Super Easy Dairy Free Dutch Oven Chicken Pot Pie without Crust (AIP, Gluten Free)

bowl of dairy free crustless Chicken Pot Pie with biscuits in front

5 from 2 votes

Super Easy Dairy Free Dutch Oven Chicken Pot Pie without Crust (AIP, Gluten Free)

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.

Prep Time30

Cook Time30

Total Time1

Course: Soup

Cuisine: American

Servings: servings

Calories: 266kcal

Author: Beth Chen

Equipment

Dutch Oven

Ingredients

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

Instructions

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.

Video

Notes

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 I used for this recipe but here is a budget friendly option.
Make sure to use an AIP friendly coconut milk.

Nutrition