SCD Gluten Free Chicken Pot Pie Recipe (2024)

This gluten free chicken pot pie recipe makes gluten-free cooking for the Specific Carbohydrate Diet easy.

I like to make meals that the whole family can enjoy without having to make separate meals to accommodate my diet whenever possible.

This gluten free chicken pot pie is the perfect comfort food for the whole family because everyone loves it!

Plus, it’s easy to whip up.

This meal is perfect for a cold Winter Day or anytime you want delicious comfort food that is gluten-free.

It is made with a flaky gluten free crust and a hearty filling of chicken, vegetables, and gravy.

This recipe is also compliant with the Specific Carbohydrate Diet, making it a great option for those with gluten intolerance or other dietary restrictions.

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Are There Any Gluten-free Chicken Pot Pies Available in Stores?

Yes. Lucky for those of us who try to follow a gluten-free diet there are many brands selling products that are gluten-free.

Unfortunately, gluten-free foods aren’t always the healthiest option and this has nothing to do with gluten.

Many pre-packaged products available at the grocery store are full of not-so-good-for-you ingredients although they do serve a purpose.

It’s nice to be able to pick up something that is already made but this convenience can come at a cost.

Many pre-packaged foods contain a lot of preservatives and artificial ingredients, and they don’t even have to disclose a lot of the sketchy things going on with our food.

When I first heard about the Specific Carbohydrate Diet I was shocked to learn that there are a lot of Secret Ingredients Not Listed on the Food Label.

This can be really dangerous for those of us with avoiding ingredients due to health-related concerns like an autoimmune disease which is how I stumbled upon the diet SCD.

My diagnosis of ulcerative colitis is what inspired me to start this blog. Once I began changing my diet and learning more about the toxic foods I had been eating my whole life I started to look at convenience foods in a different way.

While it is nice to pick up a quick meal at the grocery store that fits into a gluten-free diet, it is always best to make your own when possible.

I like to eat foods that taste great and don’t make me feel like I am missing out on what everyone else is eating. So I created a Gluten Free Chicken Pot Pie for SCD, that everyone loves, and not just those of us on the Specific Carbohydrate Diet.

The best part is that not only is this meal gluten-free, sugar-free, preservative-free, and so easy to make but it tastes better than the storebought kind I grew up eating as a kid.

What Are Some Common Mistakes to Avoid When Making a Gluten-Free Chicken Pot Pie?

Although I have had a lot of positive feedback on this recipe in the SCD groups I am in on Facebook, I have also got one negative comment that has stuck with me.

The one negative comment was from someone who did not like coconut flour and complained that this recipe had a coconut flour taste.

As with any recipe, I suggest you customize this recipe to best fit your tastebuds.

If you are not a fan of coconut flour, I would suggest using a different gluten-free flour to create this chicken pot pie.

Almond flour is one of my favorites because it doesn’t overpower the other flavors in a lot of gluten-free recipes I make, including this one.

You could also substitute the coconut flour in this gluten-free chicken pot pie recipe with any other gluten-free flour that you enjoy.

Just keep in mind that coconut flour absorbs moisture quicker than many other gluten-free flours so it may not be an exact swap.

When making the crust, slowly add in your choice of flour until your recipe reaches the desired consistency.

Can I Make Gluten-Free Chicken Pot Pie Ahead of Time?

Absolutely! This recipe is so easy to make ahead of time because you can assemble the pot pies and put them into the fridge for an easy gluten-free dinner later.

I would suggest wrapping the top with aluminum foil or placing pot pies in an airtight container before placing them in the refrigerator for storage.

For best results, cook these pies on the same day or within 3 days.

Ingredients for this Gluten Free Chicken Pot Pie

Ingredients for the crust:

• 1/2 Cup ofCoconut Flour
• 1/4 Cup of Almond Flour
• 1 Egg
• 2 Tablespoons of Melted Butter
• 2 Tablespoons ofHoney

Ingredients for the Pot Pie Filling:

• 4 Tablespoons of Butter
• 2 Tablespoons Almond Flour
• 1/2 Cup of Chicken Broth
• 1 Large Chicken Breast

You will need 4 Ramekins to replicate this exact recipe, or you can use a casserole dish to make a gluten free chicken pot pie casserole.

