Easy Gluten-Free Chicken Pot Pie (Skillet Recipe)
Makes: 5 Servings
Per Serving: 36g Protein | 270Cal
This time of the year, in the winter months, when the temperature dips, you probably start to crave cozy, comforting dishes. Casseroles, pasta, and savory pies can all sound extra good when the temperature’s hovering at, or below freezing, but if you’re on a health or weight loss journey, those kinds of cozy comfort foods don’t always feel like the best choice to make. They’re often higher in calories, carbs, and fat, which generally isn’t what you want when you’re trying to focus on nutrition.
This healthy chicken pot pie gets high marks for both flavor and nutrition. Plus, it’s made in one pan, which means it’s everything you love about chicken pot pie, just without the hassle of actually making a whole chicken pot pie. It’s easy to customize for different dietary restrictions (perfect for those with a dairy allergy or gluten intolerance!) and packed with protein and veggies for a cozy dinner you can feel good about.
Why You’ll Love This Dairy Free Chicken Pot Pie Recipe
One-Pan Wonder: This easy recipe comes together quickly in just one pan (plus a few other minor dishes), so you can get dinner on the table quickly and clean up even quicker.
Comfort Food With a Healthy Twist: It’s all of the creamy, savory comfort you love without the heavy crust (or heavy cream) of a traditional chicken pot pie. No need to make a double crust or drop biscuits, but don’t worry, your whole family will still love it!
Packed with Protein: With 36g of protein per serving, this meal keeps you satisfied and energized.
Easy to Customize: Use gluten-free or grain-free tortillas, add extra veggies (mushrooms would be great!), or try a different soup for the sauce.
Simple Ingredients: Many of these ingredients are things you probably already have around the house!
Ingredients
1 yellow onion, diced (or substitute with pearl onions)
2 cups diced celery
2 cups diced carrots
1 tablespoon minced garlic
1.5 lbs chicken breast, cut into bite-sized pieces
1 cup peas (frozen works great!)
2 gluten-free tortillas to create a gluten-free crust
1 container Trader Joe’s vegan cream of mushroom soup (or your favorite cream of mushroom soup)
2 tablespoons cornstarch, gluten-free flour, all-purpose flour, or arrowroot powder
1/4–1/2 cup breadcrumbs (optional, I used gluten-free panko)
Cooking oil
Sea salt and black pepper to taste
Instructions
1. Sauté the Aromatics: Heat about 1 tablespoon of olive oil or avocado oil in a large oven-safe skillet over medium heat. Once the oil and pan are hot, add the diced onion, celery, and carrot and cook for about 3-5 minutes, until the onion is translucent. Add the garlic and cook for about 30 seconds until fragrant.
2. Brown the Chicken: Add the white meat chicken pieces to the skillet with the vegetables. Cook, stirring occasionally, until the chicken is cooked through.
3. Make the Sauce: In a small bowl, whisk together the vegan cream of mushroom soup and the cornstarch (or your thickener of choice) until smooth to create a creamy gravy. Add the sauce to the tender chicken mixture and stir to coat everything in sauce. Cover with a lid and let the sauce, chicken, and veggies simmer for about 3-5 minutes.
4. Add the Peas: Remove the lid, add the peas to the skillet with the pot pie filling, replace the lid, and let it cook for about 1-2 minutes longer.
5. Prep and Layer the Tortillas: Cut the tortillas into strips and arrange them over the top of the creamy filling in a lattice pattern to make a top crust. First time making a lattice? No problem. Go slowly - you'll get it! If you'd like, you can brush the tortilla strips with egg wash for added color and shine. If you want to make the topping extra crunchy, you can double up on the number of tortilla strips.
6. Optional: Add the Breadcrumbs: For the perfect crispy finish, sprinkle Panko breadcrumbs over the tortilla strips on the top of the pie.
7. Broil: Turn the broiler on and place the skillet under the broiler for about 5 minutes. If you're worried that the filling will overflow, place the skillet on a baking sheet before putting it under the broiler. Pay close attention to the skillet when it’s under the broiler—it can burn quickly if you aren’t careful. Once the tortilla strips (and breadcrumbs, if you’re using) are golden brown and crispy, it’s done.
8. Serve: Let the skillet cool for a few minutes before plating and serving. If you’d like, you can garnish it with a little fresh parsley and serve.
Nutrition Information (Per Serving - Makes 5 Servings)
Calories: 270
Protein: 36g
Carbs: 23g
Fat: 4g
Swaps & Substitutions
This Chicken Pot Pie Skillet is super versatile—here are some easy swaps and substitutions to make it your own:
Chicken Breast: Use chicken thighs for a juicier option or shredded store-bought rotisserie chicken for extra convenience.
Tortillas: Opt for gluten-free tortillas, whole wheat tortillas, or any other type of tortilla you prefer.
Cream of Mushroom Soup: Swap with cream of chicken, cream of celery, or a dairy-free soup to suit your preferences. You can even make your own creamy sauce using chicken stock and a thickener.
Vegetables: Use frozen mixed vegetables or add mushrooms, green beans, chopped zucchini, sweet corn, potato, or cauliflower rice to bulk up your pie.
Breadcrumbs: Swap with crushed crackers, cornflakes, or omit entirely if you’d like.
Add Flavor Boosters: Stirring in some fresh thyme or other fresh herbs, a little lemon zest, some crushed red pepper flakes, or finely minced fresh rosemary for even more flavor.
