Name: Gluten-Free Dairy-Free Chicken Pot Pie
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Ingredients: For the Gluten-Free Dairy-Free Pie Crust:; 2 ½ cups (300g) gluten-free all-purpose flour blend (with xanthan gum); ½ teaspoon salt; 1 cup (226g) very cold dairy-free butter sticks, diced; 6-8 tablespoons ice water; For the Pot Pie Filling:; 2 tablespoons dairy-free butter; 1 cup diced yellow onion; 1 cup diced carrots; 1 cup diced celery; 2 cloves garlic, minced; 1 teaspoon fresh thyme leaves; ½ teaspoon dried rosemary; ¼ cup gluten-free all-purpose flour blend; 2 cups unsweetened dairy-free milk (almond, cashew, or carton coconut milk); 1 cup low-sodium chicken or vegetable broth; ½ teaspoon poultry seasoning; 1 bay leaf; 2 cups cooked, shredded or diced chicken; 1 cup frozen peas; 1 cup frozen corn; Salt and freshly ground black pepper to taste; Optional: Dairy-free milk or melted dairy-free butter for brushing crust

Description

Indulge in the ultimate comfort food with this easy-to-bake, step-by-step recipe for the best gluten-free dairy-free chicken pot pie. Enjoy a flaky crust and a rich, creamy filling that will satisfy your cravings.

Ingredients

For the Gluten-Free Dairy-Free Pie Crust:
2 ½ cups (300g) gluten-free all-purpose flour blend (with xanthan gum)
½ teaspoon salt
1 cup (226g) very cold dairy-free butter sticks, diced
6–8 tablespoons ice water
For the Pot Pie Filling:
2 tablespoons dairy-free butter
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
½ teaspoon dried rosemary
¼ cup gluten-free all-purpose flour blend
2 cups unsweetened dairy-free milk (almond, cashew, or carton coconut milk)
1 cup low-sodium chicken or vegetable broth
½ teaspoon poultry seasoning
1 bay leaf
2 cups cooked, shredded or diced chicken
1 cup frozen peas
1 cup frozen corn
Salt and freshly ground black pepper to taste
Optional: Dairy-free milk or melted dairy-free butter for brushing crust

Instructions

1. Prepare the Crust: In a large bowl, whisk flour blend and salt. Cut in cold dairy-free butter until crumbly. Gradually add ice water, mixing until dough forms. Divide, flatten into disks, wrap, and refrigerate for 30 minutes.
2. Sauté Aromatics: In a large skillet or dutch oven, melt 2 tbsp dairy-free butter over medium heat. Sauté onion, carrots, and celery for 8-10 minutes until softened. Add garlic, thyme, and rosemary; cook for 1 minute until fragrant.
3. Make the Roux: Sprinkle in ¼ cup gluten-free flour blend, stirring continuously for 1-2 minutes to cook out the raw flour taste.
4. Form the Creamy Base: Gradually whisk in dairy-free milk and broth until smooth. Add poultry seasoning and bay leaf. Simmer, stirring occasionally, for 5-7 minutes until thickened.
5. Add Chicken & Veggies: Stir in cooked chicken, frozen peas, and frozen corn. Season with salt and pepper. Remove bay leaf. Let filling cool slightly.
6. Assemble Pie: Preheat oven to 400°F (200°C). Roll out one dough disk and place in a 9-inch pie plate. Pour in cooled filling. Roll out second dough disk, place over filling, and crimp edges to seal. Cut slits in the top crust. Brush with dairy-free milk or butter if desired.
7. Bake: Bake on a baking sheet for 35-45 minutes, or until crust is golden brown and filling is bubbly. Tent with foil if browning too quickly. Let rest 10-15 minutes before serving.

Prep Time: 40 mins
Cook Time: 45 mins