Gluten-Free Chicken Pot Pie Recipe (Dairy-Free)
- Our Nourished Kitchen
- Jul 11
- 5 min read
Updated: 5 days ago
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A warm, flaky chicken pot pie was definitely something I thought I had to mourn when I shifted to a gluten-free and dairy-free diet. Turns out, this was a silly notion! It is totally possible to make a creamy, flaky, delicious chicken pot pie without the need for any traditional flour or dairy butter! A good 1:1 gluten-free flour works perfectly to create a "roux" when combined with refined coconut oil and this method ensures a savory, delicious gravy filling!
Combining 1:1 gluten-free flour with a good quality vegan/dairy-free butter (I like to use Earth Balance sticks) helps make a flaky, "buttery" pastry topping! You won't miss any of the traditional ingredients in this gluten-free chicken pot pie (and you might not even be able to tell they aren't there).
*Note about Non-Dairy Butter: Ensure you use sticks only. Don't try to substitute with the spreadable tubs. They have a higher water content and crust won't turn out as flaky.
The exact specialized gluten-free ingredients I used in this recipe include:
I used Better Batter Original Blend Multipurpose Certified Gluten-Free Flour for the crust. This 1:1 gluten-free flour lends itself to such a savory, flaky pot-pie pastry crust. Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Check out other great gluten-free, dairy free recipes to add to your weekly rotation:
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to Make this Gluten Free Chicken Pot Pie (Dairy Free)
Mix and Chill the Top Crust: Whisk the 1 ¼ cups of 1:1 gluten-free flour, ¼ tsp salt, and ¼ tsp baking powder together in a bowl (I love these beautiful colored Pyrex Tinted Glass mixing bowls! They come in a set of 3 and are great for baking.)
Gluten Free flour, baking powder and salt for pie crust dry ingredients combined
Add the 1 stick of cold, cubed vegan butter. For this recipe this butter doesn't have to be frozen, just keep it cold until you are ready to work with this. Work the butter into the flour with a pastry cutter (I use the OXO Good Grips Dough Blender and Cutter) or your fingers until it resembles coarse crumbs.
pastry cutter, almond milk, apple cider vinegar, cubed vegan butter for gluten free chicken pot pie cubed non-dairy vegan butter and gluten free flour on a table cubed non-dairy vegan butter added to gluten free flour on table in a bowl pastry blender and cubed non-dairy butter added to gluten free flour for gluten free chicken pie pastry blender and cubed non-dairy butter added to gluten free flour for pot pie crust non dairy butter and gluten free flour combined
Drizzle the Liquids: Drizzle ½ tsp of apple cider vinegar (Bragg's Apple Cider Vinegar is the best!) over the mixture, then drizzle in 4 tbsp cold almond milk. Stir gently until a cohesive dough ball forms.
Almond milk and gluten free flour blend apple cider vinegar and gluten free flour batter gluten free chicken pot pie crust batter gluten free chicken pot pie crust being stirred gluten free chicken pot pie crust being pressed with a spatula a ball of gluten free pot pie crust dough in a bowl
Shape into a single disk, wrap tightly, and refrigerate for at least 30 minutes.
**A Note About Resting the Dough: Rest for a minimum of 30 minutes, but totally ok to rest 6-8 hours or even overnight. This will ensure that the gluten-free flours are fully hydrated which really does help prevent grittiness.
plastic wrap spread out on a cutting board ready for the gluten free pot pie dough A bowl with gluten free pot pie dough going into plastic wrap A smooth disk of gluten free pot pie crust dough wrapped in plastic wrap, ready to chill
Cook the Chicken on Stove and Preheat Oven: While the pie dough is in the fridge, work on your chicken.
Place the 2 lbs of boneless, skinless chicken thighs in a large skillet with 1 tbsp avocado oil. Brown chicken for 6-8 minutes then turn and cook for an addition 4-6 minutes until the internal temperature reaches 165°F. Let them cool slightly, then dice or shred into bite-sized pieces. At this point, preheat your oven to 400°F.
