Gluten Free Chicken Cacciatore Pot Pie Recipe

by Carol Kicinski on August 31, 2012

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Gluten Free Chicken Cacciatore Pot Pie Recipe

Chicken Cacciatore is an Italian “hunter style” dish of braised chicken that simmers away, filling your house with delightful scents. It is best eaten with a bit of focaccia or Italian bread on the side to sop up the juices. And these are both gluten free recipes for another day – a lazy day when you have time to cook and sip wine and sit down for a leisurely meal.

Today is not one of those days. This recipe is a spin on Chicken Cacciatore turned into one of my favorite things – a pot pie. I LOVE pot pies. I make them out of everything – chicken, roasted vegetables, beef, and even seafood. Usually I make them fairly traditionally with the ingredients surrounded by a thickened stock and baked with either a pie crust topping or even polenta. But for this recipe I switched things up a bit.

Instead of slowly braised chicken, I just sautéed some onions, peppers and mushrooms quickly, added a jar of prepared tomato sauce, a splash of white wine and stirred in some cooked chicken. I topped it all off with focaccia rounds I quickly made from Chebe’s Focaccia Mix. The whole thing took me 15 minutes to put together and then another 25 or so in the oven.

I am a big fan of lazy day food where I can spend all the time in the world happily puttering around the kitchen. But I live in the real world and those days are few and far between.  Happily, I can still eat like I spent a lot of time cooking, without, you know … spending all the time!

Gluten Free Chicken Cacciatore Pot Pie

Gluten Free Chicken Cacciatore Pot Pie Recipe


4 tablespoons olive oil – use divided
1 medium white or yellow onion, diced
3 cloves garlic, minced or grated
1 red pepper, diced
8 ounces white mushrooms, sliced
¼ cup white wine
½ teaspoon kosher salt
¼ teaspoon black pepper
1 – 24 ounce jar gluten free pasta sauce
2 cups cooked chicken, diced
1 – 7.5 ounce box Chebe Focaccia Mix
3 large eggs – use divided
1 ¼ cup grated parmesan cheese – use divided (optional, omit for dairy free)
¼ cup water


Preheat oven to 375 degrees.

Heat 2 tablespoons olive oil in a large skillet over medium-high. Add the onions and cook until they start to soften, about 2 minutes. Add the garlic, cook for 30 seconds, stirring. Add the sliced pepper and mushrooms and cook until the mushrooms have released their liquid and the vegetables are starting to brown, about 8 minutes. Add the wine and cook, stirring, until it has all evaporated. Add the salt, pepper, pasta sauce and chicken and heat through.

In a mixing bowl, combine the Focaccia Mix with the remaining 2 tablespoons of olive oil, 2 eggs, 1 cup grated cheese (if using) and the water. Stir with a fork to combine. The mixture will look crumbly; that’s okay. Turn the mixture out onto a clean work surface and knead until the mixture comes together into a smooth dough. Roll out to about ¼ inch thick. Using the ramekins you are going to bake the pot pies in as a guide, cut out 6 circles the size of the top of the ramekin. If you need to re-form the dough and re-roll, that’s fine.

Spoon the chicken mixture into 6 1 cup or so ramekins. Top with the dough circle. Beat the remaining egg and brush on the top of the dough. Let dry a minute or two, then brush again. Sprinkle with the remaining cheese, if using. Place the ramekins on a baking sheet and cook for 25 minutes or until the crusts are browned.


This Gluten Free Chicken Cacciatore Pot Pie recipe serves 6.

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Categories:    Main Dishes

{ 14 comments… read them below or add one }

Helene August 31, 2012 at 9:59 am

I have never tried this dish before. It looks comfort food to me.


Carol Kicinski September 5, 2012 at 5:21 pm

Yes Helene – pure comfort!!!


Christina September 1, 2012 at 2:49 am

This is wonderful! I’ve been wanting to make pot pies for my gfcf autie angels (ages 12 & 14). Just a note, there is a gfcf alternative to Parmesan cheese; I use Galaxy Foods Vegan Grated Parmesan Flavor Cheese Alternative. (Yes, I had to look at the packaging for that.) It’s tres expensive, tho, at $4.69 for a 4-ounce bottle, so I don’t use it as generously as indicated in this recipe. However, if someone can find it for a better price … :)


Carol Kicinski September 5, 2012 at 5:20 pm

Have you tried nutritional yeast? I use that as a parm sub – it tastes good and I don’t miss the parm (and I do not have to be dairy free!). It is not as expensive. Hope your (not so) little angels love this!!!


Ina gawne September 2, 2012 at 9:26 am

Carol – this sounds wonderful! I love pot pies too – any kind. I could eat this for breakfast!


Carol Kicinski September 5, 2012 at 5:16 pm

Haha, you are a person after my own heart!


Cynthia September 2, 2012 at 9:00 pm

Can I omit the mushrooms without compromising the dish?


Carol Kicinski September 5, 2012 at 5:16 pm

Yes! It will come out great and be just as delicious!


InTolerantChef September 4, 2012 at 7:13 am

What a delicious meal, I love the idea of a pot pie! Fantastic indeed :)


Carol Kicinski September 5, 2012 at 5:15 pm

Thank you!


Justin Mazza September 4, 2012 at 10:25 pm

This recipe looks good even though I am a vegetarian. I love pizza and doughnuts but its nearly impossible to find a place that serves them gluten free. There is definitely a niche there that needs to be fulfilled.


Carol Kicinski September 5, 2012 at 5:14 pm

You could certainly make this and leave out the chicken, add in more mushrooms, delish! And I agree!


Susan March 6, 2017 at 9:53 pm

Can these be frozen? If so, before or after baked?


Carol Kicinski May 15, 2017 at 2:56 pm

Yes, I would freeze before baking then let it thaw before you bake it off.


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