Lactose Free Gluten Free Crockpot Chicken Pot Pie

Total time4 hr 50 min

Prep time20 min

Cook time30 min

Lactose Free Gluten Free Crockpot Chicken Pot Pie

Tender shredded chicken simmers low and slow with carrots, celery, onion, and garlic until it practically falls apart, then gets folded back into a savory broth studded with sweet peas and thickened to a glossy, spoon-coating finish. Warm thyme and parsley keep the filling cozy and classic, exactly what you want ladled into a bowl on a chilly night. On the side, golden biscuits bake up craggy and tender, perfect for setting right on top so they soak up a little of that rich gravy. The slow cooker does most of the heavy lifting here, so it's an easy weeknight build with real payoff at the table. This one is a genuinely solid pick for a lactose free spread, letting you enjoy every comforting bite of pot pie without a second thought.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

1 ½ lb boneless, skinless chicken thighs
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup frozen peas
2 cups chicken broth
Swanson 100% Natural Chicken Broth - 32 Oz Swanson Chicken Broth - 14.5 oz Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth
See all
1 cup whole milk
3 tbsp cornstarch
3 tbsp cold water
1 tsp dried thyme
1 tsp dried parsley
½ tsp onion powder
½ tsp salt
¼ tsp black pepper

For the biscuits

2 cups gluten free flour
1 tbsp baking powder
½ tsp salt
6 tbsp cold unsalted butter, cut into small cubes
¾ cup whole milk

Instructions

1
Place the chicken thighs in the bottom of a 6-quart slow cooker in a single layer. Add the carrots, celery, onion, garlic, chicken broth, milk, thyme, parsley, onion powder, salt, and pepper. Stir to combine.
2
Cover and cook on High for 3 to 4 hours or on Low for 6 to 7 hours, until the chicken reaches an internal temperature of 165°F (74°C) and shreds easily when pressed with a fork.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!