Healthy Gluten-Free & Dairy-Free One-Skillet Chicken Pot Pie Recipe

Get ready to savor the ultimate comfort food, reimagined for your healthy lifestyle! This Healthy Chicken Pot Pie is a culinary delight, featuring a rich and creamy filling brimming with lean chicken and an assortment of vibrant, diced vegetables. Crowned with a light and fluffy gluten-free biscuit crust, this homemade dish is designed for pure satisfaction. Best of all, it’s completely gluten-free and dairy-free, and incredibly convenient, preparing entirely in just one skillet. Perfect for a cozy weeknight dinner, this recipe brings warmth and wholesome goodness to your family table.

About This Healthy Chicken Pot Pie

As the days grow longer and we anticipate the arrival of spring, there’s still a perfect window for enjoying deeply satisfying comfort food. Before we fully embrace lighter seasonal fare, I wanted to share one last hearty, soul-warming recipe: a delectable chicken pot pie. This isn’t just any pot pie; it’s a mouthwatering, lightened-up version of a beloved classic, designed to be both incredibly flavorful and suitable for various dietary needs.

This homemade pot pie boasts a rich, creamy filling, generously packed with tender, lean chicken and a colorful medley of fresh, diced vegetables. What truly sets it apart is the fantastic gluten-free biscuit topping. Forget the fuss of traditional pie crusts – this biscuit topping comes together in mere minutes with just five simple ingredients. It’s inspired by my popular Gluten-Free Chicken and Dumplings recipe and delivers a wonderfully crisp yet tender texture that perfectly complements the creamy filling. Even as a lover of a good pie crust, I can confidently say you won’t miss it here. This biscuit method makes the dish quick, easy to portion, and deliciously light without sacrificing any of the comforting essence.

One of the best aspects of this recipe is its incredible convenience. It’s a true one-skillet wonder, meaning less cleanup and more time to enjoy your meal. Preparing this healthy chicken pot pie is simpler than you might imagine, making it an ideal choice for busy weeknights when you still crave something homemade and nourishing. To see just how straightforward it is, be sure to watch the accompanying video!

Ingredients for Healthy Chicken Pot Pie with Biscuits

Crafting this wholesome chicken pot pie requires a blend of fresh, high-quality ingredients for both the rich filling and the tender biscuit topping. Each component plays a crucial role in delivering the comforting flavors and satisfying textures of this dish.

For the Pot Pie Filling:

• Butter: Regular butter is perfectly fine, but for a dairy-free version (like ours, as my son has a dairy sensitivity), vegan butter works beautifully. We highly recommend Earth’s Balance brand for its consistent quality.
• Raw Chicken Breast or Tenderloins: You’ll need approximately 1 ½ pounds, diced into small, uniform pieces. Seasoning the chicken generously with salt and pepper before cooking adds a foundational layer of flavor. For a vegan alternative, check out our “Make it Meatless” section below.
• Carrots and Celery: Freshly diced, these aromatic vegetables form the classic mirepoix base, adding sweetness, texture, and essential nutrients to your pot pie.
• Yellow Onion: Diced yellow onion provides a sweet and savory depth to the filling. If you only have white onion on hand, that will work just as well.
• Garlic: Three cloves, minced, contribute a pungent and aromatic kick. Feel free to adjust the amount to your personal preference – some like a subtle hint, while others prefer a more pronounced garlic flavor.
• Gluten-Free 1:1 Baking Flour: This is key for achieving a thick, creamy filling without gluten. If gluten isn’t a concern for you, you can easily swap this for an all-purpose or whole wheat flour. Ensure your GF flour contains xanthan gum, or add it separately (see notes below).
• Almond Milk: This provides the creamy texture for our dairy-free pot pie. Any unsweetened dairy-free milk alternative you prefer, such as cashew milk or oat milk, can be substituted.
• Chicken Broth or Stock: Essential for the liquid base of the filling, adding rich savory notes. If you’re preparing a vegan version, vegetable broth is the perfect substitute.
• Salt, Dash of Black Pepper, and a Dash of Dried Thyme: These core seasonings bring the filling to life. I prefer a lighter touch with thyme, but you can certainly add more to taste or even swap it for a poultry seasoning blend for added complexity.
• Peas: A classic pot pie ingredient, peas add a pop of color and natural sweetness. Frozen peas are incredibly convenient and work just as well as fresh.