Feel free to experiment with what you have on hand—this recipe is as flexible as it is delicious!
FAQs
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Definitely. The best way to prep this chicken pot pie skillet ahead of time is to make the recipe through step 4, then cover the entire pot pie tightly with plastic wrap before storing it in the fridge. When you’re ready for dinner, add the tortilla strips and breadcrumbs and broil it until crispy and golden.
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Of course! Try using a rotisserie chicken (or other leftover chicken) or chicken thighs for convenience and flavor. You could even use leftover turkey after a holiday meal! For a vegan version, add mushrooms, lentils, cannellini beans, tofu, or tempeh.
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Yes, you can. Make this dairy free pot pie recipe through step 4, then transfer to a freezer-safe airtight container and freeze. It should hold up well for up to 3 months. When you’re ready to eat, thaw the mixture overnight in the fridge, then transfer to a large skillet, add the tortilla strips and breadcrumbs, and broil it. Then garnish and serve.
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Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, transfer the leftovers back to a skillet and gently warm over medium heat to help crisp up the topping. You could also reheat in a toaster oven (or regular oven) or use the microwave, though the microwave will likely result in a soggy topping.
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Use a large, oven-safe skillet for this homemade chicken pot pie recipe because you’ll be able to move it straight from the stovetop to the oven or broiler. Cast iron is a great choice! If you don’t have an oven-safe skillet, transfer the chicken and veggie mixture to a greased baking dish or casserole dish before topping with the tortilla strips and breadcrumbs, then broiling.
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You have so many options! Try adding mushrooms, spinach, Swiss chard, zucchini, sun-dried tomatoes, potatoes, cauliflower rice, corn, or anything else that sounds good to you. Just make sure to take the other vegetables into consideration so you can adjust the cooking times as needed to ensure the whole pot pie cooks perfectly.
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Yes! If you’re looking for a more traditional pot pie vibe, crescent dough or puff pastry makes a delicious topping. Just place it over the skillet mixture and bake until golden brown instead of broiling. This will change the nutritional information quite a bit, so keep that in mind. Make sure to use vegan puff pastry if you’re trying to keep this dairy-free (or make your own using dairy-free butter).
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A homemade roux or any creamy soup you love (like cream of chicken or celery) works great. Otherwise feel free to use a cream of chicken, or other creamy soup of your choice instead.
Next time you're craving chicken pot pie, try this chicken pot pie skillet for the ultimate comfort food. The perfect balance of cozy and convenient, it’s ideal for busy weeknights, meal prepping, or even a date night or impressive family dinner. It just may become one of your family's favorite meals!
Easy Gluten-Free Chicken Pot Pie (Skillet Recipe)
Ingredients
- 1 yellow onion, diced (or substitute with pearl onions)
- 2 cups diced celery
- 2 cups diced carrots
- 1 tablespoon minced garlic
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup peas (frozen works great!)
- 2 gluten-free tortillas to create a gluten-free crust
- 1 container Trader Joe’s vegan cream of mushroom soup (or your favorite cream of mushroom soup)
- 2 tablespoons cornstarch, gluten-free flour, all-purpose flour, or arrowroot powder
- 1/4–1/2 cup breadcrumbs (optional, I used gluten-free panko)
- Cooking oil
- Sea salt and black pepper to taste
Instructions
- Sauté the Aromatics: Heat about 1 tablespoon of olive oil or avocado oil in a large oven-safe skillet over medium heat. Once the oil and pan are hot, add the diced onion, celery, and carrot and cook for about 3-5 minutes, until the onion is translucent. Add the garlic and cook for about 30 seconds until fragrant.
- Brown the Chicken: Add the white meat chicken pieces to the skillet with the vegetables. Cook, stirring occasionally, until the chicken is cooked through.
- Make the Sauce: In a small bowl, whisk together the vegan cream of mushroom soup and the cornstarch (or your thickener of choice) until smooth to create a creamy gravy. Add the sauce to the tender chicken mixture and stir to coat everything in sauce. Cover with a lid and let the sauce, chicken, and veggies simmer for about 3-5 minutes.
- Add the Peas: Remove the lid, add the peas to the skillet with the pot pie filling, replace the lid, and let it cook for about 1-2 minutes longer.
- Prep and Layer the Tortillas: Cut the tortillas into strips and arrange them over the top of the creamy filling in a lattice pattern to make a top crust. First time making a lattice? No problem. Go slowly - you'll get it! If you'd like, you can brush the tortilla strips with egg wash for added color and shine. If you want to make the topping extra crunchy, you can double up on the number of tortilla strips.
- Optional: Add the Breadcrumbs: For the perfect crispy finish, sprinkle Panko breadcrumbs over the tortilla strips on the top of the pie.
- Broil: Turn the broiler on and place the skillet under the broiler for about 5 minutes. If you're worried that the filling will overflow, place the skillet on a baking sheet before putting it under the broiler. Pay close attention to the skillet when it’s under the broiler—it can burn quickly if you aren’t careful. Once the tortilla strips (and breadcrumbs, if you’re using) are golden brown and crispy, it’s done
- Serve: Let the skillet cool for a few minutes before plating and serving. If you’d like, you can garnish it with a little fresh parsley and serve.
Nutrition Facts
Calories
270Fat
4 gCarbs
23 gProtein
36 g