As someone who has been living the gluten free lifestyle for years, I thought chicken pot pie was out of the question! But guess what, it is not! This gluten free chicken pot pie is an easy gluten free dinner recipe, a dairy free recipe and of course nut free.
Chicken pot pies are so intimidating! You have to make the crust from scratch and I’m always afraid I’ll mess it up. This gluten free chicken pot pie recipe is designed to be both easy and apprachable.
It is made with simple ingredients which makes it a great choice for busy weeknights, meal prep, a rainy day or simply a cozy meal, like this easy gluten free pot roast, and this Gluten free, dairy free white chicken chili.
why you’ll love this recipe
- One-pan wonder: Everything in this gluten free chicken pot pie cooks in a single pan, minimizing cleanup. I hate doing dishes so the less pots and pan, the better. Less mess and less time spent washing dishes.
- Weeknight dinner and meal prep friendly: Quick and requires minimal prep work, ideal for busy weeknights. Theres no rolling out of the dough! This is easy to just plop on top and bake when ready!
- I like to make a lot of this dish so I have leftovers for the next few days. This recipe doubles easily for meal prep and stores well in the fridge or freezer. Individual portions can be prepared for easy grab-and-go lunches.
- Cozy winter comfort food: Warm and savory flavors are perfect for cold winter days.
- Filling and satisfying, offering a comforting home-cooked feel.
- No rolling pin needed! This gluten free chicken pot pie is easier than the classic pot pie. This homemade chicken pot pie uses drop biscuits on top!
ingredients & substitutions
Olive oil: Used for cooking the vegetables. I used olive oil but you can use any oil you have. Feel free to substitute other neutral cooking oils like canola or vegetable oil.
Red onion: Yellow or white chopped onion works as a substitute.
Carrots, cauliflower, peas: The classic veggie mix for pot pie. Feel free to add other veggies you like, such as corn or green beans.
Gluten-free flour blend: Thickens the sauce. You can use any gluten free flour blends or coconut flour. I usually use the gluten free flour blend from trader joes. Its inexpensive and works well.
Oat milk: Creates a creamy base for the sauce. I always keep oat milk in the house so I use that but regular milk, coconut milk , unsweetened almond milk, chicken broth or vegetable broth are good substitutes.
Gluten-free chicken noodle soup: Adds flavor and substance. You can use chicken broth, chicken stock or bone broth as well. Use regular chicken noodle soup if gluten isn’t a concern.
Cooked shredded chicken: The main protein in this gluten free chicken pot pie is white meat chicken. Rotisserie chicken or any leftover chicken you have is a great shortcut! When I make my own shredded chicken I add chicken and water or broth to the crock pot and let it cook until it easily shreds. Approx 3 hours or so.
Gluten-Free Biscuits: Make your own using gluten free flour, baking powder, salt, butter and milk. Or you can buy a store bought mix to save time! I love a good hack to save time and a biscuit mix makes this recipe so easy. These biscuits serve as the top crust recipe. Normally chicken pot pie has a flaky crust but I used biscuits here. Omit the biscuits for a crustless chicken pot pie. You can also make your own homemade gluten-free pie crust for a traditional crust. You can even add a bottom pie crust if you are making you own homemade pie crusts.
directions
- Cook pasta according to box directions. Cook al dente.
- Heat olive oil in a large cast iron skillet or oven safe skillet over medium heat. Add diced onion and cook for 3-4 minutes, until softened.
- Add carrots, cauliflower, and peas to the pan. Cook for an additional 5-7 minutes, or until slightly softened. Option to season with sea salt and black pepper.
- Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly whisk in the oat milk and bring to a simmer. Cook and stir for 2-3 minutes, until the sauce thickens.
- Pour the chicken noodle soup and cooked chicken into the skillet. Add the cooked pasta. Season with salt and pepper to taste.
- Make the Easy Drop Biscuits: Use a store bought gluten free biscuit mix OR in a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter and milk. Add the wet ingredients to the butter mixture and stir gently until just combined. Do not overmix.
- Assemble and Bake the Pot Pie: Drop spoonfuls of the biscuit dough evenly over the filling in the skillet. Option to brush the tops of the biscuits with egg wash or melted butter and herbs.
