Chunks of rotisserie chicken, healing bone broth, and colorful veggies make up the filling of this hearty pot pie. The gluten-free flour crust gets nice and golden brown in the oven, making it the perfect topping for this cozy meal. 

Name something cozier and comforting than a steamy hot chicken pot pie!

I recently shared an Instagram Reel on what I eat in a day as a pregnant woman in my second trimester and hinted at this Gluten-Free Dairy-Free Chicken Pot Pie recipe. The amount of DMs I got to share this recipe ASAP was mind blowing. 

Packed with protein-rich chicken, healing bone broth, and nutrient-dense veggies, the filling alone is worth making! But to make it even better, I’ve perfected a gluten-free, dairy-free crust that tastes similar to the real thing.

Made with one-for-one all-purpose gluten-free flour and coconut oil or vegan butter, this crust is something that I’m particularly proud of! 

Since sharing my pregnancy news with all of you, I’ve been getting a lot of requests for freezer-friendly postpartum meals. This chicken pot pie is something that I definitely plan on making and freezing before baby girl arrives. I’ll be sharing more of these kinds of meals on my Instagram, so be sure to follow along over @olivia.adriance. 

In the meantime, give this nourishing pot pie a try and enjoy! 

Key Ingredients for Gluten-Free, Dairy-Free Pot Pie

There may be a lot of ingredients here, but all of them are kitchen standbys. Feel free to take some shortcuts, like buying a rotisserie chicken or frozen veggies, to make this dinner come together even quicker. 

• Gluten-Free All-Purpose Flour: Choose an all-purpose flour that’s a one-for-one substitute for regular flour! If you aren’t gluten-free, regular all-purpose flour will work too. I used Bob’s Red Mill Paleo Flour here. 
• Coconut Oil or Vegan Butter: Either works here for binding the crust together. You’ll want to cut the vegan butter into cubes. This will help give the crust its flaky texture. You can use the same type of healthy fat for sautéing the veggies for the filling. For vegan butter, I like the @miyokoscreamery brand. 
• Eggs: You’ll need an egg for the crust and another egg for the egg wash on top. The egg wash helps give the crust the golden color you’re looking for. I haven’t tried using a flax egg for the crust. 

• Veggies: Diced onions, carrots, and celery are the trifecta for most pot pies, including this one. To add some heartiness, I also like to add in some diced Yukon gold potatoes, but these are optional. Frozen or fresh peas add a pop of brightness at the end. 
• Bone Broth: The filling is even more nutritious, thanks to the addition of 2 cups of chicken bone broth. I’m definitely looking to incorporate as much bone broth as possible into my postpartum meals because it’s easily digestible and helps support tissue repair, gut health, and overall recovery. 
• Almond Milk: Instead of heavy cream, unsweetened almond milk creates a thicker, creamier sauce. 
• Chicken: I’m all about taking some shortcuts and buying a rotisserie chicken. Simply shred a few cups and add to the veggies. Any type of pre-cooked chicken will work. 

Step-by-Step Instructions for Healthy Chicken Pot Pie 

If you break this recipe into steps, it’s really not that daunting! 

Make the Crust

To start, let’s make the crust. In a medium bowl, whisk together the gluten-free flour and kosher salt.

Add the cold coconut oil or vegan butter. Use your fingers to work it into the flour until the mixture resembles coarse crumbs.

Add the egg and gradually add the ice water, mixing just until the dough comes together. It should hold when pressed but not be too sticky.

Shape the dough into a flat rectangle (about 6 x 8 inches), wrap it in plastic wrap (or cover it with a damp towel), and let it rest at room temperature while you prepare the filling. If the dough seems extra soft, chill it in the fridge for about 10 minutes. 

Make the Filling

Next, let’s start on the filling. In a large skillet, heat 2 tablespoons of coconut oil or vegan butter over medium heat until shimmering.

Sauté the diced onion, carrots, celery, and (if using) potatoes for 3 to 4 minutes until softened.

Add the garlic and cook for another minute. Sprinkle the 3 tablespoons of gluten-free flour over the vegetables and stir to coat. Cook for about 1 minute.

Stir in the chicken bone broth and almond milk. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens. Stir in the shredded chicken, peas, thyme, and rosemary, and season with salt and pepper. Stir in the fresh parsley (if using) at the end.

The filling can also be made in advance if you can avoid the temptation to eat it straight from the pan! Simply pop it in the fridge for a day or two and take it out when you are ready to assemble.  

Assemble the Pie

Now, you’re ready for the fun part: assembly! 

If you’re planning to cook and eat the pot pie today, preheat the oven to 375°F. If you plan to freeze it, you don’t need to preheat the oven. 

Pour the filling into an 8 × 11-inch casserole dish. On a piece of parchment paper lightly dusted with gluten-free flour, gently roll out the crust into a large rectangle (roughly 10 × 14 inches).

Roll the crust (with the parchment) up onto a rolling pin, then slowly unroll it over the casserole dish, parchment side up.

Place the crust over the filling, remove the parchment, and gently press together any cracks.

Press the edges lightly against the dish and trim off any excess dough (save the scraps for another use, if desired). Cut a few small slits in the top to allow steam to escape.

Brush the top with the prepared egg wash and sprinkle lightly with salt and pepper.

Bake at 375°F for 30 to 35 minutes until the crust is lightly golden and the filling is bubbly.

Allow the pot pie to cool slightly before serving. Serve it up and enjoy! 

Freezing Instructions: How to Freeze Chicken Pot Pie

If you want to save this meal for another day, you can freeze the entire uncooked casserole!

Make sure the filling is completely cooled, add the pastry layer as instructed, and cover tightly with plastic wrap and aluminum foil. Place in the freezer for up to 3 months.

When ready to eat, thaw overnight in the refrigerator, remove the plastic wrap, and bake.

To Bake from Frozen

If baking directly from frozen, preheat the oven to 375°F, remove plastic, cover with foil and bake for 60–75 minutes, or until the filling is heated through (aim for 165°F in the center) and the crust is lightly golden and crisp.

To Freeze Individual Servings

To freeze individual servings, place cooked leftovers in a freezer-safe glass storage container and place it in the freezer for 2 to 3 months. Thaw overnight in the refrigerator before reheating and serving. 

More Cozy Chicken Dinners:

• Saucy Braised Ginger Chicken Thighs and Broccoli
• Anti-Inflammatory Turmeric Chicken Stew 
• One Pot Southwest Chicken and Bone Broth Rice
• One Pan Mediterranean Chicken and Potatoes
• Miso Peanut Butter Glass Noodles