Chicken Pot Pie Casserole (dairy-free)

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4.7 from 3 reviews

This Chicken Pot Pie Casserole is made with all gluten-free and dairy-free ingredients for a delicious family dinner and meal prep idea.

  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 70 mins

Yield: Serves 5-6 1x


  • 2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 yellow onion, peeled and chopped
  • 4 garlic cloves, minced
  • 3 celery stalks, chopped
  • 3 large carrot sticks, chopped
  • 1/2 teaspoon each garlic powder and onion powder
  • 1/4 cup gluten-free all-purpose flour
  • 1 1/2 cup non-dairy milk (I used full-fat coconut milk)
  • 1.5 cups cooked rice (I used basmati rice)
  • 1 cup frozen peas
  • 1 lb cooked chicken, cubed (rotisserie chicken in a great hack for this!)
  • 3 cups chicken broth


  1. Preheat the oven to 375ºF and spray a 9×13-inch casserole dish with non-stick cooking spray
  2. Heat a large dutch oven over medium/high heat and add olive oil, onion, garlic, celery, carrots, mushrooms, garlic powder, and onion powder to the dutch oven and cook for 5 minutes
  3. Sprinkle flour over the vegetables and use a wooden spoon to mix the flour with all of the vegetables until the flour absorbs all of the excess liquid in the pot
  4. Turn heat to medium and slowly add the milk to the pot, stirring constantly until milk thickens and remove dutch oven from heat
  5. Add in cooked rice, frozen peas, and chicken to the greased casserole dish and mix
  6. Next add the contents of the dutch oven to the casserole dish and mix again
  7. Add the broth, salt and pepper to the casserole dish and mix until everything is combined
  8. Cover the casserole dish with tin foil and place in the oven at 375ºF for 30 minutes
  9. At 30 minutes, remove the tin foil and bake for an additional 30 minutes (I like to mix around the contents and stir every 10 minutes or so)
  10. Remove casserole dish from the oven and let sit for at least 10 minutes to fully thicken (it’s okay if there is still liquid – it keeps the dish moist especially for leftovers)
  11. Serve while warm!


*Store in fridge for 5 days or freezer in freezer-friendly container for 2 months

  • Author: Rachel