This Skillet Chicken Pot Pie recipe is going to be a new family favorite! Uses all simple ingredients and believe it or not, this recipe is gluten-free and surprisingly easy to make for an one pot dinner idea.one skillet chicken pot pie

Chicken pot pie is known for being a labor-intensive and indulgent kind of recipe. And shockingly, this version is not overly indulgent and it isn’t labor intensive either. This is my skillet pot pie and it hits the spot every single time.

This pot pie is also lighter than the usual version because there’s no heavy cream and the pie crust topping is still delicious even though it is made with all gluten-free and grain-free ingredients. This recipe hit the spot with my husband. Who loves chicken pot pie but rarely gets to eat it being that he is gluten-free. 

I love making this chicken pot pie on a cozy night at home. Plus this is ready quickly and while the almond flour pie crust topping chills, you can start the other steps so it doesn’t feel like you are waiting for the pie crust dough to be ready.

If you do want to use a store-bought puff pastry crust, you can! I just have had difficulty finding one that is gluten-free, which is why I made this recipe in the first place.

What ingredients you need to make gluten-free chicken pot pie:

  • Almond flour – I don’t recommend another sub for almond flour here
  • Tapioca flour or arrowroot flour – either of these flours work for the topping
  • Egg – I don’t have an egg sub. I don’t think flax egg works as well with grain-free flours
  • Chicken breast or thighs – boneless/skinless chicken. You could use a rotisserie chicken too if you want instead
  • Unsalted butter – if you are dairy-free, use vegan butter
  • Carrots – I usually buy large carrots and peel and diced them
  • Small onion – I usually use sweet white onion for this recipe
  • Gluten-free flour – you could use almond flour instead if you wanted
  • Whole milk – I use milk instead of cream because it is lighter but if you want this more indulgent, use heavy cream
  • Chicken broth – I typically use a bone broth but any cooking broth works well
  • Frozen peas – if you don’t love peas, you can use broccoli too

How to make this skillet chicken pot pie:

  1. Start by preparing the crust by adding the flours, butter and salt to food processor and mix together until coarse crumble is formed
  2. Add in the egg and mix again so dough forms into one big ball
  3. Wrap the dough in plastic wrap or add to a bowl and set in the fridge for an hour (you can do this ahead of time, the night before you wanted too)
  4. Warm a large oven-safe skillet with medium heat and drizzle oil
  5. Add the chicken, season with salt and pepper and and cook for about 8-10 minutes until chicken is no longer pink
  6. Remove chicken from skillet and set aside
  7. Melt butter in skillet over medium heat and add in the onion and carrots and sauté for 5 minutes or until onions and carrots are softened and caramelizing a bit 
  8. Add in the flour, salt, pepper, garlic powder to create a thick paste
  9. Next add in the milk, broth and mix all together and simmer so the milk mixture starts to thicken a bit
  10. Add in the peas and chicken to the sauce
  11. Next roll out the dough into a large circle between lightly floured parchment paper sheets, the size of the top of the skillet you are using
  12. Gently remove dough and add to the top of the skillet, pinching with fork to press against edges then poke a few wholes throughout the top of the crust. It is OK if the dough doesn’t come off paper in one big circle. We are working with grain-free dough so it is more fragile. Just add the dough across the skillet best you can!
  13. In a small bowl, whisk the egg with milk and brush the egg wash across the top
  14. Place in oven for 25 minutes and bake at 350 degrees F or until top is golden and it is starting to bubble underneath. If the top is starting to brown too quickly, add foil on top
  15. Remove pie from oven and serve warm!

FAQs and tips on making chicken pot pie in a skillet:

  • Can I use store-bought puff pastry dough? Absolutely! If not gluten-free, use tour favorite puff pastry dough and follow instructions on assembling below.
  • What kind of chicken works best for this? Really anything. I like to do a mix of chicken thighs and breasts. We also love using rotisserie chicken to save time too.
  • My crust is burning on the top of the skillet, help! Cover it with foil if the crust is starting to brown or looks like it’s overcooking.
  • What other veggies can I use? Broccoli, peas, carrots, celery and onions all are our go-to But you can certainly switch things up if you’d like.
  • What is the best way to store this pot pie? In the refrigerator for 5 days or freezer for 2 months. Make sure you allow the pot pie to cool down before storing it.

A few other delicious one pot or one skillet dinner recipes to try:

DELISH French Onion Soup Meatballs

15-minute Beef and Broccoli Skillet

Easy Baked Tortellini (gluten-free)

One Pot Broccoli Cheddar Chicken Rice

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Skillet Chicken Pot Pie (gluten-free)

5 from 3 reviews

This Skillet Chicken Pot Pie recipe is going to be a new family favorite! Uses all simple ingredients and believe it or not, this recipe is gluten-free and surprisingly easy to make for an one pot dinner idea.

  • Prep Time: 1 hour
  • Cook Time: 25 mins
  • Total Time: 1 hour 25 minutes

Yield: Serves 4-5 1x

Ingredients

Scale

Crust:

  • 1 1/2 cup almond flour
  • 3/4 cup tapioca flour or arrowroot flour
  • 1/2 cup unsalted butter, cut into chunks
  • 1 egg
  • 1/2 teaspoon sea salt

Chicken skillet:

  • 1 lb chicken breast or tights, boneless/skinless, diced
  • 1/3 cup unsalted butter
  • 2 cups carrots, diced
  • 1 small onion, chopped
  • 1/2 cup gluten-free flour
  • Sea salt and black pepper to taste
  • 1 teaspoon garlic powder
  • 1 cup whole milk
  • 2 cups chicken broth
  • 1 1/2 cup frozen peas

Pastry wash:

  • 1 egg
  • 1 tablespoon milk

Instructions

  1. Start by preparing the crust by adding the flours, butter and salt to food processor and mix together until coarse crumble is formed
  2. Add in the egg and mix again so dough forms into one big ball
  3. Wrap the dough in plastic wrap or add to a bowl and set in the fridge for an hour (you can do this ahead of time, the night before you wanted too)
  4. Warm a large oven-safe skillet with medium heat and drizzle oil
  5. Add the chicken, season with salt and pepper and and cook for about 8-10 minutes until chicken is no longer pink
  6. Remove chicken from skillet and set aside
  7. Melt butter in skillet over medium heat and add in the onion and carrots and sauté for 5 minutes or until onions and carrots are softened and caramelizing a bit
  8. Add in the flour, salt, pepper, garlic powder to create a thick paste
  9. Next add in the milk, broth and mix all together and simmer so the milk mixture starts to thicken a bit
  10. Add in the peas and chicken to the sauce
  11. Next roll out the dough into a large circle between lightly floured parchment paper sheets, the size of the top of the skillet you are using
  12. Gently remove dough and add to the top of the skillet, pinching with fork to press against edges then poke a few wholes throughout the top of the crust. It is OK if the dough doesn’t come off paper in one big circle. We are working with grain-free dough so it is more fragile. Just add the dough across the skillet best you can!
  13. In a small bowl, whisk the egg with milk and brush the egg wash across the top
  14. Place in oven for 25 minutes and bake at 350 degrees F or until top is golden and it is starting to bubble underneath. If the top is starting to brown too quickly, add foil on top
  15. Remove pie from oven and serve warm!

Notes

*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel