Gluten and Dairy Free Chicken Pot Pie

This Gluten and Dairy Free Chicken Pot Pie is pure comfort in a bowl! Flaky crust, creamy filling, and zero dairy. Perfect for busy weeknights and gluten-free families.

You know that moment when you’re craving something warm, comforting, and utterly soul-satisfying? That’s exactly how I felt last Tuesday when the temperature dropped and I needed dinner on the table fast. I opened my fridge, spotted some leftover chicken, and thought—chicken pot pie.

But here’s the thing: finding a Gluten and Dairy Free Chicken Pot Pie that actually tastes like the real deal can feel impossible.

I’ve been there, staring at recipes that promise the world but deliver cardboard crusts and watery fillings. Not today, friend. This recipe creates a flaky, buttery crust (yes, without butter!) and a rich, creamy filling that’ll make everyone at your table ask for seconds.

Whether you’re navigating a Gluten Free Dairy Free Dinner for health reasons or just want to feel amazing after eating, this Non Dairy Chicken Pot Pie delivers all the comfort without compromise.

The best part? You can prep this ahead, pop it in the oven when life gets hectic, and still feel like a kitchen hero. Let’s make some magic happen.

Why This Gluten and Dairy Free Chicken Pot Pie Works

Traditional chicken pot pie relies heavily on wheat flour and butter, which leaves those of us avoiding gluten and dairy feeling a bit left out of comfort food season. But this version? It’s built differently.

The crust combines almond flour with a quality gluten-free flour blend, creating texture and structure that actually holds up. No sad, crumbly edges here. And the filling uses tapioca starch as a thickener—it creates that silky, luxurious texture without any dairy whatsoever.

I tested this recipe probably fifteen times before I got it just right. My family didn’t mind being taste-testers, but let me save you the trial and error. This Gluten and Dairy Free Chicken Pot Pie is the one you’ll bookmark and make again and again.

According to Beyond Celiac, many people following a gluten-free diet also need to avoid dairy due to lactose intolerance or casein sensitivity, making recipes like this essential for comfortable, confident eating.

Ingredients

Pie Crust

• 1 cup almond flour
• 1 cup gluten-free flour blend, plus additional for dusting cutting board
• ½ teaspoon kosher salt
• ¼ teaspoon xanthan gum (omit if your flour blend already has this)
• ½ 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 (see notes—optional)

Chicken Pot Pie Filling

• 2 Tablespoons dairy-free butter (you can also use lactose-free ghee)
• 2 Tablespoons tapioca starch
• 2 cups chicken stock
• 2 cups cooked shredded chicken
• 1 ½ cups carrots
• 1 cup peas
• ¾ cup pearl onions
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ¼ teaspoon turmeric powder
• ¼ teaspoon dried sage
• ¼ teaspoon black pepper

Instructions

Preheat oven to 400 degrees.

Make the crust: Combine flours, xanthan gum, and salt in a large bowl. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands. You want it to look like coarse crumbs—this is what creates that flaky texture in your Gluten and Dairy Free Chicken Pot Pie.

Mix vinegar and cold water together. Work into crust mixture one tablespoon at a time. Keep mixing until the crust just comes together. If it feels too dry, add additional ice water one teaspoon at a time.

Wrap crust in plastic wrap. Chill for 30 to 60 minutes while you work on the filling. This rest time is crucial for a tender crust.

Prepare the filling: Heat dairy-free butter or ghee in a large saucepan over medium heat. Add the tapioca starch and whisk vigorously until combined with no lumps. Cook for 30 seconds. This step is essential for your Non Dairy Chicken Pot Pie to have that perfect creamy consistency.

Slowly pour in the chicken stock, whisking constantly. Cook for 1-2 minutes until thickened, whisking every few seconds. You’ll see it transform into a beautiful, silky sauce.

Stir in the vegetables and chicken. Cook for 3-5 minutes until heated through. Add the remaining spices and bring to a simmer. Taste and season with additional salt and pepper if needed. This is your moment to make it perfect.

Assemble: Divide mixture into 4 large ramekins or oven-proof bowls. Remove dough from plastic wrap. On a floured surface, divide into 4 parts and roll each to fit your ramekins. Press down the edges to secure the dough.

Whisk the egg with 1 tablespoon cold water. Using a pastry brush, lightly brush egg wash onto the tops of the crusts. Cut 2 one-inch vents in the top of each crust to let steam escape.

Bake: Place your Gluten Free Dairy Free Dinner in the oven and bake until golden and crispy brown, approximately 25 minutes. Let cool for 5 minutes before serving—I know it’s hard to wait, but it prevents burned tongues!

Substitutions & Swaps

Flour alternatives: If almond flour isn’t your friend, try oat flour or even more of your gluten-free blend. The texture will be slightly different, but it’ll still work beautifully for this Gluten and Dairy Free Chicken Pot Pie.

Protein swaps: Turkey, rotisserie chicken, or even shredded pork work wonderfully here. I’ve also made this with chickpeas for a vegetarian version—just add an extra tablespoon of flour to the filling.

Vegetable variations: Use what you have! Green beans, corn, celery, mushrooms, or sweet potatoes all play nicely in this Non Dairy Chicken Pot Pie. Frozen vegetables are totally fine and actually save you time.

