Jump to Recipe Print Recipe
Congratulations! You just found your new favorite cozy, comfort food recipe. It’s creamy, full of flavorful vegetables, packed with shredded rotisserie chicken, and all nestled in a flaky, buttery crust. And did I mention this chicken pot pie is gluten and dairy free?!
And this homemade recipe is so delicious we enjoy it year-round, not just in the winter months. You want to pin this recipe now.
Not only is the crust flakey, buttery, and delicious… the filling is ultra amazing too. Notice all the vegetables added to the chicken pot pie.
- diced onion
- diced carrots
- green Beans
- shredded rotisserie chicken
- chicken broth
- dairy Free milk— we use unsweetened almond milk; use your DF milk of choice
- gluten free flour— our go-to is Bob’s Red Mill Gluten Free 1 to 1 Baking Mix
- gluten free all-purpose flour— we have the best results using Bob’s Red Mill Gluten Free 1 to 1 Baking Mix in this recipe. This contains xanthan gum already in the blend. We’ve also used Mama’s Almond Blend.
- xanthan gum— omit if your gluten free all-purpose flour contains this or guar gum
- kosher salt
- dairy free butter— our go-to is Earth Balance Buttery Sticks
- dairy free milk— we use unsweetened almond mild, use your go-to dairy free milk
Friends and family can’t believe how buttery this crust tastes. Earth Balance buttery sticks knock this recipe out of the park.
And if you’re intimidated by gluten and dairy free crusts, know I won’t suggest any recipe with a difficult crust.
Bob’s Red Mill GF 1 to 1 All-purpose Baking Flour is my go-to with this chicken pot pie. It provides a rich, nutty flavor that complements the creamy filling ingredients. However, this crust recipe is flexible and will taste great with other gluten free all-purpose flours. If your all purpose flour doesn’t contain xanthan gum in the listed flour ingredients, please add it accordingly to the recipe.
How much dairy free milk you will need for the crust is determined by the gluten free flour you use. For instance– When using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour you’ll need closer to a cup of milk. Start off the recipe with 10 tbsp and add in 1 tbsp until the crust is moist and workable.
in the past we’ve used Mama’s Almond Blend which needs 10 tbsp dairy free milk for the crust to be moist and workable.
2 tips for the perfect flakey crust
First place flour under the crust as you roll it. It is so easy to forget this step.
But you don’t want the crust to stick to your counter top. If it does stick… place the dough back into a ball and rework with your rolling pin.
It’s important to frequently lift the dough while rolling and placing flour under it.
And when your crust is about 10 inches wide, roll it onto your rolling pin. Then place the rolling pin on one end of your pie dish and roll it across the plate. Your crust should nicely fall into place in the pie plate.
This trick was a game changer for me working with gluten free dough. Working with gluten and dairy free crusts can be challenging. However, this recipe proves it’s possible.
Can you believe how veggie loaded this meal is? Not to mention these veggies bring mouthwatering flavors to this chicken pot pie. And the filling is so creamy, not runny like some recipes.
Furthermore this makes for perfect lunch leftovers. The gluten and dairy free crust tastes like it just came out of the oven even when reheated days later.
more comfort food recipes you will love
- lasagna soup— this is an easy one-pot soup with all the taste of a homemade lasagna
- manicotti— stuffed Manicotti shells filled with soft spinach and creamy ricotta filling in a pan of perfectly seasoned ground beef and marinara sauce. Topped with fresh parsley and dairy free cheese for an incredible meal the whole family loves.
- cowboy hamburger soup— this recipe warms you up from the inside out with its tender pieces of Yukon Gold potatoes, flavorful mixed veggies, and tongue waking fire-roasted tomatoes in a tasty ground beef broth mixture thatâ€™s out of this world.
- creamy mashed potatoes— this recipe has a secret ingredient you wanna start using today for the creamiest potatoes ever
- green bean casserole— Âhere is a comfort food side dish with homemade creamy mushroom soup, tender green beans, and crispy French fried onions. This casserole recipe is the perfect addition to your meal, and no one can taste itâ€™s gluten and dairy free.
