Out of nowhere I had a request for chicken pot pie. Before Crohn’s and food issues hit us, I cannot remember ever making or buying chicken pot pie. I’ve made shepherd’s pie, but that’s about it. So, I’m not sure where the initial inspiration came from, but I thought, sure, let’s do it. I’m up for the challenge.
I checked one website before I embarked on this recipe exploration, and I found a great guide, as I do many times, at Simply Recipes. So here is another current favorite in our house.
I’ve made this dish three times now, and each time the kids have loved it. Besides this being a nice dinner entree, they eat it for breakfast, and bring it for lunch – with the friendly reminder to bring back the ramekin, pleeaassee. “The what? Oh, the dish – ok.”
Chicken Pot Pie
Filling (makes about 4 individual small pot pies)
- 2-3 cups of shredded chicken (I usually use leftover roasted chicken)
- 2 cups of chicken stock (or water)
- 1/2 cup of almond milk (or other milk, or yogurt works too!)
- 2 carrots, peeled and sliced into coins
- 2 celery stalks, sliced
- 1 cup of peas (or more)
- 1/2 teaspoon of thyme, dried
- 1/2 teaspoon sea salt (or to taste)
- add other stuff you like – mushrooms, onions, string beans, you name it
- dash of black pepper
- 4 ramekins (approx. 7 ounce capacity)
Crust
Alternatively, use your favorite crust recipe. You may not need all of this crust, so either cut the recipe ingredients in half, or freeze half in a sealed container or plastic bag). This dough freezes ok, not great, so try I prefer to store it in the refrigerator and use it as soon as possible. A great alternative is this biscuit recipe, which I now use because it’s a bit thicker and bakes up firmer.3 cups of blanched almond flour- 1/2 teaspoon of sea salt
4 tablespoons of unsalted butter, cold and cut into small pieces2 eggs
Method
- Boil all the filling ingredients except for the almond milk, in a saucepan or frying pan for about 10 minutes, or until the celery and carrots begin to soften.
- Remove 1 cup of chicken stock (the liquid in the mixture) and add the almond milk and simmer for another 5 minutes or so, until the flavor is developed.
- Make the crust by combining all the ingredients in a food processor, or combine by hand.
- Add some filling to a ramekin.
- Take a small ball of dough, flatten it to a disk size, and place it over the filled ramekin. Repeat for all your ramekins until the filling is used up. You won’t need all the dough in this recipe.
- Bake the ramekins at 375 degrees F for 10 minutes or until the crust is browned.
- Cool and enjoy. These are hot, and we’re usually impatient, so I serve them with a napkin rapped around them.
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Pot pie that’s dairy-free and grain-free? Amazing! I will have to try this.
Gorgeous picture! I can’t wait to make this one…
What a great idea! My husband loves pot pies. Maybe I could use yogurt for the almond milk.
I thought about using yogurt, but I was afraid it might give it a sour taste. Let us know if you try it.
Looks delicious. The crust looks like it turned out well!
Can this be adapted to make one whole pie instead of the individual? I don’t have any of the small dishes.
Hi Chandi – absolutely. My kids like getting a small size bowl – I guess it’s a novelty. I haven’t done this yet, but what I would do is place the cooked filling in a 9-inch pie dish, place a pie crust over the filling and bake for about 15 minutes at 350 degrees F (or until the crust is browned).
Cannot wait to try this! Your site is awesome!
Thanks, Amy!
THanks! Can the dough be frozen for later use?
Well, yes, the dough can be frozen, but seal it well. My experience is that is gets dried out the longer it’s in the frig or freezer.
Thank you so much for sharing this recipe, it is awesome! The first time I made it my husband was less than enthusiastic about hearing that we were having Chicken Pot Pie for dinner, but once he tasted it, he and all of us were hooked
. I had totally forgotten about how much I enjoy Chicken Pot Pie since being on SCD. I also tried using coconut milk instead of almond milk, and it was very good. I really appreciate your blog, it has been so helpful to me 
.
