Cozy is the name of the game these days! This dairy free chicken pot pie is maybe one of our coziest recipes to date! It’s got a creamy, dairy-free filling with all the goodies you’d expect in a chicken pot pie, and then a crust on top that will have you swooning. Like for reals, I can eat this all day long and we keep making it again and again. It’s filling and satisfying without being too much, and I can’t get enough!
Disclaimer: We partnered with Bob’s Red Mill to bring you this post. We only work with companies and brands we truly believe in and use ourselves. Therefore, all opinions and recipes are entirely our own. Thank you for supporting Real Simple Good and our partners.
Thick, Creamy + Dairy-Free Filling
The filling is what makes this dish feel indulgent! We used full fat coconut milk for the dairy-free, creamy goodness and thickened it up with Bob’s Red Mill Tapioca Flour. Make sure you get the Tapioca Flour really worked into the vegetables before adding the chicken broth and coconut milk, and then whisk any clumps out. It works like a charm and turns out really fantastic!
Gluten + Dairy-Free Crust
When you think of a chicken pot pie, I bet you get a cozy feeling because of the crust. It really makes this dish feel like total comfort food. And making a crust without gluten and dairy can be a little tricky. We’ve found that the combination of Bob’s Red Mill Paleo Baking Flour, their Tapioca Flour and some palm shortening makes for a great crust!!
It is definitely a little less flaky than a traditional crust and a little bit more crumbly, but the flavor and how it pairs with the filling is pretty amazing, especially if you’ve been craving comfort foods!
Side Note: If you are not a huge fan of palm shortening or can’t find a good, sustainable source but you tolerate dairy, you could try doing a mix of grass-fed butter and coconut oil instead – equal proportions of each.
Bob’s Red Mill To The Rescue
When it comes to quality, gluten-free flours, we love Bob’s Red Mill and have been using their products for years now. This recipe calls for both their Tapioca Flour and the Paleo Baking Flour. These two flours are our go-to’s in the kitchen.
The Paleo Baking Flour is a mix of gluten-free flours in the perfect ratios and is great for all your baking needs. The Tapioca Flour is great for baking and also for thickening up sauces like we do in this chicken pot pie casserole.
We love Bob’s Red Mill because of their commitment to high quality and minimally-processed products from the mill to our table. Bob’s Red Mill is employee-owned, and we think it’s pretty cool that even though they’ve grown to be a larger company, they keep their family feel. Plus, they’re a local company headquartered here in Oregon, and we always love partnering with and supporting local companies!
Some Other Cozy Recipes To Try
Your Turn To Try Our Healthy Chicken Pot Pie
Plan to get real cozy, and make this chicken pot pie casserole! Grab some Bob’s Red Mill Tapioca Flour and their Paleo Baking Flour. You’ll get plenty of use out of it and enjoy all your favorite comfort foods again. Leave a comment below to let us know how it goes. Also, take a picture to share on Instagram. Tag us @realsimplegood, and give us a follow if you don’t already! We’d love to stay connected!
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Chicken Pot Pie (Dairy Free)
For the filling:
- 2 tbsp ghee, divided, (or coconut oil for dairy free)
- 2 carrots, diced
- 3 celery ribs, diced
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups mushrooms, diced
- 4 cups cooked chicken, (shredded or cubed)
- 1 cup frozen peas, thawed
- 1/4 cup Bob’s Red Mill Tapioca Flour
- 2 cups chicken stock
- 1 cup coconut milk
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 tsp Italian seasoning
- 1 tsp sage
For the crust:
- 1.25 cups Bob’s Red Mill Paleo Baking Flour
- 1/4 cup Bob’s Red Mill Tapioca Flour, (plus more for rolling out)
- 1/4 tsp sea salt
- 1/2 cup palm shortening
- Grease a 9 inch pie dish with ghee, set aside.
- Prep, carrots, celery, onion, garlic, mushrooms, chicken and peas as noted.
- Heat a large skillet over medium heat and add in ghee. Once melted, add in carrots, celery and onions and cook for 4-5 minutes, stirring occasionally.
- Add minced garlic, mushrooms and chicken and cook for 2-3 minutes
- Sprinkle vegetables and chicken with the flour and cook for 2-3 more minutes, stirring continuously.
- Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
- Pour in the coconut milk and stir well to mix.
- Season with salt, pepper, Italian seasoning and sage. Stir well and continue to cook on low until everything reaches a thick, stew-like consistency. Taste and season with additional salt and pepper as desired
- Remove from heat and sir in peas. Pour chicken mixture into the prepared casserole dish.
- Now, preheat oven to 375° F and make the crust.
- Place all of the crust ingredients in the bowl of your food processor. Pulse the palm shortening into the dry ingredients until dough forms. Take the dough out and form it into a ball.
- Sprinkle some tapioca flour on a piece of parchment place and place the dough on top. Add more tapioca flour to the ball of dough and top with another piece of parchment paper. Use your hands to press it out into a round crust that will fit over the top of the pie dish.
- Remove the top piece of parchment and flip the crust and drape it over the chicken mixture. Peel the last piece of parchment off the top and trim or crimp in the sides as needed. Poke a few holes in the top of the crust with a fork or knife to release steam.
- Place in the oven and bake for about 30 minutes, or until top is golden brown. Allow to cool for a few minutes before serving. Enjoy!
This looks so good!
Is there a good substitution for the palm shortening?
Unfortunately there isn’t if you’re looking for dairy free. I think butter or ghee might work though if dairy is ok for you. I haven’t tried it, so I can’t say 100% though. Let us know if you give it a try!
I have not yet tried it, as it is still in the oven. But I definitely have some feedback…
This took about 2 hours to prep, not 10 minutes. Not even close.
I attempted to make the dough with equal parts clarified butter (not grass-fed butter) & coconut oil, instead of the palm shortening &it was a bit of a disaster. My “dough” was the consistency of batter, so I had to add more Paleo flour. And not just a little…I added another 2/3 of a BAG in an attempt to get the correct consistency, but that never happened. I finally gave up & just poured the batter on top of the ingredients in the casserole dish (it would have NEVER fit in a pie dish) & now we wait.
I have to say, even if it miraculously winds up delicious, I will never make it again. It’s way too time consuming. MAYBE on a Sunday afternoon when I have the time for preparation & only if I have the palm shortening would I attempt again. Just make sure you have a couple hours free to prepare! 10 minutes?!?! LOL!!!!!!
The 10 minutes we noted for prep time was to complete step #2 (prep the veggies). The rest we considered cook time and it took us about 50 minutes. It sounds like you substituted ingredients, which is probably why the dough didn’t turn out and caused you extra time. We can’t vouch for how the recipe will turn out when you change the ingredients.
New to cooking paleo – can I freeze this with the crust? Thanks
Please see the response above :).
Does this pot pie freeze well? I am having a home birth soon and looking to have some yummy comfort food stocked up in the freezer!
We haven’t tried it. I would say the filling should probably freeze well, but I’m not sure the crust would survive the thawing well. Maybe pre-make the filling and freeze and then just add the crust right before you bake it to re-heat? You might look through our soups because those should freeze and re-heat well! Good luck with your home birth! Sending good delivery vibes! <3