Gluten and Dairy-Free Chicken Pot Pie Recipe

Why I Needed a Gluten and Dairy-Free Chicken Pot Pie

My husband has Eosinophilic Esophagitis and has been on an elimination diet. Right now, he is eliminating dairy, gluten, eggs, corn, soy, peanuts, and fish. I have been trying out a lot of different recipes. Casseroles are hard because cheese is a main ingredient. However, I was able to adapt my normal chicken pot pie recipe to fit my husband’s dietary restrictions. My family’s favorite dinner now is this Gluten-Free and Dairy-Free Chicken Pot Pie.

Making a Gluten and Dairy-Free Pie Crust

First, you need to make the gluten-free pie crust to give it time to chill in the refrigerator. Add 1 ¼ cups gluten-free flour and ¼ tsp salt to the food processor and pulse. Cube ½ cup of dairy-free butter, add to the flour and salt, and pulse until crumbly. Slowly add ¼ cup ice cold water through the opening in the lid and run the processor on high until the dough starts to come together and forms a ball. Shape dough into a disc, place in plastic wrap, and chill in the refrigeration for one hour.

*Note: This recipe only makes one pie crust. If you would like to make a crust for the bottom of the pie, double this recipe.

Preparing the Dairy-Free Gravy

While the pie dough is chilling, make the gravy. Melt 3 tablespoons of dairy-free butter in a saucepan. After it melts, whisk in 4 ½ tablespoons of gluten-free flour, ¾ teaspoon of salt, ½ teaspoon of pepper, ¾ teaspoon of garlic powder, and ¾ teaspoon of onion powder. Let it cook for one minute, then add 1 ¼ cups of chicken broth. Whisk until thickened, then put on low.

Assembling the Chicken Pot Pie Filling

To the filling, add 2 cups of frozen veggies. You could also use canned vegetables. If I don’t have frozen veggies on hand, I will dice up carrots, sauté them in olive oil, and add them to the filling along with a can of green beans. Also, chop up cooked chicken into bite sized pieces and add to the filling. I like to use shredded chicken leftovers in this recipe. I keep a bag of shredded chicken in my freezer for quick meals like this. If I don’t have any chicken meal-prepped, I will cook up 1 pound of chicken thigh at 400°F for 30 minutes to use in this recipe.

Once the filling is put together, you can leave it on low on the stove, and work on your pie crust.

Rolling Out the Gluten-Free Pie Crust

Take the pie dough out of your refrigerator and warm it with your hands. Sprinkle a spoonful of gluten-free flour on your countertop and begin rolling out the dough into a circle with a rolling pin.

Assembling and Preparing the Pot Pie for Baking

Place the filling in a pie plate and gently place the pie crust on top. Crimp the pie edges with your fingers and cut three narrow slits in the center of the pie. This allows steam to escape while the chicken pot pie cooks.

Simple Comfort Food Without Dairy or Gluten

This gluten-free and dairy-free chicken pot pie has quickly become one of our family’s favorite dinners. It’s comforting, filling, and feels like a “normal” meal even with all of the dietary restrictions we’re navigating right now because of my husband’s Eosinophilic Esophagitis. I’ve made these pancakes to replace my other recipe. Here are some other elimination diet recipes I’ve been making on repeat lately. If you’re cooking for someone who has to avoid dairy, gluten, eggs, corn, or soy, I hope this recipe shows that comfort food is still possible. With a little creativity and flexibility, you can adapt to familiar meals and still gather around the table enjoying food everyone loves.

Gluten and Dairy-Free Chicken Pot Pie

Recipe by Kimberly

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

This gluten and dairy-free chicken pot pie is delicious and has become my family’s favorite meal! Comfort food at it’s finest.

Ingredients

• Pie Crust Yield:1

• 1 1/4 cups gluten-free flour

• 1/4 teaspoon salt

• 1 1/2 teaspoons sugar

• 1/2 cup cold butter, cubed

• 1/4 cup cold ice water

• Filling

• 3 tablespoons dairy-free butter

• 1 small onion, diced

• 4 1/2 tbsp gluten-free flour

• 1 1/4 cup chicken broth

• 3/4 teaspoon salt

• 3/4 teaspoon garlic powder

• 3/4 teaspoon onion powder

• 1/2 teaspoon pepper

• 2 cups frozen mixed vegetables

• 1 lb. leftover chicken or 1 lb. cooked chicken thighs, chopped

• Salt and pepper to taste

Directions

• Add dry ingredients to a food processor and pulse to combine.
• Add cold butter and pulse until crumbly.
• Slowly pour in water while mixing until dough forms.
• Form dough into disc and chill for 1 hour.
• Melt butter in a saucepan. Add chopped onions and saute.
• Add gluten-free flour, salt, and pepper. Whisk in. Allow to cook 1 minute.
• Add chicken broth and whisk. Turn to low heat and allow to thicken.
• Once gravy is thickened, add 2 cups uncooked vegetables and 1 lb. of cooked, chopped chicken. Add salt and pepper to taste.
• Place filling in pie pan.
• Take pie crust dough out of fridge and roll flat with a rolling pin.
• Place pie crust on top of filling, crimp edges, and cut 3 slits on top of pie to allow steam to escape.
• Bake at 350° for 30 minutes or until crust is lightly browned.

Notes

• The pie crust recipes only makes 1 top pie crust. Double the pie crust recipe if you would like a crust for the bottom as well. You will need to increase the cooking time if you add a bottom pie crust.