Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free)
This gluten-free stovetop Chicken Pot Pie with Puff Pastry Dippers brings all the cozy flavors of the classic dish but is made quicker and easier. In 30 minutes, you’ll have tender chicken, creamy mushroom sauce, and a mix of veggies, all topped with flaky, golden puff pastry. It’s a fun, hands-on twist—scoop up the creamy filling with crisp pastry dippers or fill each pastry triangle with a spoonful of the hearty mix. Perfect for a quick weeknight meal or a comforting dinner that everyone will love.
Story Behind the Recipe
This recipe came to life on a chilly weeknight when I was craving the warmth of a classic chicken pot pie but didn’t have the time for a full oven-baked version. I started experimenting on the stovetop, simplifying steps and cooking everything in one pot to save time. The puff pastry dippers were an afterthought—something quick and crunchy that could bring the feel of a traditional pot pie topping but be easy to share and dip. When I saw my family tearing the pastry triangles and filling them with creamy chicken, I knew this playful twist had to be shared. It’s cozy, fun, and a little messy, making it the perfect comfort food with a bit of a twist!
Watch How to Make It
Helpful Tips
Customize the Veggies: Feel free to add or swap out any veggies you love! Fresh veggies work well if you have them, or try adding diced potatoes for extra heartiness.
Get Creative with Puff Pastry Shapes: Try cutting the gluten-free puff pastry into different shapes like squares or circles for variety. They’ll add a playful touch to the presentation.
Make It Dairy-Free: If you prefer a dairy-free option, coconut cream works wonderfully here and adds a subtle, unique flavour to the filling (I tested it and personally prefer it!)
Let It Rest: If you have time, let the filling sit for 10 minutes after cooking—this helps it thicken and makes it easier to scoop with the pastry.
Freeze for Later: Make extra filling and freeze it in portions. You can reheat it for a quick, comforting meal anytime.
If you try this stovetop chicken pot pie recipe, we hope you enjoy the warm, comforting flavours and the fun of those flaky puff pastry dippers. It’s a dish we love for its cozy, satisfying feel and easy, hands-on twist—perfect for sharing with family and friends.
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Stovetop Chicken Pot Pie with Puff Pastry Dippers (gluten-free)
Serves: 4-5
Prep Time: 10 minutes
Cook Time: 25 minutes
INGREDIENTS
Puff Pastry Dippers:
3-4 frozen puff pastry sheets, thawed
1 small egg, whisked
Chicken Pot Pie:
2 tablespoons olive oil
1kg chicken thigh fillets, diced
1 large brown onion, diced
450g creamy mushroom soup
(Dari's Creamy Mushroom Soup OR Australian Organic is gluten-free)
125ml fresh cream or coconut cream
400g frozen carrots, corn, and peas
½ cup fresh parsley, chopped
2 tablespoons fresh thyme leaves (dried optional)
Zest of 1 lemon
2 tablespoons lemon juice
Generous seasoning of salt and pepper
INSTRUCTIONS
Cook the Chicken Filling: Heat the olive oil in a wide pot over high heat. Add the diced chicken, season with salt and pepper, and cook for about 5 minutes stirring occasionally. Add the diced onion and cook for an additional 3 minutes.
Make the Creamy Filling: Add the cream of mushroom soup, frozen vegetables, and thyme leaves to the pan. Simmer for 8-10 minutes, stirring occasionally. In the last 2 minutes, stir in the cream, lemon zest, and lemon juice. In the meantime, prepare the pastry.
Prepare the Puff Pastry Dippers: Preheat the oven to 200°C (fan-forced). Cut the puff pastry sheets into rough triangles and place them on a lined baking tray. Lightly brush with egg wash and bake for 12-15 minutes or until golden.
Serve: Remove the creamy chicken filling from the heat, stir through the parsley and let the dish rest for 5 minutes. Arrange the puff pastry triangles over the filling to mimic a classic pot pie topping, creating a visually traditional presentation. Place any extra pastry dippers around the dish for serving—they’re ideal for scooping up the rich, creamy filling and add a satisfying crunch with each bite.
Make it fun: Gently take a puff pastry triangle and locate the edge where the layers are visible. Using your fingers, carefully pry open the middle seam to reveal a hollow centre, creating a pocket. Spoon in the creamy chicken pot pie filling, being careful not to overfill to avoid spillage. Eat with your hands like a cheese triangle – it might get messy, but it's fun and delicious!
Have you tried this recipe?
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Recipe and Photography Margaret Pahos @CreateCookShare
Not making this, but It showed up in my search for a gluten free chicken dish. Why is it labeled Gluten Free when the puff pastry has gluten? I have yet to find refrigerated gluten free puff pastry. Hoping someday...