There are few things as comforting and satisfying as something home-made, fresh out of the oven on a cold and rainy fall day. I have been craving chicken pot pie and finally mustered the courage to try a grain-free, dairy-free version. If you know me, you know I LOVE making pie, but this one presented a challenge with its absence of gluten to keep the crust pretty and in-tact.
If you don’t need to make this recipe dairy-free/gluten-free/paleo, go ahead and buy a store-bought crust to save time. You can make this a double crust or single crust pie!
If you’re feeling up to the challenge, I swear it’s worth it! The dough was easy to pull together, but not as easy to roll out, so I’ve included some helpful tips below.
I made chicken breasts in the crock pot yesterday, and had them shredded and ready to go in the fridge, which saved me a lot of time during prep and clean-up. The filling is filled with colorful veggies, herbs, and the coconut milk/chicken broth combo is so hearty. It turned out amazing. (I had to stop myself from snacking on it while I rolled out the crust). I swear you won’t notice the absence of dairy in this dish.
Chicken Pot Pie
Prep time: 20 mins Bake time: 50-60 minutes Total time: 75 minutes
Makes one 8″ round pie
For the single crust:
1 C almond flour
1/4 C tapioca flour
1/4 C coconut flour
1/2 t salt
9 T cold Earth Balance vegan butter, or 9 T cold ghee
1/2 t dried oregano
1/2 t dried thyme
1 t onion powder
1 t garlic powder
2-3 T ice cold water
For the filling:
2 C cooked chicken (rotisserie chicken works great)
2 herb cubes (from my last post!)
3 medium carrots chopped
3 stalks celery chopped
1 medium yellow onion chopped
1/4 C green peans or green beans (I used frozen)
2 garlic cloves minced
1/4 C arrowroot powder or corn starch
1 C light coconut milk
3/4 chicken broth
Salt & pepper
1/4 C chopped fresh parsley
Combine all ingredients besides water in food processor, pulsing until dough begins to lump together. Slowly add water, 1 T at a time, stopping when all dough comes together. You don’t want to add too much, or it’ll be tricky to manage when rolling out. Scrape dough onto a sheet of plastic wrap, and flatten into a disk. Cover completely with wrap and set in fridge for about 1 hour.
Heat 2 herb cubes (or 2 T oil) in dutch oven over medium heat. Add chopped carrots, celery, and onions. Saute for 2 mins or until onions turn translucent. Add in frozen (or fresh) peas/green beans and garlic, and saute for another 2 minutes until fragrant.
Add arrowroot powder or cornstarch and mix to coat vegetables. Slowly add coconut milk and chicken broth, making sure to scrape bottom of pan. Season with salt and pepper, and bring to a low boil. Continue to heat and mix until simmering and you see the mixture thicken. Spoon filling into bottom of pie dish and set aside to cool slightly. Sprinkle filling with fresh parsley.
Heat oven to 350°
If you cheated and bought pie crust at the store (jk I’m not judging), make sure it’s nice and defrosted so it’s easy to work with. If you made it per my recipe above, take it out of the fridge and roll out between two sheets of wax paper or plastic wrap. DO NOT attempt to roll it out on your counter- GF dough is very sticky.
Transfer dough on top of pie and pinch around the edges to seal to the pie pan. Brush it with a little egg wash if you’re feeling fancy, and prick a few holes in the top for ventilation. Place in middle of preheated oven with a cookie sheet underneath to catch any filling that bubbles over. Bake for about 30-40 minutes or until crust is golden brown.
Serve warm with more fresh herbs on top. Enjoy!