Keep scrolling to sign up for our exclusive emails packed full of helpful tips you won’t find on our website or social media.
It’s worth mentioning the chicken pot pie recipe from here inspired this dreamy comfort recipe.
mini chicken pot pie recipe
Mini chicken pot pies baked in a mini muffin pan are a family favorite too. And without using a top crust this mini recipes is so easy. Tap here for this reader loved recipe.
I hope you like this recipe as much as we do. We always look forward to dinner when it’s on the menu.
Enjoy this ultimate comfort food recipe year round with a bubbly, thick filling and a buttery, flakey crust. This recipe will be a gluten and dairy free dinner favorite.
You will find so many more delicious recipes on our website too– for every occasion and holiday.
Follow along on Facebook, Pinterest, and Instagram for more recipes, food hacks, gluten and dairy free living hacks, and product alerts.
Be sure to like and comment often so our posts stay in your feed so you don’t miss the best of eating gluten and dairy free.
Eat well and feel well,
5 from 3 votes
The Best Chicken Pot Pie
Course: Main Course
Keyword: Dairy Free, Gluten Free
Servings: 8 slices
Author: Eating Gluten and Dairy Free
Two 10" Crusts:
- 3 c all-purpose gluten free flour spoon and level method, suggestion in post
- 2 tsp xanthan gum omit if your gf all-purpsoe blend contains this or guar gum
- 1/2 tsp salt
- 12 tbsp cold dairy free butter cut into small cubes suggestion in post
- 10 tbsp cold dairy free milk see note below
- 1 Rotisserie chicken or two baked chicken breasts, meat shredded
- 2 tbsp grapeseed oil
- 1 c green beans (frozen or fresh veggies work in this recipe)
- 1 c small cubed carrots
- 1 c corn
- 1 c peas
- 1/3 c diced onion
- 1/3 c all-purpose gluten free flour spoon and leveled method, suggestion in post
- 3/4 tsp salt
- 1/4 tsp pepper
- 1 3/4 c chicken broth
- 2/3 c dairy free milk
Preheat oven to 425° F.
In a medium sized bowl combine flour, xanthan gum, and salt.
Cut butter cubes into flour with a pastry knife.
When the mixture is the size of small peas, add in milk and combine. You may need to add in additional milk pending the flour used. Keep in mind the dough should be moist.
Divide the dough in half. Flour your countertop and rolling pin well. Place one dough ball on the floured surface and roll into a 10 inch circle. Most importantly you need to frequently lift the crust and add more flour underneath.
Again flour your rolling pin. Roll the dough up onto the rolling pin.
Then place the rolling pin on one side (edge) of your pie pan and roll the dough out over the entire pie plate. Trim edges if needed. Set aside.
Over medium heat in large saucepan preheat oil. Then add in onions and rest of vegetables until tender. Stir in precooked shredded chicken.
Add in flour, salt, pepper, chicken broth, and milk.
Simmer over medium heat until thickened.
Remove from heat and pour into prepared pie plate.
Prepare the top crust as you rolled out the bottom crust. Roll crust onto rolling pin.
Roll top crust off rolling pin across top of pie plate. Seal the edges. Cut a few small slits into the top crust.
Bake for 30 minutes until crust is golden brown.
Remove from the oven and let set 5 minutes.
Refrigerate any leftovers.
NOTE– How much dairy free milk you need for the crust is determined by the gluten free flour you use. For instance– When using Bob's Red Mill Gluten Free 1 to 1 Baking Flour you'll need closer to a cup of milk. Start off the recipe with 10 tbsp and add in 1 tbsp increments until the crust is moist and workable. Mama's Almond Blend needs 10 tbsp dairy free milk for the crust to be moist and workable.
For mini chicken pot pies– This crust recipe will prepare 4 mini pot pies. I use these reusable these mini pie pans. Then half the filling recipe and bake at 425 F for 23-25 minutes.