Our dairy-free chicken pot pie is so simple it will become a regular on your menu. Made with dairy-free butter, soy milk, leftover chicken, and frozen vegetables it comes together quickly. Gluten-free.
Get ready for one of the BEST chicken pot pie recipes you have had to date… Not only is this version dairy-free, but it is also gluten-free. The best part? (No one will even know!). The creaminess of the pot pie filling combined with the flaky crust will have everyone requesting a second piece.
If you’re thinking, there is no way my family is going to eat a gluten and dairy-free chicken pot pie then you aren’t alone. After many years of enjoying our Old Fashioned Chicken Pot Pie Recipe, I knew creating an allergen-friendly pot pie was going to be a bit of a challenge.
I am happy to report that this pot pie recipe not only comes highly recommended by my daughter but the entire family! We couldn’t be happier with the final result.
We know that feeding kids is hard enough but add in gluten-free and dairy-free, and it’s even more of a struggle. Not with this recipe! It has all the classic flavors wrapped up into a recipe both celiac and non-celiac children will all like.
Looking for even more simple dairy-free recipes? You’ll have to check out Dairy Free Breakfast Casserole, Dairy Free Rice Pudding, Dairy Free Chicken Buffalo Dip and Dairy Free Brownies, but not until after you try this family favorite!
To get started, gather the equipment and ingredients then follow the written instructions or use the printable recipe card below (a great option for kid chefs).
Table of Contents
Ingredients
- 2 gluten-free pie crusts We used Wholly Gluten Free
- 2 cups shredded leftover or rotisserie chicken ✅
- 2 cups frozen mixed vegetables
- 1 cup chicken broth ✅
- 2/3 cup soy milk
- 1/3 cup non-dairy butter
- 2 tablespoons cornstarch
- 1 teaspoon poultry seasoning ✅
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make Chicken Pot Pie
Preheat the oven to 400°F.
Melt the butter and whisk in cornstarch
Over medium heat, melt the non-dairy butter. Whisk in the cornstarch.
Whisk in broth and milk
Slowly whisk the broth into the cornstarch mixture. Bring to a simmer, whisking the whole time. Slowly whisk in the soy milk and bring the mixture to a simmer.
Add the spices, chicken, and veggies
Stir in the spices, chicken, and vegetables. Place one of the pie crusts onto a baking sheet. Pour the chicken mixture into the pie crust.
Place the second pie crust on top
Keep the pie crust chilled until ready to use. If it does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top. Seal the edges with your fingers.
Bake
Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
Recipe Tips and Tricks
Careful Mixing: Mix the non-dairy butter and gluten-free flour gently to form the crust. Be cautious not to overwork the dough, as gluten-free dough can become tough if handled excessively.
Chilling Dough: Gluten-free dough tends to be more fragile. Chill it before rolling or use parchment paper to avoid sticking. You can even refrigerate or freeze the dough to make it easier to handle.
Thickening Agents: Cornstarch or arrowroot can be used instead of traditional wheat flour for thickening the filling, providing the same consistency without gluten.
Adjust Baking Time: Gluten-free crusts might require a different baking time compared to traditional wheat-based crusts. Monitor the pie closely and adjust the baking time accordingly to prevent over-browning or undercooking.
Quality Ingredients: Ensure the quality of your dairy-free and gluten-free substitutes. Opt for high-quality non-dairy butter and gluten-free flours to achieve the best results.
Frequently Asked Questions
There are times when we serve pot pie as a complete meal without any side dishes. Other times, we serve it along with roasted vegetables or a side salad.
Crustless chicken pot pie is also a family favorite. It is comfort food made with mashed potatoes, mixed veggies, and chicken all blended into a dinner meal that is also a one-pan meal.
Pot pie can be stored in the fridge for up to 3 days or in the freezer for up to 3 months.
How To Make Ahead?
There are a few different ways to make this pie recipe in advance. You can make the filling, cool, and store it in the fridge overnight then assemble the pot pie the next day. You can make & cool the filling, assemble the pot pie, store it in the fridge overnight then bake. Last but not least, you can assemble the pot pie and store it in the freezer (once the filling cools) for up to 3 months then thaw overnight and bake.
Not only do we find making this recipe in advance is an excellent way to meal prep, but it is also great if looking for a recipe that you can drop off to friends or family for any occasion.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Make sure when combining ingredients, you whisk the whole time. Stopping could cause the ingredients to clump together and burn.
- Ask a helper to assist in pouring the chicken and vegetable mixture into the pie plate.
- Brush the top pie crust with soy milk before cooking – it will become golden brown on the top.
More Gluten Free Chicken Recipes
- Dairy Free Cream of Chicken Soup
- Gluten Free Chicken Enchiladas
- Grandmas Chicken Casserole
- Ground Chicken Pasta
- Gluten Free Chicken Wings
- Crockpot Santa Fe Chicken
- How To Pound Chicken Thin
- Gluten Free Chicken Fried Rice
- Baked Gluten Free Chicken Parmesan
- Gluten Free Chicken Meatballs
- Instant Pot Chicken Drumsticks
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Dairy Free Chicken Pot Pie Recipe
Ingredients
- 2 gluten-free pie crusts We used Wholly Gluten Free
- 2 cups shredded leftover or rotisserie chicken ✅
- 2 cups frozen mixed vegetables
- 1 cup chicken broth ✅
- 2/3 cup soy milk
- 1/3 cup non-dairy butter
- 2 tablespoons cornstarch
- 1 teaspoon poultry seasoning ✅
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat the oven. Preheat the oven to 400°F.
- ⭐️Melt the butter and whisk in cornstarch. Over medium heat, melt the non-dairy butter. Whisk in the cornstarch.1/3 cup non-dairy butter, 2 tablespoons cornstarch
- ⭐️Whisk in broth and milk. Slowly whisk the broth into the cornstarch mixture. Bring to a simmer, whisking the whole time. Slowly whisk in the soy milk and bring the mixture to a simmer.1 cup chicken broth, 2/3 cup soy milk
- ⭐️Add the spices, chicken, and veggies. Stir in the spices, chicken, and vegetables. Place one of the pie crusts onto a baking sheet. Pour the chicken mixture into the pie crust.2 cups shredded leftover or rotisserie chicken, 1 teaspoon poultry seasoning, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cups frozen mixed vegetables
- ⭐️Place the second pie crust on top. Keep the pie crust chilled until ready to use. If it does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top. Seal the edges with your fingers.2 gluten-free pie crusts
- ⭐️ Bake. Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
Notes
- Store in the fridge for up to 3 days or in the freezer for up to 3 months.
- Serve as a complete meal without any side dishes or serve with roasted vegetables or a side salad.
- To make in advance, make the filling, cool, and store it in the fridge overnight then assemble the pot pie the next day. You can also make & cool the filling, assemble the pot pie, store it in the fridge overnight then bake. Last but not least, you can assemble the pot pie and store it in the freezer (once the filling cools) for up to 3 months then thaw overnight and bake.
Nutrition
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Belynda says
Delicious 😋 made it for my family and they loved it. Thanks for sharing
Stephanie Sullivan says
Can I make this with almond milk instead of soy? I have a soy sensitivity.
Jodi Danen, RDN says
Hi Stephanie! Yes, you can swap the soy milk for almond milk. I hope you enjoy!