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Brain-Healthy Chicken Pot Pie

Gluten-Free, Dairy-Free, Brain-Healthy Chicken Pot Pie Recipe

For National Nutrition Month at Brain Balance, we've asked our team from across the country to share brain-healthy recipes your family will LOVE.

Today's recipe comes from Samantha, program director from Brain Balance in Norwalk, CT.

Sam is sharing a favorite recipe of her and her partner --- chicken pot pie! Are you craving the warm comfort of a homemade chicken pot pie but dealing with gluten and dairy restrictions? Look no further! In this recipe, I'll guide you through creating a scrumptious gluten-free and dairy-free chicken pot pie that's sure to satisfy your cravings. Let's dive in!

Pie Crust:
For the pie crust, I highly recommend using 'King Arthur' brand gluten-free pie crust mix, although 'Bob's Red Mill' and 'Glutino' brands work well too.
  • 16 tablespoons of Cold Vegan Butter, chopped (I recommend 'Earth Balance' brand)
  • 4-6 tablespoons of Cold Water
For the crust egg wash:
  • 1 egg
  • 1/2 tablespoon of water
Pie Filling:
  • 1 Rotisserie Chicken, fully cooked, shredded, and bones removed (save the chicken skin!)
  • 2 Red Potatoes and 2 Yellow Potatoes, peeled and cubed (adjust quantity if large)
  • 1 Large Yellow Onion, finely chopped
  • 3 tablespoons Vegan Butter
  • 1/3 cup Gluten-Free Flour (Bob's Red Mill or King Arthur's All-Purpose GF Flour)
  • 1 1/2 cups Gluten-Free Chicken Broth (or bone broth/vegetable broth)
  • 2/3 cup Unsweetened Soy Milk (or nut milk/coconut milk)
  • 2 teaspoons Dried Oregano
  • 2 teaspoons Dried Thyme
  • 1 tablespoon All-Purpose Seasoning Blend (see recipe below)
  • 1-2 stalks of Fresh Celery, chopped
  • 1 cup Frozen Carrots
  • 1 cup Frozen Peas
All-Purpose Seasoning Blend:
  • 1 1/2 tablespoons Paprika
  • 2 tablespoons Garlic Powder
  • 1 tablespoon Onion Powder
  • 2 teaspoons Salt (fine)
  • 2 teaspoons Black Pepper
  • 1/4 teaspoon Chili Powder (optional)
Prep Pie Crust:
  • In a bowl, combine the pie crust mix and cold vegan butter. Use a fork to work the butter into the mix until crumbly, with some pea-sized pieces remaining.
  • Add cold water gradually, mixing until the dough holds together. Divide the dough into two disks, wrap, and refrigerate for 15 minutes.
  • Roll out each dough disk to fit your pie dish. Line the dish with one crust and set the other aside.
Pie Filling:
  • Preheat your oven to 425°F.
  • Place the chicken skin on a baking sheet, seasoned side up, and crisp it in the preheating oven. Set aside.
  • Shred the remaining chicken meat and set aside.
  • Boil the potatoes until fork-tender, then drain and set aside.
  • In a large pot, melt vegan butter and sauté chopped onions until translucent.
  • Gradually add gluten-free flour to create a roux, stirring continuously until smooth.
  • Pour in chicken broth, stirring until the sauce thickens.
  • Stir in unsweetened soy milk, thyme, oregano, and the all-purpose seasoning blend.
  • Add boiled potatoes, shredded chicken, chopped celery, frozen carrots, and peas to the pot, stirring until combined.
  • Crumble the crispy chicken skin and fold it into the filling mixture.
  • Taste and adjust seasoning as needed.
  • Transfer the filling to the prepared pie crust.
  • Place the second pie crust over the filling, trim any excess, and seal the edges.
  • Mix the egg with water and brush the egg wash over the pie crust.
  • Cut slits in the top crust for ventilation and decoration if desired.
  • Bake for 30-40 minutes until the crust is golden brown, covering with foil if needed to prevent burning.
Enjoy Your Savory Delight!
There you have it – a delightful gluten-free and dairy-free chicken pot pie that's bursting with flavor and comfort. Whether you're accommodating dietary restrictions or simply looking for a wholesome meal, this recipe is sure to become a family favorite. Give it a try and savor every delicious bite!
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