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Cheesy Crustless Chicken Pot Pie (gluten free!)

A cheesy crustless chicken pot pie that's gluten free, down-home comfort food. This is sure to be your family's new favorite chicken pot pie casserole. Potatoes inside and crispy cheese on top ensure you won't miss the crust!

Prep Time 20 minutes
Cook Time 20 minutes
Servings 8
Author Mary


  • 2 TBSP ghee or butter
  • 1 onion diced
  • 2 large red potatoes diced
  • 3 cloves garlic minced
  • 1/4 cup non-gmo cornstarch or arrowroot powder (for paleo/keto)
  • 2 cups chicken broth
  • 1 8 oz. block cream cheese
  • 1 12 oz. pkg frozen peas & carrots
  • 2 cups cooked chicken chopped
  • 3 cups mature cheddar cheese grated
  • salt & pepper to taste
  • 2 TBSP fresh parsley chopped (optional)


  1. Saute onions and potatoes in ghee or butter in a large skillet. Allow to cook for 8-10 minutes on medium heat with the lid on, stirring occasionally. Add garlic during last minute of cooking time.

  2. Add cornstarch or arrowroot and chicken broth to a mason jar. Shake vigorously to combine. 

  3. Add broth/starch mixture and cream cheese to skillet potatoes. Cook and stir until cream cheese is melted and sauce is thickened, about 5 minutes.

  4. Fold in frozen peas/carrots and cooked chicken. Season to taste with salt & pepper. 

  5. Transfer to 9x13 baking dish. Sprinkle with cheddar and bake at 400 degrees F for 15-20 minutes, until cheese is golden brown and bubbly. If cheese is taking too long to brown, broil for 3-5 minutes. Before serving, sprinkle with fresh chopped parsley if desired.