Chicken Pot Pie

Chicken Pot Pie

  • Servings: 4 to 6
  • Difficulty: easy
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  • 3 carrots, diced and steamed (about 1 cup)
  • 1 head broccoli, chopped and steamed (about 1 cup)
  • 1/3 cup butter
  • 1/3 c. tapioca flour (or all-purpose flour)
  • 1 cup of chicken broth
  • 3/4 cup whole milk
  • 4 cups chicken, cooked
  • 1 cup cheddar cheese
  • 1/2 t. salt
  • 1 single pie crust (I like this gluten-free crust because it’s more nutritious with almond flour,  but you can use prepared crust or top with mashed potatoes if you want to keep it gluten free)


  1. Steam carrots and broccoli in a microwavable bowl with some water for about 5 minutes, or until slightly tender. Drain; set aside.
  2. Melt butter in a large saucepan. Stir in flour and cook for 1 or 2 minutes. Add chicken broth and milk, stirring until thickened.
  3. Add steamed vegetables, cooked chicken, cheese, and salt into saucepan. Stir to mix well.
  4. Pour pot pie mixture into a round pie dish. Top with crust. Fold edges under and press edges with your finger tips to form sealed-crust appearance (since only one crust is used). Cut vents in top crust of chicken pot pie.
  5. Bake at 425 for 25-30 minutes until crust is golden brown.

This recipe is adapted from a recipe that my good friend, Kathy, brought over after my second daughter was born. I added more veggies, more cooked chicken, and eliminated the canned soup and prefer only one crust. It can easily be doubled for a party and served in a 13×9 inch pan with double crust on top. For easy holiday fun, you can try making a design with your vents in the crust, such as a jack-o-lantern,  fall leaves, or a Christmas tree.


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