Gluten-Free, Dairy-Free Chicken Pot Pie
I had leftover rotisserie chicken and searched for a delicious way to use it. I found this Gluten-Free, Dairy-Free Chicken Pot Pie recipe and thought I’d give it a try, especially since Scott LOVES chicken pot pie.
This was a total winner. Using pre-made crusts and frozen mixed vegetables, this recipe came together in no time.
Scott, Emma, and I all loved it! We hope you do, too.
Ingredients
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2 gluten-free pie crusts (I used Wholly Gluten Free crusts from Trader Joe’s)
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2 cups shredded leftover or rotisserie chicken
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2 cups frozen mixed vegetables
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1 cup chicken broth
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2/3 cup non-dairy milk
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1/3 cup non-dairy butter
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2 tablespoons cornstarch
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1 teaspoon poultry seasoning
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
Preheat the oven to 400°F.
Melt the butter and whisk in cornstarch
Over medium heat, melt the non-dairy butter. Whisk in the cornstarch.
Whisk in broth and milk
Slowly whisk the broth into the cornstarch mixture. Bring to a simmer, whisking the whole time. Slowly whisk in the milk and bring the mixture to a simmer.
Add the spices, chicken, and veggies
Stir in the spices, chicken, and vegetables. Place one of the pie crusts onto a baking sheet. Pour the chicken mixture into the pie crust.
Place the second pie crust on top
Keep the pie crust chilled until ready to use. If it does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top. Seal the edges with your fingers.
Bake
Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
