Gluten-Free Deep Dish Chicken Pot Pies
This gluten-free, grain free recipe was developed for a client whose family has a variety of food intolerances. Together we were able to create a savory, hearty and healthy chicken pot pie that nourishes everyone.
What makes this dish gluten-free and grain-free is the use of cassava flour for the crust and in the filling sauce. Also known as yucca, cassava is a delicious root vegetable that is an excellent alternative to grain flours. The yucca root is peeled, baked and ground into a light, fluffy flour.
You can substitute cassava flour with wheat flour in a 1 to 1 ration. I like to use Otto’s Natural Cassava Flour.
CHICKEN POT PIES FOR MEAL PREP
To make this dish most convenient for meal prep, I bake for only 30 minutes. That way my clients can reheat it in the oven for 10 minutes, without the crust over browning.
An additional tip is making this dish in individual ramekins. That way you are only reheating what you need, and not having to cook a large dish when you may only need one serving.
WHAT CONTAINER DO I BAKE A POT PIE IN
I use individual ramekins, so each one of my clients get their own individual pot pies. Kids love having their own dish. This also makes it easy to customize and reheat.
For a Deep Dish Chicken Pot Pie I use 13 ounce porcelain round ramekins (my client have the ramekins from Sur La Table).
Don’t have ramekins, no problem. Use any round or square deep baking dish you have. You can always adjust the shape and thickness of your crust when you roll it out.
TIPS TO MAKE POT PIES IN LESS TIME
If you are looking to save time when making this dish for meal prep, consider buying a rotisserie chicken. Simply shred the chicken and measure out 5 cups. Follow the direction of adding it into the filling as directed. Using a rotissere chicken will add richness to the sauce and filling.
Otherwise, bake or grill 4 chicken breast, small dice and follow the directions as noted below. For my clients, I season the chicken breasts with salt and pepper, and bake them for 30 minutes. I let them cool while I am preparing the crust, then dice into bite size pieces.
BENEFITS OF CASSAVA | YUCCA ROOT
Cassava (also known as yucca root) is a tuber that grows throughout the tropics. It looks like a sweet potato, with brown, bark-like skin, and white, yellow or red flesh. Tapioca is made from the bitter variety of cassava, and the sweet varieties are eaten as a potato or in to the type of flour used for this dish.
MEDICINAL BENEFITS OF CASSAVA
- It is a natural cooling and soothing food
- Serves as a healthy, grain-free carbohydrate alternative
- Excellent source of manganese and vitamin C
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Baked Chicken Thighs with Herbs de Provence
- Slow Cooked Lamb Shanks in Bone Broth
- Perfect Meal Prep Salmon
- Vibrant Thai Green Chicken Curry
- Herbs de Provence Whole Roast Chicken
This healthy Gluten-Free, Grain-Free chicken pot pie is made with cassava flour (yucca root). This easy crust makes it a delicious entree for anyone following a strict diet, such as Paleo, Keto, Grain-Free or Gluten-Free.
FOR THE CRUST
- 2 cups cassava flour
- 1 cup extra virgin olive oil
- ½ teaspoon sea salt
- 6 Tbsp water
FOR THE FILLING
- 4 Tbsp extra virgin olive oil, divided
- 2 cups medium diced yellow onion (about 2 medium sized onions)
- 2 cups diced carrots (about 4 carrots)
- 2 cups diced celery (about 6–7 ribs)
- 1 cup fresh peas
- 1 teaspoon sea salt
- 6 Tbsp cassava flour
- 4 cups chicken bone broth
- 5 cups cooked diced chicken (4 chicken breasts)
- ¼ cup diced chives
- 1 egg, beaten, for egg wash
- Preheat oven to 375 degrees. Heat 2 tablespoons of olive oil in a medium pan. Saute onions for 5 minutes, stiring often. Add carrots, celery and sea salt and cook till vegetables are softened but not browned, about 10 minutes.
- In a separate small pot, add remaining 2 tablespoon of olive oil and 6 tablespoon of cassava flour over medium-low heat. Whisk to combine. Slowly add in broth, whisking till flour and broth are incorpated.
- Add broth mixture to vegetables, stirring till incorporate. Bring to a simmer, add chicken, peas and chives and turn off heat.
- Ladel mixture evenly into 6 individual deep dish, 13 ounce ramekins.
- Gently pie crust to top each ramekin. Brush with egg wash. Cut an X in the center of the dough to allow the filling to vent.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
- Allow to cool for 30 minutes before serving, to allow the filling to firm up.
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