GLUTEN-FREE DAIRY-FREE CHICKEN POT PIE
This comforting pot pie supports postpartum recovery with lean protein from chicken and a variety of nutrient-dense vegetables. Bone broth (or a high-quality chicken broth) provides collagen and minerals, while thyme, rosemary, and parsley add antioxidants to help combat inflammation. It’s a nourishing, make-ahead meal that can be frozen for convenience during busy days.
Servings: 8
Ingredients
Gluten-Free Pie Crust:
- 2 ¼ cups gluten-free all-purpose flour
- ¾ teaspoon kosher salt
- ¾ cup cold coconut oil or vegan butter (cut into cubes)
- 4-6 tablespoons ice water
- 1 egg, at room temp
Filling:
- 2 tablespoons coconut oil or vegan butter
- 1 small onion, diced (about 1 cup)
- 1 cup carrots, diced
- 1 cup celery, diced
- ½ cup diced potatoes (optional)
- 2 cloves garlic, minced
- 3 tablespoons gluten-free all-purpose flour
- 2 cups chicken bone broth
- 1 cup unsweetened almond milk
- 3-4 cups shredded chicken (from 1 rotisserie chicken)
- 1 cup peas (fresh or frozen)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and pepper, to taste
Egg Wash:
- 1 large egg
- 1 tablespoon water
Instructions
Make the Crust:
- In a medium bowl, whisk together the gluten-free flour and kosher salt.
- Add the cold coconut oil or vegan butter. Use your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Add the egg and gradually add the ice water, mixing just until the dough comes together. It should hold when pressed but not be too sticky.
- Shape the dough into a flat rectangle (about 6 x 8 inches), wrap it in plastic wrap (or cover it with a damp towel), and let it rest at room temperature while you prepare the filling. If the dough seems extra soft, chill it in the fridge for about 10 minutes.
Make the Filling:
- In a large skillet, heat 2 tablespoons of coconut oil or vegan butter over medium heat until shimmering.
- Sauté the diced onion, carrots, celery, and (if using) potatoes for 3 to 4 minutes until softened. Add the garlic and cook for another minute.
- Sprinkle the 3 tablespoons of gluten-free flour over the vegetables and stir to coat. Cook for about 1 minute.
- Stir in the chicken bone broth and almond milk. Bring the mixture to a simmer and cook for 3 to 4 minutes until it thickens.
- Stir in the shredded chicken, peas, thyme, and rosemary, and season with salt and pepper. Stir in the fresh parsley (if using) at the end.
Assemble the Pie:
- Preheat your oven to 375°F.
- Pour the filling into an 8 × 11-inch casserole dish.
- On a piece of parchment paper lightly dusted with gluten-free flour, gently roll out the crust into a large rectangle (roughly 10 × 14 inches). Roll the crust (with the parchment) up onto a rolling pin, then slowly unroll it over the casserole dish, parchment side up.
- Place the crust over the filling, remove the parchment, and gently press together any cracks. Press the edges lightly against the dish and trim off any excess dough (save the scraps for another use, if desired). Cut a few small slits in the top to allow steam to escape.
- Brush the top with the prepared egg wash and sprinkle lightly with salt and pepper.
Bake:
- Bake at 375°F for 30 to 35 minutes until the crust is lightly golden and the filling is bubbly.
- Allow the pot pie to cool slightly before serving and ENJOY!
Notes
As someone recommended in the comments on Instagram for this recipe, you can double the recipe and make two — one for now and one to freeze for later!
To Freeze: Assemble the casserole and let it cool completely. Cover tightly with plastic wrap and foil, then freeze.
Thawed Casserole: For best results, thaw overnight in the refrigerator and bake (removing plastic).
Frozen Casserole: If baking directly from frozen, preheat the oven to 375°F, remove plastic, cover with foil and bake for 60–75 minutes, or until the filling is heated through (aim for 165°F in the center) and the crust is lightly golden and crisp.