For the Biscuit Topping:

This simple yet satisfying biscuit topping is the crown jewel of this pot pie, offering a delicious, homemade alternative to traditional crusts.

• Gluten-Free 1:1 Baking Flour*: Crucial for our gluten-free crust. Remember to ensure it contains xanthan gum, which acts as a binder in gluten-free baking. If your chosen flour doesn’t include it, add about ½ teaspoon per cup of flour. If you don’t need gluten-free, whole wheat or whole wheat pastry flour are excellent alternatives.
• Baking Powder: This is our leavening agent, ensuring the biscuits rise beautifully and become light and fluffy. Always check the label to ensure it’s gluten-free if necessary.
• Salt: Just a pinch enhances the flavor of the biscuits.
• Butter: Melted butter (or vegan butter for a dairy-free option) provides richness and helps bring the biscuit dough together.
• Almond Milk: Any dairy-free milk, such as cashew milk, or regular dairy milk will work to achieve the right batter consistency.

How to Make Gluten Free Chicken Pot Pie

Get ready for a warm, bubbling, and incredibly hearty homemade chicken pot pie, delivered to your table in less than an hour! Follow these straightforward steps for a comforting meal that’s both healthy and delicious.

1. Preheat Oven: Begin by preheating your oven to 425 degrees Fahrenheit (220 degrees Celsius). This ensures your oven is at the optimal temperature for cooking the biscuit topping evenly and quickly.
2. Cook Chicken and Veggies: In an oven-safe skillet (cast iron works wonderfully), melt two teaspoons of butter (or vegan butter) over medium-low heat. Add your diced chicken, carrots, celery, and onions. Cook for about 10 minutes, stirring frequently, until the chicken is lightly browned and the vegetables begin to soften. This step builds the foundational flavor of your pot pie.
3. Add Aromatics: Stir in the minced garlic, a dash of dried thyme, salt, and black pepper. Continue to cook for just one additional minute until the garlic is fragrant. Be careful not to burn the garlic.
4. Create the Roux: Add another teaspoon of butter to the skillet. Once melted, sprinkle the ¼ cup of gluten-free flour over the chicken and vegetables. Stir vigorously to ensure everything is thoroughly coated and no dry flour remains. Cook for about 1 minute, allowing the flour to lightly toast, which helps thicken the sauce and remove any raw flour taste.
5. Form the Creamy Filling: Slowly pour in the ½ cup of almond milk, stirring continuously to prevent any lumps from forming. Then, gradually add the 1 cup of chicken broth. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the sauce is bubbling and thick, which should take approximately 3-4 minutes. Finally, stir in the ½ cup of frozen peas. Taste the filling and adjust the seasoning (salt, pepper, thyme) as needed. Remove the skillet from the heat.

6. Prepare Biscuit Topping: While the filling is hot, quickly prepare the biscuit topping. In a medium mixing bowl, whisk together the 1 cup of gluten-free flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. In a separate liquid measuring cup or small bowl, combine the 2 tablespoons of melted butter and ½ cup of milk. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be thick; if it seems too stiff, add an additional 1-2 tablespoons of milk until it reaches a thick, drop-biscuit consistency.
7. Top the Pot Pie: Using an ice cream scoop or a large spoon, drop 6 evenly sized mounds of biscuit batter over the hot pot pie filling in the skillet. Distribute them strategically to ensure each serving gets a good portion of biscuit.
8. Bake to Golden Perfection: Carefully transfer the skillet to your preheated oven. Bake for approximately 18-22 minutes, or until the biscuit topping is beautifully golden brown and cooked through. The internal temperature of the biscuits should reach 200-205°F (93-96°C).
9. Serve and Enjoy: Remove the skillet from the oven and let it cool slightly for a few minutes before serving. This allows the filling to set a bit. Divide the pot pie into 6 generous servings and savor this comforting, healthy meal!

