Go Back
A spoon scooping out a serving of gluten free chicken pot pie.
4.84 from 6 votes

Gluten Free Dairy Free Chicken Pot Pie

This amazing gluten free dairy free chicken pot pie is filled with pieces of tender chicken, vegetables and a creamy dairy free sauce.
Prep Time: 1 hour
Cook Time: 45 minutes
Chilling Time: 3 hours
Total Time: 4 hours 45 minutes
Servings: 8
Calories: 432 kcal

Ingredients

For the double pie crust

  • 2 Cup (167 g) + 2 tablespoon Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill brand
  • 2 Tablespoon (16 g) Corn Starch
  • 1 Cup (226 g) Vegan Butter cut into cubes and frozen
  • 2 teaspoon Sugar
  • 1 teaspoon Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Paprika
  • ¼ teaspoon Thyme
  • ½ Cup (120 ml) Water ice cold
  • 1 Egg wash 1 Egg + 1 tablespoon Water + pinch salt

For the pot pie filling

  • 2 Tablespoon (25 g) Olive Oil
  • 2 Cup (300 g) Red Potatoes cut into ½ inch cubes
  • 1 Cup (150 g) Carrots sliced, about 4-5 large carrots
  • ¾ Cup (113 g) Yellow Onion diced, about ½ medium sized onion
  • ½ Cup (75 g) Celery diced
  • 2 cloves Garlic minced
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Thyme
  • 1 Cup (240 ml) Gluten Free Chicken Broth
  • 2 Cup Chicken cooked and cut into cubes
  • 1 Cup Frozen Green Peas
  • 2 Tablespoon (28 g) Vegan Butter
  • 1 Cup (240 ml) Non Dairy Milk
  • 3 Tablespoon (24 g) Corn Starch
  • 3 Tablespoon (45 ml) Water

Instructions

To prepare the pie crust

  • Combine all of the dry ingredients and the frozen butter into a food processor. Pulse for 1-2 seconds about 5 times until the butter is in pebble form about the size of peas.
    2 Cup (167 g) + 2 tablespoon Gluten Free 1-to-1 Flour Blend, 2 Tablespoon (16 g) Corn Starch, 1 Cup (226 g) Vegan Butter, 1 teaspoon Salt, ½ teaspoon Black Pepper, ¼ teaspoon Paprika, ¼ teaspoon Thyme, 2 teaspoon Sugar
  • Pour the flour/butter mixture into a large bowl. Add half of the cold water. Work together with your hands by tossing the water and flour to combine. Continue adding a little water at a time and working together until the dough starts to form into a ball.
    ½ Cup (120 ml) Water
  • Divide the dough ball into two halves. Wrap in plastic wrap and form into two discs about 1 inch thick. Refrigerate for 2 hours.
  • Remove the cold dough from the refrigerator. Place one dough disc between two sheets of plastic wrap and roll out using a rolling pin. Once the dough is large enough to fit the pie plate, place onto a baking sheet and return to the refrigerator. Repeat with second dough disc. Refrigerate dough sheets for 1 hour.
  • Remove one dough sheet from the refrigerator and measure and cut to match the outer ring of the pie plate. Place the circle on a baking sheet and put in the freezer (this will be the top).
  • Remove the second dough sheet from the refrigerator and gently work it into the pie pan taking care not to press down the dough. Trim the dough to the outer edge of the pie plate and place the whole pie shell in the freezer while you make the filling.
  • Preheat the oven to 400 °F (204 °C)

To make the filling

  • Pour olive oil into a large skillet or non stick saucepan. Heat over medium heat.
    2 Tablespoon (25 g) Olive Oil
  • Add the onions, celery, carrots and potatoes to the oil. Cook for 10 minutes, stirring occasionally to ensure they are not sticking.
    ¾ Cup (113 g) Yellow Onion, ½ Cup (75 g) Celery, 1 Cup (150 g) Carrots, 2 Cup (300 g) Red Potatoes
  • Add the garlic, salt, pepper and thyme. Stir and cook 1 minute more.
    2 cloves Garlic, ½ teaspoon Salt, ½ teaspoon Black Pepper, ½ teaspoon Thyme
  • Add the chicken broth. Stir well one time then bring to a simmer. Cover and cook for 10 minutes or until potatoes are just about fork tender.
    1 Cup (240 ml) Gluten Free Chicken Broth
  • Add the cooked chicken and frozen peas to the broth and vegetables.
    2 Cup Chicken, 1 Cup Frozen Green Peas
  • Then add in the milk and butter, cook another 2-3 minutes.
    1 Cup (240 ml) Non Dairy Milk, 2 Tablespoon (28 g) Vegan Butter
  • In a small measuring cup, combine the starch and water and stir to form a slurry. Make a well in your filling using a whisk and whisk continuously while pouring the slurry into the broth. It will thicken fairly quickly. Once it does, remove it from the heat.
    3 Tablespoon (24 g) Corn Starch, 3 Tablespoon (45 ml) Water
  • Remove your pie shell from the freezer. Brush the egg wash around the edge of the pie crust to create a glue to bind the top crust to the bottom.
    1 Egg wash
  • Pour the filling into the crust.
  • Working quickly, place the top crust over the filling and crimp the edges. Brush the entire top with the egg wash.
  • Place your pie on a baking sheet (to avoid spilling in the oven) and bake for 45 minutes on the lowest oven rack. If your top crust begins to get too brown during baking, just lay a piece of aluminum foil lightly over the top.

Notes

STORAGE: Leave leftover pot pie in the pie pan and wrap it in aluminum foil.  Store in the refrigerator for up to 3 days.  Reheat in a 350F oven for 30 minutes or until the center is warm.