Chicken Pot Pie {gluten and dairy-free}
Delicious and quick dairy and gluten and dairy-free chicken pot pie recipe tThis recipe is made using gluten-free pie crust and frozen veggies. This recipe is allergy, kid, adult, grandparent, neighbor, and in-law friendly and approved! Everyone will love this classic chicken pot pie!
Prep Time 20 minutes mins
Cook Time 30 minutes mins
Total Time 50 minutes mins
- 1 package Wholly Gluten Free pie crust (2) crusts included in each pack
- 1 cup Chopped Chicken Breast
- 1/4 cup chopped red onion
- 1 cup mixed veggies
- 1 cup chicken (or veggie) bone broth
- 1/4 Cup Gluten-free flour
- 2/3 cup water
- 1/3 cup plant-based butter
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp poultry seasonin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/2 tsp celery seed
- 1/2 tsp chili powder
Prepare Roux (Gluten-free flour mixture)
In a medium sauce pot melt the plant-based butter on medium heat.
Add chopped red onion to plant-based butter and cook until soft.
Slowly whisk gluten-free flour into the butter mixture. It will be very thick.
Slowly pour the broth and water into the flour mixture and whisk until smooth.
Reduce heat and add the seasoning mixture to the roux.
Allow the mixture to simmer for 5 minutes. Taste your mixture and add more salt if needed.
Remove from heat. Set aside.
Prepare Crust & Assemble
Remove the dough from one of the pie shells with clean, dry hands. This will be the top crust. It can be very sticky, so I suggest placing the dough onto a floured piece of parchment as you remove it from the pie pan. The flour will help it take shape. Roll the crust into a ball and place another piece of parchment on top. Roll out the crust until it is flat and large enough to cover the surface area of the pie.
Once flat, slowly and carefully remove the top layer of parchment from the dough and flip it on top of the pie shell with the filling.
Pinch the edges of the dough to seal the pie.
Using a toothpick, poke a few holes in the top of the pie crust to allow steam to escape during the baking process.
Optional: Brush the top of the crust with melted butter and sprinkle with a bit of pink sea salt. (I'm fancy, lol)
Bake for 20 minutes at 425 degrees.
Keyword chicken pot pie, dairy-free recipes, gluten-free chicken pot pie, gluten-free recipes