gluten dairy free individual chicken pot pie recipe
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5 from 2 votes

Chicken Pot Pie - Gluten & Dairy Free

Easy weeknight individual chicken pot pies. This recipe has a classic comfort food taste but it allergy friendly.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dinner, Main Course
Cuisine: American, Comfort Food, Southern
Keyword: Chicken Pot Pie, Dairy Free, Gluten Free
Servings: 4 servings


Pie Crust

  • 1 cup almond flour
  • 1 cup gluten-free flour blend plus additional for dusting cutting board
  • 1/2 tsp kosher salt
  • 1/4 tsp xanthan gum omit if your flour blend already has this
  • 1/2 cup cold vegan butter or coconut oil suggested: Earth Balance vegan butter
  • 1 tsp white vinegar
  • 2 tbsp ice water
  • 1 egg, for egg wash

Chicken Pot Pie Filling

  • 2 tbsp ghee or dairy-free butter
  • 2 tbsp tapioca starch
  • 2 cups chicken stock or bone broth
  • 2 cups shredded chicken
  • 1 1/2 cups carrots
  • 1 cups peas
  • 3/4 cup pearl onions
  • 1/2 tsp garlic powder
  • 1/2 tsp thyme, dried
  • 1/4 tsp turmeric
  • 1/4 tsp sage, dried
  • 1/4 tsp ground black pepper


  • Preheat oven to 400 degrees.
  • Combine flours, xantham gum, and salt in a large bowl. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands.
  • Mix vinegar and cold water. Work into to crust mixture one tablespoon at a time. Work until crust just comes together. Add additional ice water if needed.
  • Wrap crust in plastic wrap. Chill crust 30 to 60 minutes while you work on the filling.
  • For the filling, heat ghee large saucepan over medium heat. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
  • Slowly pour in the stock, whisking constantly. Cook for 1-2 minutes until thickened, whisking every few seconds.
  • Stir in the vegetables and chicken, cook for 3-5 minutes until heted through.
  • Add in the remaining spices for the filling and bring to a simmer. Season with additional salt and pepper, if needed.
  • Divided mixture into 4 large ramekins or ovenproof bowls.
  • Remove dough from the plastic wrap. On a floured surface divide into 4 parts and roll to fit ramekins. Press down to secure dough. 
  • Whisk the egg with 1 tablespoon cold water. Using a pastry brush, lightly brush the egg wash onto the tops of the crusts. Cut 2 one inch vents in the top of each crust.
  • Bake pot pies until golden and crispy brown. Approximately 25 minutes.


If your bone broth is cold, warm to warm temperature for better results.