Cozy Gluten and Dairy Free Chicken Pot Pie
There’s something about a golden, flaky crust cradling a creamy filling that feels like a warm hug on a chilly evening. As autumn settles in and the leaves turn crisp and colorful, I can’t help but reminisce about family gatherings spent around the table, sharing stories over hearty meals. One dish that always brings back those beloved memories is chicken pot pie. This Gluten and Dairy Free Chicken Pot Pie is not only a comforting classic but an absolute delight for those seeking gluten and dairy-free options. Perfect for an easy weeknight dinner or a cozy gathering with friends, this recipe is sure to leave everyone smiling.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting and Cozy: Embrace the season with each tender bite of chicken and vegetables enveloped in a flaky crust.
- Crowd-Pleasing Option: Perfect for family dinners, this dish is great for picky eaters and health-conscious diners alike.
- Gluten and Dairy Free: Enjoy the flavors you love without any gluten or dairy, making it an inclusive option for everyone at your table.
- Quick and Easy: This recipe comes together relatively fast, especially if you prepare the filling ahead of time, making it ideal for busy weeknights.
- Customizable: Feel free to switch up the veggies or add your favorite herbs to create a unique version of this classic dish.
Ingredients You’ll Need for Gluten and Dairy Free Chicken Pot Pie
- 1 cup almond flour
- 1 cup gluten-free flour blend (plus additional for dusting cutting board)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon xanthan gum (omit if your flour blend already has this)
- 1/2 cup cold vegan butter or coconut oil (suggested: Earth Balance vegan butter)
- 1 teaspoon distilled white vinegar
- 2 Tablespoons ice water
- 1 egg (for egg wash, see notes – optional)
- 2 Tablespoons dairy-free butter (you can also use lactose-free ghee)
- 2 Tablespoons tapioca starch
- 2 cups chicken stock
- 2 cups cooked shredded chicken
- 1 1/2 cup carrots
- 1 cup peas
- 3/4 cup pearl onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
Step-by-Step Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a large bowl, combine almond flour, gluten-free flour blend, xanthan gum, and salt. Mix well.
- Quickly work in the cold vegan butter or coconut oil using your hands, until the mixture is crumbly.
- In a separate bowl, mix together the vinegar and cold water. Gradually add this mixture to the crust mixture, one tablespoon at a time, until the dough just comes together. Add additional ice water if needed.
- Wrap the crust in plastic wrap and chill in the refrigerator for 30 to 60 minutes while you prepare the filling.
- In a large saucepan over medium heat, melt the dairy-free butter or ghee. Whisk in the tapioca starch and cook for about 30 seconds until combined and smooth.
- Slowly pour in the chicken stock while whisking constantly, cooking for 1-2 minutes until the mixture thickens, whisking every few seconds.
- Stir in the shredded chicken, carrots, peas, and pearl onions. Cook for an additional 3-5 minutes until heated through. Add in the spices and bring to a gentle simmer. Taste and adjust seasoning with salt and pepper if needed.
- Divide the mixture into 4 large ramekins or ovenproof bowls.
- On a floured surface, remove the chilled dough from the plastic wrap and divide it into 4 portions. Roll each portion out to fit your ramekins and press down the edges to secure the dough.
- Whisk the egg with 1 tablespoon of cold water. Using a pastry brush, lightly brush the egg wash onto the tops of the crusts, if using. Cut 2 one-inch vents in the top of each crust for steam to escape.
- Bake the pot pies in the preheated oven for approximately 25 minutes, or until golden and crispy brown.
Delicious Variations to Try
- Zesty Lemon Herb Twist: Add lemon zest and fresh parsley to the filling for a refreshing twist that brightens up the flavors.
- Mushroom Madness: Include sautéed mushrooms alongside the chicken for an earthy, umami flavor that elevates the dish.
- Spicy Southwest Style: Mix in some diced green chilis and a pinch of cayenne pepper to bring some heat and excitement to your pot pie.
- Sweet Potato Addition: Substitute half of the carrots with cubed sweet potatoes for a hint of sweetness and extra nutrition.
