Gluten-Free Chicken Pot Pie (Rice Topping)

There’s something timeless about chicken pot pie—it’s the kind of meal that feels like home, wrapping you in warmth with every bite. Nearly a decade ago, I set out to create a version that my kids would love just as much as the traditional one I grew up with, but without the heaviness or guilt that often comes with it.

Out of that experiment came this light chicken pot pie: grain-free, gluten-free, and full of nourishing ingredients that keep both body and soul satisfied. It’s become a staple in our home, one of those recipes that’s requested over and over again, especially on cozy nights when comfort food feels like the answer.

It’s proof that comfort food can be wholesome and still taste indulgent. Whether you’re feeding a family or looking for a meal that warms you from the inside out, this gluten-free chicken pot pie is a dish that brings everyone to the table with joy.

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Prep time: 45 minutes
Cook time: 30 minutes
Yield: 8 servings

Ingredients

• 1 tablespoon butter or ghee

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

• 1/4 pound sliced mushrooms (optional)

• 1 large carrot, thinly sliced

• 1 rib celery, thinly sliced

• 1 small yellow onion, chopped

• 1/2 cup frozen peas

• 1 teaspoon thyme

• 1 1/2 cups chicken broth

• 1 cup milk (rice, almond, goat, oat)

• 1/4 cup brown rice flour

• 1 cup white rice, cooked & cooled

• 1/2 cup shredded cheese (I use goat cheddar)

• 1/2 teaspoon paprika powder

• 1/2 teaspoon sea salt

• 1/4 teaspoon fresh ground pepper

Supplies

• 9x13 glass baking dish

• cutting board

• sharp knife

• frying pan

• utensil for stirring

Instructions

1. Preheat oven to 400°F. Lightly grease glass baking dish with butter; set aside.

2. Heat butter in a large skillet over medium high heat. Add chicken and cook, stirring occasionally, until no longer pink. Then add mushrooms, one teaspoon of the thyme, carrots, celery, and onions. Cook until just tender or until carrots are cooked thoroughly.

3. Add flour, stirring constantly, for one minute. Then add broth and milk, stir well.

4. Reduce heat to medium low and simmer until very thick, about 10 minutes. Then turn off heat.

5. Meanwhile, combine rice, cheese, paprika, remaining one teaspoon thyme, sea salt and pepper in a medium bowl.

6. Stir peas into chicken mixture then season with sea salt and pepper and transfer to greased baking dish. Taste test at this point to see if you would like more salt and pepper.

7. Scatter rice mixture evenly over the top then arrange dish on a baking sheet to catch any drips.

8. Bake until bubbly and crust is crisp, about 30 minutes.

Tips

• If you are not a mushroom person, you could substitute broccoli or add broccoli with all the other veggies.

• There are a lot of ingerdients in this recipe. I would recommend getting all the ingredients out and prepped before starting to cook.

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Let Us Know

Have you tried this recipe? Share your thoughts in the comments below—I’d love to hear how it turned out for you!

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