20-Minute Stovetop Chicken Pot Pie (Dairy-Free) - Real Food Whole Life

20-Minute Stovetop Chicken Pot Pie (Dairy-Free)

October 30, 2018 (Updated on July 8, 2021)

20-Minute Stovetop Chicken Pot Pie (Dairy-Free) is a super-fast weeknight dinner that’s as easy as it is delicious. A naturally gluten-free, dairy-free, paleo, whole30 recipe.

Are you a chicken pot pie fan?

I didn’t actually grow up eating the homestyle dish that often, but I know it’s a total comfort food classic, so I wanted to add my own spin on the favorite.

My first version is this Crockpot + Instant Pot version, which has been a huge reader favorite.

This time around I wanted to come up with a weeknight version, one that can be made on the stovetop with minimal fuss or prep.

Of course, this version is missing the crusty top, but I find it still hits all the classic notes, and it a lot lighter and easier to prepare.

The recipe is also naturally gluten-free and dairy-free, making it work even if you’re following a special diet.

This one will also work if you’re following a paleo or whole30 diet, just be sure to use a frozen veggie mix that doesn’t include peas or corn (a mix of frozen green beans and carrots would work well).

I love serving this atop rice, cauliflower rice, or with biscuits or muffins on the side, but it’s also just as delicious as a stand-alone one-pot meal.

I hope you’ll make this one soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

Now, let’s make some 20-Minute Stovetop Chicken Pot Pie!

Recipe & Kid Friendly Adaptations

1 | Serve atop rice, cauliflower rice, or with biscuits or muffins on the side.

2 | Double the recipe for big families or large gatherings.

3 | Following a paleo or whole30 diet? Be sure to use a frozen veggie mix that doesn’t include peas or corn (a mix of frozen green beans and carrots would work well).

This Recipe Is

gluten-free, dairy-free, egg-free, mayo-free, nut-free, grain-free, soy-free, paleo, and whole30

Tools to Make 20-Minute Stovetop Chicken Pot Pie (Dairy-Free)

Dutch Oven

8-inch chef knife

My Favorite Cutting Board

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5 from 2 votes

20-Minute Stovetop Chicken Pot Pie (Dairy-Free)

Yield 4 -6

20-Minute Stovetop Chicken Pot Pie (Dairy-Free) is a super-fast weeknight dinner that’s as easy as it is delicious. A naturally gluten-free, dairy-free, paleo, whole30 recipe.

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 ½ teaspoons kosher salt divided
  • 1 medium yellow onion chopped
  • 1 teaspoon granulated garlic
  • 1 teaspoon no-salt added poultry seasoning
  • 1 cup chopped celery
  • 1 cup chicken stock
  • 1 cup full-fat coconut milk from a can
  • 2 cups frozen vegetable blend carrots, green beans, peas, corn; omit corn + peas for paleo/whole30
  • 2 teaspoons arrowroot powder*

Instructions

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken and sprinkle with ¼ teaspoon salt. Cook for 4-5 minutes or until golden on one side, flip, and cook 3-4 more minutes. Remove the chicken onto a plate or bowl and set aside.
  • Add the onion, sprinkle with ¼ teaspoon salt, and add the garlic, and poultry seasoning. Cook 3-4 minutes, stirring frequently.
  • Add the chicken, chicken stock, coconut milk, vegetables, and 1 teaspoon of salt, stirring to combine. Cover, bring to a boil, then uncover and reduce to a simmer. Simmer for 5-8 minutes, until the vegetables are just tender and the chicken is cooked, stirring occasionally.
  • Carefully ladle a few tablespoons of the broth into a bowl. Add the arrowroot, whisking until completely smooth. Add the arrowroot mixture back to the pot, stirring to combine. Simmer 1-2 more minutes, until it begins to thicken.
  • Taste, adding additional salt if desired.

Notes

*Arrowroot is a thickener similar to cornstarch. If you don’t have it or don’t want to use it, cornstarch can be used in its place.
Serve atop rice, cauliflower rice, or with biscuits or muffins on the side.
Double the recipe for big families or large gatherings.
Following a paleo or whole30 diet? Be sure to use a frozen veggie mix that doesn’t include peas or corn (a mix of frozen green beans and carrots would work well).
Want to make it in the Crockpot or Instant Pot? Try this version.

did you make this recipe?Mention @realfoodwholelife or tag #realfoodwholelife!

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12 comments to " 20-Minute Stovetop Chicken Pot Pie (Dairy-Free) "

  • Julie H

    Listen, I read lots of recipes, have done the Whole 30, love to eat healthy. So glad I found your blog. This recipe was easy to make and tastes fantastic! Made it exactly as you said – full of flavor. This will be on the rotation for certain 🙂

  • Jill

    So tasty! I plan to make this again, altering the liquid a bit to make more of a soup with whole wheat noodles. Thank you!

  • Maria

    My whole family loves this meal, it’s so delicious and easy to make. Thank you so much for this wonderful recipe!

  • Caroline

    I love this recipe, just 1 question. When do you add the chicken back in?

    • Robyn Downs

      Hi Caroline, I just added more detail to clarify. Add the chicken back along with the stock and other ingredients before simmering altogether. Hope you enjoy!

  • Amanda Canterbury

    5 stars
    I use this receipt often and love it! Instead of coconut milk I use heavy whipping cream because our household likes dairy. I also serve with fresh biscuits and it’s amazing!! Highly recommend!

    • Robyn Downs

      Amanda, yay, so happy to hear you’re enjoying this one! Great tip on using heavy cream in place of the coconut milk. I know that will helpful to others. And yum to biscuits on the side. Cheers!

  • Sam Roberts

    5 stars
    I can’t believe that all this really takes 20 minutes. I will definitely try this recipe. If you want to learn many more of these cool recipes, then I strongly recommend that you visit them here and cook at your leisure and spend a minimum of time on it!

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