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bowl of dairy free crustless Chicken Pot Pie with biscuits in front
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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 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 266kcal
Author: Beth Chen


  • 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.




Serving: 1serving | Calories: 266kcal | Carbohydrates: 18g | Protein: 26g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 876mg | Potassium: 816mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10239IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 2mg