Gluten and Dairy Free Easy Chicken Pot Pie
Flacky crust, tender chunks of chicken, sweet bursts of carrots and peas…is there anything more comforting than pot pie? Gluten and Dairy Free Easy Chicken Pot Pie is the ultimate comfort food that is always a hug for the soul.
Fall is just around the corner which means it’s all about comfort food. Whether is a warm bowl of soup like Dairy Free Creamy Loaded Baked Potato Soup or this flakey childhood classic, this time of year is all about cozy dishes. With a few tips and tricks, you will be serving up this favorite all season long.
Why You’ll Love this Recipe
Who says you can’t make a homemade classic during the week? Gluten and Dairy Free Easy Chicken Pot Pie combines a few grocery store short cuts with pantry staples.
- Easy Process – This recipe utilizes rotisserie chicken and Gluten Free store-bought pie crusts to save time in creating this comfort food classic. Using frozen vegetables also helps cut down on the cook time for this dish.
- Familiar Flavors – The savory gravy that hugs generous chunks of chicken and vegetables will give you all of that nostalgic comfort of this beloved classic.
- Budget Friendly – This recipe combines ingredients you probably already have in your pantry like chicken stock and coconut milk with common and affordable ingredients for a dish the entire family will love.
- Accessible Ingredients – All of the ingredients for this recipe can easily be picked up at your local grocery store.
- Versatility – While this recipe is completely Gluten Free and Dairy Free, it can also be made with full dairy ingredients and a regular store-bought pie crust.
Ingredients
All good things start with a flaky pie crust, including this chicken pot pie.
- Gluten Free Pie Crusts – Use your favorite variety for this recipe. You’ll need two, one for the bottom crust and one for the top crust.
- Rotisserie Chicken – Let the grocery store do the work! This is also a great use for leftover rotisserie chicken you may already have.
- Carrots – Along with frozen peas, carrots add natural sweetness to all of the savory flavors.
- Celery – Fresh and bright celery adds texture and savory flavor to every bite.
- Potatoes – These add texture to the chicken pot pie and absorb the gravy.
- Peas – These add sweetness and a pop of texture.
- Corn – Frozen corn makes this an accessible recipe all year long.
- Chicken Stock – Either homemade or store bought will work. This is the base of the gravy.
- Cornstarch – Cornstarch acts as a thickener for the sauce. There is no need to make a roux.
- Seasonings – Salt, pepper, onion, and garlic powder provide a pop of savory flavor and seasoning.
- Dairy Free Butter – Helps soften and cook the celery and carrots.
- Coconut Milk – Add silkiness and richness to the gravy.
How to Make Gluten and Dairy Free Easy Chicken Pot Pie
Get out your favorite pie pan and preheat the oven. In just a few quick and easy steps your house will be perfumed with the ultimate comfort food.
Time needed: 1 hour
Skip the frozen pot pies. Using a few grocery store short cuts this creamy, flaky, and delicious dinner will be beckoning your family to the table.
- Pregame
Preheat your oven to 425 degrees. Prepare your pie crust according to the package directions if using a mix. If using a frozen pie crust allow it to defrost according to the package directions.
- Peas and Carrots
Melt your Dairy Free butter in a large stock pot. Add your celery and carrots, allowing them to cook for 5 minutes. Mix together your cornstarch and chicken stock in a small bowl to form a slurry. Pour into the stock pot. Add the remaining ingredients and allow the mixture to cook until it thickens.
- In Crust We Trust
Pour the chicken pot pie mixture into the prepared pie shell. Top with the second pie shell and crimp the edges either with a fork or your fingers to seal. Cut a couple of vents in the top so the steam can escape as it bakes.
- Bake
Allow the chicken pot pie to bake for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
- Serve
Let the pot pie cool for 10 minutes before slicing and serving. Enjoy!
Variations
- Turkey – This same recipe will work with roasted turkey, making it a great way to use up any holiday leftovers.
- Vegetables – Swap out any of the vegetables in this recipe for your favorites such as mushroom, pearl onions, or green beans.
- Dairy – You can use the same measurements in this recipe with dairy butter and either whole milk or half and half.
- Leftovers – Leftover grilled chicken or corn? Give your leftovers new life with this chicken pot pie.
Top Tip for Gluten and Dairy Free Easy Chicken Pot Pie
Dress up your pie crust and give it a little extra texture and color. Just before baking brush your chicken pot pie with an egg wash and sprinkle salt over top. This will give it a glossy and golden appearance and the crunch and flavor of the salt.
Gluten and Dairy Free Easy Chicken Pot Pie
Equipment
- 1 pie dish
- 1 large stockpot
Ingredients
- 2 Gluten Free pie crusts, prepared
- 3 cups rotisserie chicken, chopped
- 1 cup carrots, 1/4" slice
- 1 cup celery, 1/4" slice
- 1 1/2 cups potatoes, peeled, 1/4" cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 2 1/2 cups chicken stock
- 3 tbsp cornstarch
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp Dairy Free butter
- 1 cup unsweetened coconut milk
Instructions
- Preheat oven to 425. Line a 9" pie dish with the first pie crust.
- Heat a large stockpot over medium heat. Add the butter, carrots, and celery. Cook for 5 minutes stirring occasionally.
- Add the cornstarch and chicken stock into a bowl and stir to combine to create a slurry. Pour into the stockpot.
- Add the remaining ingredients into the stock pot and stir until it thickens.
- Pour the chicken pot pie mixture into the prepared pie crust.
- Take the second pie crust and drape over the top. Use a fork or your fingers to crimp the edges shut. With a sharp knife, cut a couple slits in the top for the steam to escape.
- You can brush the top with an egg wash and sprinkle with salt if desired.
- Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly.
- Allow to cool for 10 minutes before slicing and serving.
- Enjoy!