Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten and Dairy Free Chicken Pot Pie Recipe

★★★★★

4.5 from 111 reviews
  • Author: anna
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This gluten and dairy-free chicken pot pie is a delicious and comforting meal perfect for those with dietary restrictions. Featuring a flaky gluten-free crust made with almond and gluten-free flour, and a savory filling of shredded chicken, carrots, peas, and pearl onions simmered in a flavorful chicken stock-based sauce, this recipe combines classic comfort food with allergy-friendly ingredients. The crust is made with vegan butter or coconut oil, and the filling is thickened with tapioca starch, making it both dairy-free and gluten-free without sacrificing taste or texture.

Ingredients

Scale

Crust

  • 1 cup almond flour
  • 1 cup gluten-free flour blend (plus additional for dusting cutting board)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon xanthan gum (omit if your flour blend already has this)
  • 1/2 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)

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 1/2 cup carrots
  • 1 cup peas
  • 3/4 cup pearl onions
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the pot pies.
  2. Make the Crust Dough: In a large bowl, combine the almond flour, gluten-free flour blend, xanthan gum (if using), and kosher salt. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands until the mixture resembles coarse crumbs.
  3. Add Liquid: Mix the distilled white vinegar and ice water. Gradually add the mixture one tablespoon at a time into the flour mixture, working the dough until it just comes together. If necessary, add more ice water to achieve the right consistency.
  4. Chill Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for 30 to 60 minutes while preparing the filling.
  5. Prepare the Filling Roux: Heat the dairy-free butter or lactose-free ghee in a large saucepan over medium heat. Whisk in the tapioca starch and cook for about 30 seconds, stirring continuously to form a smooth roux.
  6. Add Chicken Stock: Slowly pour in the chicken stock while whisking constantly to avoid lumps. Continue to cook and whisk for 1-2 minutes until the mixture thickens.
  7. Add Vegetables and Chicken: Stir in the carrots, peas, pearl onions, and shredded chicken. Cook the mixture for 3-5 minutes until everything is heated through.
  8. Season Filling: Add garlic powder, dried thyme, turmeric, dried sage, and black pepper. Bring the filling to a simmer and adjust seasoning with salt and black pepper to taste.
  9. Assemble Pot Pies: Divide the filling evenly into four large ramekins or oven-safe bowls. Remove the chilled crust dough from the refrigerator and on a floured surface, divide it into four parts. Roll each part out to fit over the ramekins. Place the dough over the filling and press down the edges to seal.
  10. Apply Egg Wash: Whisk the egg with 1 tablespoon of cold water. Using a pastry brush, lightly brush the egg wash over the tops of the crusts to promote browning. Cut two one-inch vents in each crust to allow steam to escape during baking.
  11. Bake: Place the ramekins on a baking sheet and bake in the preheated oven for approximately 25 minutes, or until the crust is golden brown and crispy.

Notes

  • Xanthan gum can be omitted if your gluten-free flour blend already contains it.
  • The egg wash is optional; it provides an attractive glossy finish but can be skipped for a vegan version.
  • You can substitute lactose-free ghee for the dairy-free butter in the filling if preferred.
  • Make sure the crust dough is well chilled before rolling to prevent sticking and to produce a flakier texture.
  • Use additional gluten-free flour for dusting when rolling out the dough to prevent it from sticking.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Keywords: gluten free chicken pot pie, dairy free pot pie, allergy friendly chicken pot pie, gluten free comfort food, dairy free recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipiana.com/gluten-and-dairy-free-chicken-pot-pie-recipe/