Gluten, Dairy, & Soy-Free Chicken Pot Pie

This chicken pot pie is a great, comforting meal. Great for those cold winter days. This recipe is done in a 2 quart casserole dish, but it can be done in a pie dish, or ramekins. I would love to do this in ramekins! Cute single serves!! Again, it is gluten, dairy, and soy-free. This chicken pot pie is great as a leftover, also, the filling thickens up and it is firmer, which is shown in the picture. I hope you enjoy! Comment if you have any questions or if you tried it out!


Filling Ingredients:

– 2 tbsp. of vegan and soy-free butter (or olive oil)

-1 bag of organic frozen/canned mixed veggies*

-1/2 cup of cooked chicken (I used organic Valley Fresh canned chicken)

-1 3/4 cups of organic chicken broth

-1 tsp. of seasoned salt (I used the brand, Lawry’s)

-3/4 cup of dairy-free milk (I used almond)

-4 tbsp. of non-gmo corn starch

Dough Topping Ingredients:

-3/4 cup of gluten-free biscuit mix**

-1/2 cup of dairy-free milk

-1 large organic egg

-2 tbsp. melted butter

– A pinch of salt


Preheat oven to 300 degrees

In a large saucepan melt butter (or heat oil). Stir in the veggies and chicken broth; heat to a boil

– In a small bowl mix 3/4 cup of milk with cornstarch until smooth; stir into chicken broth mixture

– Heat to a boil, until thickened, and pour into a 2 quart casserole dish

– In a small bowl mix the milk, egg, and butter together; mix in biscuit mix

– Pour the dough over the filling mixture in spoonfuls and gently spread it, covering most of the filling

– Bake for 25-30 minutes


*Use any veggies you’d like. I use carrots and peas.

**I used Pamela’s GF Biscuit and Scone Mix


One thought on “Gluten, Dairy, & Soy-Free Chicken Pot Pie

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