I love using my blue Lodge Essential Enamel Cast Iron Braiser for this dish (pictured below). It works great to cook up the chicken and the same pot can be used to create the creamy pot pie gravy (you don't have to wash the pan in between, less dishes!!)
A Note About Seasoning The Chicken: I don't season the chicken with salt or pepper at this time since I add a generous amount seasoning into the creamy pie filling later on.
A plate of boneless skinless chicken thighs for the pie filling base boneless skinless chicken things cooking in a pan boneless skinless chicken things cooking in a skillet after being turned
Sauté Aromatics & Build the "Roux" Base: Melt the ⅓ cup of refined coconut oil in the large skillet you used for the chicken on medium heat. Add the chopped onions and carrots. Sauté them together for about 5 minutes until the onions are translucent and carrots are soft.
Coconut oil, chopped onions and chopped carrots coconut oil being melted in a pan carrots and onions being sautéed with coconut oil in a pan
Add the Flour: Sprinkle the ⅓ cup of 1:1 gluten-free flour evenly over the veggies and oil. Stir constantly for 1 to 2 minutes to cook out the raw flour taste; it will start to thicken significantly to create a "roux".
gluten free flour being added to carrots, onions and coconut oil a gluten free roux with carrots and onions
Whisk Broth & Simmer the Potatoes and Peas: Warm 3 cups of chicken broth on the stove or in the microwave (does not need to be hot). Slowly pour the 3 cups of warmed chicken broth into the skillet, whisking to smoothly combine with the "roux" paste.
warmed up chicken broth chicken broth being poured into roux with carrots and onions whisking chicken broth into gluten free flour roux
Add the 1 tsp paprika, 1 1/2 salt, 1 tsp black pepper, 1/2 tsp garlic powder, and 1/2 onion powder.
spices being added to roux and broth base for gluten free chicken pot pie spiced stirred in gluten free dairy free chicken pot pie base
Add Potatoes and Peas: Stir in your 1 cup of diced potatoes and 1 cup of frozen peas. Let the mixture simmer gently for 8–10 minutes, stirring often, until the gravy has thickened and your diced potatoes are fork-tender.
(I had some help from my daughter at this step! This is a great recipe to include your kids for kids in the kitchen time)
peas and potatoes being added to gluten free chicken pot pie base with kids hands whisking peas and carrots into pie base
Add in Chicken & Fresh Herbs: Turn off the heat. Stir in your baked, shredded chicken thighs, 1 tsp of fresh thyme, and 1.5 tsp of fresh oregano. Turn off the heat then let the filling cool for 5 minutes so it doesn't immediately melt the butter in your top crust during assembly.
boneless skinless chicken thighs cooked and shredded for pot pie base shredded chicken going into pot pie base chopped fresh thyme and chopped fresh oregano going into pot pie base finished gluten free dairy free chicken pot pie base cooling the stove
Assemble and Bake: Divide the filling into your ramekins. This recipe yields approximately 8 cups of filling so you can individualize your portions.
I typically make this recipe with four 2-cup ramekins. However, for this instance, I used three 2-cup ramekins and two 1-cup ramekins because I wanted to make two smaller portions for my 2 daughters). Both combinations use the 8 cups of filling beautifully.
Roll out the dough and cut out shapes slightly larger than the tops of your ramekins. Place a dough cap over each filled ramekin, press gently to stick to the rim. Whisk 1 egg with 1 tbsp cold water to make egg wash and brush wash on the top of each pie. This will help with browning the crust. Cut a small slit in each top.
Rolling out the chicken pot pie crust adding pie crust to the ramekins egg and water for egg wash
Bake the Gluten Free Chicken Pot Pies: Bake for 30–35 minutes. The filling should be bubbly and the crust should have a nice brown color.
Cool Pies Before Serving: They will be very hot. It will be hard to wait because the pies will smell amazing, but be sure to cool pies for 8-10 minutes. Garnish with fresh thyme if desired.
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