Gluten-Free Mini Chicken Pot Pies
Individual chicken pot pies featuring tender shredded chicken and vegetables in a savory broth, topped with a homemade crust made from almond and cassava flour. The filling combines classic vegetables like carrots, celery, and peas with coconut milk for richness. These personal-sized pies bake in ramekins until golden, creating a comforting meal perfect for family dinners or meal prep. The grain-free crust provides a tender, flaky texture that pairs beautifully with the hearty filling.
Ingredients
- 1 cup almond flour
- ⅓ cup cassava flourtapioca flour1:1paleogluten-free
similar binding properties
- ¼ tsp sea salt
- 4 tbsp organic palm shorteningcoconut oil1:1paleodairy-free
may affect texture slightly
- 1 large egg, whisked
- ½ tbsp cold water
- 1 chicken breast, boneless skinless
- 2 cups chicken broth
- 2 carrots, peeled and diced small
- 1 celery stalk, sliced and diced
- ⅓ cup onion, diced
- 1 cup broccoli florets, chopped small
- ⅝ cup frozen peas
- ⅓ cup coconut milk, full fat
- 2 cloves garlic, minced
- 1 tbsp arrowroot powdercornstarch1:1general
similar thickening power
- ½ tsp fresh rosemary, chopped
- ½ tsp fresh thyme
- salt and pepper, to taste(optional)
- 1 large egg, beaten
- 1 ½ tbsp water
Instructions
- 1
Stir together flours and salt in mixing bowl
- 2
Cut in shortening until mixture becomes crumbly
- 3
Add egg and water, knead until dough ball forms
- 4
Wrap dough in plastic wrap and place in freezer
- 5
Preheat oven to 375 degrees fahrenheit
- 6
Heat chicken broth in pot on medium-high heat until boiling
- 7
Add chicken breast, cover and reduce heat to low
- 8
Simmer chicken for 15 minutes until done
- 9
Remove chicken to cutting board and let rest
- 10
Add carrots, celery and onion to pot, cook uncovered for 3-4 minutes
- 11
Shred chicken into small pieces using two forks
- 12
Add remaining filling ingredients to pot and stir
- 13
Increase heat to high and boil for 2-3 minutes to thicken
- 14
Add shredded chicken and stir
- 15
Divide filling between four ramekins
- 16
Remove dough from freezer and slice into quarters
- 17
Roll each quarter into ball
- 18
Flatten each ball between parchment paper using tortilla press or rolling pin
- 19
Remove top parchment and flip dough circle onto ramekin
- 20
Remove remaining parchment and press down sides to seal
- 21
Whisk together egg and water for egg wash
- 22
Brush tops of pot pies with egg wash
- 23
Place ramekins on baking sheet and bake for 30 minutes until golden
Tips
Chill the dough while preparing filling to make it easier to roll and handle
Use a tortilla press for evenly flattened crust circles, or roll carefully between parchment
Brush egg wash generously for a beautiful golden finish
Good to Know
Refrigerate assembled unbaked pies up to 2 days, or baked pies up to 4 days
Prepare filling and crust separately up to 1 day ahead, assemble before baking
Serve hot from oven, allow 5 minutes cooling to prevent burns from hot filling
Common Mistakes
Don't skip chilling the dough or it will be too sticky to handle
Avoid overcooking chicken to prevent dry, tough meat
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I freeze these pot pies?
Yes, freeze assembled unbaked pies up to 3 months. Bake directly from frozen, adding 10-15 minutes to cooking time.
What if I don't have ramekins?
Use muffin tins or small oven-safe bowls. Adjust baking time as needed based on size.
Can I make one large pot pie instead?
Yes, use a 9-inch pie dish and increase baking time to 40-45 minutes until crust is golden.