Gluten and Dairy Free Chicken Pot Pie Recipe
This gluten and dairy-free chicken pot pie is a delicious and comforting meal perfect for those with dietary restrictions. Featuring a flaky gluten-free crust made with almond and gluten-free flour, and a savory filling of shredded chicken, carrots, peas, and pearl onions simmered in a flavorful chicken stock-based sauce, this recipe combines classic comfort food with allergy-friendly ingredients. The crust is made with vegan butter or coconut oil, and the filling is thickened with tapioca starch, making it both dairy-free and gluten-free without sacrificing taste or texture.
- Time: 70 min
- Servings: 4
Source: recipiana
Ingredients
- almond flour
- gluten-free flour blend
- teaspoon kosher salt
- teaspoon xanthan gum
- cold vegan butter or coconut oil
- teaspoon distilled white vinegar
- tablespoons ice water
- egg, for egg wash
- tablespoons dairy-free butter
- tablespoons tapioca starch
- chicken stock
- cooked shredded chicken
- carrots
- peas
- pearl onions
- teaspoon garlic powder
- teaspoon dried thyme
- teaspoon turmeric powder
- teaspoon dried sage
- teaspoon black pepper