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Gluten-Free Chicken Pot Pie

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.

three mini chicken pot pies in white ramekins, shot from a low angle.

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.

shredded instant pot chicken

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.

This is the best gluten free pie crust. Easy to make, easy to work with, and turns out flaky and delicious! Plus there's a dairy free option.

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.

three mini chicken pot pies in white ramekins, shot from overhead.

Try these other great gluten-free recipes

Yield: Serves 4

Gluten Free Chicken Pot Pie

low angle shot of individual chicken pot pies in ramekins

The crust for these scrumptious chicken pot pies is my Gluten Free Pie Crust. The end result is just like your grandma used to make, only without the gluten and dairy!

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour


  • 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


  1. Preheat the oven to 425ºF, line a baking sheet with foil, and arrange 4 8-ounce ramekins on it.
  2. 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.
  3. Add the peas, chicken, chicken broth, salt, and thyme and bring to a boil.
  4. 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.
  5. 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.
  6. 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.


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[tasty-recipe id=”7786″]

By on April 27th, 2017

About Robin Donovan

Hi, I’m Robin! I am a full-time food blogger, recipe developer, and cookbook author. I spend my days cooking, writing about, and photographing food.

I’m the author of more than 40 cookbooks, including Ramen for Beginners, 5 Ingredient Cooking for Two, Sushi at Home, The Baking Cookbook for Teens, and the bestselling Campfire Cuisine.

My food writing has also been featured in major print and online pubications including Cooking Light, Fitness, San Jose Mercury News, San Francisco Chronicle, and other popular publications.

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