This Dairy-Free Chicken Pot Pie Recipe is made with an easy homemade creamy chicken gravy sauce, diced potatoes, mixed vegetables, and fresh herbs. Topped with flakey gluten-free buttermilk biscuits that have a dairy-free option.
Dairy-free chicken pot pie is a family favorite recipe, the ultimate comfort food that is creamy and satisfying. This healthier version is made with tender flaky gluten-free biscuits, (that have a dairy-free option) and the most flavorful dairy-free filling, loaded with mixed veggies, chunks of potatoes, and diced chicken. I love baking these mini pot pies in 8-ounce ramekin dishes, which gives an elegant and unique way to serve this dish. Your family and guests will be wowed when they see their very own individual serving, it feels so personalized. You could also bake this recipe in a 9 x 13-inch baking dish, whichever is easier.
Looking for more healthy comfort meals during the winter months? Then you will love my Zuppa Toscana Soup and Sweet Potato Chili.
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Why You'll Love This Dairy-Free Chicken Pot Pie
- Both gluten-free and dairy-free options. I love using my gluten-free buttermilk biscuit recipe (which has a dairy-free option) for the easy biscuit topping. A dairy-free top crust can also be added instead of biscuits for more of a classic chicken pot pie.
- Time-saving techniques. This comfort food recipe takes time from start to finish, but you can meal prep many ingredients in advance. Time-saving tips include making the biscuits ahead of time and storing them in the freezer for future use. Another tip is to use already cooked chicken, like a rotisserie chicken, so all you have to worry about is making the filling when it comes time to bake.
- Perfectly portioned! Each mini pot pie is a perfect size, loaded with healthy goodness.
Ingredients For Dairy-Free Chicken Pot Pie Filling
These ingredients make this homemade Dairy-Free Chicken Pot Pie filling.
Ingredient Notes
- Butter: You can use regular butter, dairy-free butter, or olive oil depending on your needs, to sauté the vegetables.
- Onion, celery, and carrots: We use a mix of both fresh vegetables and frozen vegetables for the perfect ratio.
- White sweet potato: Small pieces of potato throughout add heartiness to the filling. We love using white sweet potatoes, but you could also use Yukon or russet potatoes.
- Arrowroot Powder: This helps thicken the gravy. You can also use an equal amount of gluten-free all-purpose flour or tapioca flour.
- Chicken broth: Look for a high-quality brand of chicken stock without sugar or preservatives.
- Almond milk: To give the filling extra creaminess, we add unsweetened almond milk. Coconut milk is another dairy-free option. For those who can tolerate dairy, heavy cream is an option.
- Coconut Aminos: Just a splash of coconut aminos adds depth to the filling.
- Frozen mixed vegetables: Frozen vegetables help simply this already easy recipe, but feel free to use all fresh ingredients if desired.
- Cooked chicken breasts: To save time, you can use store-bought rotisserie chicken or leftover chicken.
- Seasonings: Salt, black pepper, garlic powder, and paprika bring so much flavor to the filling.
- Fresh Herbs: Freshly minced rosemary, fresh thyme, and fresh sage makes all the difference in flavor.
Dairy-Free Biscuits
I love using my homemade gluten-free buttermilk biscuits recipe for this gluten-free chicken pot pie recipe. To keep this recipe dairy-free, follow the substitutions below.
Dairy-Free Buttermilk: Use an equal amount of dairy-free milk + 1 tablespoon of lemon juice OR apple cider vinegar. Allow the acid and milk to sit for 5 minutes to fully absorb, then proceed to make the recipe.
Butter: I recommend using dairy-free butter or vegan butter, not coconut oil. If you can tolerate ghee that works too.
How to Make Dairy-Free Chicken Pot Pie: Step-by-Step
- Sauté the vegetables. On medium heat melt the butter in a large skillet. Add the diced onion and celery with a pinch of salt, and sauté the vegetables until softened about 5 minutes.
- Add starch, seasonings, and fresh herbs. Sprinkle the arrowroot powder, and seasonings over the onion and celery mixture. Whisk until smooth.
- Add the liquid. Turn the heat to high and gradually stir in the chicken stock, almond milk, and coconut aminos.
- Add the chopped carrots and diced potatoes. On medium-high heat bring the mixture to a boil and then simmer, while stirring frequently until the liquid has thickened, about 15-20 minutes. The potatoes and carrots should be tender when pierced with a fork.
- Add the frozen vegetables. Cook for another 5 minutes, until the vegetables are tender. Turn off the heat and stir in the diced chicken.
- Fill the ramekins. Ladle the creamy sauce filling evenly into six 8-ounce ramekins.
- Add the biscuit topping. Remove the biscuits from the freezer. Place one frozen biscuit on top of each ramekin, pressing down to secure.
- Bake. Place the ramekins onto a large baking sheet and into a preheated oven Preheat the oven to 450°F for 15-20 minutes, or until the biscuits are cooked through and golden brown.
Find the printable recipe with full instructions and measurements below.
Recipe Tips
- You can use rotisserie chicken. To make this easy chicken pot pie recipe more quickly use a cooked rotisserie chicken for the filling.
- Use Fresh Herbs: For best results use fresh herbs, they make all the difference in flavor!
- Make the biscuits in advance. When I plan to make this recipe, I make and freeze the biscuits ahead of time.
