Gluten Free Dairy Free Chicken Pot Pie Recipe

July 02, 2023 Post a Comment

Chicken Pot Pie Gluten & Dairy Free Recipe Dairy free chicken pot pie, Dairy free dinner from www.pinterest.com

Description

This delicious Gluten Free Dairy Free Chicken Pot Pie Recipe is the perfect meal for a cold winter night. Made with a creamy, dairy-free sauce, tender chunks of chicken, and a gluten-free crust, this pot pie is sure to warm up your family. It’s a great way to use up leftovers, as well, so don’t be afraid to get creative with your ingredients. This recipe is easy to make and requires minimal effort, so you can spend more time enjoying your meal.

Prep Time

This recipe takes about 15 minutes of prep time, plus an additional 30 minutes of cooking time. The best part is that you can make this meal ahead of time and store it in the refrigerator or freezer until you’re ready to bake it. This is a great meal to make on the weekend and reheat during the week.

Cook Time

This recipe takes about 45 minutes total to make. Allow about 15 minutes for prepping the ingredients and 30 minutes for baking. You’ll know it’s done when the top is golden brown and bubbling with the creamy sauce.

Ingredients

For the crust:

1 cup gluten-free flour
½ cup cold vegan butter, cut into small cubes
3-4 tablespoons cold water

For the filling:

2 tablespoons vegan butter
1 onion, diced
2 carrots, diced
2 celery stalks, diced
1 cup frozen peas
2 cups cooked chicken, shredded or diced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon sea salt
½ teaspoon black pepper
1 cup dairy-free milk
2 tablespoons cornstarch
2 tablespoons nutritional yeast

Instructions

1. Preheat oven to 350°F and spray a 9-inch pie dish with non-stick cooking spray. 2. In a medium bowl, combine the gluten-free flour and vegan butter. Use a pastry blender or two knives to cut the butter into the flour until it resembles a coarse meal. 3. Slowly add the cold water, one tablespoon at a time, until the dough comes together. 4. On a lightly floured surface, roll out the dough until it is about ¼-inch thick. Place it in the prepared pie dish and trim off any excess dough. 5. In a large skillet over medium heat, melt the vegan butter. Add the onion, carrot, celery, and peas and cook until the vegetables are tender, about 5 minutes. 6. Add the chicken, garlic powder, onion powder, thyme, salt, and pepper and cook for an additional 3 minutes. 7. In a small bowl, whisk together the dairy-free milk, cornstarch, and nutritional yeast. Pour the mixture into the skillet and stir to combine. 8. Pour the filling into the prepared pie dish and top with the rolled out dough. Gently press the edges together and trim off any excess dough. 9. Cut a few slits in the top of the crust to allow steam to escape. 10. Bake for 30 minutes, or until the top is golden brown. Enjoy!

Equipment

For this recipe, you’ll need a 9-inch pie dish, a pastry blender or two knives, a large skillet, and a small bowl.

Notes

This recipe is gluten free and dairy free, but it can easily be adapted to include other allergens. For a dairy-free version, use vegan butter and dairy-free milk. For a gluten-free version, use gluten-free flour. For a vegan version, use vegan butter and omit the chicken.

Nutrition: Per Serving

Recipe Tips

This recipe is very versatile, so feel free to add your favorite vegetables or substitute different ingredients. You can also add other spices, such as sage or rosemary, for additional flavor. If you don’t have a 9-inch pie dish, you can use a 9x13-inch baking dish instead. Just roll out the dough to fit the dish and trim off any excess. To make this recipe ahead of time, simply assemble the pot pie and store it in the refrigerator or freezer. When ready to bake, thaw in the refrigerator overnight and bake as directed.