Made it with yogurt, and it turned out great! Thanks for the recipe
Wait – did you use a stock photo for this? I’ve made many pie crusts from scratch, using home-rendered lard & white flour, and they look just like your photo. So I was thrilled to see the pic, looking forward to my almond flour crust looking just like your photo.
The result was … a big disc of dough that looked like (speckled) moist almond flour, and that, once cooked, tasted like hot, drier speckled moist almond flour. Is this really what yours looked like?! What’s your secret?!
LYM – all photos are mine – thanks for the compliment. I make this recipe often and I’ve never had a problem with the crust. Read over the directions – maybe you’re leaving something out or you need to bake it longer.
I’m kinda stuck with the same result as LYM BUT for what it’s worth, once we took the crust off (mostly, what we could), the inside was FANTASTIC. Used coconut milk because that’s what I had, and with the cold going through the house right now, I will definitely give eight enthusiastic thumbs up in our household for basically a chicken soup.
I’m a bit baffled because it works so well for me. I did find that freezing the dough did not give the same great results – it became a bit crumbly once defrosted. I process the dough in a food processor – I wonder if that makes a difference?
It should be noted that not all almond flour is created equal. I have a hunch that the almond flour is using using is “Blanched Almond flour”. Unblanched doesn’t give the same results and that could be what some of the readers are running into with their attempts at this recipe.
Ah, good point, although I have made pie crust with almond meal without issue. I did change the crust ingredient, above. Thanks!
I made this recipe tonight and it was delicious! Some of the previous comments made me nervous about the crust turning out. I made the full version in the food processor and it turned out amazingly light and flavorful. We liked it so much, I plan to use the crust for some other recipes. I used a very fine almond flour from Benefit Your Life. Thanks for the great recipe. I just discovered your site and will definitely be back!
Thanks. Coming back to these comments, and I now realize that some were probably using almond meal, which is not the same as blanched almond flour. As a side note, I now use the biscuit recipe as a topping for pot pies and it works quite well.
Thank you for this recipe ! I did not have all the ingredients needed for the filling, so I used steamed broccoli, chicken, cauliflower cheese sauce http://glutenfreescdandveggie.blogspot.com/2011/08/cheese-sauce-gf-scd.htm
and a little more grated cheese under your crust recipe. Looking forward to trying your filling.
Do you do anything with the cup of stock that you remove? Or is it just to make the filling less liquidy once you’ve boiled the veggies?
I don’t, but I if it’s fresh stock you can refrigerate or freeze it.
I am perplexed- states makes four small pot pies, calls for six ramekins, and says you won’t use all the dough. Does it really make four? Or six? I am feeding a family of five
. Thanks!
woops. sorry. My fault. I changed it, it should have been for 4, but it will depend on the size of your servings/ramekins also. I also added a note that I prefer not to freeze the dough, so you’ll be good to make the entire dough recipe and use all of it (to serve 5). Any leftovers are a bonus. One other idea: you could use my butter biscuit dough recipe for the topping. Best wishes, Erica
I love your recipes! I use this crust recipe for everything – crust, biscuits, crackers, pop tarts….
And I haven’t had any problems freezing it. Usually I double the batch and store the dough in a ziplock in golf ball size balls.
Thanks! glad it’s working for you.
Lovely pot pie! I’m going to make this in a few days. I make our almond milk and buy it sometimes too; i am wondering if store bought imparts a sweet flavor to the sauce at all? I suppose unsweetened wouldn’t though. My homemade stuff is really creamy so might be yummy in this!
Thanks. I haven’t had store bought almond milk in ages (and probably never will again now that I’ve had homemade). You can sweeten the almond milk with some honey if desired. Enjoy!
It was delicious!! I used my homemade almond milk and bone broth. Thank you again!!
good to hear! thanks!
Can this be made/assembled a day ahead in a pie pan and then cooked later?
Yes. I would keep the topping separate from the pie filling until you’re ready to bake it.
Thanks, I made it in a 9×9 baking dish and it turned out great! That crust is amazing!