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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
Cook Time 30 minutes
Total Time 50 minutes
Course dinner
Servings 8

Ingredients
  

  • 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

Instructions
 

  • Preheat Over ton 425°F

Prepare Chicken

  • In a medium-sized pan add chopped chicken and salt and pepper. Cook chicken until no longer pink (165° F Internal temp). set aside.

Prepare Vegetables

  • Prepare veggies y following the microwave instructions on the back of the bag. Once the vegetables have cooked. Drain and add to the pan with the cooked chicken.

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