Craving a classic comfort meal without the dietary restrictions holding you back? Get ready to discover the ultimate chicken pot pie that proves healthy eating doesn't mean sacrificing flavor! This gluten-free and dairy-free masterpiece will transport you to culinary heaven, offering all the creamy, savory goodness of a traditional pot pie without triggering any food sensitivities. Whether you're managing celiac disease, lactose intolerance, or simply looking for a healthier alternative, this recipe is about to become your new go-to comfort food.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (carrots, peas, corn)
- 1 cup chicken broth
- 1/4 cup coconut milk
- 1/4 cup gluten-free flour
- 1 gluten-free pie crust
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your pie crust bakes evenly and becomes golden brown.
- In a medium saucepan over medium heat, combine the shredded cooked chicken, mixed vegetables, chicken broth, and coconut milk. Stir well to combine all the ingredients.
- Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 5-7 minutes. Stir occasionally to prevent sticking.
- In a small bowl, whisk together the gluten-free flour with a pinch of salt and pepper. Gradually add this mixture to the chicken and vegetable mixture, stirring continuously to avoid lumps. This will help thicken the filling.
- Continue to cook the filling for an additional 5 minutes, or until it reaches your desired thickness. If it becomes too thick, you can add a little more chicken broth or coconut milk to adjust the consistency.
- Once the filling is ready, remove it from heat and let it cool slightly while you prepare the pie crust.
- Roll out the gluten-free pie crust according to the package instructions or your preferred recipe, ensuring it fits your pie dish. Place the crust in a 9-inch pie dish, pressing it into the bottom and sides.
- Pour the chicken and vegetable filling into the prepared pie crust, spreading it evenly.
- If you have any leftover pie crust, you can create a lattice top or simply cut out shapes to decorate the pie. Alternatively, you can cover the filling with another layer of pie crust, sealing the edges well.
- Cut a few slits in the top crust to allow steam to escape during baking. This will help prevent the crust from becoming soggy.
- Place the pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
- Once baked, remove the pot pie from the oven and let it cool for about 10 minutes before serving. This will help the filling set a bit more and make it easier to slice.
- Serve warm and enjoy your delicious gluten-free, dairy-free chicken pot pie!
Tips
- Choose high-quality gluten-free flour and ensure your pie crust is fresh to prevent crumbling
- Allow the filling to cool slightly before adding to the crust to prevent soggy bottom
- Use a mix of fresh vegetables for more vibrant flavor and nutrition
- Don't overmix the filling - gentle stirring prevents breaking down vegetable textures
- For extra golden crust, brush with a dairy-free egg wash alternative like coconut milk
- Let the pie rest 10 minutes after baking to help filling set and make slicing easier
- Store leftovers in an airtight container and reheat in the oven to maintain crust crispness
Nutrition Facts
Calories: 151kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
