Wheat Free Dairy Free Chicken Pot Pie

Total time1 hr 25 min

Prep time30 min

Cook time55 min

Tender chunks of chicken simmer with onion, carrots, celery, and garlic in a rich, thyme-scented sauce, then get folded together with sweet peas for a filling that's pure comfort in every spoonful. That savory mixture gets tucked between two flaky, golden crusts and brushed with a shiny egg wash before baking until deeply browned and bubbling at the vents. The result is a classic, old-fashioned pot pie experience — hearty, warming, and satisfying from the first bite to the last. It's a solid pick for a wheat free table, letting you enjoy that same nostalgic combination of savory filling and crisp, buttery crust without missing a thing. Serve it hot with a simple green salad on the side, and expect it to disappear fast.

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Ingredients

6 servings

For the crust

2 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp salt
¾ cup dairy free butter, cold and cut into ½-inch cubes
5–7 tbsp ice water

For the filling

1 ½ lb boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
½ tsp salt
¼ tsp black pepper
3 tbsp dairy free butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and cut into ½-inch pieces
3 stalks celery, cut into ½-inch pieces
3 cloves garlic, minced
⅓ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 cups chicken broth
1 cup unsweetened oat milk
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 cup frozen peas

For the egg wash

1 tbsp dairy free milk
1 large egg

Instructions

1
Make the crust: Whisk together 2 cups flour and 1 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tablespoon at a time, tossing with a fork after each addition, until the dough just holds together when pressed — you'll likely need 5–7 tablespoons. Divide the dough in half, flatten each half into a disk, wrap in plastic wrap, and refrigerate for at least 20 minutes.
2
Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp of the dairy free butter in a large skillet over medium-high heat until melted and shimmering. Add the chicken in a single layer and cook, stirring once or twice, until the pieces are opaque throughout with no pink at the center, about 6–8 minutes. Transfer the chicken to a plate and set aside.

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