These individual gluten-free dairy-free chicken pot pies exude comfort food vibes yet are actually super healthy and guilt-free. You’ll never know that these chicken pot pies are packed with protein, loaded with nutrients and gut-healing bone broth. Perfect for cold days!
Gluten-free chicken pot pies are one thing. But the dairy-free chicken pot pie has been alluding me for some time. I gave up on the recipe when the weather got warm but the last few weeks of chill sent me back to the drawing board.
What is in Gluten/ Dairy Free Chicken Pot Pie?
When I think about chicken pot pies I think flakey buttery crust, warm creamy gravy, crunchy veggies, and very chicken-y chicken. And this is essentially the pie. And of course, some herbs to keep things tasty.
And no mushrooms. I am not sure where this started. I am totally a mushroom person but not in my pot pie. Go figure.
How to Make Gluten/ Dairy Free Chicken Pot Pie?
Let’s start with the crust. Traditional savory pie crust needs butter. I have tried all the paleo and gluten/ dairy free pie crusts out there. Or at least it feels like it. I really like the full-on paleo crusts that are almond/ egg/ coconut oil. I also like the ones that are gluten-free flour blend/ vegan butter.
But chicken pot pie crust needs to be flaky and buttery. No exceptions. I settled on a blend of almond flour and gluten-free flour (with xantham gum) and vegan butter. No egg. The almond flour makes it feel less starchy and dense. But the GF flour blend makes it easier to work with.
We make our own GF flour blend using the recipe from America’s Test Kitchen but without the dry milk powder. Highly recommend their book How Can it Be Gluten Free! There are some decent pre-made gluten-free flours on the market but do check to make sure they are dairy free too. Man, do they slide that dairy in on you! Vigilance is the answer, lol.
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You can use a pastry blender, your hands or a basic food processor to bring the crust together. I prefer my hands- I need to touch it know when it is just coming together. Then wrap the gluten-free crust in saran wrap. The crust needs to rest for 45-60 minutes in the refrigerator. Which gives you time to preheat the oven and make the filling. Plus have a glass wine, if needed.
For the gravy we use a traditional gluten-free gravy, using tapioca starch, vegan butter, and bone broth. You can use homemade or store bought. If using bone broth rather than shelf-stable chicken stock, warm it up to room temperature. You don’t want it too cold or too hot, both can cause excess lumps (i.e. more whisking for you). We finish the gravy with a small amount of dairy-free milk, preferably almond, just to give it a little extra body.
For the veggies, we keep it simple. I use a bag of frozen pearl onions and a bag of frozen peas and carrots. Essentially turning this into a meal where I always have everything on hand. Leftover chicken, flour, broth, frozen veggies. Seems more manageable, right?
Fresh veggies work too. I recommend sauteeing chopped onions for 5 minutes to soften them before adding the pot pie filling.
Speaking of leftover chicken… we used leftover poached chicken from our monthly Butcher Box. Good high-quality chicken has a stronger chicken-y flavor. Maybe because it is a healthier animal to start with? I am not sure but I have noticed that chickens that are allowed to forage for part of their food do tend to taste better.
What I do know is that when we buy farm direct at the Saturday market or when we have it delivered from Butcher Box we get the same result. It is just significantly better than what our local store carries. But with Butcher Box, I don’t have to worry if I can’t make it to the farmers market each week. Win-win.
OK back to the chicken. I used leftover poached chicken (and yes, we always brine our chicken!). We simply poach the chicken in salted water seasoned with black peppercorns and lots of bay leaves. This is my go-to cold weather combo but you can use whatever herbs tickle your fancy.
To assemble the chicken pot pies, I combine all the filling ingredients in the pot and divide into individual bowls or ramekins. I don’t even bother to grease them because this dairy-free gravy is loaded with collagen, so it doesn’t stick.
Next, I divide the dough into four pieces, roll it out until it just fits into/ over the ramekins and squeeze it on. Use a fork or your fingers to pinch the edges down tight. Cut 2 slits in the top of each ramekin to allow the steam can escape.
Then I use a pastry brush to coat the crust with an egg wash. This is optional, but you won’t get the lovely color that pot pies should have. Bake the pot pies until GBD. Golden brown and delicious!
Why Individual Chicken Pot Pies?
First off, you can absolutely make this recipe as a one-dish casserole. Same baking instructions and everything. But we make individual chicken pot pies because there are only two people in the Peel house. Reheating a large pan of chicken pot pie that is half eaten doesn’t work very well.
Reheating the individual ramekins in the oven is quick and easy. AND Mr. Peel even microwaved (I know, eye-roll) a pot pie at work said the crust stayed deliciously flaky.
We also often eat at different times due to work, volunteer and gym schedules. We can each heat up our individual pot pies at a time that is convenient. Great news for busy families.
And while I could eat half this recipe no problem. I do prefer to eat a single serving alongside a salad. When I made the chicken pot pies for this post I ate our Kale, Sweet Potato and Walnut Salad, and I have to say it was a pretty good match.
Chicken Pot Pie - Gluten & Dairy Free
- 1 cup almond flour
- 1 cup gluten-free flour blend plus additional for dusting cutting board
- 1/2 tsp kosher salt
- 1/4 tsp xanthan gum omit if your flour blend already has this
- 1/2 cup cold vegan butter or coconut oil suggested: Earth Balance vegan butter
- 1 tsp white vinegar
- 2 tbsp ice water
- 1 egg, for egg wash
Chicken Pot Pie Filling
- 2 tbsp ghee or dairy-free butter
- 2 tbsp tapioca starch
- 2 cups chicken stock or bone broth
- 2 cups shredded chicken
- 1 1/2 cups carrots
- 1 cups peas
- 3/4 cup pearl onions
- 1/2 tsp garlic powder
- 1/2 tsp thyme, dried
- 1/4 tsp turmeric
- 1/4 tsp sage, dried
- 1/4 tsp ground black pepper
- Preheat oven to 400 degrees.
- Combine flours, xantham gum, and salt in a large bowl. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands.
- Mix vinegar and cold water. Work into to crust mixture one tablespoon at a time. Work until crust just comes together. Add additional ice water if needed.
- Wrap crust in plastic wrap. Chill crust 30 to 60 minutes while you work on the filling.
- For the filling, heat ghee large saucepan over medium heat. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
- Slowly pour in the stock, whisking constantly. Cook for 1-2 minutes until thickened, whisking every few seconds.
- Stir in the vegetables and chicken, cook for 3-5 minutes until heted through.
- Add in the remaining spices for the filling and bring to a simmer. Season with additional salt and pepper, if needed.
- Divided mixture into 4 large ramekins or ovenproof bowls.
- Remove dough from the plastic wrap. On a floured surface divide into 4 parts and roll to fit ramekins. Press down to secure dough.
- Whisk the egg with 1 tablespoon cold water. Using a pastry brush, lightly brush the egg wash onto the tops of the crusts. Cut 2 one inch vents in the top of each crust.
- Bake pot pies until golden and crispy brown. Approximately 25 minutes.