Dairy-free butter: Coconut oil creates a slightly coconutty crust (which I personally love), while Earth Balance or Miyoko’s keeps it more neutral. Both work perfectly in this Gluten Free Dairy Free Dinner.

Egg-free crust: Skip the egg wash and brush with dairy-free milk instead. It won’t be quite as glossy, but it’ll still bake up beautifully golden.

Troubleshooting Your Chicken Pot Pie

Crust too crumbly? Your fat might’ve been too warm. Keep that vegan butter or coconut oil cold, and work quickly. If the dough feels dry, add ice water one teaspoon at a time until it holds together.

Filling too thin? Let it simmer a bit longer before assembling. Tapioca starch thickens as it cools, so don’t panic if it looks slightly loose at first. For your Gluten and Dairy Free Chicken Pot Pie, patience is key.

Crust shrinking? Make sure you’re chilling the dough long enough. That rest time lets the gluten-free flours hydrate properly and prevents shrinkage during baking.

Soggy bottom crust? Make sure your filling isn’t too hot when you pour it into the ramekins. Let it cool for 5-10 minutes first, and your Non Dairy Chicken Pot Pie will have a perfectly crisp bottom.

Crust browning too fast? Cover loosely with foil during the last 10 minutes of baking. Every oven runs a bit differently, so keep an eye on things.

Storage & Meal Prep Magic

This Gluten and Dairy Free Chicken Pot Pie is a meal prep champion. You can make the filling up to 3 days ahead and store it in the fridge. The crust dough also keeps for 3 days wrapped tightly, or freeze it for up to 3 months.

To freeze assembled pot pies: Wrap each ramekin tightly in plastic wrap, then foil. Freeze for up to 2 months. Bake from frozen at 375 degrees for 40-45 minutes until bubbly and golden.

Storing leftovers: Cover and refrigerate for up to 4 days. Reheat individual portions in a 350-degree oven for 15-20 minutes. The microwave works in a pinch, but the crust won’t be as crispy.

Make-ahead tip for busy nights: Assemble everything in the morning, keep it covered in the fridge, and pop it in the oven when you get home. This Gluten Free Dairy Free Dinner practically makes itself.

Serving Suggestions & Perfect Pairings

This Gluten and Dairy Free Chicken Pot Pie is honestly a complete meal on its own, but I love serving it with a simple green salad dressed with lemon vinaigrette. The brightness cuts through the richness beautifully.

Gluten-free dinner rolls on the side never hurt anyone either. And if you’re feeling extra, roasted Brussels sprouts or green beans make lovely companions.

For a Non Dairy Chicken Pot Pie dinner party, I’ll sometimes make a banana bread for dessert. It keeps the comfort food vibe going strong without overwhelming anyone.

Variations & Dietary Adjustments

Kid-friendly version: My niece won’t touch onions, so I leave those out of her ramekin and add extra carrots. The beauty of individual servings is everyone gets their perfect Gluten and Dairy Free Chicken Pot Pie.

Crock Pot twist: While this isn’t quite a Crock Pot Chicken Pot Pie Dairy Free recipe, you can make the filling in your slow cooker. Cook chicken, vegetables, and seasonings on low for 4-6 hours, thicken with tapioca starch, then top with crust and bake.

Extra protein boost: Stir in white beans or add an extra cup of chicken. This makes your Gluten Free Dairy Free Dinner even more satisfying and filling.

Herb lovers: Fresh herbs transform this dish. Add chopped parsley, rosemary, or chives to the filling right before assembling. It tastes like you’ve been cooking all day.

Spicy kick: A pinch of red pepper flakes or a dash of hot sauce in the filling wakes everything up. Start small—you can always add more at the table.

Gluten and Dairy Free Chicken Pot Pie FAQs

Why Gluten-Free and Dairy-Free Eating Matters

Making meals like this Gluten and Dairy Free Chicken Pot Pie isn’t just about dietary restrictions—it’s about feeling your best. According to the Celiac Disease Foundation, many people with celiac disease also experience dairy sensitivity, making combined gluten-free and dairy-free recipes essential for comfortable eating.

When you’re living gluten-free, you shouldn’t have to sacrifice comfort food. This Non Dairy Chicken Pot Pie proves you can have your pot pie and eat it too, without spending the evening feeling bloated or uncomfortable.

Every time I make this recipe, I’m reminded that eating well doesn’t mean eating boring. It means getting creative, trying new things, and discovering that food made with care and good ingredients actually tastes better than the “regular” version ever did.

Final Thoughts

This Gluten and Dairy Free Chicken Pot Pie has become one of those recipes I turn to when I need dinner to feel like a warm hug. It’s perfect for those evenings when you want something special but don’t have hours to spend in the kitchen.

The flaky crust, creamy filling, and tender vegetables come together in a way that makes everyone at the table happy—regardless of dietary needs. And honestly? Most people can’t tell it’s gluten-free and dairy-free until you tell them.

So next time you’re craving comfort food, remember this Gluten Free Dairy Free Dinner has your back. Make it your own, swap in your favorite vegetables, and enjoy every single cozy bite.

Happy cooking, friend!