Storage & Meal Prep Tips

This healthy chicken pot pie is not only delicious freshly baked but also makes for fantastic leftovers and is excellent for meal prep. Here’s how to store and reheat it:

• Refrigerator Storage: Any leftover pot pie can be stored in an airtight container in the fridge for up to 5 days. Make sure it’s completely cooled before transferring to storage containers.
• Advance Preparation: This recipe is perfect for making the filling ahead of time. Simply prepare the chicken and vegetable filling through step 5, let it cool completely, and then store it in an airtight container in the refrigerator for 2-3 days. When you’re ready to bake, transfer the filling to an oven-safe skillet, prepare the biscuit topping, and proceed with steps 6-9.
• Freezing for Future Meals: This dish freezes exceptionally well! You can freeze individual portions of the cooked pot pie (with the biscuit topping) in freezer-safe containers for up to 3 months. I love using my 1-cup Souper Cubes for easy portioning directly into individual servings, which can then be baked right in the cubes. For larger leftovers, my 2-cup cubes also come in handy.
• Reheating Instructions:
  • From Refrigerator: Reheat individual servings in the microwave until warmed through (2-3 minutes) or in an oven preheated to 350°F (175°C) for 15-20 minutes, or until bubbling and heated thoroughly.
  • From Freezer: If frozen, ensure the pot pie thaws completely in the refrigerator overnight before reheating. Once thawed, follow the refrigerator reheating instructions. For best results, avoid reheating from frozen as it can make the biscuits soggy.

Make it Meatless

Transforming this delicious homemade chicken pot pie into a vegan or meatless dish is incredibly simple, allowing everyone to enjoy this comforting meal. Here’s how to adapt the recipe:

• Use Vegan Butter: Swap out regular butter for your favorite vegan butter alternative. As mentioned, Earth’s Balance is a fantastic choice that performs well in both the filling and the biscuit topping.
• Swap Broth: Instead of chicken broth, use an equal amount of high-quality vegetable broth. This maintains the savory depth of the filling.
• Replace Chicken:
  • Meat Substitutes: Incorporate plant-based chicken substitutes, such as diced tempeh, firm tofu (pressed and crumbled), or your favorite store-bought vegan chicken pieces. Sauté them with the vegetables for added flavor.
  • Additional Vegetables: If you prefer to skip meat substitutes entirely, simply boost the vegetable content! This recipe is incredibly versatile and shines with extra veggies. Consider adding diced mushrooms (they add a fantastic umami depth!), corn, green beans, butternut squash, or sweet potatoes. Just ensure they are diced to a similar size for even cooking. You might need to adjust cooking times slightly depending on the vegetables chosen. For heartier root vegetables like potatoes or squash, par-boiling them slightly before adding them to the skillet can ensure they cook through within the pot pie’s baking time.

Recipe Shortcuts

Even though this recipe is already streamlined for one-skillet convenience, there are always ways to make it even faster for those extra busy days without compromising on flavor or health. Here are a few clever shortcuts:

• Pre-diced Veggies: Save time on chopping by purchasing pre-diced carrots, celery, and onions from your grocery store’s produce section. Many stores also offer frozen mixed vegetables that can be added directly to the pot pie filling, eliminating the need for fresh chopping altogether. Just be sure to thaw them partially if adding at the beginning, or add them frozen towards the end of the filling’s simmer time to prevent them from becoming too mushy.
• Rotisserie Chicken: Skip cooking raw chicken by using pre-cooked rotisserie chicken. Simply shred or dice about 3 cups of rotisserie chicken and add it to the skillet after the vegetables have softened (around step 3 or 4 of the instructions). This adds fantastic flavor and significantly cuts down on prep time.
• Pre-made Biscuit Mix or Pie Crust: While our homemade biscuit topping is simple, if you’re in an extreme rush, you could opt for a pre-made gluten-free biscuit mix or even a store-bought gluten-free pie crust. However, if you are following specific dietary guidelines like the 21 Day Fix, Weight Watchers (WW), or strictly gluten/dairy-free diets, be sure to carefully check the ingredients and nutritional information of any pre-made products. Many ready-made crusts contain dairy, gluten, and added sugars or unhealthy fats that might not align with your goals.

Check Out More Healthy Comfort Food Recipes Below:

If you loved this healthy pot pie, you’re sure to enjoy these other wholesome and delicious comfort food recipes:

Instant Pot Chicken and Dumplings

Taco Chili Cornbread Skillet

Healthy Instant Pot Chili Mac

Butternut Squash Mac and Cheese

Healthy Shepherd’s Pie

Lasagna Roll Ups

Chicken Curry and Rice