This chicken pot pie has all the classic comfort you love: tender chicken, sweet peas, and carrots in a rich, creamy gluten free sauce. The cheesy cauliflower crust comes together easily and bakes golden, or you can skip it and simply scoop the filling over rice for a no-fuss dinner.
Ever have one of those days when you start craving a food that is traditionally made with wheat? The one solution? Make it gluten free! And, hey, it might actually end up even more tasty once you’re done. That’s what happened when I made these chicken pot pies this weekend.
They’re loaded with chicken, sweet peas, and carrots in a creamy sauce just like a classic chicken pot pie, but I made them with a nutritious twist: the most delicious cheese-flavored cauliflower crust. Yes, they are as amazing as they sound.
That creamy, savory filling is similar to my creamy chicken and potato casserole, where it’s baked under tender, layered potatoes instead of the cheesy cauliflower crust you’ll find here, so if that’s a favorite, you’ll feel right at home with this one too.
And guess what? I’ve got a ton more dinner recipes that might spark your interest. There’s another gluten free choice waiting for you to try.
When I decided to make gluten free chicken pot pie, the main challenge was recreating the beautiful golden crust that is usually made with wheat flour. I wanted to make something that would be nutritious and unique.
Nicole recommended trying cauliflower as we have had a lot of fun making cauliflower flatbreads in the past. This was a perfect idea. It’s not trying to be exactly like traditional pie crust, but it gives you that cozy, comfort without feeling heavy.
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Is cauliflower good for you?
Not only would these chicken pot pies be a hearty dinner, they would also be a nutritious one. Cauliflower is an excellent source of potassium. It’s rich in dietary fiber, folate, manganese, and vitamins C, K, and B6.
Since these pot pies are topped with cauliflower crusts and filled with peas and carrots, there is no need to make a vegetable side. Moms, it’s a great way to get kids to their eat vegetables. 😉
In fact, I recommend tossing in your favorite vegetables such as this freezer corn.
If you don’t like peas, feel free to leave them out. I love peas, but I did notice several people in my family who ate every last drop of their pot pie except the peas. 😊 The cauliflower crusts were all completely devoured, however.
For the gluten free cream sauce, I used organic milk. I love that it is free of hormones and antibiotics. If you can’t tolerate milk, you can use coconut milk instead. And if you’d prefer a completely grain free meal, you can thicken your sauce with potato flour; Bob’s Red Mill has a certified gluten free potato flour.
Easy dinner options
Serve this however feels right for you tonight. There’s no one “right” way to do comfort food. If you’re up for a little kitchen project, you can bake these into individual pies with a homemade cauliflower crust.
Or keep it simple with a good store-bought option like a gluten free frozen pie shell. Wholly Wholesome gluten free pie shell is certified gluten free and quite tasty.
And on those extra full days, just spoon that creamy chicken filling over rice or gluten free noodles with a sprinkle of parsley. Dinner still gets to feel good either way.
What do you need to make them?
For cauliflower crusts:
- cauliflower
- water
- gruyere cheese
- an egg
- salt and pepper
For filling:
- chicken
- stock to cook the chicken
- cream sauce: butter, gluten free flour, whole milk or coconut milk, lemon juice, and Sherry, optional
- spices: salt, pepper, nutmeg
- vegetables: onion, carrots, and peas
- an egg for golden glaze on each pie top
How to make chicken pot pie
*Free printable recipe card is available at the end of the post.
So let’s get started.
First, the crusts! The cauliflower needs to be turned into a flour-like consistency.
Pulse a few cauliflower florets at a time in your food processor until they’re the size of couscous.
Next, bring half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, turn off the heat and cover the pan. The pan sits covered for 10 minutes before you remove the lid and transfer the cauliflower to a cheesecloth.
Twist the cheesecloth into a pouch and use it to gently squeeze out most of the moisture. It’s important for the cauliflower to be dry.
Finally, place the cauliflower in a large mixing bowl and mix in an egg, Gruyere cheese, salt, and pepper for a lovely blend of flavors. I flavored the crusts with aged gruyere cheese. Aged cheeses are supposed to have a lower lactose content than lesser aged varieties.
The end result is a grainy, easy to manage batter that is ready to be shaped into circles that will fit perfectly in the bottom and on the top of each pot pie.
Yes, I put the cauliflower on the top and the bottom. My family loved the top crust so much that we had to have double. 😉
Line a baking sheet with parchment paper, brush with oil, shape the circles of batter right on the oiled paper, and bake them until golden.
While they’re in the oven, you can make your creamy chicken and veggie filling.
Filling
To begin, season bite size pieces of chicken with salt. Then simmer in chicken stock in a saucepan for ten minutes. Remove the chicken with a slotted spoon to a dish and set aside. Skim the fat from the stock with a spoon and pour stock into a bowl and set aside.
If you have leftover chicken in your fridge, you can skip this step and just cut up your leftover chicken into bite size pieces. You will still need stock for the cream sauce.
For the cream sauce, add two tablespoons of butter to the same saucepan. Then add the flour and whisk continuously for about one minute until it forms a pale paste (this is referred to as the roux). The roux will be the thickener for your creamy sauce.
Remove from the heat and add the stock back in and whisk until smooth. Then whisk in the milk. Turn the stove back on and bring the mixture to a simmer. Continue whisking as the sauce thickens for another minute.
