Best Gluten Free Chicken Pot Pie {Dairy Free}. These delicious individual Pot Pies are filled with a creamy white gravy, chicken, carrots, peas and topped off with a flakey gluten free crust. The best part is that these pot pies are not only gluten free but dairy free too-you can’t even tell the difference! These homemade gluten free chicken pot pies are the ultimate comfort food!
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Every year I make these delicious gluten free chicken pot pies right after Thanksgiving. It is a tradition that my family looks forward to. I have been asked for the recipe several times but I have never gotten around to it! I just throw this and that together in a pot until it tastes great! Finally, I have mastered this recipe and made the Best Gluten Free Chicken Pot Pies! I know you will love this!
Alas, I have written down a great recipe for you that is gluten and dairy free! Also, I am using my Ultimate Gluten Free Flakey Pie Crust Recipe that goes perfect with this recipe! The crust is so flakey and has just a hint of sweetness!
I mean, your fork breaks through the flakey crust and then you scoop up a piece of creamy chicken and veggies…what is not to love? It is the perfect combination-this making this Best Gluten Free Chicken Pot Pie!
In the photo below, you can see how the chicken pot pie mixture is made with a white gravy. My secret ingredient is a homemade cashew cream. It is so easy to make and perfect for thickening this homemade chicken pot pie, plus, it has a very neutral flavor and allows the flavors from the vegetables and spices to shine through.
Additionally, you can see my set-up station in the photo below. I have my ramekin ready with the chicken pot pie mixture, a bowl with egg whites, my cutting board covered in tapioca flour and my leaf cutouts ready. Plus, I rolled out my Ultimate Gluten Free Flakey Pie Crust Dough to 5 inches round.
Be sure to brush the edge and sides of your ramekin with egg whites so that your crust can stick.
Gently lay your gluten free pie crust over the ramekin and press back together if any break. The dough is delicate and gets easier to work with once you roll it generously in tapioca flour.
Next, brush the top of the pie crust with egg whites.
Next, lay your leaf cutout on top of the pastry. I used this lovely leaf cutter that includes the lines.
Be sure to cut small holes in the top of the pastry so that steam can escape. Just make sure to leave about 1/2 inch minimum so that the chicken does not boil over. Do not fill the mixture to the top.
Next, place your ramekins onto a cookie sheet that has a lip on the edges in case anything spills over.
Bake the ramekins for about 50 minutes at 375 degrees Fahrenheit or until golden brown. Your house will smell so good! These really are the Best Gluten Free Chicken Pot Pies you will ever eat!
These make the perfect comfort food for dinner and let me tell you something…they taste even better the second day when you re-heat them!
With this recipe, I made 4 twelve ounce Ramekins and one 9” chicken pot pie. These are the white ramekins that I used.
So if you love a creamy chicken pot pie, full of winter spices and topped with a flakey crust, then this recipe is for you! It will be the Best Gluten Free Chicken Pot Pie ever!
Be sure to let me know below how you liked this recipe and what other magnificent versions you create!
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Best Gluten Free Chicken Pot Pie {Dairy Free}
Description
Best Gluten Free Chicken Pot Pie {Dairy Free}. These delicious individual Pot Pies are filled with a creamy white gravy, chicken, carrots, peas and topped off with a flakey gluten free crust. The best part is that these pot pies are not only gluten free but dairy free too-you can’t even tell the difference! These homemade gluten free chicken pot pies are the ultimate comfort food!
Ingredients
For Pie Crust:
- 2 Batches Ultimate Gluten-Free Flakey Pie Crust Recipe
- 1 egg white
- tapioca flour for rolling
For Filling:
- 3 cups salted chicken stock
- 2 1/2 cups cubed and peeled potatoes (2 medium)
- 1 Tablespoon olive oil
- 1 small onion minced
- Homemade Cashew Cream ( 1 1/2 cups water blended with 2/3 cups raw cashews)
- 2 cups cooked chopped chicken ( I use an unseasoned Rotisserie Chicken)
- 3 1/2 cups frozen medley of corn, peas, carrots
- 4 Tablespoons arrowroot
- 4 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground sage
- salt & pepper to taste ( I used 2 1/2 teaspoon salt & 1/2 teaspoon ground pepper)
Instructions
- Heat chicken broth and add cubed potatoes. Cook until crisp tender, about 15 minutes.
- To a large stock pot, add olive oil and onion. Saute on medium heat for 5 minutes.
- Make Cashew Cream. Add water and cashews to blender. Blend on high until smooth and creamy.
