Paleo), one whole egg, cold water, and a little salt (optional).


Tricks for making this pie crust:

First, make sure you use really cold, firm buttery spread if you want a flaky crust. Second, don’t overwork the dough – you don’t want to butter to start melting or the flour to get “gummy!” Third, press the dough out on a well-floured dinner plate, a little bigger than your pie pan. Quickly flip the plate over on top of your pie dish, so the edges match up. This helps transfer the dough onto your pie without it breaking!


For the filling, I used chicken breast, onion, celery, carrots, gluten-free baking flour (can use all-purpose or cassava flour for Paleo), chicken bone broth (can use regular chicken broth), unsweetened cashew milk (can use dairy milk) frozen peas, and seasonings.

Two seasonings that made this chicken pot taste all kinds of savory and comforting were the fresh thyme and poultry seasoning. I don’t recommend leaving them out, but if you don’t have poultry seasoning, you can substitute half a teaspoon of dried sage 😉


Now, here’s the printable recipe for this gluten-free Healthy Chicken Pot Pie! I hope you’ll rate and comment below if you try it 😉

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Healthy Chicken Pot Pie (Gluten-Free)

This Healthy Chicken Pot Pie is gluten-free and can easily be made Paleo, too! Savory filling with the perfect flaky, buttery crust. Perfect for meal prep.
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 servings
Calories 366kcal



  • 1 tbsp. vegan buttery spread* or ghee
  • 24 oz. boneless skinless chicken breasts cut into bite-sized cubes
  • 1/2 cup raw white onion chopped
  • 1 cup (3 medium) raw carrots diced
  • 3/4 cup (3 stalks) raw celery diced
  • 1/4 cup (30g) gluten-free baking flour*
  • 1 1/2 cup unsweetened cashew milk*
  • 1/2 cup chicken broth*
  • 1 cup frozen peas
  • 1 tsp. poultry seasoning*
  • 1/2 tsp. salt optional
  • 1/4 tsp. black pepper
  • 2 tsp. chopped fresh thyme optional


  • 1 1/4 cup (150g) gluten-free baking flour*
  • 1/4 tsp. salt optional
  • 5 tbsp. cold vegan buttery spread* or ghee
  • 1 whole egg divided
  • 4-5 tbsp. cold water

*See blog for more substitutions.


    • Preheat oven to 400 degrees F.
    • Melt buttery spread in a oven-proof skillet over medium heat. If you don't have a oven-proof skillet, you can transfer the filling to a pie pan later.
    • Cook chicken breast 3-4 minutes until not pink, then add onion, carrots, and celery; cook 2-3 minutes.
    • Sprinkle with flour and stir to coat evenly.
    • Add milk, broth, peas, and spices. Simmer over medium-low heat until just beginning to thicken.
    • If not using an oven-proof skillet, transfer contents to a lightly greased 8” or 9” pie pan (should fill the pan).
    • For the crust, add flour and salt (optional) to a large bowl.
    • Add cold buttery spread, cutting into flour with a fork or pastry cutter until crumbly.
    • Beat egg in a separate bowl and add 2 tbsp. to the dough. Add one tablespoon of water to remaining egg, mix, then set aside (will use later).
    • Add three tablespoons of cold water to dough and mix just until it holds together – not too crumbly or too wet (add another tablespoon of water if too crumbly).
    • Press out dough on a well-floured plate to make about a 9-10” circle (big enough to cover the edges of your pie). Pick up plate and flip over so that the edges of crust match up with your skillet or pie plate. Press crust against the edges of your skillet or pie pan.
    • Poke or slice crust several times with a fork or knife to vent steam, then brush with reserved egg wash (water + egg).
    • Bake in the oven for 25-35 minutes until crust is golden brown. Serve hot, or divide between meal prep containers to enjoy the rest of the week. Will keep in the fridge up to one week, or in the freezer up to one month.


    Calories (per serving, minus optional ingredients): 366kcal, Fat: 11.5g, Sat fat: 3.1g, Carbs: 32g, Fiber: 3g, Sugar: 3g, Protein: 42g, Sodium: 430mg
    Calories (per serving, including optional ingredients): 366kcal, Fat: 11.5g, Sat fat: 3.1g, Carbs: 32g, Fiber: 3g, Sugar: 3g, Protein: 42g, Sodium: 510mg

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