Add the chicken back in along with sherry, fresh lemon juice, salt, pepper and nutmeg. Set aside.
Finally, heat 2 tablespoons of butter in a skillet. Add sliced carrots and minced onion and cook for about 5 minutes. Stir into chicken mixture. Add peas and stir again.
Assemble your pot pies
By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Fill with your luscious chicken mixture and top with another cauliflower crust.
Are these pictures making you hungry yet?
Finally, beat an egg in a small bowl with a whisk. Brush each cauliflower top with beaten egg for a golden glaze and score each top with a sharp knife for ventilation. Bake for 20 minutes until bubbly.
And they’re ready to be eaten! Grab a spoon, dig in through the cauliflower crust to the piping hot saucy filling underneath, and eat until you discover the ultimate surprise: more cauliflower crust on the bottom.
Serving suggestions:
1. Simple Green Salad and a Light Vinaigrette adds a refreshing contrast to the richness of the pot pie.
2. Spoon Bread With Bacon for a comforting side dish.
3. A light fruit salad with a mix of seasonal fruits adds a sweet and refreshing touch to balance the savory richness of the pot pie.
4. A tangy Coleslaw With Sugar Free Dressing can provide a crunchy texture and a zesty contrast to the creamy pot pie.
5. For an extra indulgent meal, serve with a side of mashed potatoes or Irresistible Roasted Potatoes.
Recipe tips and notes
- Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
- Feel free to swap out the peas and/or carrots for your favorite vegetable(s).
- If the crust feels like too much for tonight, just serve the creamy chicken filling over rice or gluten free noodles. You still get all that classic pot pie flavor without the extra step, and it’s just as satisfying.
- If you would like to make one 9 inch pie: divide the cauliflower batter into 2 sections. Press one section into a thin crust in the bottom of an oven-safe pie dish and shape the other section into a thin 9 inch top crust on an oiled parchment paper-lined baking sheet. Bake your crust at 450°F for 10-15 minutes and set aside.
Then turn the oven down to 350°F and continue to follow the recipe for the filling.
When the filling is ready, fill the crust lined pie dish with chicken mixture and carefully top with the cauliflower top crust.
Beat an egg in a small bowl. Brush the cauliflower top crust with egg.
Score the top with a sharp knife for ventilation.
Bake for 20 minutes until bubbly. - You can prepare the filling a day in advance and store it in the fridge. When you’re ready, just assemble with the crust and bake, or reheat the filling and serve it your favorite way.
- Store any leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave until warmed through. If you made it with the crust, keep in mind it will soften a bit as it sits, but the flavor is still just as good.
- You can freeze the filling on its own for up to 2 months, which makes dinner on a busy night so much easier. Let it thaw in the fridge overnight, then reheat and serve with a fresh crust or over rice or gluten free noodles for a simple, comforting meal.
I hope you love these gluten free chicken pot pies. If you have any questions or comments, please let me know in the box below.
P.S. I’ve discovered a few easy tricks to turn everyday proteins into meals that feel comforting and full of flavor. Here’s my way to make dinner easy and delicious even on the busiest nights.
If you would like more meals like this, here are a few favorites I think you’ll love:
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Chicken And Peppers: Olive Oil And Garlic Style This is a secret family recipe!
Gluten Free Classic Italian Lasagna Here’s your step by step guide to make amazing classic three-cheese Italian lasagna casserole with intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta.
How to Cut And Prepare Spaghetti Squash If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, nutritious, low carb alternative to pasta.
Zoodles (Zucchini Noodles) And Gluten Free Meatballs Zoodles make the perfect pasta substitute, with gluten-free meatballs and covered in marinara sauce this dish is a very nutritious twist to traditional spaghetti and meatballs.
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Gluten Free Chicken Pot Pie Recipe
Ingredients
For cauliflower crusts:
- 1 small head cauliflower cut into small florets
- ½ cup water
- ½ cup aged gruyere cheese shredded
- 1 large egg beaten
- ½ teaspoon salt
- pepper to taste
For filling:
- 1/2 pound chicken cut into bite size pieces
- 1 cup gluten free chicken stock homemade or store bought
Sauce
- 4 tablespoons butter divided
- 1/4 cup gluten free flour
- 3/4 cup whole milk or coconut milk
- 1 tablespoon Sherry optional
- 1/8 teaspoon of fresh squeezed lemon juice
Spices
- 1/4 teaspoon salt
- dash of pepper
- dash of nutmeg
Vegetables
- 1/2 onion diced
- 3 carrots diced
- 1/2 cup frozen peas defrosted
For golden glaze
- 1 egg
Instructions
For the cauliflower crusts:
- Preheat oven to 450°F. Line a baking sheet with parchment paper and brush with olive oil.
- Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.1 small head cauliflower
- Next bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.½ cup water
- Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower rice to be dry.
- Then place in a large mixing bowl and add egg, cheese, salt and pepper. Mix well.½ cup aged gruyere cheese shredded, 1 large egg, ½ teaspoon salt, pepper
- Divide into 4 sections on the oiled parchment paper. Shape into circles to fit each ramekin by placing the ramekin upside down like a cookie cutter. Bake for 10-15 minutes and set aside.
For filling
- Season bite size pieces of chicken with salt. Then simmer in chicken stock in a saucepan for ten minutes.1/2 pound