Lactose Free Chicken Pot Pie

Total time1 hr 30 min

Prep time30 min

Cook time50 min

Golden, flaky crusts wrap around a hearty filling of tender chicken, sweet carrots, celery, and scallion greens, all simmered with green beans and fresh thyme until deeply savory. The sauce turns thick and glossy, clinging to every bite, while a brush of egg wash on top bakes into a deep, burnished sheen. Garlic-infused oil brings a mellow, aromatic backbone to the vegetables without a hint of heaviness. Cutting into that golden lid to reveal the steamy, herb-flecked filling underneath is exactly the kind of comfort-food payoff this dish delivers. It's a satisfying, from-scratch classic that fits neatly into a lactose free kitchen, and it makes for a cozy centerpiece any night of the week.

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Ingredients

6 servings

For the crust

2 gluten free pie crusts (top and bottom), store-bought or homemade
Wholly Wholesome Pie Shells Wholly Gluten Free 9 Inch 2 Count - 14.9 Oz The Maine Pie Co Ready-To-Bake 9' Pie Shells 2 Pack Bob's Red Mill Pie Crust Gluten Free Yumbana Gluten Free Pie Crusts 2 Pack Kinnikinnick Foods 8" Pie Crusts - 2 CT
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1 egg, lightly beaten

For the filling

2 tbsp garlic-infused oil
½ cup scallion greens, thinly sliced
3 medium carrots, peeled and diced (about 1 ½ cups)
2 stalks celery, diced
1 ½ lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
½ tsp salt
¼ tsp black pepper
⅓ cup gluten free flour blend
2 cups chicken broth
¾ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1 tsp fresh thyme leaves
1 cup frozen green beans, thawed and cut into 1-inch pieces

Instructions

1
Preheat the oven to 400°F (205°C). If using store-bought gluten free pie crusts, let them sit at room temperature for 10 minutes to soften slightly. Press or roll one crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides; set the second crust aside for the top.
2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots are just beginning to soften, about 6–7 minutes.

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