Chicken Pot Pie seems like something you have to give up if you are going gluten and dairy free. Not true! I made this super easy Chicken Pot Pie Crumble recipe that is savory and delicious! I opted for a crumble, as gluten-free pie crust can be a little sticky when you are working with a warm filling. Plus this makes it a quick, weeknight meal. But the crumble topping recipe will work just fine as a pie crust too if you want to go for it!

My inspiration for this recipe came from America’s Test Kitchen.  They added just a tiny bit of soy sauce (I used Tamari) and tomato paste to boost the savory flavor. To skip the original dairy in this recipe, I just upped the chicken stock for a creamy sauce.  Turmeric and mushrooms give it nice color along with their anti-inflammatory properties. For the crust, I opted for rich coconut milk. This adds silkiness without any trace of coconut flavor. I also added some nutritional yeast for its high Vitamin B content along with its cheesy flavor.

What is ghee?

For the crust, I used ghee instead of butter, but coconut oil will work fine too. Although ghee is derived from dairy, it is pure butterfat, and therefore doesn’t contain the components that cause problems with dairy. It is similar to clarified butter but has more of a nutty flavor. As it is heated, the casein and lactose are removed, which is why it doesn’t cause problems for most people with dairy allergies. If you are sensitive to dairy, try cultured ghee.

I always use grass-fed ghee which is a vibrant yellow color. That’s how you know you are getting a good quality. It contains beta-carotene, Vitamin K2,  conjugated linoleic acid, Vitamin A, and Omega-3 fats. These nutrients help the body burn fat, prevent cancer, and reduce inflammation.

I also love how this is a one-dish meal, that you can easily freeze as a ready-made meal.  Classic, simple, delicious…without gluten or dairy. Enjoy!

Print Recipe

Gluten-Free Chicken Pot Pie Crumble

Prep Time

30 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Filling

• 1 1/2 pounds boneless chicken, breasts or thighs (can be pre-cooked)
• 2 Tbsp. ghee or olive oil
• 4 cups chicken broth
• 1 cup carrots, peeled and sliced
• 1 Onion, chopped
• 1/2 cup celery, chopped
• 8 ounces crimini mushrooms, sliced
• 1 tsp tomato paste
• 1 tsp tamari, or coconut aminos (gluten-free soy sauce)
• 1 tsp dried thyme
• 1 tsp turmeric
• 1 Tbsp. fresh lemon juice
• 1/2 cup brown rice flour
• 1 cup frozen peas

Topping

• 2 cups all purpose gluten free flour
• 2 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp. cold ghee or coconut oil
• 1/8 tsp cayenne pepper
• 1/2 tsp black pepper
• 1/4 cup nutritional yeast
• 3/4 cup coconut milk

Prep Time 30 minutes Cook Time 15 minutes Servings servings Ingredients Filling 1 1/2 pounds boneless chicken, breasts or thighs (can be pre-cooked) 2 Tbsp. ghee or olive oil 4 cups chicken broth 1 cup carrots, peeled and sliced 1 Onion, chopped 1/2 cup celery, chopped 8 ounces crimini mushrooms, sliced 1 tsp tomato paste 1 tsp tamari, or coconut aminos (gluten-free soy sauce) 1 tsp dried thyme 1 tsp turmeric 1 Tbsp. fresh lemon juice 1/2 cup brown rice flour 1 cup frozen peas Topping 2 cups all purpose gluten free flour 2 tsp baking powder 1/2 tsp salt 6 Tbsp. cold ghee or coconut oil 1/8 tsp cayenne pepper 1/2 tsp black pepper 1/4 cup nutritional yeast 3/4 cup coconut milk

Instructions

Topping

1. Preheat oven to 450 degrees.
2. Combine flour, baking powder, salt, and nutritional yeast. Using a fork or pastry cutter, cut in ghee or coconut oil until mixture resembles coarse peas. Add coconut milk and stir to combine.
3. Spread the topping in pieces on your baking sheet. I find using a scissor to break off pieces of dough makes this quick and easy. Bake for 12-15 minutes until just starting to brown. Set aside.

Filling

1. To cook the chicken, simmer it in the broth, covered, for about 12 minutes. Remove chicken and allow to cool. Reserve broth. While vegetables are cooking, shred the chicken.
2. Heat 2 tablespoons ghee or olive oil to a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and 1/4 teaspoon salt. Cover and cook for about 5 minutes. Remove lid and add the mushrooms. Cook for about 5 minutes, until their liquid is released. Add the tamari, tomato paste, thyme, and turmeric and cook until just starting to brown.
3. Add 1/2 cup brown rice flour. Stir and cook for about 1 minutes. Stir in broth. Bring to a boil, reduce heat and simmer for 1 minute until thickened. Remove from heat and stir in lemon juice, shredded chicken and peas. Spread into a 13X9 baking dish or large casserole. Spread crumble topping over filling and bake until bubbly, 15 minutes.

Recipe Notes

This recipe freezes really great. Freeze it before your final bake.

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