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
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I am a food loving, activity seeking health coach who resides in Franklin, TN with my husband and two sweet dogs (Lola & Penny).
I believe everyone should eat balanced and not cut food groups if you don't medically need to. All foods can fit in a healthy diet. Unfortunately, I have to avoid gluten and also limit myself with dairy, so my goal is to provide healthy, gluten-free/dairy-free recipes so EVERYONE can enjoy all foods, even if you do have to cut out certain food groups. My recipes are encouraged for everyone to eat, not just for those with sensitivities/allergies! Most of my recipes can be easily converted by using real dairy and whole-wheat in place of my allergy-free substitutes.
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