Gluten free chicken pot pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 350.9
  • Total Fat: 13.9 g
  • Cholesterol: 53.2 mg
  • Sodium: 414.6 mg
  • Total Carbs: 44.0 g
  • Dietary Fiber: 4.1 g
  • Protein: 12.8 g

View full nutritional breakdown of Gluten free chicken pot pie calories by ingredient
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Number of Servings: 4


    1 cup brown rice flour
    1 tsp zanthan
    1/4 c butter
    3 T water
    6 oz chicken breast bonelss skinless(cut into small cubes)
    2 stalk celery chopped
    1 c carrot chopped
    1/2 c sliced mushrooms
    1 med onion chopped
    1 c veggie broth
    3 T potato flour (to thicken)
    4 T fat free 1/2 & 1/2
    1 t poultry seasoning
    pepper to taste


mix 1st 3 ingredients w/pastry cutter or fork until pea sized add water 1 T at a time to blend to pastry dough consistency.
In skillet cook chicken over med heat set aside, chop when cooled.
In same skillet add onion mushrooms, carrot, celery cook until softened. add veggie broth 1/2 & 1/2 and spices. sprinkle w/potato flour one T at a time until thickened. divide pastry into four and line four large size muffin tins (there will be extra) cover w/remaining pastry dough makes 4

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