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This One-Pot Chicken Pot Pie is gluten free, dairy free and super easy to make on a weeknight!

One-Pot Chicken Pot Pie

  • Author: Kelsey
  • Total Time: 35 minutes
  • Yield: 6 servings 1x


  • 2 tbsp avocado oil
  • 1 large yellow onion, finely chopped
  • 1 pound russet potatoes, divided (peeled and cut into 1/2″ dice)
  • 1 1/2 cups chicken broth
  • 1/3 cup original nut pods (or full fat coconut milk from a can)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound cooked and chopped chicken breasts
  • 3 cup frozen peas & carrots
  • 1 cup frozen chopped green beans
  • 1 teaspoon finely chopped fresh thyme
  • 1/2 teaspoon finely chopped fresh rosemary


  • Heat a large skillet over medium heat until hot. 
  • Add 1 tablespoon of oil and then onions. Saute 5-7 minutes until soft and translucent, stirring occasionally. 
  • Add 1/2 of the potatoes and chicken broth. Raise heat to high until broth is boiling. Immediately lower to a simmer, cover and cook 6 to 8 minutes or until potatoes are just fork tender.
  • Transfer the potato mixture from skillet to a blender or food processor. Add the nut pods to the blender and process until smooth and creamy the set aside.
  • Add the other tablespoon of oil as well as remaining potatoes to pan along with salt, and pepper. Cook for 7 minutes, stirring occasionally.  Then add frozen peas, carrots and green beans.
  • Raise heat to medium and cook for 5-7 minutes until vegetables are just starting to soften. Add chicken, creamy potato mixture, chopped thyme and rosemary. Cook 1 to 2 minutes to heat through. Season to taste with some salt and pepper.


  • If you want a full chicken pot pie with a crust, use an ovenproof skillet and when the recipe is done, lay a pie crust over the top, brush with some egg and poke holes in it with a fork then bake at 400 for 25-30 mins.
  • Prep Time: 10 minutes
  • Cook Time: 25 minuts

Keywords: gluten free, dairy free, pot pie, one-pot