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.
Gluten Free Chicken Pot Pie #RecipeMakeover
- 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!
This prize pack is valued at over $200, and one lucky winner will get it all! This giveaway is open worldwide except where prohibited. A winner will be randomly drawn on April 29, at the conclusion of #RecipeMakeover, and the winner will be contacted via email.