One-Pot Gluten-Free Dairy-Free Chicken Pot Pie Pasta
A comforting twist on classic chicken pot pie transformed into a creamy one-pot pasta dish. Rich coconut milk and arrowroot create a silky sauce that coats tender gluten-free fusilli with seasoned chicken and mixed vegetables. Perfect for busy weeknights when you crave homestyle comfort food without the fuss of making pastry. This dairy-free version delivers all the warming flavors of traditional pot pie with herbs like thyme and sage, while accommodating gluten-free and AIP dietary needs.
Ingredients
- 3 cups chicken broth
- ¾ cup full fat coconut milk
- 1 tbsp arrowroot starch
- 1 tbsp avocado oil
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 ½ cup mixed vegetables, shredded carrots and peasfrozen peas and carrots1:1conveniencefrozen
more convenient
- 2 cups gluten-free fusilli pasta, uncooked
- 1 tbsp ghee(optional)
- salt
- pepper(optional)
- 2 tsp dried thyme
- 1 tsp dried sage
- 1 tsp dried parsley
- 1 lb cooked chicken, cubed or shredded
- 1 tbsp parsley, chopped
Instructions
- 1
Combine broth, coconut milk and arrowroot starch in large bowl, whisk well and set aside
- 2
Heat avocado oil in large deep pan over medium heat, add onion and saute until translucent
- 3
Add garlic and mixed vegetables, cook for another 5 minutes
- 4
Pour broth mixture into pot along with uncooked pasta, seasonings, and ghee
- 5
Bring to boil then reduce to simmer, stirring often
- 6
Once liquid starts to reduce and thicken, add cooked chicken and stir well
- 7
Continue cooking until pasta is tender and sauce is thick, stirring vigorously if needed to reduce sauce further
- 8
Serve fresh topped with chopped parsley
Tips
Stir vigorously at the end if sauce appears too thin to help it reduce and thicken properly.
Use Jovial brand rice pasta for best gluten-free texture, or cassava pasta for paleo diets.
Pre-cook chicken by poaching, roasting, or using rotisserie chicken for convenience.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Can prep vegetables and measure ingredients up to 1 day ahead
Serve hot immediately after cooking for best texture
Common Mistakes
Don't skip whisking the arrowroot with liquid to avoid lumps in sauce
Keep stirring during simmering to prevent pasta from sticking to bottom
Substitutions
Dairy-Free Swaps
General Alternatives
easier to find
more convenient
FAQ
Can I use regular pasta instead of gluten-free?
Yes, substitute with regular fusilli using same amount and cooking time, but dish will no longer be gluten-free.
What if I don't have arrowroot starch?
Cornstarch works as 1:1 substitute, though it's not paleo-friendly. Whisk well with liquid to prevent lumps.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently on stovetop with splash of broth if needed to restore creaminess.