This hearty chicken pot pie skips the crust but keeps all the yummy flavors! It’s packed with tender chicken, fresh veggies, and a creamy, dairy-free sauce—perfect for a cozy meal.
Who needs a crust, anyway? This dish has all the goodness on its own! I love making it in one pot. Less clean-up means more time to enjoy every warm spoonful. Yum!
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their juicy flavor, but breast works just fine! For a quicker option, you can use rotisserie chicken; it cuts down on cooking time significantly.
Dairy-Free Milk: Unsweetened almond milk is my favorite choice, but oat milk is creamy and delicious too! Coconut milk can be richer, giving a slight sweetness, so choose based on your taste preference.
Gluten-Free Flour: A gluten-free all-purpose blend is best for this recipe. If you’re sensitive to certain grains, try almond flour or a blend made specifically for baking. Just note, it might change the texture a bit!
Vegetables: You can customize the veggies! Swap out potatoes for sweet potatoes, or toss in your favorite greens like spinach or kale for extra nutrients.
How Do I Ensure the Sauce is the Right Consistency?
Getting the sauce just right is key to a great pot pie. Here are my tips for achieving that creamy texture:
- Start by cooking the flour with the veggies; it helps to create a pleasant roux that thickens the sauce.
- When adding the dairy-free milk and broth, do it gradually while whisking continuously. This helps prevent lumps.
- If the sauce is too thick, add a splash more milk or broth. If it’s too thin, let it simmer a bit longer to thicken up.
Taking a little extra time here pays off, as you’ll end up with a dreamy base for your chicken pot pie!
Gluten-Free Dairy-Free Crustless Chicken Pot Pie
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 2 tablespoons olive oil or dairy-free butter substitute
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup frozen peas
- 1 cup diced celery
- 2 medium potatoes, peeled and diced (optional)
- 3 tablespoons gluten-free all-purpose flour
- 2 cups unsweetened dairy-free milk (such as almond milk or oat milk)
- 1 ½ cups chicken broth (gluten-free)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
How Much Time Will You Need?
This gluten-free, dairy-free crustless chicken pot pie takes about 15 minutes to prep and around 30 minutes to cook, making it a perfect weeknight dinner option! In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 375°F (190°C) so it’s nice and hot when we’re ready to bake the pot pie!
2. Cook the Chicken:
In a large skillet or an oven-safe pan, heat the olive oil over medium heat. Add your diced chicken and cook until it’s browned and cooked through, which should take about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Vegetables:
In the same pan, toss in the diced onion, minced garlic, carrots, celery, and optional potatoes. Cook these veggies until they start to soften, about 5-6 minutes. The smell will start to get delicious at this point!
4. Make the Sauce:
Sprinkle the gluten-free flour over the sautéed vegetables and stir it in well to coat. Let it cook for 1-2 minutes to get rid of the raw flour taste. Then, gradually whisk in the dairy-free milk and chicken broth. Keep stirring until the sauce thickens, which should take around 5-7 minutes.
5. Combine Everything:
Now, add the cooked chicken back into the pan along with the frozen peas, thyme, rosemary, salt, and pepper. Stir everything together and heat for a few more minutes until warmed through.
6. Bake the Pot Pie:
If your pan isn’t oven-safe, transfer the mixture to a baking dish. Pop it into the preheated oven and bake for about 20-25 minutes until it’s bubbly and slightly golden on top.
7. Serve and Enjoy:
When the pot pie is done, remove it from the oven and, if you like, garnish with fresh parsley for a pop of color and freshness. Serve warm and enjoy this comforting meal that’s gluten-free and dairy-free!
This crustless chicken pot pie is not only tasty but also an easy solution for a cozy dinner. Happy cooking!
FAQ for Gluten-Free Dairy-Free Crustless Chicken Pot Pie
Can I Use Rotisserie Chicken Instead of Raw Chicken?
Absolutely! Using rotisserie chicken can save you time. Just shred the chicken and add it to the pan during step 6 after combining the sauce with the vegetables.
How Can I Make This Recipe Vegetarian?
To make it vegetarian, simply replace the chicken with chickpeas or a plant-based protein. Also, use vegetable broth instead of chicken broth, and double the amount of veggies for a hearty meal!
Can I Freeze Leftovers?
Yes, you can freeze this pot pie! Allow it to cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating!
What Should I Serve with this Dish?
This chicken pot pie is a complete meal on its own, but you could serve it with a side salad or some steamed vegetables for added nutrition!
