Gluten & Dairy Free Chicken Pot Pie Recipe
For this recipe, I use store-bought gluten & dairy free pie crusts, but you can easily make the pie dough from scratch as well! Either way, you'll get that delicious flaky crust and creamy filling!
Equipment
- Pastry brush
Ingredients
- 2 store-bought gluten & dairy free pie crusts (With two shells in each – to make a total of 4 crusts. I like the Wholly Gluten Free brand.)
- 4 cups shredded cooked chicken
- 1/3 cup vegan butter
- 1 white onion (roughly 1 cup)
- 3 – 4 carrots (roughly 1 cup)
- 4 garlic cloves
- 1 cup frozen green peas
- 1/3 cup gluten free flour
- 1/2 cup chicken broth
- 1 cup dairy free heavy cream (I like Silk Half-And-Half Oat and Coconut Creamer)
- 1/4 tsp salt (optional)
- 1/8 tsp black pepper
- 1 bunch fresh parsley
- 1 egg
Instructions
- Chop up your onion and carrots into small chunks. Dice up your garlic and parsley finely.
- Heat your skillet at medium heat and add your vegan butter to the pan.
- Add your chopped onion and carrots to the pan, stirring often. .
- Meanwhile, chop up your cooked chicken into small cubes.
- Once your onion and carrots are mostly cooked through, add the rest of the ingredients including your garlic, salt, pepper, parsley, frozen peas and cooked chicken and fry for an additional 2-3 minutes.
- Mix together your dairy free heavy cream and chicken stock in a large bowl. Add your gluten-free flour into the liquid and with a fork or whisk, whisk it up until all the lumps are gone.
- Add your liquid mixture into your chicken and vegetables and continue stirring until it starts thickening up.
- Once it has thickened up, remove it from the heat and let it cool down a bit. It doesn't have to be room temperature.
- Preheat your oven to 400°F.
- Separate out your 2 frozen pie crusts and spoon your chicken mixture evenly into both. Smooth out the pot pie filling so that it is evenly distributed amongst the pie crusts.
- Carefully flip your additional 2 pie crusts upside down and carefully place them on the top of the filling. As they thaw they will sink onto the top of your pies. Then you can gently smooth them out and press the edges down along the sides. Doesn't have to look pretty! It will most likely crack around the edges as it flattens out.
- Crack an egg into a small bowl and whisk it until it's mixed together. Then using your pastry brush, brush the egg wash onto the top of your pie crusts evenly.
- Using a knife, gently cut small slits into the top of your pie crusts so that they can breathe while they are baking.
- Bake your pies for 30 – 40 minutes until the tops are getting golden brown. Cooking time may vary between ovens.
- Allow the pot pie to cool down a bit before cutting and serving if you don't want it to fall apart. If you don't care, get right in there!
- Store leftovers for the next day in an airtight container in the fridge. Or just cover up your pie pan with plastic wrap. It will last for a couple days there, or in the freezer for much longer.
Notes
This recipe makes 2 chicken pot pies. If you only want to make one, cut the recipe ingredients in half.
The nutritional information is based on cutting each pie into 4 servings (8 servings in total).
Nutrition
Calories: 662kcalCarbohydrates: 60gProtein: 27gFat: 34gSaturated Fat: 13.6gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 4.8gTrans Fat: 0gCholesterol: 88.5mgSodium: 960mgPotassium: 395mgFiber: 1.5gSugar: 10.5g
Tried this recipe?Let us know how it was!