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Chicken Pot Pie


  • Gluten Free pie crust
  • 1 XL large boneless chicken breasts cut up into small cubes OR
  • 2 small boneless chicken breasts cut up into small cubes
  • 8 baby potatoes
  • 1 cup shredded carrots
  • 1/2 - 1 cup frozen peas
  • 1/4 cup chopped onion
  • 1/2 tsp dried basil, oregano and dill
  • 1 tsp chili powder
  • 1/4 cup arrowroot starch
  • 1/4 cup butter
  • 2 cups milk


  • Preheat oven to 400 degrees.
  • Pour 1 tsp olive oil to frying pan and heat to medium heat.
  • Add chicken pieces, onion and spices and saute for 5 minutes.
  • Set aside.
  • In a small saucepan boil potatoes for 3-5 minutes.
  • Add shredded carrots and cook for 2 more minutes.
  • Drain potatoes and carrots.
  • Chop potatoes into small cubes.
  • Set aside.
  • In large pot melt butter on low heat.
  • Add arrowroot starch and whisk to combine.
  • Whisk continuously on low heat for a couple of minutes.
  • Add milk and increase heat to medium and whisk.
  • Watch closely for you do not want to burn gravy.
  • Once milk is hot, reduce heat to low.
  • Stir in potatoes, carrots, peas and chicken.
  • Cook on low for 5 minutes.
  • Ladle chicken mixture into 4 deep oven-proof soup bowls and top with pie crust circles.
  • Press crust lightly and then cut a few slits into the crust.
  • Place soup bowls onto a cookie sheet to prevent pies from spilling over.
  • Bake 400 degrees for 20-25 minutes.
  • Serves 4.¬†Supper is served!
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