- Not sure if the biscuits are cooked through? If you are unsure if a biscuit is done, use an instant-read thermometer and remove the biscuits once the internal temperature reaches 205–210 °F.
Storage
Store: Cover the ramekins with aluminum foil and store leftovers in the refrigerator for up to 4 days.
Variations
Skip the Peas. If you are not a fan of peas like my husband, you can omit them altogether or use frozen green beans instead.
Turkey pot pie! This recipe is perfect for using up any leftover turkey from Thanksgiving or Christmas.
Use different potatoes. I find that the small bit of potato adds a hearty touch. Here we use white sweet potatoes but you could also use Yukon or russet.
Use pie crust instead of biscuits. Not a fan of biscuits? You can also make this recipe using my homemade gluten-free pie crust. Roll out the dough, and cut 6 circular-shaped pie crust pieces that will fit on the top of each ramekin or mini pie dish. Brush an egg wash on top of the pot pie for an extra flaky crust.
FAQ
This healthy chicken pot pie recipe uses 3 tablespoons of arrowroot powder. You can also use an equal amount of tapioca starch or gluten-free flour.
The filling is already pre-cooked, which means once the biscuits are golden brown and cooked through, the pot pie is finished baking. Use an instant-read thermometer and remove the biscuits once the internal temperature reaches 205–210 °F.
Instead of using ramekins for individual pot pies, you can use a 9 x 13-inch baking dish or skillet. Line the biscuits upright against one another so that they are touching, and bake as directed.
You can make the creamy chicken pot pie filling two days in advance. Allow it to slightly cool, then store the filling in an airtight container, in the refrigerator. When ready to use, divide the filling evenly into the ramekins or 9x13 inch baking dish, then add the frozen biscuits to the top of the filling and bake as directed. The biscuits can be made and stored in the freezer two weeks ahead of time.
You can reheat the chicken pot pie in the microwave until warm, or in the oven, covered, at 350 degrees for about 15-20 minutes, or until heated through.
More Healthy Dairy-Free Recipes You'll Love
I hope you love this dairy-free chicken pot pie recipe as much as I do! If you make it, I’d love to hear how it turned out in the comment box below. Your review will help other readers in the community.
Recipe
Dairy-Free Chicken Pot Pie Recipe (Gluten-Free)
Ingredients
Gluten-Free Biscuit Recipe (dairy-free option)
- 6 Biscuits Roll out the biscuit dough ¾ inches high. Use a 2-inch biscuit cutter to cut out 6 biscuits.
Pot Pie Filling
- 2 tablespoons melted butter (dairy or dairy-free)
- ½ onion, diced
- 1 stalk celery, diced
- 1 large carrot, peeled and diced
- 1 cup white sweet potato, peeled and diced into ¼-inch cubes. about 1 small potato
- 3 tablespoons arrowroot powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon fresh rosemary, minced
- ½ teaspoon fresh thyme, minced
- ¼ teaspoon fresh sage, minced
- 3 cups chicken broth (720 grams)
- ⅓ cup almond milk (80 grams)
- 1 teaspoon coconut aminos or tamari
- 2 cups frozen mixed vegetables carrots, peas, corn
- 2 cups cooked boneless skinless chicken, diced or shredded
Instructions
Make The Biscuits
- Prepare buttermilk biscuits but do not bake. Flatten the biscuit dough to around ¾ inch thickness, slightly less than 1 inch, and use a 2-inch circular biscuit cutter to cut out the shapes. You should have around 6-7 biscuits. Place the biscuits on a lined baking tray and into the freezer for at least 20 minutes or until ready to use.
Make The Filling
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper and set aside.
- Add starch, seasonings, and fresh herbs. Sprinkle the arrowroot powder, salt, black pepper, garlic powder, paprika, fresh rosemary, fresh thyme, and fresh sage over the onion and celery mixture. Whisk together until smooth.
- Add the liquid. Turn the heat to high and gradually stir in the chicken stock, almond milk, and coconut aminos.
- Add the chopped carrots and diced potatoes. Bring the mixture to a boil and then simmer, while stirring frequently until the liquid has thickened, about 15-20 minutes. The potatoes and carrots should be tender when pierced with a fork.
- Add the frozen vegetables. Cook for another 5 minutes, until the vegetables are tender. Turn off the heat and stir in the diced chicken
Bake The Chicken Pot Pies
- Fill the ramekins. Ladle the filling evenly into six 8-ounce ramekins, with some room at the top for each biscuit. Be careful not to overfill the ramekins.
- Add the biscuit topping. Remove the biscuits from the freezer. Place one frozen biscuit on top of each ramekin, pressing down to secure.
- Bake. Place the ramekins onto the large baking sheet and into the oven for 15-20 minutes, or until the biscuits are cooked through and golden brown. If you are unsure if a biscuit is done, use an instant-read thermometer and remove the biscuits once the internal temperature reaches 205–210 °F.
Notes
- You can use rotisserie chicken. To make this easy chicken pot pie recipe more quickly use a cooked rotisserie chicken for the filling.
- Use Fresh Herbs: For best results use fresh herbs, they make all the difference in flavor!
- Make the biscuits in advance. When I plan to make this recipe, I make and freeze the biscuits ahead of time.
- Not sure if the biscuits are cooked through? If you are unsure if a biscuit is done, use an instant-read thermometer and remove the biscuits once the internal temperature reaches 205–210 °F.
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