- Bake the gf chicken pot pie for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let the gluten free chicken pot pie cool slightly before serving.
expert tips & tricks
- For a richer gluten free chicken pot pie flavor, I use vegetable broth instead of oat milk in the filling.
- Adjust the vegetables to your preference. I like to add diced celery, green beans, or corn depending on what I have.
- There are different ways to make this pot pie if you don’t have a cast iron skillet or oven safe skillet. You can use a baking sheet or baking dish. If you use a baking sheet or baking dish line with parchment paper as a great way to cut back on dirty dishes. You can also use a dutch oven as well.
- Add any fresh herbs you enjoy, such as fresh parsley, garlic or garlic powder to give this an herby twist. I like to add whatever I currently have growing in the garden.
- I use any excess dough from the gluten free pot pie recipe to make bisuits for the side or to use with your breakfast the next morning.
Recipe Variations
- To make this gluten free chicken pot pie low carb, I use cauliflower rice instead of the drop biscuits.
- To make this gluten free chicken pot pie lower in fat, I use olive oil spray instead of olive oil for cooking the vegetables. I brush the biscuits with egg wash or egg white wash instead of butter or oil. You can also substitute the biscuits for breadcrumbs on top.
- To make this gluten free chicken pot pie recipe vegan, I omit the chicken, use vegan butter and plant based milk. I use vegetable broth instead of chicken soup or chicken stock.
how to serve, store and meal prep
Serving this delicious chicken pot pie is easy! I serve it straight from the pie pan for a family-style meal.
To store leftovers, I let the pot pie cool completely, then cover the dish tightly with plastic wrap or transfer it to an airtight container. I keep it in the refrigerator for up to 3 days.
For freezer storage, you can either freeze the entire pie or individual portions. To freeze the whole pie, I let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. To freeze individual portions, I divide the cooled pot pie into freezer-safe containers. Frozen pot pie will keep for up to 3 months.
Reheat refrigerated gluten free chicken pot pie in a 350°F (175°C) oven until heated through. To reheat frozen pot pie, let it thaw overnight in the refrigerator, then bake as directed. For individual portions, I reheat them in the microwave.
other easy recipes you may like
If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. I would love for you to follow along!
The Best Gluten Free Chicken Pot Pie Recipe (dairy free)
Ingredients
For the Filling:
- 1 tablespoon olive oil
- 1/2 red onion diced
- 1 cup chopped carrots
- 1 cup cauliflower florets
- 1/2 cup frozen peas
- 1 tablespoon gluten-free flour blend
- 1/2 cup unsweetened oat milk or other plant based milk
- 1 14.5 oz jar gluten-free chicken soup (I used zoup chicken and rice soup) you can also use any chicken broth, chicken stock or bone broth
- 1 cup shredded chicken
- 1 cup gluten free pasta
- Salt and black pepper to taste
For the Easy Drop Biscuits:
- 1 cup gluten free flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegan butter melted
- 1/2 cup unsweetened oat milk or other plant based milk
Instructions
- Cook pasta according to box directions. Cook al dente.
- Heat olive oil in a large cast iron skillet or oven safe skillet over medium heat. Add diced onion and cook for 3-4 minutes, until softened.
- Add carrots, cauliflower, and peas to the pan. Cook for an additional 5-7 minutes, or until slightly softened. Option to season with sea salt and black pepper.
- Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1 minute.
- Slowly whisk in the oat milk and bring to a simmer. Cook and stir for 2-3 minutes, until the sauce thickens.
- Pour the chicken noodle soup and cooked chicken into the skillet. Add the cooked pasta. Season with salt and pepper to taste.
- Make the Easy Drop Biscuits: Use a store bought gluten free biscuit mix OR in a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together melted butter and milk. Add the wet ingredients to the butter mixture and stir gently until just combined. Do not overmix.
- Assemble and Bake the Pot Pie: Drop spoonfuls of the biscuit dough evenly over the filling in the skillet. Option to brush the tops of the biscuits with egg wash or melted butter and herbs.
- Bake for 20-25 minutes, or until the biscuits are golden brown and the filling is bubbly.
- Let cool slightly before serving.
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