How to Make the Crust

The first step is to preheat your oven to 400 degrees.

To make the crust you will need to mix coconut flour, almond flour, egg, butter, and honey in a bowl until well combined.

Set that aside for now.

How to Make the Gravy

To make the gravy you will need to melt 4 tablespoons of butter in a saucepan on high, and add 2 tablespoons of almond flour.

Slowly add 1/2 cup of chicken broth, and let it cool.

How to Make the Filling

Cut the chicken breast into small cubes and add to the gravy in the pot.

Cook on high for about five minutes or until the chicken has turned white.

Add the frozen peas or fresh peas and carrots to the ramekins.

Pour gravy and chicken mixture on top, and add any seasoning you would like at this point.

I like a little salt and pepper but not too much because the sweetness of the crust is a great flavor that you don’t want to miss out on, so don’t overdo it!

Finishing Up the Crust

Separate the dough into four different sections.

Roll each section into a ball, and remove one. Pressing onto a slick or greased surface flatten the dough into a circle shape.

Add to the top of the ramekin trying to cover as much of the top as possible and repeat with each section.

Don’t worry if it doesn’t look perfect, it will taste great!

Be sure to check the recipe card at the bottom of this post for ingredients and easy-to-follow instructions.

Bake the pot pies in the oven for about 30-40 minutes.

If your crust starts to burn, add a layer of aluminum foil to the top until done.

If you have prepared these ahead of time it may be best to start cooking with the foil on and remove it halfway through cooking or until the crust reaches your desired texture.

I like to crisp the crust so I usually do not require foil to cook these pot pies.

Update to this Recipe

This has been one of my favorite comfort food recipes to transform into a healthy gluten-free recipe and it was also one of the first recipes that I ever shared on this blog.

You may notice the date is from 2023, that is because I decided to update this post to add an easy-to-follow recipe card at the bottom.

When I began blogging and wanted to share how I made this gluten-free chicken pot pie SCD-friendly, I didn’t know much about blogging. I just wanted to share recipes and my perspective on the world, I just didn’t know the proper way to do it yet.

However, I have learned a lot since then and now I am revamping all of my old posts as well as sharing new healthy recipes.

If you want more free recipes, consider subscribing to the free newsletter so you can get new recipes in your inbox.

Looking for More Recipes?

This is the perfect dinner for a cold Winter Day or anytime you want a gluten free chicken pot pie that is quick to make but what about dessert?

If you are following an SCD or any gluten-free diet, you may like these other gluten-free recipes below.

• Homemade Yogurt Recipe for SCD
• Grain Free Apple Cinnamon Cake
• Guilt-Free Ice Cream Sandwiches
• Healthy Strawberry Banana SCD Cake with Peanut Butter Frosting

Gluten Free Chicken Pot Pie SCD

Ingredients

• 1/2 Cup of Coconut Flour
• 1/4 Cup of Almond Flour
• 1 Egg
• 2 Tablespoons of Melted Butter
• 2 Tablespoons of Honey
• Ingredients for the Pot Pie Filling:
• 4 Tablespoons of Butter
• 2 Tablespoons Almond Flour
• 1/2 Cup of Chicken Broth
• 1 Large Chicken Breast

Instructions

Preheat your oven to 400 degrees

To make the crust you will need to mix coconut flour, almond flour, egg, butter, and honey in a bowl until well combined.

Set aside.

To make the gravy melt 4 tablespoons of butter in a saucepan on high, and add 2 tablespoons of almond flour. Slowly add 1/2 cup of chicken broth, and let cool.

Cut the chicken breast into small cubes and add to the gravy in the pot. Cook on high for about five minutes or until the chicken has turned white.
Add the frozen peas and carrots to the ramekins. Pour gravy and chicken mixture on top, and add any seasoning you would like at this point. I like a little salt and pepper but not too much because the sweetness of the crust is a great flavor that you don’t want to miss out on, so don’t overdo it!

Separate the dough into four different sections. Roll each section into a ball, and remove one.

Pressing onto a slick or greased surface flatten the dough into a circle shape. Add to the top of the ramekin trying to cover as much of the top as possible and repeat with each section.