Chef Emma’s Helpful Tips
- Make Ahead: The filling can be made a day in advance and stored in the refrigerator. This saves prep time on busy nights!
- Swap Proteins: Feel free to use leftover turkey from the holidays or even a plant-based chicken alternative for a vegetarian option.
- Storage Suggestions: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to reheat, place the pot pie in an oven-safe dish and warm in the oven until heated through.
- Flour Blend: Ensure your gluten-free flour blend contains xanthan gum for the best crust texture. If you’re unsure, check the package.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 ramekin
- Calories: Approximately 400
- Carbohydrates: 35g
- Sugar: 2g
- Fat: 22g
- Protein: 20g
- Sodium: 600mg
Frequently Asked Questions
Can I make this ahead?
Yes! The filling can be prepared a day in advance and stored in the fridge until you’re ready to assemble and bake the pot pies.
Can I use different ingredients?
Absolutely! Feel free to swap in your favorite vegetables or proteins. This recipe is versatile and welcomes creativity.
How do I store leftovers?
Store leftover pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
How long does it last?
For optimal freshness, enjoy your pot pies within 3 days. If frozen, they can last up to 3 months; simply bake from frozen for a hearty meal anytime!
Wrapping It Up
This Gluten and Dairy Free Chicken Pot Pie is more than just a recipe; it’s a nostalgic journey that whispers warmth and comfort on every plate. With its flaky crust and wholesome filling, it’s bound to become a beloved dish in your home. Cozy up with your loved ones and relish in the comfort it brings. Save this Gluten and Dairy Free Chicken Pot Pie to your Dinner Ideas board so it’s ready when you need a cozy treat!
Cozy Gluten and Dairy Free Chicken Pot Pie
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free, Dairy Free
Description
A comforting and creamy chicken pot pie that’s gluten and dairy-free, perfect for cozy dinners and gatherings.
Ingredients
- 1 cup almond flour
- 1 cup gluten-free flour blend (plus additional for dusting cutting board)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon xanthan gum (omit if your flour blend already has this)
- 1/2 cup cold vegan butter or coconut oil (suggested: Earth Balance vegan butter)
- 1 teaspoon distilled white vinegar
- 2 Tablespoons ice water
- 1 egg (for egg wash, optional)
- 2 Tablespoons dairy-free butter (or lactose-free ghee)
- 2 Tablespoons tapioca starch
- 2 cups chicken stock
- 2 cups cooked shredded chicken
- 1 1/2 cups carrots
- 1 cup peas
- 3/4 cup pearl onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon dried sage
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Combine almond flour, gluten-free flour blend, xanthan gum, and salt in a large bowl. Mix well.
- Work in the cold vegan butter or coconut oil using your hands, until the mixture is crumbly.
- Mix together the vinegar and cold water in a separate bowl. Gradually add this mixture to the crust mixture, one tablespoon at a time, until the dough just comes together. Add additional ice water if needed.
- Chill the crust by wrapping it in plastic wrap and placing it in the refrigerator for 30 to 60 minutes.
- Melt the dairy-free butter or ghee in a large saucepan over medium heat. Whisk in the tapioca starch and cook for about 30 seconds until combined and smooth.
- Pour in the chicken stock while whisking constantly, and cook for 1-2 minutes until the mixture thickens, whisking every few seconds.
- Stir in the shredded chicken, carrots, peas, and pearl onions. Cook for an additional 3-5 minutes until heated through. Add in the spices and bring to a gentle simmer.
- Divide the mixture into 4 large ramekins or ovenproof bowls.
- Roll out the chilled dough on a floured surface, dividing it into 4 portions to fit the ramekins.
- Brush the tops of the crusts with the egg wash, if using, and cut 2 one-inch vents in each crust for steam to escape.
- Bake the pot pies in the preheated oven for approximately 25 minutes, or until golden and crispy brown.
Notes
The filling can be prepared a day in advance. Feel free to customize with your favorite vegetables or proteins.
- Prep Time: 60 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg
