Gluten and Dairy-Free Chicken Pot Pie
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
Instructions
- 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.
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