Gluten free chicken pot pie has been my unicorn for years, ever since my husband went wheat-free making my old standby recipe useless. And then he cut out dairy, too. But chicken pot pie is just too good to live without. First I had to figure out how to make a gluten free pie crust that tasted good and would hold up to rolling and shaping. Next I found a trick to make that gluten free pie crust dairy free (thanks Barlean’s Butter Flavored Coconut Oil!) All that was left to do was figure out a filling with chunks of tender chicken, carrots, peas, and a rich, dairy-free gravy.
First I cooked a whole chicken in my Instant Pot. You could absolutely use any leftover roast chicken or even a rotisserie chicken from the supermarket. I cooked a whole chicken in my Instant Pot because, well, I can and it’s fun, easy, and quick. Plus I end up with a great base for making chicken stock in the Instant Pot, too, as well as enough tender, cooked chicken for two meals.
Next I pulled the cooked chicken from the bones, discarding the skin and setting the bones aside for my broth. From there the filling is just a basic mirepoix (diced onion, celery, and carrot) sautéed in a bit of olive oil and then simmered with chicken broth and the cut up chicken.
The creaminess comes from a milk substitute. I like to use Trader Joe’s Coconut Beverage, but you could use soy milk, rice milk, almond milk, or whatever milk substitute you like best. A bit of cornstarch thickens the sauce.
Ladle the filling into 4 or 5 8-ounce ramekins, top with a round of Gluten Free Pastry Crust and pop them in the oven on a sheet tray. That’s it! The end result is beautiful, flaky, golden brown pastry topping a rich stew of chicken and vegetables. The ultimate comfort food—and gluten free and dairy free to boot.
The crust for these scrumptious chicken pot pies is my Gluten Free Pie Crust made with Barlean’s Butter Flavored Coconut Oil. The end result is just like your grandma used to make, only without the gluten and dairy!
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 large celery ribs, diced
- 1 ¾ cups chicken broth or water
- 1 ½ cups cut-up cooked chicken (or turkey)
- 1 cup frozen peas
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme
- ¾ cup milk substitute (I used TJ’s coconut milk beverage. You can use rice, soy, almond milk, etc.)
- 3 tablespoons cornstarch
- Preheat the oven to 425ºF, line a baking sheet with foil, and arrange 4 8-ounce ramekins on it.
- In a large saucepan/skillet, melt the butter over medium heat. Add the onion, carrot, and celery and cook, stirring frequently, until soft, about 8 minutes.
- Add the peas, chicken, chicken broth, salt, and thyme and bring to a boil.
- In small bowl, whisk together the milk and cornstarch until smooth and stir into the boiling chicken mixture. Cook, stirring, until the sauce thickens. Remove from the heat.
- Ladle the chicken mixture into the ramekins. Top each with a circle of pie dough and poke a few holes in the top of each with a skewer. Transfer the ramekins, on the baking sheet, to the oven.
- Bake in the preheated oven for about 30 minutes, until the filling is bubbling and the crust is golden brown. Remove from the oven and let cool for a few minutes before serving.
A big thank you to Barlean’s for letting me try their amazing Butter Flavored Coconut Oil. Its a great substitute for butter in all of my recipes. If you’d like more information about it, visit the Barlean’s website.
Thanks also to all of our sponsors, who have made #RecipeMakeover possible! They’ve provided a number of awesome products that you can win by entering our #RecipeMakeover giveaway below. There’s more information on the giveaway in this post!
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