Grain-Free Pot Pie

pot pie 2

Grain-Free Pot Pie (dairy-free + vegetarian options)

Ahhh Pot Pie.💛 The quintessential comfort food. It’s hearty, savory, crusty and delicious–what’s not to love?? I like to keep a few of these beauties in the freezer for rainy, tired days that find me unable to fathom proper meal planning. They always save the day.

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And you know, making pot pie from scratch is actually far easier than you might think. If you’re a grain-free baker, it’s quite possible you have all or most of the ingredients already! Just some leftover chicken, veggies and pie crust ingredients and you’re there! And the filling possibilities are endless–portobello mushrooms are a delicious meatless alternative, and I use shallots instead of white onions for their delicious garlic-like flavor.😋

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Here are a few tips for this recipe:
-We used 2 five inch pie pans–bottom and top crust.
-You can make 3 five inch pies if you forgo the bottom crust on the 3rd pie and dole out the filling evenly).
-This recipe also works for one large pot pie.
-Portobello mushrooms are a great alternative to chicken.
-Replace milk with plain almond milk for dairy-free. Same goes for butter–replace with Earth Balance spread.
-Have your liquids measured out ahead of time so that you can whisk them into the butter/flour mixture with ease. It will thicken quickly. (The sauce will actually thin out a bit during the baking process).
-Grain-Free dough is stickier than traditional dough and will need to be rolled out in between two pieces of parchment paper.

butter 2
dough 2
veggie 2
shell 2
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Enjoy the recipe + Happy Baking!☺️

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pot pie 2

Grain-Free Pot Pie

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  • Author: Lila Ruth
  • Total Time: 75 min
  • Yield: 2 mini or 1 large 1x


  • 3 cups almond flour (Bob’s Red Mill)
  • 1 1/2 cups potato starch (not potato flour)
  • 2 teaspoons guar gum (Bob’s Red Mill)
  • 1/2 teaspoon salt
  • 1/2 cup butter, salted or dairy-free butter (Earth Balance)
  • 2 eggs
  • 1/2 cup cold water
  • 2 cups cooked chicken, cubed (mushrooms for meatless version)
  • 1 package frozen peas + carrots (10 oz) or 1 cup each fresh peas and carrots. 
  • 1/2 cup shallots, diced.
  • 1/4 cup butter (Earth Balance)
  • 1 1/4 cups milk (or plain milk substitute, i.e. plain, unsweetened almond milk)
  • 1 1/4 cups chicken or vegetable stock
  • 1/3 cup potato starch (not potato flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper


  1. Preheat oven to 350 degrees
  2. Whisk together almond flour, potato starch, guar gum and salt.
  3. Cut butter into flour using pastry cutter or fork.
  4. Create a well in the center of the mix and add the two eggs and 1/4 cup of the cold water and start to work into the dough. I prefer to use my hands, but you can use a food processor if desired
  5. Slowly add the remaining water until dough has formed. It will be stickier and more pliable than traditional dough–similar to play-doh.
  6. Press one quarter of the dough (or half if you are making one large pot pie) into the pie pan and work dough up the sides and around the edges. You may find it easier to work with the dough if you dip your fingers into water first. I keep a small cup by my working station. (Alternatively, you can roll the dough in-between two pieces of parchment paper, remove top layer and turn over onto pie pan and make any necessary adjustments. Set prepared pie crust(s) aside.
  7. In a 2 quart saucepan, melt butter over medium heat, add and lightly sautée onions. Using a whisk, stir in potato starch, salt and pepper and blend well.
  8. Gradually add in milk and broth while whisking (mixture will thicken quickly) and heat to a boil. Stir in additional spices. Add in chicken and vegetables and remove from heat. Pour filling into prepared pan(s).
  9. Roll out the remaining dough in between two pieces of parchment paper. (And not too thin, you want a little thickness for the top layer, it will be easier to work with).
  10. Peel off top layer of parchment paper. Swiftly and carefully turn rolled dough onto pie. Peel back the paper and trim excess. It’s ok if there are cracks, they can be fixed by dipping your fingers into water and mending.
  11. Make a few vent holes and apply an egg wash if desired.
  12. Carefully place into oven at 350 degrees for about 35 minutes or until golden brown.
  13. Let pie cool for 10 minutes before serving, it will be piping hot. The filling will also thicken a bit during this process. Serve and enjoy!
  • Prep Time: 35 min
  • Cook Time: 40

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  1. My daughter was just diagnosed with celiac disease in November. My bloodwork came back positive in December And we have so much to learn. As of this week we (she) is now dairy free. Need all the help we can get. Thank you

    1. Oh no, I’m so sorry to hear that!! I really hope our recipes will be good for you both, we have a dairy-free category in the recipe section if that helps. Wishing you both the best of health and blessings on your gluten-free journey.

  2. I have made this recipe a couple of times now and my family loves it. I am interested in knowing if you can freeze this as an uncooked, prepared pot pie so that it can be pulled out later as a “freezer meal”, ready to be baked? Thanks.

    1. I’m so thrilled you and your family are enjoying the potpies, thank you for your kind comment! 😀 I think freezing should be fine, I would just let the filling cool before placing the dough over top and then wrap them with saran wrap and aluminum foil- it should keep in the freezer for a few months. And it might be best to place them in the fridge to defrost the night before you wish to bake them or on the countertop, day of. Hope this helps, we’d love to hear how it goes if you decide to freeze them!

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