Keto Dairy Free Gluten Free Chicken Pot Pie
A comfort food classic reimagined for those avoiding dairy and gluten, this pot pie features tender shredded chicken and colorful mixed vegetables in a rich, creamy sauce made with soy milk and non-dairy butter. The filling is perfectly seasoned with poultry spices and thickened with cornstarch, all nestled between two flaky gluten-free pie crusts. This hearty dish works beautifully for family dinners, potluck gatherings, or when you need to use up leftover chicken. The dairy-free sauce achieves the same comforting richness as traditional versions while accommodating dietary restrictions without sacrificing flavor or texture.
Ingredients
- 2 gluten-free pie crustsregular pie crusts1:1gluten-free
use if gluten tolerance allows
- 2 cups shredded leftover or rotisserie chicken
- 2 cups frozen mixed vegetablesfresh vegetables1:1fresh
cook until tender first
- 1 cup chicken broth
- ⅝ cup soy milk
- ⅓ cup non-dairy butterregular butter1:1vegetarian
if dairy tolerance allows
- 2 tablespoons cornstarch
- 1 teaspoon poultry seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- 1
Preheat oven to 400°F
- 2
Melt non-dairy butter over medium heat and whisk in cornstarch
- 3
Slowly whisk broth into cornstarch mixture and bring to simmer while whisking constantly
- 4
Slowly whisk in soy milk and bring mixture to simmer
- 5
Stir in spices, chicken, and vegetables
- 6
Place one pie crust onto baking sheet and pour chicken mixture into crust
- 7
Place second pie crust on top and seal edges with fingers
- 8
Bake for 30-40 minutes until top crust is golden brown
- 9
Let sit for 10-15 minutes before slicing
Tips
Keep pie crusts chilled until ready to use to prevent crumbling and make handling easier
If the top crust crumbles when removing from pan, gather dough into a ball and roll between parchment paper before placing on top
Let the pot pie rest 10-15 minutes after baking so the filling can set up and won't run when sliced
Good to Know
Refrigerate covered for up to 3 days
Can assemble filling day before and refrigerate, add crusts before baking
Serve warm with side salad or steamed vegetables
Common Mistakes
Keep crusts chilled to avoid crumbling when handling
Whisk constantly when adding liquids to avoid lumps in sauce
Let rest before slicing to avoid runny filling
Substitutions
Gluten-Free Swaps
use if gluten tolerance allows
General Alternatives
if dairy tolerance allows
FAQ
Can I use fresh vegetables instead of frozen?
Yes, but cook them until tender first since they won't have time to soften fully during the 30-40 minute baking time.
What if my pie crust keeps crumbling?
Gather the dough into a ball and roll it between two pieces of parchment paper to make it easier to handle and transfer.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or whole pie in a 350°F oven.