Best Skillet Chicken Pot Pie Gluten Free & Dairy Free

This gluten-free chicken pot pie recipe is the ultimate comfort food made healthier. A flaky biscuit topping sits over a hearty pot pie filling made with shredded chicken, kale, and sweet potatoes simmered in rich chicken broth for the perfect balance of creamy and savory. Whether you use leftover chicken or a store-bought rotisserie chicken, this cozy meal comes together easily for a weeknight dinner that feels like a warm hug.

There’s nothing quite like a pot pie when you’re craving a cozy, one-pan dinner that hits all the nostalgic notes. I grew up loving the classic version with a flaky crust, but I wanted something veggie packed, gluten-free, and dairy-free that still felt indulgent. After a few test runs, I landed on this gluten-free pot pie with a drop-biscuit topping that is golden brown, buttery, and perfectly tender.

This version skips the traditional pie crust for a fluffy biscuit topping made with gluten-free 1:1 flour and non-dairy milk. It’s quicker, simpler, and keeps cleanup minimal. If you loved my Slow Cooker Pumpkin Chili or Hawaiian Inspired Beef Stew, you’ll love this delicious chicken pot pie. It’s hearty, balanced, and totally meal-prep friendly.

I know you're looking for more cozy gluten free dinner recipes, so try out my slow cooker short ribs, potato leek soup, or healthier Zuppa Toscana! 

Why You'll Love This Recipe

• Ultimate comfort food. Creamy, savory, and totally satisfying, perfect for chilly nights.

• Easy to customize. Use leftover turkey, cooked chicken breasts, or even rotisserie chicken from the grocery store.

• Naturally gluten-free. Uses gluten-free 1:1 flour for a foolproof flaky crust and smooth gravy.

• Dairy-free option. Swap butter for vegan butter and milk for almond milk or coconut milk.

• Meal prep approved. The filling reheats beautifully and the drop biscuits stay fluffy even the next day.

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Gluten Free Chicken Pot Pie Ingredients & Tested Substitutions

• Chicken: I use 1 lb of chicken breast cubed, but leftover chicken or store-bought rotisserie chicken works perfectly too. You can also use leftover turkey making this a great savory pie to bake up with thanksgiving leftovers. 

• Vegetables: A mix of sweet potato, butternut squash, carrots, peas, scallions, and kale adds color, fiber, and nutrients. You can feel free to get creative with the veggies you use. I've added broccoli crowns, green beans, corn and white potato to the filling!

• Broth: Chicken bone broth adds depth and extra protein but you can sub veggie broth or chicken stock if you prefer. You can even make your own bone broth if you prefer.

• Garlic Infused Olive Oil: Adds garlicky flavor in an easier to digest way. If you don't need an easy to digest option you can skip it and add garlic powder with your seasonings.

• Flour: Use all purpose gluten-free flour for thickening the filling and making the biscuit topping. Cassava flour or tapioca starch can also work, but texture may vary slightly.

• Butter: Cold butter gives the gluten-free pie crust topping its flaky, rich texture. You can also try vegan butter for a dairy-free option.

• Non-dairy milk: Almond milk or coconut milk keeps the filling creamy without heavy cream or buttermilk. Oat milk works, too.

• Herbs and spices: Oregano, thyme, and paprika add savory depth. Add onion powder or garlic powder for more flavor. Salt & black pepper are a must.

Gluten Free Chicken Pot Pie Step by Step Instructions

1.Preheat the oven to 425°F (220°C) 

2. Sauté the chicken, squash and carrots. In a large oven safe skillet, heat garlic-infused olive oil over medium heat. Add the chicken and carrots, cooking until browned and tender (about 7 minutes).

3. Add the kale and peas. Stir in chopped kale and frozen peas and cook until wilted. Season with salt and black pepper.

4. Season well. Add oregano, thyme, and paprika to taste.

5. Make the gravy. Add butter, gluten-free flour, chicken broth, and non-dairy milk to the pan, stirring until the mixture thickens into a smooth gravy.

6. Prepare the biscuit topping. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, herbs, salt, non-dairy milk and cold butter until just combined. Do your best to work the butter into the dough with your fork but it is okay for chunks to remain.

7. Assemble the pot pie. Dollop the biscuit dough evenly over the top of the pot pie filling using a large spoon or ¼ cup measuring cup. It is okay if there are some gaps in between the drop biscuits, they will bake into each other.

8. Bake until golden. Place the skillet in the oven and bake for 20 to 25 minutes or until the topping is golden brown.

Expert Tips & Tricks

For a protein boost: Use bone broth instead of regular chicken stock, it adds extra nutrients and flavor.

Shortcut: Make the filling in the Instant Pot on medium-high heat using the sauté function, then transfer to a pie plate or a pre-made pie crust for baking.

Crispier top: Brush an egg wash or a little melted butter over the biscuit topping before baking.

Avoid overmixing: Don’t overmix the biscuit topping, a few lumps keep it tender and flaky.

Make ahead:  Prep the filling, store it in the fridge in an airtight container, and assemble the topping right before baking the next day. It's a great option for meal prep!

Perfect for leftovers: Use up leftover turkey from the holidays or chicken from meal prep to breath new life into leftovers!

How to Store Gluten Free Chicken Pot Pie

Let the pot pie cool to room temperature, then cover tightly with aluminum foil. Store in the fridge up to 4 days or freeze for up to 3 months. Reheat in the oven at 350°F until warmed through.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!