Gluten-Free Pizza Pot Pies

Sometimes recipe mistakes lead to better things.

Example: I had thoroughly anticipated sharing a fun, new deviled egg recipe today, but I wasn’t happy with the outcome. Next I turned to a new iteration of Oopsie rolls today I had considered, but was similarly disappointed. Both experiments went into the trash (better than in someone’s mouth).

Not one to give up, at least I can present something else that has brought me succulent gooey joy.

I present to you the gluten-free, low-carb Pizza Pot Pie.

What is that exactly? I can explain it you better, now that my mouth isn’t full (what? I write while I eat).

Put simply, a pizza pot pie is essentially a small stuffed crust pizza; only really stuffed like a pot pie. In this case, because the crusts are smaller, it won’t take as many ingredients to fill the chicken crust shell, meaning you can enjoy this dish without too much effort (or many added ingredients).

I filled my pot pies with fresh, seasonal spinach, sun-dried tomatoes packed in oil, marinated artichoke hearts, sweet yellow onion, savory mozzarella and sharp white cheddar cheese. You already know the speech I could give you about the bounty of the summer and finding farm-fresh vegetables brimming with color and flavor, but then I see your hands fly up over your eyes. But really, go buy some, you slackers. You can hide them in this dish and be healthier in the process. Win-Win.

Just a few tips and suggestions:

  • Leaner, drier baked chicken is your friend. Think boneless, skinless chicken breasts, and not dark meat. Fattier meats tend to coagulate under the crust, making this a less pleasant dish. The cheese adds enough fat (even low-fat mozzarella) that you want lean protein.
  • Make sure to mince cooked, lean chicken before processing with the cheese. I use my Ninja, but a food processor or an amazing blender or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not a paste.
  • Use your food processor twice for this recipe: Once to process the chicken into fine shreds, and again to merge the cheese into the blend.
  • If you are dairy free, try using an egg and 1/4 cup flax-seed meal (adjust as needed) instead of cheese as binding agents.
  • If you are vegetarian, you could replace chicken with a non-meat protein.
  • Parchment paper is your friend. I used small, non-stick cake pans and they worked just fine, but parchment is the next level of assurance.
  • This crust is gluten-free and Atkins induction friendly.
  • I am including two sets of nutritional values below the recipe; one set is for the chicken crust only; one set is with pepperoni, cheese and pizza sauce (amounts below).

Ready for the magic?

Pizza Pot Pies

Crust:
1 packed cup of cooked, minced chicken breast
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder

Filling:
1 cup shredded cheese
12 slices pepperoni
1/2 cup pizza sauce

Optional:
4 Tbsp shredded Parmesan cheese, to sprinkle on top.

1. Preheat oven to 425 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Press slightly over one half of the chicken/cheese mixture into 2-6″ pie or cake pans. Make sure the crust comes up to the top of the pan. This will allow you to seal the edges.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Top with remaining chicken/cheese crust. Press the edges gently to seal.
9. Top with Parmesan sprinkles, if using.
10. Bake for 6-8 minutes more, or until golden brown and melted.
11. Let cool for five minutes.
12. Slice and serve.

Makes 2 mini pot pies, or 4 servings.

Nutritional information per 1/2 of a 6″ pot pie, prepared with pepperoni, added cheese, and no-sugar pizza sauce: Calories:  360 , Carbohydrates:  3.6 g , Fiber:  .4 g,   Net Carbohydrates:  3.2 g , Protein:  34.6 g, Fat:  22 g.
Nutritional information per 1/2 of a 6″ pot pie, pizza crust only: Calories: 193.8, Carbohydrates: 1.0 g , Fiber:  0 g,   Net Carbohydrates:  1.0 g , Protein:  23.8 g, Fat:  10g.

 

 

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Comments

  1. Doop! That wasn’t supposed to get published yet… Sorry, Robert. Is it Friday yet?

  2. Hi, Deb! This recipe was not meant to be released so early. It was my user error. It’ll be back up soon–and with the proper directions. My apologies.

  3. Did you get a facelift!? The site is looking fab

  4. Looks great but did you make the crust or was it store bought? If it is homemade can you provide instructions or if it is store bought can you provide some brand suggestions? Thank you!

  5. Any recommendation for a no-sugar pizza sauce? My hubby and I LOVED the deep dish pizza recipe, but used regular sauce. Can’t wait to try this version!

    • Hi, Leslie! I am a fan of most store brands. For whatever reason, the name brands add sugar and the store brands don’t, more often than not. Two of my favorites: WalMart’s Great Value pizza sauce and Kroger’s (King Sooper’s, Fry’s Fred Meyer, etc) store brand.

  6. DeltaSierra says:

    This looks fantastic! I know what I’m having for dinner tonight! :)

  7. I modified the recipe at the end by putting it into muffin pans to bake instead of a pie pan. My toddler called them cupcakes.

