Gluten-Free Dairy-Free Skillet Chicken Pot Pie
This Gluten-Free Dairy-Free Skillet Chicken Pot Pie has everything people love about a classic chicken pot pie — a creamy chicken filling, vegetables, and a golden crust — just made gluten-free and dairy-free.
Comfort food, but make it simple enough for a weeknight!
Using chopped rotisserie chicken and frozen vegetables keeps the prep quick, while the creamy sauce comes together with coconut milk and chicken broth. Topped with gluten-free puff pastry and baked right in the skillet, it has all the flavor of a traditional pot pie without the gluten or dairy.
This recipe is completely gluten-free, dairy-free, nut-free, and can easily be adapted with a Paleo or Whole30 option if needed. It’s also a 30-minute chicken dinner that works well for families, which makes it one we come back to often.
Nothing complicated. Just a dependable dinner that works.
What Makes This Chicken Pot Pie Easy
Traditional chicken pot pie recipes often take quite a bit of prep, but this skillet version keeps things simple. Using rotisserie chicken and frozen vegetables makes it a quick and simple chicken pot pie that’s easy enough for a weeknight dinner.
• Quick and simple weeknight dinner
• Ready in about 30 minutes
• Gluten-free and dairy-free
• Nut-free and family-friendly
• Egg-free option available
• Kid-approved comfort food
• Easy Paleo and Whole30 option
• Uses rotisserie chicken for convenience
It’s the kind of meal that feels like comfort food but still fits everyday life.
Ingredients for Gluten-Free Dairy-Free Chicken Pot Pie
This gluten-free dairy-free skillet chicken pot pie uses simple ingredients that are easy to keep on hand:
- Chopped rotisserie chicken – Use rotisserie chicken to make this meal come together quickly. Or, if you prefer, saute 1 pound chopped boneless skinless chicken breast in 2 tablespoons oil until cooked through. I like to season mine with 21 Seasoning Salute (Trader Joe’s) or Mrs. Dash before cooking to keep it flavorful.
- Vegan butter or oil – I love and use vegan butter like this one from Walmart often. However, if you are on Whole30, use ghee or olive oil, as most vegan butters aren’t Whole30 compatible.
- Minced fresh garlic – I prefer to get pre-minced garlic such as this one from Walmart to save time, especially in a “get it done” recipe like this one. But you can always mince your own garlic if you prefer and have time from whole garlic bulbs.
- Full–fat canned coconut milk – Coconut milk is thicker than most dairy-free milks and I highly recommend it. I use unsweetened, canned coconut milk, with this one being my favorite. You can use another dairy-free milk, but the result will be a bit thinner sauce.
- Nutritional yeast – This cheesy-tasting seasoning is a staple in dairy-free cooking, giving the pasta a deliciously savory flavor without any cheese. My favorite brand that is also very affordable, is the Trader Joe’s brand. I also often get this one from Walmart.
- Potato or arrowroot starch – These are the grain-free, Paleo, and Whole30 swaps for cornstarch to thicken a sauce. Just make sure to whisk them into the liquids before adding to heat, per the instructions. If you try to whisk these starches into a hot liquid, they will clump! Learn more about Paleo and Whole30 flours, including which to use when and links to my favorite brands here.
- Chicken broth
- Onion powder
- Garlic powder
- Salt and pepper
- Frozen mixed vegetables – I use a mix that has peas, corn, carrots and green beans like this one. An easy way to get a variety of veggies that cook fast. EATING WHOLE30 or PALEO? Use a bag of just frozen peas and carrots like this one, or mix and match about 2 cups of your favorite frozen non-corn veggies.
- Gluten-free puff pastry – Using puff pastry gives this skillet dish a delicious crust without having to make a pie crust or wait for it to bake. I have used and enjoyed Sweet Loren’s gluten-free puff pastry that I get at Smith’s and Sprouts brand as well. If you can’t find a gluten-free puff pastry, a few options:
- Use a gluten-free pie crust instead. These take longer to cook than a puff pastry – cook at 375 degrees for about 30 minutes until the crust is golden brown and cooked through. Optional to brush with a whisked egg before baking for more golden result.
- WHOLE30 OR PALEO: Use cooked mashed potatoes instead. Think of it like a chicken pot pie, shepherd’s pie style! Use 2 1/2-3 cups of prepared mashed potatoes, spreading on top of the chicken pot pie in an even layer. Bake at 375 degrees for about 30 minutes until browned.
How to Make Skillet Chicken Pot Pie
Start by heating olive oil or vegan butter in a large oven-safe skillet Don’t have an oven-safe skillet like a cast-iron skillet? Cook the ingredients on the stove and then transfer to a 9×9 square baking pan before putting in the oven. . Add the minced garlic and cook briefly until fragrant, about 2-3 minutes.
Whisk together the chicken broth, coconut milk, starch, nutritional yeast, onion powder, garlic powder, salt, and pepper. Add to pan and cook until it starts to thicken, about 4-5 mintues.
Add the chopped rotisserie chicken and frozen mixed vegetables and stir until everything is coated in the creamy sauce. Remove from heat.