- Add cashew cream to stock pot once onions are cooked. Add potatoes and chicken stock next. Add chicken, peas, corn and carrots, arrowroot, onion powder, sage and salt and pepper to taste. Stir until thickened. Set aside.
- Preheat oven to 375 degrees Fahrenheit.
- Make 2 Ultimate Gluten Free Flakey Pie Crusts according to recipe and divide dough into 8 balls for making 8 twelve ounce ramekins. (If making leaf cutouts, reserve 9 balls ) If making two 9” Chicken Pot Pies, then you will want to make 4 batches of dough for the double crust style pot pies.
- To roll out dough for ramekins, dust cutting board or parchment paper generously with tapioca flour. Roll dough to 5” wide.
- For Ramekins, Pour chicken pot pie mixture into 8 twelve ounce ramekins (leaving 1/2 inch room for bubbling). Brush edge of ramekins with egg white and gently lift dough and press over ramekin. If making leaf cutouts, roll out additional dough, cut out leaf and gently lay in the center of the ramekin. Brush with more egg white. Make slits in dough. Repeat with remaining dough and place all 8 ramekins in a baking tray in case any overspills. Bake at 375 degrees for 50 minutes or until tops are golden brown and fully cooked.
- If making two 9” pies. Roll out crust for the bottom and press into pie plate. Remove any excess dough that hangs over the edges and reserve for leaf cutouts. Divide chicken mixture between both pie pans. Roll out additional pie crusts for the top. It works best if you roll out onto parchment paper and flip the paper over onto the pot pie and gently remove the paper. Crimp the edges. Make leaf cutouts and decorate tops. Brush top of pie crust with egg white. Bake at 375 degrees for 60 minutes or until top is golden brown
Notes
- With this recipe I made three pie crusts for 4 twelve ounce ramekins and one 9” Double Crust Chicken Pot Pie.
Nutrition
- Serving Size: 8 ramekins or two 9''pies
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Denise says
How do I reheat it please? Do I use the microwave?
I want to make it in advance and reheat it for church potluck.
Ester Perez says
You can use either an oven or microwave. The time depends if you are doing a small individual pot pie or a large one. When I reheat the small ones in the toaster oven, I usually reheat at 350 degrees Fahrenheit for 10-15 minutes. Use a knife in the center to check if it is warm enough for you.
Denise says
Thank you for the prompt response.
We’re having this for dinner tonight.
It looks scrumptious!
Denise
Ester Perez says
You’re so welcome! Enjoy! 🙂 Ester
Jen says
Hi there – do you mean “arrowroot powder” or actual arrowroot in the ingredients above? I was thinking powder, but want to double check! Looking forward to making this!!!
Ester Perez says
Arrowroot powder! Thanks!
Karen Andrews says
I want to try this recipe soon, have you ever used coconut milk or coconut cream instead of cashew cream?
Thanks for your help,
Karen
Ester Perez says
Hi Karen,
I have not used coconut cream. You can probably use coconut cream but if you find it does not thicken, use some cornstarch or potato flour. I find that the cashew cream thickens very nice and add a neutral flavor.
Warmly,
Ester
Mary Pat says
Just finished cleaning up after this delicious meal! I made a 9″ double crust chicken pot pie using your recipes. First of all, that crust recipe is SO simple and SO delicious! It came together well, rolled easily, and baked like a dream. This was my first attempt at a gluten free pie crust and I’m just so darned excited at the world of pie that is now available to me! Thank you for that! As for the chicken pot pie – a serious winner! Cashew cream is such an amazing thing, right?! My husband couldn’t believe that it was gluten AND dairy free. I will making this again and again and again! 🙂
★★★★★
Ester Perez says
HI Mary, I am so happy to hear that you enjoyed the pie crust and the chicken pot pie! 🙂 Yes, I LOVE cashew cream too! It’s great to hear that even your husband was blown away 🙂 I love hearing wonderful feedback! You made my day! Warmly, Ester
Kirstie says
I just made this recipe as a recent “dairy free” girl and it was incredible! My husband couldn’t believe it had no cream. Only substitution was corn starch (1.5tbs for every 2tbs of arrowroot) and I used pre-made dough. Delicious!
★★★★★
Ester Perez says
I am so glad to hear that you loved the recipe and that you were able to sub the corn starch for arrowroot 🙂 Yay! It definitely has more prep work but is so worth it 🙂
Thanks for sharing your results!
Happy Thanksgiving!
Warmly,
Ester