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!
Ingredients: 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)
Instructions: 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!
