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There’s something comforting about a chicken pot pie recipe on a chilly night—the kind of cozy meal that brings everyone into the kitchen before it even hits the table. And if you’ve ever been in one of my cooking classes, you know this isn’t just about dinner… it’s about building confidence, creativity, and real-life skills.
This dairy-free and gluten-free chicken pot pie recipe became an instant favorite with the kids. They loved scooping the biscuit dough, watching the creamy filling bubble, and—of course—pulling a golden brown pot pie out of the oven that they made themselves.
And here’s the best part: this is comfort food you can feel good about. No heavy cream, no traditional pot pie shortcuts—just real ingredients, simple techniques, and a creamy base that works beautifully without dairy.
Why This Recipe Outperforms the Rest
After reviewing a leading recipe , here’s what makes this version better for families, classrooms, and real-life kitchens:
- No complicated crust stress → We use easy biscuit dough instead of a fragile gluten-free pie crust
- Creamy without dairy → Skip heavy cream and use almond milk or coconut milk
- Faster for busy weeknights → Works with rotisserie chicken or leftover chicken
- Kid-friendly method → Simple steps kids can actually do
- Flexible cooking methods → Works in a large skillet, dutch oven, casserole dish, or even individual pot pies
Ingredients That Make This Work
The Creamy Filling (Without Dairy)
Instead of heavy cream, we build a creamy sauce using:
- Chicken broth or homemade bone broth
- Tapioca starch (or corn starch/potato starch)
- Almond milk, oat milk, or soy milk
This creates that classic creamy filling texture you expect from a traditional pot pie—without dairy.
The Protein Shortcut
- Use rotisserie chicken, cooked chicken, or leftover chicken
- You can even swap in leftover turkey (perfect after holidays)
The Veggies
Classic pot pie vegetables:
- Carrots
- Peas
- Green beans
- Corn
(Pro tip: frozen veggies from the grocery store make this a minutes of prep time meal.)
How to Make Chicken Pot Pie (Step-by-Step)
1. Build the Flavor Base
In a large skillet or dutch oven, heat:
- Avocado oil or olive oil over medium heat
Add:
- Onion
- Carrots
- Garlic powder
- Fresh herbs (if you have them)
Cook until softened.
2. Create the Creamy Base
Sprinkle in:
- Tapioca flour or starch
Stir, then slowly add:
- Chicken broth
Whisk continuously to avoid lumps.
Add:
- Almond milk or coconut milk
Now you have a silky creamy base.
3. Add Chicken + Veggies
Stir in:
- Shredded chicken (or chunks of tender chicken)
- Peas, corn, green beans
Simmer until thick and bubbly.
Season with:
- Salt
- Black pepper
This is your rich, savory pot pie filling.
4. Assemble
Pour filling into:
- A casserole dish
- Or keep it in your skillet (hello, dairy-free chicken pot pie skillet)
Top with:
- Spoonfuls of biscuit dough (drop biscuits = easy top crust)
5. Bake to Golden Perfection
Bake until:
- Biscuits are golden brown
- Filling is bubbling at the edges
Optional:
- Brush with egg wash or dairy-free milk for a glossy top of the crust
Chicken Pot Pie with Biscuits
Ingredients
- For the Biscuits
- 1 cup almond flour
- 2/3 cup tapioca flour or arrowroot starch
- 1/2 cup coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons butter or coconut oil
- 1/2 cup almond milk
- 1 teaspoon lemon juice
- 2 eggs
- For the Chicken Pot Pie Filling
- 2 tablespoons avocado oil
- 1 small onion diced
- 1 cup carrots cubed
- 1 cup corn
- 1 cup peas
- 1 cup green beans
- 1 can cooked chicken
- 1 3/4 cups chicken bone broth
- 2/3 cup rice milk divided
- 2 tablespoons tapioca starch
- Salt to taste
- Pepper to taste
Instructions
- Make the Biscuit Dough
- Preheat the oven to 375°F.
- In a medium bowl, sift together the almond flour, tapioca flour or arrowroot starch, coconut flour, baking powder, baking soda, and salt.
- Cut in the butter or coconut oil and mash with a fork until the mixture is crumbly.
- In a separate bowl, whisk together the almond milk, lemon juice, and eggs.
- Pour the wet ingredients into the dry ingredients and mix well to form a biscuit batter. Let the batter sit while you prepare the filling.
- Make the Chicken Pot Pie Filling
- In a large stock pot or skillet, heat the avocado oil over medium heat.
- Add the diced onion, carrots, corn, peas, and green beans. Cook until the vegetables begin to soften.
- Add the cooked chicken and chicken bone broth. Cover and bring to a boil.
- In a small bowl, stir together the tapioca starch and 2 tablespoons of the rice milk to make a thick slurry.
- Once the broth is boiling, stir the slurry again and add it to the pot. Stir well as the filling begins to thicken.
- Add the remaining rice milk and continue to cook until the filling is thickened to a creamy consistency.
- Season with salt and pepper to taste.
- Assemble and Bake
- Pour the chicken pot pie filling into a pie plate or individual ramekins.
- Spoon the biscuit batter over the top in drop biscuit form.
- Bake for 30 minutes, or until the biscuits are golden and cooked through.
Notes
Arrowroot starch can be used instead of tapioca flour in the biscuits.
For individual servings, divide the filling between ramekins before topping with biscuit dough.
Nutrition
Teaching Moment (From My Cooking Classes)
When kids make this, something shifts.
They go from:
“I can’t cook…”
To:
“I made this.”
This recipe is layered with lessons:
- How to build a creamy sauce without flour
- How to adapt recipes (hello, gluten-free flour blend vs almond flour)
- How to turn simple ingredients into savory dishes
It’s not just dinner—it’s independence.
Variations (Make It Yours)
Make It a Soup
Turn this into chicken pot pie soup:
- Skip biscuits
- Add extra broth or cups water
- Serve with bread on the side
Make It a Top + Bottom Crust
Want a more classic chicken pot pie?
- Add a bottom crust using gluten-free pie dough
- Cover with a flaky crust on top
Slow Cooker Version
For a slow cooker version:
- Add everything except starch
- Cook on low 6–8 hours
- Stir in thickener at the end
Instant Pot Version
Use the Instant Pot:
- Sauté veggies
- Add ingredients
- Pressure cook 8 minutes
- Stir in thickener after
Dairy-Free Swaps
- Use coconut oil or vegan butter instead of butter
- Skip heavy cream entirely
- Try oat milk, soy milk, or almond milk
Storage + Meal Prep
- Store leftovers in an airtight container for up to 3 days
- Cover with aluminum foil to reheat in oven
- Wrap unbaked pies in plastic wrap for meal prep
This is one of the best things to make ahead for busy weeknights.
Frequently Asked Questions
Can I use fresh chicken instead of rotisserie?
Yes—cook chicken breasts first, then shred.
Can I make individual servings?
Absolutely—use ramekins for individual pot pies.
Can I freeze it?
Yes, but freeze before baking for best texture.
Final Thoughts
This isn’t just a dairy-free chicken pot pie recipe—it’s a kitchen experience.
It’s what happens when:
- Real food meets real skills
- Kids step into the kitchen
- Families gather around something they made together
And honestly? That’s the best thing about this recipe.
If you make this, I’d love to see it—tag me on social media or share how your kids helped. Because this is exactly how we rebuild food culture… one pot pie at a time.
