This hearty chicken pot pie is perfect for anyone who loves comfort food! It’s made without gluten and dairy, featuring tender chicken and colorful veggies all in one cozy dish.
Who needs a crust anyway? I love how simple this dish is, and it’s a great way to sneak in some veggies. Plus, it’s a hit with everyone—no one will even miss the crust! 🥕🍗
Key Ingredients & Substitutions
Olive Oil or Dairy-Free Butter: Use whichever you prefer! I love olive oil for its flavor and health benefits. If you’re looking for a richer taste, dairy-free butter works wonders.
Chicken: Rotisserie chicken is a great option for quick prep. If you’re short on time, you can use leftover chicken or even turkey! It’s a good way to reduce waste.
Dairy-Free Milk: Almond milk is my go-to, but coconut milk will add a lovely creaminess. Oat milk is great if you’re looking for something with a bit of natural sweetness.
Gluten-Free Flour: Any gluten-free all-purpose flour should work. I’ve had success with blends that contain almond or coconut flour for added nutrition.
Frozen Peas: You can easily swap them for green beans or corn if you prefer. Fresh vegetables can also be used; just remember to chop them small enough to cook through!
How Do You Make a Creamy Filling Without Dairy?
The creamy filling is where this dish shines! The key to achieving that comforting creaminess without dairy is building a good roux. Here’s how to get it just right:
- Make a Roux: In the skillet, combine the gluten-free flour with olive oil or dairy-free butter. Cook it for 1-2 minutes, stirring constantly, to avoid burning.
- Add Liquid Slowly: When adding the chicken broth, do it slowly while whisking. This helps to prevent lumps in your sauce, creating a smooth filling.
- Thicken the Sauce: After incorporating the dairy-free milk, let it simmer for a few minutes to thicken. The final consistency should be creamy but still pourable.
These steps will ensure you end up with a delicious filling full of flavor and nutrition!
Gluten-Free Dairy-Free Crustless Chicken Pot Pie
Ingredients You’ll Need:
- 2 tablespoons olive oil or dairy-free butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium carrots, diced
- 2 celery stalks, diced
- 1 cup frozen peas
- 3 cups cooked chicken, shredded or diced
- 3 tablespoons gluten-free all-purpose flour
- 2 cups chicken broth (gluten-free)
- 1 cup unsweetened dairy-free milk (such as almond, coconut, or oat milk)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish (optional)
How Much Time Will You Need?
This comforting dish takes about 15 minutes of prep time and an additional 25-30 minutes of baking. Altogether, you’ll need about 45 minutes to prepare and enjoy your crustless chicken pot pie!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This will ensure it’s hot enough to cook your pie evenly!
2. Sauté the Vegetables:
In a large skillet, heat the olive oil or dairy-free butter over medium heat. Add the diced onion and minced garlic, sautéing for about 3-5 minutes until they’re soft and translucent. This adds a great flavor base to your filling!
3. Add the Carrots and Celery:
Next, stir in the diced carrots and celery. Cook them for about 5 minutes, letting them soften a bit before moving on to the next step.
4. Make the Roux:
Sprinkle in the gluten-free all-purpose flour and stir it in well. Cook this mixture for 1-2 minutes, stirring constantly to create a roux. This will help thicken your filling later.
5. Create the Creamy Base:
Slowly pour in the chicken broth while whisking to prevent lumps from forming. After that, add the dairy-free milk and keep stirring until everything is combined and the sauce thickens and becomes creamy, about 4-5 minutes.
6. Combine the Chicken and Seasonings:
Add the cooked chicken, frozen peas, dried thyme, dried rosemary, salt, and pepper to the pan. Stir well to combine everything and heat through for an additional 2-3 minutes.
7. Bake the Pot Pie:
Transfer the filling mixture to a greased baking dish (about 8×8 inches works well). Place it in the preheated oven and bake for 25-30 minutes, or until the top is bubbly and slightly browned.
8. Serve and Enjoy:
Once done, take it out of the oven and let it cool slightly before serving. If you like, sprinkle some fresh parsley on top for a colorful touch!
Enjoy this delicious, comforting gluten-free and dairy-free crustless chicken pot pie with your loved ones!
FAQ for Gluten-Free Dairy-Free Crustless Chicken Pot Pie
Can I Use Leftover Cooked Chicken?
Absolutely! Leftover roast or rotisserie chicken is perfect for this recipe. Just make sure it’s shredded or diced to incorporate it easily into the filling.
What Vegetables Can I Substitute?
Feel free to swap out the carrots and celery for other veggies you enjoy, such as green beans, corn, or mushrooms. Just make sure they are chopped into small pieces to cook evenly!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through or microwave individual portions.
Can I Make This Ahead of Time?
Yes! You can prepare the filling up to a day in advance. Just store it in the refrigerator, and when you’re ready to bake, transfer it to a baking dish and follow the baking instructions. You may need to extend the baking time slightly if it’s cold from the fridge.
