This Super Easy Dairy Free Dutch Oven Chicken Pot Pie without Crust is a delicious and healthy version of a classic pot pie. This recipe also happens to be AIP, Paleo and Gluten Free.
Is chicken pot pie gluten free?
Traditionally, this dish is not gluten free. This version is crustless and therefore gluten free.
Since this recipe doesn’t have a crust, you can have multiple options for biscuits. This versatility makes this a great recipe for a family with varying diets.
If you’d like to serve this dish along with biscuits or cornbread, try these recipes.
- Paleo Cornbread
- AIP Hamburger Buns (that make a great biscuit)
- Nut/Cassava Free AIP Hamburger Buns (also make great biscuits)
Does chicken pot pie have dairy?
Again, traditionally it does. It’s usually loaded with milk or cream and butter. However, this recipe uses neither. Coconut milk and arrowroot flour is used to thicken the soup in this recipe.
How to reheat chicken pot pie without crust?
Easy! Since you’ve made the biscuits or cornbread separately there is no risk of it getting soggy and gross. You reheat it like soup and can easily toast the biscuit in a toaster oven.
- Extra Virgin Olive Oil
- Chicken Breast or thigh: Chicken thighs are preferred.
- Salt: Make sure to use sea salt.
- Garlic cloves
- White Sweet Potato
- Arrowroot Starch: Don’t substitute with another flour. Grain free flours are not easily substituted.
- Dried Thyme or Dried Thyme: Fresh thyme is amazing but dried definitely make this recipe easy.
- Fresh Sage or Dried Sage: Fresh sage taste delicious but dried makes it easier.
- Ground Black Pepper: This is optional and also a AIP reintroduction.
- Chicken Broth: Homemade is best. See my recipe here.
- Coconut Milk: Make sure that this is gum and additive free.
- Fresh Parsley: This is an optional garnish.
How to make Dairy Free Chicken Pot Pie
1. Sprinkle 1/2 teaspoon salt over the chicken.
2. Add oil to Dutch oven over medium high heat. Add the chicken and cook until browned. Remove the chicken and then set aside.
3. Next add the onion, garlic, carrots, and celery to other pan and sauté until the onions are translucent.
4. Next add the sweet potato, arrowroot starch, thyme, sage, pepper (if using) and chicken broth into the pot. Stir to combine and then bring to a boil. Once boiling, reduce heat and let simmer for 30 minutes.
5. When it’s done cooking, add the chicken back into the pot, stir in the coconut milk and garnish with parsley. Serve with your favorite biscuits.
What to serve with Chicken Pot Pie?
- Leek Greens with Apples and Bacon
- Crispy Baked Sweet Potato Fries
- AIP Cauliflower Rice
- Best Chopped Salad
- AIP Air Fryer Brussel Sprouts
Tips for making the best Crustless Chicken Pot Pie
- I highly recommend using this AIP Cornbread or Hamburger Buns (which also makes a great biscuit), there’s also a Nut/Cassava Free version of the bun.
- This is the Dutch Oven used for this recipe but here is a budget friendly option.
- Make sure to use an AIP friendly coconut milk.
Super Easy Dairy Free Dutch Oven Chicken Pot Pie without Crust (AIP, Gluten Free)
- Dutch Oven
- 2 tablespooons Extra Virgin Olive Oil
- 1 pound Chicken Breast or thigh cubed
- 1 teaspoon Salt divided
- 1 Onion diced
- 2 Garlic cloves minced
- 1 cup Carrots diced
- 1/2 cup Celery chopped
- 1 cup White Sweet Potato cubed
- 2 tablespoons Arrowroot Starch
- 1 tablespoon Fresh Thyme or 1 teaspoon Dried Thyme
- 2 teaspoons Fresh Sage or 1/2 teaspoon Dried Sage
- 1/4 teaspoon Ground Black Pepper optional, AIP reintroduction
- 1/2 cup Chicken Broth
- 1/2 cup Coconut Milk
- Fresh Parsley optional garnish
- Sprinkle 1/2 teaspoon salt over the chicken.
- Add oil to Dutch oven over medium high heat. Add the chicken and cook until browned. Remove the chicken and then set aside.
- Next add the onion, garlic, carrots, and celery to other pan and sauté until the onions are translucent.
- Next add the sweet potato, arrowroot starch, thyme, sage, pepper (if using) and chicken broth into the pot. Stir to combine and then bring to a boil. Once boiling, reduce heat and let simmer for 30 minutes.
- When it’s done cooking, add the chicken back into the pot, stir in the coconut milk and garnish with parsley. Serve with your favorite biscuits.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.