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Cozy Gluten and Dairy Free Chicken Pot Pie

On chilly nights when the world feels a bit quieter, there’s nothing quite like the aroma of a homemade chicken pot pie wafting through your kitchen. Picture this: a flaky and tender crust enveloping a warm, velvety filling brimming with tender chicken, vibrant veggies, and warm spices. This gluten and dairy-free chicken pot pie brings all the comfort of traditional recipes without sacrificing flavor or warmth. It’s the perfect easy weeknight dinner that beckons you to gather around the table with loved ones and enjoy every blissful bite.

Cozy up as I share a recipe that is sure to become a staple in your home. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

A healthier twist on a classic, perfect for anyone avoiding gluten and dairy.
Bursting with flavor from tender chicken, fresh vegetables, and aromatic herbs.
Quick to prepare, making it an ideal option for an easy weeknight dinner.
Kid-friendly and great for family gatherings; everyone will love it!
Satisfies comfort food cravings without the heavy feeling—pure warmth in every bite!

What You’ll Need

Gather These Simple Ingredients:

1 cup almond flour
1 cup gluten-free flour blend (plus additional for dusting cutting board)
1/2 teaspoon kosher salt
1/4 teaspoon xanthan gum (omit if your flour blend already has this)
1/2 cup cold vegan butter or coconut oil (suggested: Earth Balance vegan butter)
1 teaspoon distilled white vinegar
2 tablespoons ice water
1 egg (for egg wash, optional)
2 tablespoons dairy-free butter (or lactose-free ghee)
2 tablespoons tapioca starch
2 cups chicken stock
2 cups cooked shredded chicken
1 1/2 cups carrots, diced
1 cup peas
3/4 cup pearl onions
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon turmeric powder
1/4 teaspoon dried sage
1/4 teaspoon black pepper

How to Make Cozy Gluten and Dairy Free Chicken Pot Pie

Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, combine almond flour, gluten-free flour blend, xanthan gum, and salt. Mix well.
Quickly incorporate the cold vegan butter or coconut oil into the flour mixture using your hands until it resembles a crumbly texture.
In a separate bowl, mix the vinegar and cold water. Gradually pour this mixture into the crust mixture, one tablespoon at a time, until the dough just comes together. Add additional ice water if necessary to achieve a workable dough.
Wrap the crust in plastic wrap and chill in the refrigerator for 30 to 60 minutes while you prepare the filling.
In a large saucepan over medium heat, melt the dairy-free butter or ghee. Whisk in the tapioca starch and cook for about 30 seconds until well combined and smooth.
Gradually pour in the chicken stock while whisking constantly, cooking for 1-2 minutes until the mixture thickens beautifully.
Stir in the shredded chicken, carrots, peas, and pearl onions. Allow to heat through for an additional 3-5 minutes. Add the spices and season to your liking.
Divide the savory mixture into 4 large ramekins or ovenproof bowls.
On a floured surface, remove the chilled dough from the plastic wrap and divide it into 4 equal portions. Roll each piece out to fit over your ramekins.
If desired, whisk the egg with 1 tablespoon of cold water and brush it over the crust tops. Cut 2 vents into each crust for steam to escape.
Bake in the preheated oven for approximately 25 minutes, or until the crust is golden and crispy brown.

Delicious Variations to Try

Vegetable Delight: Swap out the chicken for roasted seasonal vegetables, such as butternut squash and kale, for a rich, veggie-packed pie.
Herb Infusion: Add a touch of fresh herbs like parsley or rosemary to the filling for a burst of freshness.
Spicy Kick: Add a pinch of cayenne or crushed red pepper flakes for a zesty twist that warms the soul.
Mushroom Medley: Include sautéed mushrooms for a deep, earthy flavor that complements the creamy filling.

Chef Emma’s Helpful Tips

Make-Ahead Magic: You can prepare the filling in advance and refrigerate it for up to 2 days. Just assemble and bake when ready to serve!
Swap the Protein: Feel free to use turkey, beef, or even lentils for a hearty vegetarian version.
Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for that fresh-baked vibe.
Freezing Tips: Assemble the pot pies but don’t bake them. Wrap them tightly and freeze for ready-to-bake meals on busy nights.

What’s Inside – Nutrition Breakdown

Serving size: 1 ramekin (approx. 1/4 of the recipe)

Calories: 380
Carbohydrates: 24g
Sugar: 3g
Fat: 22g
Protein: 18g
Sodium: 450mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! The filling can be made ahead of time and stored in the fridge. Just assemble and bake when you’re ready to eat.

Can I use different ingredients?
Of course! Feel free to swap chicken for turkey or beef and mix in your favorite vegetables.

How do I store leftovers?
Store any leftover pot pie in an airtight container in the fridge for up to 3 days.

How long does it last?
If properly stored, the finished dish can last in the fridge for about three days or can be frozen for up to a month.

A Cozy Closing Note

There’s something undeniably comforting about diving into a warm bowl of chicken pot pie, especially when it’s filled with wholesome, gluten-free ingredients. Whether you’re snuggled up with family or hosting a gathering with friends, this Cozy Gluten and Dairy Free Chicken Pot Pie will leave everyone feeling nourished and satisfied.

Save this Cozy Gluten and Dairy Free Chicken Pot Pie to your Pinterest board so it’s ready when you need a comforting treat to warm your heart!