Chicken Pot Pie *gluten and milk free

One of my favorite feel-goods.

I was determined not to let this one go. Here’s my slightly altered version. Feel free to pass on any other ones you like too! I’m still looking for a less-flaky crust.



  • 1 lb cooked chicken breasts, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • ” chopped onion
  • ” gluten-free flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 chicken or veggie broth
  • 2/3 cup lactose-free/alternate milk
  1. Preheat oven 425 F
  2. Saucepan: chicken, carrots, peas, celery. Add water to cover, boil 15 min.
    Remove from heat, drain, set aside.
  3. 2nd saucepan: cook onions in butter until translucent. Stir in flour, salt, pepper. Slowly add broth and milk. Simmer med-low til thick.
  4. Place chicken mixture in bottom pie crust. (I like to split this recipe into 3-4 oven-safe mugs) Pour hot liquid over. Cover with top crust, seal edges, make several small air slits.
  5. Bake 30-35 min or til brown and bubbly. Cool 10 min.

1 hr 10 min


Easy Crust:

  • 1/2 cup butter/shortening
  • 1  1/2 cup rice/gluten-free flour
  • 4 tbsp water
  1. Cut butter into flour until crumbly. Add water.
  2. Work dough with hands until soft. Form into ball.
  3. Place in 8 inch pie pan, use fork to prick bottom to prevent buckling
  4. Bake 12-15 min or until edges golden-brown.


Based off recipe by Robbie Rice:

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