An assortment of root vegetables cooked in a creamy dairy free sauce with tender chicken chunks make this gluten free chicken pot pie outstanding! This non-traditional preparation may make you a chicken pot pie lover too!
And all this is easily Whole30 compliant, dairy free, and full of comfort!
This gluten free dairy free chicken pot pie has been reinvented so EVERYONE can still enjoy this comfort food classic!
Pot pies were never really my thing growing up. Everyone in the family seemed to love them, and I didn’t hate them, but they didn’t get me excited.
THEN….. I met this one.
Unlike typical pot pies, this gluten free dairy free chicken pot pie has a single crust over the top. I like it this way as I don’t have to get fancy with the rolling of crust (not my forté!).
But I have made this with top and bottom crusts too. I actually prefer to make individual pot pies within ramekins: cuter and easier to eat!
Do what you like!
Dairy free pot pie crust recipe options:
- Flaky Paleo Pie Crust @ Tessa the Domestic Diva – this is one I created myself and we love it!!
- Patee Brisse (Gluten/Dairy Free) @ Brittany Angell – You would never dream that this is anything but the real thing, it is so darn flaky and perfect…AND you can work it to death with no issues.
- Gluten Free Vegan Pie Crust @ Gluten Free Girl – tastes traditional and buttery
Regardless of which pastry you opt to use, the pie crust bag transformed crust making for me! It takes al the guess work out of rolling, and enables me to easily pick up and move my prepared pie crust.
Can I make a vegan gluten free chicken pot pie?
This recipe is easily made vegan by eliminating the chicken completely and using your favorite veggie broth.
Add an extra cup or two or chopped root vegetables of choice!
Can I make a pot pie for my picky eaters?
If you let the root vegetables steam a bit longer…you can mash them up so there are no visible vegetable chunks for picky eaters!!
Is there a paleo and Whole30 option?
Choose the paleo pie crust as a base, then to thicken, use 4 tablespoons cassava flour!
This gluten free dairy free chicken pot pie recipe is so amazing, I never would have guessed a pot pie recipe would make it into my tattered and well-loved recipe notebook…but it has…and it is used again and again.
Gluten Free Chicken Pot Pie Recipe:
If you try this pot pie, please come back and leave a comment below!
Root Vegetable Chicken Pot Pie, Gluten & Dairy Free
- 1 pie crust of choice prepared, see links above in post
- 3 cups chicken broth
- 2 cups sweet potato peeled, 1/2" cubes
- 1 1/2 cup potato peeled, 1/2" cubes (could replace with any favorite root vegetable, I often do!) Use Rutabaga for low carb.
- 1 cup celery root peeled, 1/2" cubes
- 1/2 cup parsnip peeled, 1/2" cubes
- 1 cup onion chopped
- 1 cup frozen peas optional
- 1/2 cup rice flour for paleo, use cassava flour
- 1 1/2 cup UNSWEETENED non dairy milk
- 1 pound boneless chicken cubed. I prefer chicken thighs.
- 1/4 cup chopped parsley
- 2 teaspoons thyme
- 1 1/2 teaspoons sea salt this is a great deal for natural salt that still has its trace minerals!
Prepare your pie crust, or use a preferred store bought one, thawed
Preheat your oven to 400 degrees.
In a large stockpot, heat the broth and all the vegetables minus the peas to a simmer. Cook for about 5 minutes, then add in the chicken chunks and peas. Simmer for additional 5 minutes until the vegetables are tender the chicken is cooked. Remove the veg and chicken with a slotted spoon and set the broth back on the stove.
In a liquid measuring cup, whisk the milk and flour.
Pour into the simmering broth, whisking.
Stir in all the seasonings. When the mixture is thick, stir the vegetables and chicken back in.
Pour the creamy filling into a greased pie plate, or one lined with a prepped crust (some crusts must be par-baked and if you choose to do this route, follow the crust recipe's directions).
Roll the crust out and place over the top of the filling (I usemy pie crust bag
which is THE best invention EVER, makes working with pastry so darn easy, and they're cheap!). Alternately, you can place random chunks of the rolled out crust over the top.
Bake for about 30 minutes until the crust is golden and the filling is bubbly.
Serve and enjoy!
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