Harvest Chicken Pot Pie

Harvest Chicken Pot Pie

Hearty, vegetable-filled casserole. Gluten-free, low-lactose, and onion-free with a low-FODMAP option.

By DeliberateFare.com

Pie crust and cranberries for dinner? – Count me in! The ginger, parsnips, and lemon give such a wonderfully autumn fragrance to this hearty dish. And the rustic crust? Trust me, you will not be able to resist a second serving.

Ever since graduate school, I have been tweaking this savory pie recipe. More than a dozen years later, I am battling wheat and onion issues. However, that does not mean that I have to abandon my favorite pot pie. With a few simple modifications, the fructan content has been lowered. If wheat issues are not a concern for your household, then by all means, use a traditional all-purpose flour for the crust and the roux.

This dish stores very well in the freezer, so I always make two at a time so that we may eat one and keep the other.



  1. Preheat oven to 350 degrees.
  2. Place chicken breasts onto sheet pan. Roast in oven at 350 degrees for 30 minutes or until chicken meat springs back when pressed with finger.
  3. While chicken is roasting, this is a good time to make pie crusts.
  4. Remove pan from oven and allow chicken to cool. Cut chicken into large, 1-inch dice pieces. Set aside. Keep oven on and crank up heat to 375 degrees.
  5. In small sauce pan, bring to simmer chicken stock. Keep at simmer while preparing remainder of recipe.
  6. OK, time for the roux! Gear up, disable all distractions, and prepare to concentrate for the next 10 minutes…this is a great meditation time. I cannot stress enough how much you must give your undivided attention to constant stirring in this step. Seriously, stop texting!
  7. In large pot, add lard (or butter); melt. Using medium-high heat, immediately add flour and tapioca flour, and whisk mixture constantly. Allow mixture to cook for one minute in order to remove the flour flavor. Immediately add to the mixture the heated chicken stock one cup at a time, whisking constantly and allowing the mixture to thicken between additions. By the time that all of the stock has been used, the mixture should be nice and thick, the color and texture of a tasty, white gravy.
  8. Remove sauce from heat. Add to the sauce the infused oil, vegetables (carrots, parsnips, cranberries, and peas), and seasonings (ginger zest, lemon zest, salt, pepper, ground ginger, parsley). Stir mixture. Add to the mixture the reserved diced chicken.
  9. Evenly divide mixture into two pie dishes. Cover the pie dishes with the crust. Fold over the edges underneath the crust, and crimp the crust.
  10. If the crust is falling apart due to the lack of gluten, never fear! Use a small cookie or biscuit cutter and cut the crust dough into 1 – 2-inch rounds. Place the rounds in a spiral pattern starting at the outer edge of the pie dish and overlapping one side of each round with the next round; apply an egg wash with a pastry brush to the top of each round to make them stick together.
  11. Place pie dish onto a parchment-lined baking sheet (this will help with clean up post-baking). Brush an egg wash over the entire crust. Prick holes or make several knife cuts into crust before baking in order to allow for ventilation. Bake at 375 degrees for 30 – 40 minutes or until crust is golden brown and filling is bubbling slightly through crust. Remove from oven and allow to cool for 10 minutes before serving.


  • Serve with fresh side salad.
  • If you are low-FODMAPping, then eliminate peas (unless you've already learned that you are able to tolerate them), and replace with chopped green beans.
  • This recipe yields two pies. If you want to store a pie in freezer, then before using egg wash over entire crust, cover with several layers of plastic wrap (tightly wrapped) and a layer of foil. Store in freezer for up to 3 months; defrost overnight before baking; brush with final egg wash and prick holes; and add an additional 10 – 20 minutes bake time.
  • Migraine Warning: Citrus (lemon) and Onion (if using spring onions).