Unleash your inner chef: master the art of gluten-free, dairy-free chicken pot pie

Indulge in the delectable warmth and comfort of a classic chicken pot pie, reimagined for those with dietary restrictions. Our gluten-free, dairy-free chicken pot pie recipe is a culinary triumph that caters to sensitive tummies and discerning palates alike.

Ingredients: A Symphony of Flavors

For the Crust:

• 1 cup gluten-free flour blend
• 1/2 teaspoon salt
• 1/4 cup vegan butter, cold and cubed
• 1/4 cup cold water

For the Filling:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 cup frozen peas
• 1/2 cup chopped parsley

For the Dairy-Free Béchamel Sauce:

• 2 tablespoons olive oil
• 2 tablespoons gluten-free flour
• 2 cups unsweetened almond milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions: A Step-by-Step Culinary Journey

Making the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the vegan butter and use your fingers to work it into the flour until it resembles coarse crumbs.
3. Add the cold water, 1 tablespoon at a time, until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling:

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, and celery and cook until softened.
3. Add the chicken broth and bring to a boil.
4. Add the chicken breasts and reduce heat to low. Simmer for 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it.
6. Add the peas and parsley to the pot.

Making the Dairy-Free Béchamel Sauce:

1. In a separate saucepan, heat the olive oil over medium heat.
2. Whisk in the flour and cook for 1 minute.
3. Gradually whisk in the almond milk until the sauce is smooth.
4. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened.
5. Season with salt and pepper to taste.

Assembling the Pot Pie:

1. Preheat oven to 375°F (190°C).
2. On a lightly floured surface, roll out the dough to a 12-inch (30 cm) circle.
3. Transfer the dough to a 9-inch (23 cm) pie plate.
4. Pour the filling into the pie crust.
5. Top with the dairy-free béchamel sauce.
6. Bake for 30-35 minutes, or until the crust is golden brown and the sauce is bubbly.

Tips for a Perfect Gluten-Free, Dairy-Free Chicken Pot Pie

• Use a gluten-free flour blend that contains a variety of flours, such as rice flour, potato starch, and tapioca starch.
• Be sure to use cold butter and water when making the crust to prevent it from becoming tough.
• If you don’t have unsweetened almond milk, you can use another dairy-free milk, such as coconut milk or cashew milk.
• Feel free to add other vegetables to the filling, such as potatoes, green beans, or corn.
• Serve the chicken pot pie with a side of gluten-free bread or rolls.

Variations: Personalizing Your Culinary Creation

• Vegan: Replace the chicken broth with vegetable broth and omit the chicken. Use a plant-based butter substitute for the dairy-free béchamel sauce.
• Low-Carb: Use a low-carb gluten-free flour blend and reduce the amount of vegetables in the filling.
• Creamy: Add 1/2 cup of dairy-free cream cheese to the dairy-free béchamel sauce for extra richness.
• Spicy: Add a pinch of cayenne pepper or chili powder to the filling for a kick of heat.

The Joy of a Gluten-Free, Dairy-Free Chicken Pot Pie

Whether you’re gluten- or dairy-intolerant, or simply enjoy healthier alternatives, our gluten-free, dairy-free chicken pot pie recipe is a culinary delight. It’s a comforting, flavorful dish that will satisfy your cravings and nourish your body.

What People Want to Know

Q: Can I freeze the chicken pot pie before baking it?

A: Yes, you can freeze the unbaked chicken pot pie for up to 2 months. Thaw it overnight in the refrigerator before baking.

Q: Can I use rotisserie chicken instead of cooking my own?

A: Yes, you can use rotisserie chicken for this recipe. Shred it into bite-sized pieces before adding it to the filling.

Q: What if I don’t have a pie plate?

A: You can use a 9×13 inch (23×33 cm) baking dish instead. Just be sure to adjust the baking time accordingly.