Lay the gluten-free puff pastry over the skillet filling, sealing the edges, and bake until golden and crisp. Optional to brush the top with a whisked egg for a crispier crust. Bake at 350 for 15 minutes, or until lightly golden.
Let the pot pie rest for a few minutes before serving so the filling thickens slightly.
Paleo and Whole30 Option
To make this recipe Paleo or Whole30, simply skip the puff pastry topping and use cooked mashed potatoes instead. Think of it like a chicken pot pie, shepherd’s pie style! Use 2 1/2-3 cups of prepared mashed potatoes, spreading them on top of the chicken pot pie in an even layer. Bake at 375 degrees for about 30 minutes until browned.
Also, be sure to use compatible frozen vegetables. Corn is not compatible on Paleo or Whole30. Use a bag of just frozen peas and carrots like this one, or mix and match about 2 cups of your favorite frozen non-corn veggies.
The filling itself is naturally gluten-free and dairy-free, made with simple ingredients.
Egg-Free Option
Many gluten-free puff pastry options contain eggs. If you need an egg-free option, look for a puff pastry brand that fits your dietary needs or simply serve the filling with the mashed potato topping option.
Is This Chicken Pot Pie Kid-Approved?
Yes. The creamy filling and familiar vegetables make this a kid-approved dinner that feels like classic comfort food.
Using rotisserie chicken and frozen vegetables also keeps the recipe simple for busy families.
Can You Make Chicken Pot Pie Gluten-Free?
Yes, chicken pot pie can easily be made gluten-free by using gluten-free puff pastry or serving the filling without the crust. This recipe keeps the classic comfort of chicken pot pie while making it gluten-free and dairy-free.
Other Easy Gluten-Free Dairy-Free Chicken Dinners
If you’re looking for more simple dinners like this one, try:
• Whole30 Creamy Chicken and Rice
• Pineapple Chicken or Turkey Meatballs
• Whole30 Marry Me Chicken
• Easy Sheet Pan Fajitas
• 20-min Garlic Butter Chicken
Or, check out this 30-minute Whole30 Chicken Dinners post to get a whole collection of quick and easy chicken dinners!
These are all practical, family-friendly meals that work well for busy weeknights.
Gluten-Free Dairy-Free Skillet Chicken Pot Pie
Equipment
- 1 oven-safe skillet or a 9x9 glass baking dish
Ingredients
- 1 whole rotisserie chicken you'll need 3 cups meat, meat removed and chopped into small pieces; can roast chicken breast in the oven with salt + pepper instead
- 1 teaspoon olive oil or vegan butter
- 1 tablespoon fresh minced garlic
- 1 1/4 cup canned full-fat unsweetened coconut milk or vegan heavy cream
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot or potato starch
- 2/3 cup chicken broth or chicken bone broth for extra protein
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt additional to taste
- 1/4 teaspoon black pepper
- 12 ounces frozen mixed veggies see notes
- 1 package gluten-free puff pastry see notes
Instructions
- Preheat oven to 350 degrees or the cooking temperature listed on your puff pastry dough. Heat olive oil or vegan butter in a large oven-safe skillet. Don't have an oven-safe skillet like a cast-iron skillet? Cook the ingredients in a regular skillet on the stove, then transfer to a 9x9 square baking pan before putting it in the oven.
- Add the minced garlic to the skillet and cook briefly until fragrant, about 2 minutes.
- Whisk together the coconut milk, nutritional yeast, starch, broth, onion powder, garlic powder, salt, and pepper.
- Add the sauce mixture to the same pan as the garlic. Bring to a boil, then simmer at medium for 4 minutes until thickened.
- Add the chopped rotisserie chicken and frozen mixed vegetables and stir until everything is coated in the creamy sauce. Remove from heat.
- Lay the gluten-free puff pastry over the skillet filling, sealing the edges, and bake until golden and crisp. Optional to brush the top with a whisked egg for a crispier crust. Bake according to package instructions, until golden. This will vary based on brand of puff pastry, see notes.
- Let the pot pie rest for a few minutes before serving so the filling thickens slightly.
- STORE leftovers in a sealed container in the fridge for up to 5 days or the freezer for up to 3 months.
Video
Notes
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- Use a gluten-free pie crust instead. These can take longer to cook than a puff pastry - cook at 375 degrees for about 30 minutes until the crust is golden brown and cooked through. Optional to brush with a whisked egg before baking for more golden result.
- WHOLE30 OR PALEO: Use cooked mashed potatoes instead. Think of it like a chicken pot pie, shepherd's pie style! Use 2 1/2-3 cups of prepared mashed potatoes, spreading on top of the chicken pot pie in an even layer. Bake at 375 degrees for about 30 minutes until browned. Here is my Whole30 mashed potato recipe, which can be made ahead.
Nutrition
This was delicious! I’ve made it twice, and the kids all raved! The second time I made it, I didn’t have enough puff pastry, so I made your cloud dough biscuits from your recipe book to put on top. Soooooo yummy! 🙂
That sounds amazing—those cloud dough biscuits on top must have been so good! I love hearing that it’s a hit with your kids too 😊 Thank you so much for the comment, those help a lot!