Chicken Pot Pie

A few weeks ago I was back in Texas visiting my family for my birthday. I had been craving chicken pot pie but it is hard to find a gluten free and dairy free version. I asked my parents if they would be interested in eating it if I made one and they said yes! We went to Sprouts and grabbed all of our ingredients. The best part was that they had already cooked, unseasoned, rotisserie chicken that we could buy! I highly recommend using something similar to cut down on cooking time (unless you already have leftover shredded chicken). That is also where I bought the gluten-free pie crust and gluten-free flour. If you watch the video you will see that I had trouble with the pie crust because I let it sit out for too long before using it. This caused it to get very sticky and I was unable to pull it off the parchment paper to place on top of the pie. Instead, I just pulled off pieces and added it on top just like if you were using a biscuit batter - which probably is just easier to do in the first place! Fortunately, all it changed was the look of the pot pie - the taste was still incredible! If you want your pie to be a little prettier, you might be able to just pour the chicken mixture into a pie crust and then top it with the other one instead of rolling them out to top a baking pan. Either way, the result will be a delicious pot pie! Shout out to my mom for videoing and helping me with this recipe and my dad for the music! Video posted at the bottom.

Total Time: 60 minutes
Serves: 8
 
Ingredients

• 2 Tbsp vegan butter
• 3 celery stalks, chopped
• 1/2 sweet onion, chopped
• 4 oz baby bella mushrooms, chopped
• 5 Tbsp vegan butter
• 7 Tbsp gluten-free flour (I like King Arthur Measure for Measure)
• dash of salt and pepper, to taste
• 2 1/2 cups no or low salt added chicken broth
• 1 cup almond milk
• 16 oz frozen mixed veggies
• 1 25 oz rotisserie chicken, unseasoned, skin removed and pulled
• 3 Tbsp dried parsley
• 1 Tbsp dried thyme
• 2 gluten free pie crusts

Directions

1. Pre-heat oven to 400 F.
2. Heat 2 Tbsp butter over medium-high heat in a large pan and saute the celery, onion and mushrooms until tender.
3. Remove the veggies from the pan and set aside.
4. Add 5 Tbsp of the vegan butter to the pan and 7 Tbsp of the gluten free flour and a dash of salt and pepper to make a roux. Mix together until combined.
5. Add chicken broth and whisk until smooth and thick.
6. Stir in the almond milk until blended and smooth. Add more broth or almond milk if you need to thin it out a little more.
7. Now add in the frozen veggies (I like the one with green beans, carrots, peas and corn) and the vegetables you just cooked, as well as the pulled chicken, and mix together until well combined. Add parsley and thyme and set aside and turn off the heat.
8. Roll out the cold but not frozen pie crusts to fit over a large 9x13 pan OR just pull apart pieces of the crust to throw on top after you put the chicken and vegetable mixture in the pan.
9. Add the chicken and vegetable mixture into the pan and top with either the rolled crust OR the crust pieces to cover the entire top (see video).
10. Bake for about 30 minutes or until crust starts to turn golden brown. If your pan is really full you might need a baking sheet underneath to catch anything that drips out of the pan.
11. Let cool for a few minutes before serving.

If you like this recipe, download the Prepear app for more of my recipes (plus thousands of others), meal planning, grocery list creating AND grocery ordering from Walmart!

View this post on Instagram

Learn how to make a delicious, gluten free and dairy free chicken pot pie! Recipe in bio. #livinglifebalanced #healthcoach #chickenpotpie #glutenfree #dairyfree #recipes #healthy

A post shared by Elena McCown • Health Coach (@elenamccown) on Mar 18, 2020 at 5:07pm PDT