  8. Yummy!!! We had for dinner tonight, added semi sundried tomatoes, feta cheese, pumpkin cubes, and baby spinach to the pepperoni and cheese…it was the bomb! and the teenagers loved it too :) will be a regular dinner meal from now on, thank you so much Jamie!

  9. Stellar Miller says:

    How well would these freeze? And Reheat?

  10. Cindy Gooch says:

    I made 3 pot pies in three 6″ pans with 2″ sides. I used 150% of everything because of making 3 of them. I used about four 4-oz boneless/skinless breast which I boiled & chopped up in my Bosch machine’s blender. I blended this with the 1½ c. of mozarella. I BARELY had enough “dough” to cover the bottoms of the 3 pans, let alone come up the sides. My 1½ c. of shredded chicken was packed fairly firmly, although not tight/solid. I definitely didn’t have enough to put on the top over the “fillings.” Of course, new recipe, so everything is harder – when I shredded my 1st batch of chicken breast & removed the blender from the base, the bottom came off & there was chicken all over the floor, counter, etc. BUT – in spite of difficulties, this tasted GREAT. I will make it again once I calm down. :-)

  11. Yummo! I made these yesterday – well the crust and stuffed them, then got the tops on and a phone call from my mother-in-law came in. She wanted to take us out to dinner so I wrapped up my little ramekins of pot pie bliss to save for today. I was a little unsure of how they’d keep… well they baked up BEAUTIFULLY! I was SO proud! They slid right out and served lovely with a side salad. Happy, happy belly! THANK YOU for your awesome diligent recipe creating master skills. My family is grateful!!

  12. Kathy Fuller says:

    Oh shoot far (I KNOW it’s spelled incorrectly, but that’s how it sounds when I say it!!), Jamie…this sounds SOOOOOOOOOOO good!! Gonna make it for sure!! :)

    • I hope you love these. They’re so much fun!

      • Kathy Fuller says:

        Oh, I have NO doubt. I LOVED the pizza I made with the crust. Loved it so much, I have fixed it twice and was planning to fix it again this weekend, but now I’m gonna make this instead!! AND, I had to go to the doctor for a coritsone shot in my shoulder this morning. I was telling the secretary all about your website and all the recipes. I told her how much I LOVED, LOVED, LOVED the pizza and she wrote down the web address and said as soon as she got home, she was gonna look you up. YAY!!!!

        • Kathy, you spoil me so much! You are such a joy to know. Thank you for being so sweet, and for sharing your successes with others, too. I have no doubt you encourage and inspire so many people you meet.

  13. Made these tonight – yummy!

    Some things I did differently: I mixed the spices in with the chicken and cheese, rather than sprinkling on top; pressed the crust into a 12 cup cupcake pan (~ 1/4 c. of mixture filled each cup and I got 12 of them); I didn’t put a top crust on… just left them open

    The recipe is a definite “keeper” – thanks!!

    • What a clever way to make these! I love it, Mada.

    • Kathy Fuller says:

      Mada….I mixed the spices in with the chicken & cheese on the regular pizza recipe, too. I did it the first time by sprinkling, but the second time I mixed them in. It was easier that way for me, as well. And, Jamie…I can hardly wait to make these. I’m really busy this week, but am hoping to do them on Friday. I still haven’t gotten to the meatloaf I’ve been saying I was gonna make. LOL Sometimes, life gets in the way around here!! LOL

    • Mada,
      I love your idea of in the cupcake pan. I have a couple of questions:
      1) Did you bake the crusts first and then fill and bake again – or -
      2) Did you assemble all at once and bake
      3) How long did you bake them
      Sorry for so many questions but these would make a great size to take to work,
      Thank you for the clever idea

  14. I made a batch of these and they turned out GREAT! Excellent recipe!

  15. Hi there, my husband is doing a low carb diet and I’ve been making all his meals. So to make things a little easier I was thinking of developing a bunch of different low carb pot pies (so many flavor options, so much fun) based off of the gluten free crust recipe (freakin’ genius by the way, thank you so much), that way I could spend a couple days making them and then freeze the whole lot for easy access meals.
    I read in the comment section that these freeze well if you pre-cook them, but I was wondering how I should go about reheating them? I’ll be making them in 5″ aluminum pie tins and I was wondering if I should just pop them in the oven straight out of the freezer? Also would you recommend reheating them at 425 or a lower temperature since they are already cooked?
    Sorry, I don’t know if you’ve done this, but any suggestions on the subject would be a great help.
    Thank you bunches. Your site is amazing :)

    • Hi! I am so happy to help (and your kind words are so appreciated!).

      If you are freezing, I’d probably be tempted to pop them out of their pie tins before freezing and that way you can microwave them instead of oven heating them. If you want to oven heat, I’d leave them in the pans and then put them right into the oven at 350 since they’ve already been cooked.

      Great question!

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