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Skillet Chicken Pot Pie (gluten-free)

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5 from 4 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

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https://rachlmansfield.com/healthy-skillet-chicken-pot-pie-gluten-free/