Gluten-Free, Dairy-Free Comfort Chicken Pot Pie

Gluten-Free, Dairy-Free Comfort Chicken Pot Pie

Published on Friday, March 01, 2024 by Kelly Velting

Comfort Chicken Pot Pie Recipe: IBS-Friendly & Customizable Dish

Are you ready for a savory comfort dish that’s almost as good as grandma’s? After you try this comfort chicken pot pie, you’ll want to make it again before winter is over.  

Enjoy Comfort Food Without the Discomfort: An IBS-Friendly Chicken Pot Pie Recipe

Most chicken pot pie recipes are loaded with ingredients that prevent people with Irritable Bowel Syndrome (IBS) from enjoying them, but this recipe leaves out the onion and garlic, and you’ll hardly notice. People with IBS can often find symptom relief by eating Low FODMAP foods. This recipe has very few of those bowel-irritating foods, so many can enjoy it. It is also gluten-free, dairy-free, and soy-free.

Bok choy is an underused vegetable that is fair game on an IBS-friendly diet, but it has a delightful sweetness similar to onions. I replaced the onion in this recipe with the white bulb of the Bok choy for a great alternative. And if you don’t need to worry about IBS or food allergies, try some of the recipe alternatives below to make this recipe better fit your tastes.  

Recipe Alternatives to Try:

  • Need a Low FODMAP meal? You can replace the bella mushrooms with 2 cups of oyster mushrooms OR add 1 tsp Worcestershire sauce (soy-free) and 2 cups diced, cooked potatoes. 
  • If you don’t need to eat for IBS symptoms, you can use just 2 cloves of garlic, minced, and leave them in the filling. You can also replace the Bok choy with sweet yellow onion and omit the scallions.  
  • Can you eat gluten?  Replace the gluten-free pie crust with your favorite regular pie crust, and you can also use traditional flour for thickening the filling. 
  • Can you eat dairy? Then there’s no need to use dairy-free heavy cream; just use traditional half & half or heavy cream. You can also leave this out entirely.
  • Don’t like to cook with wine? Replace the wine with extra chicken broth and add 1 tsp apple cider vinegar.
  • Do you have an egg allergy? Omit the egg wash, and instead, just brush the top of the crust with the cream only. It might not turn out as golden, but it will still have a beautiful color.
  • Do you like making your own pie crust? America’s Test Kitchen has a fantastic recipe for gluten-free pie crust in their cookbook, The How Can It Be Gluten Free Cookbook

Tips for a Flavorful and Perfectly Cooked Chicken Pot Pie

When preparing this delightful chicken pot pie, there are a few key tips to keep in mind for a flavorful and perfectly cooked dish. Firstly, when cooking the vegetables, be sure to sauté them until tender on medium-low heat to allow their natural flavors to develop without burning. Deglazing the pan with white wine not only adds depth to the sauce but also ensures that none of the delicious caramelized bits go to waste. Additionally, gently cooking the gluten-free flour with the vegetables creates a roux-like base that helps thicken the filling to the perfect consistency. 

Once the filling is poured into the pie pan, delicately lay the second pie crust over the top, ensuring it covers the filling completely. Gently press the two crusts together along the edges, then trim any excess dough with kitchen shears or a sharp knife. To seal the pie, use your fingers to pinch the edges together, creating a decorative border. Don't forget to make a small 'X' in the center of the top crust to allow steam to escape during baking, ensuring a perfectly flaky crust. 

For an extra touch of flair, consider adding decorative cut-out pieces of dough using any leftover scraps. Finally, brushing the top crust with an egg wash before baking not only gives it a beautiful golden hue but also adds a touch of richness to each bite. By following these tips, you'll create a chicken pot pie that's as visually stunning as it is delicious

[[ recipeID=recipe-alst6m7e0, title=Gluten-Free, Dairy-Free Comfort Chicken Pot Pie ]]

This looks amazing. I have to try it. I will let you know the results.

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Gluten-Free, Dairy-Free Comfort Chicken Pot Pie

Servings: 8


  • Prep Time: 20 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 20 mins




  • 2 gluten-free Pie Crusts (Wholly Gluten Free®)
  • 4 cups boneless, skinless Chicken, cooked and chopped (or 6 chicken thighs, meat only)*
  • 3-5 tsp Olive Oil, for cooking
  • ½ cup Carrots, peeled, chopped small
  • ½ cup Celery, chopped small
  • 1 ½ cups Bok choy, white ends only, chopped small
  • 2 cups Bella Mushrooms, quartered and sliced
  • 3 Tbsps Gluten-Free Flour
  • 1/3 cup dry White Wine (Pinot Grigio recommended)
  • 1 cup Chicken Broth, Low FODMAP
  • 1 Bay Leaf
  • ½ tsp dried Sage
  • ¼ cup frozen Sweet Peas
  • 1 tsp Salt
  • 3 grinds of Fresh Pepper
  • 3 Tbsp Scallions, green ends only, diced small
  • 3 Tbsps dairy-free cream (Silk® Heavy Whipping Cream recommended)
  • 1 egg + 1 tsp dairy-free cream (for egg wash)


  1. Cook the chicken according to the extra chicken cooking directions below. Set aside to cool, then cut into small pieces.
  2. Preheat the oven to 400°F and thaw pie crusts on the counter.
  3. Chop vegetables and set aside.
  4. Heat ½ Tbsp olive oil in a skillet. Cook carrots and celery until tender, then add bok choy. Transfer mixture to a bowl.
  5. Add 1 tsp olive oil to the skillet, cook mushrooms until tender, then return vegetable mixture to the skillet.
  6. Add GF flour and cook until golden. Deglaze the pan with white wine, then add chicken broth, chicken pieces, sage, bay leaf, salt, pepper, and scallions. Simmer for 3-5 minutes.
  7. Roll out one pie crust to fit a 9-inch pie pan. Lay it in the greased pan.
  8. Whisk egg and DF cream for egg wash. Set aside.
  9. Remove filling from heat, discard garlic and bay leaf, and stir in DF cream.
  10. Pour filling into a pie pan. Brush egg wash around edges of bottom crust.
  11. Place the second crust over filling, press edges together, and cut steam vents. Brush top with egg wash.
  12. Bake at 400°F for 25-30 minutes or until golden brown. Let rest before serving.

Extra Chicken Cooking Directions:

  1. Preheat the oven to 350°F.
  2. Rub chicken thighs with olive oil, salt, and pepper. Place on a greased sheet pan and cover with foil.
  3. Bake for 35-40 minutes or until the internal temperature reaches 180°F. Let cool, then cut into small pieces for pie filling.
  4. Enjoy your homemade chicken pot pie!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 8

Amount Per Serving
Calories 474.8
% Daily Value*
Total Fat 30.6g 47%
Saturated Fat 11.3g 56%
Trans Fat 0g
Sodium 505.6mg 21%
Total Carbohydrate 26.7g 8%
Dietary Fiber 1g 4%
Sugars 3.2g
Protein 26.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


DF: Dairy-Free