Best Gluten Free Chicken Pot Pie {Dairy Free}

Best Gluten Free Chicken Pot Pie {Dairy Free}.  These delicious individual Pot Pies are filled with a creamy white gravy, chicken, carrots, peas and topped off with a flakey gluten free crust.  The best part is that these pot pies are not only gluten free but dairy free too-you can’t even tell the difference!  These homemade gluten free chicken pot pies are the ultimate comfort food!

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Every year I make these delicious gluten free chicken pot pies right after Thanksgiving.  It is a tradition that my family looks forward to.  I have been asked for the recipe several times but I have never gotten around to it!  I just throw this and that together in a pot until it tastes great!  Finally, I have mastered this recipe and made the Best Gluten Free Chicken Pot Pies!  I know you will love this!

Alas, I have written down a great recipe for you that is gluten and dairy free!  Also, I am using my Ultimate Gluten Free Flakey Pie Crust Recipe that goes perfect with this recipe!  The crust is so flakey and has just a hint of sweetness!

I mean, your fork breaks through the flakey crust and then you scoop up a piece of creamy chicken and veggies…what is not to love?   It is the perfect combination-this making this Best Gluten Free Chicken Pot Pie!

In the photo below, you can see how the chicken pot pie mixture is made with a white gravy.  My secret ingredient is a homemade cashew cream.  It is so easy to make and perfect for thickening this homemade chicken pot pie, plus, it has a very neutral flavor and allows the flavors from the vegetables and spices to shine through.

Additionally, you can see my set-up station in the photo below.  I have my ramekin ready with the chicken pot pie mixture, a bowl with egg whites, my cutting board covered in tapioca flour and my leaf cutouts ready.  Plus, I rolled out my Ultimate Gluten Free Flakey Pie Crust Dough to 5 inches round.

Be sure to brush the edge and sides of your ramekin with egg whites so that your crust can stick.

Gently lay your gluten free pie crust over the ramekin and press back together if any break.  The dough is delicate and gets easier to work with once you roll it generously in tapioca flour.

Next, brush the top of the pie crust with egg whites.

Next, lay your leaf cutout on top of the pastry.  I used this lovely leaf cutter that includes the lines.

Be sure to cut small holes in the top of the pastry so that steam can escape.  Just make sure to leave about 1/2 inch minimum so that the chicken does not boil over.  Do not fill the mixture to the top.

Next, place your ramekins onto a cookie sheet that has a lip on the edges in case anything spills over.

Bake the ramekins for about 50 minutes at 375 degrees Fahrenheit or until golden brown.  Your house will smell so good!  These really are the Best Gluten Free Chicken Pot Pies you will ever eat!

These make the perfect comfort food for dinner and let me tell you something…they taste even better the second day when you re-heat them!

With this recipe, I made 4 twelve ounce Ramekins and one 9” chicken pot pie.  These are the white ramekins that I used.

So if you love a creamy chicken pot pie, full of winter spices and topped with a flakey crust, then this recipe is for you!  It will be the Best Gluten Free Chicken Pot Pie ever!

Be sure to let me know below how you liked this recipe and what other magnificent versions you create!

For more delicious gluten free/dairy free recipes, be sure to subscribe below!  You will get my 10 Delicious Paleo Breakfast E-book as my gift to you!

Best Gluten Free Chicken Pot Pie {Dairy Free}

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★★★★★

5 from 2 reviews

• Author: Ester Perez

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Description

Best Gluten Free Chicken Pot Pie {Dairy Free}.  These delicious individual Pot Pies are filled with a creamy white gravy, chicken, carrots, peas and topped off with a flakey gluten free crust.  The best part is that these pot pies are not only gluten free but dairy free too-you can’t even tell the difference!  These homemade gluten free chicken pot pies are the ultimate comfort food!

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Ingredients

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For Pie Crust:

• 2 Batches Ultimate Gluten-Free Flakey Pie Crust Recipe
• 1 egg white
• tapioca flour for rolling

For Filling: 

• 3 cups salted chicken stock
• 2 1/2 cups cubed and peeled potatoes (2 medium)
• 1 Tablespoon olive oil
• 1 small onion minced
• Homemade Cashew Cream ( 1 1/2 cups water blended with 2/3 cups raw cashews)
• 2 cups cooked chopped chicken ( I use an unseasoned Rotisserie Chicken)
• 3 1/2 cups frozen medley of corn, peas, carrots
• 4 Tablespoons arrowroot
• 4 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon ground sage
• salt & pepper to taste ( I used 2 1/2 teaspoon salt & 1/2 teaspoon ground pepper)

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Instructions

1. Heat chicken broth and add cubed potatoes.  Cook until crisp tender, about 15 minutes.
2. To a large stock pot, add olive oil and onion.  Saute on medium heat for 5 minutes.
3. Make Cashew Cream.  Add water and cashews to blender.  Blend on high until smooth and creamy.
4. Add cashew cream to stock pot once onions are cooked.  Add potatoes and chicken stock next.  Add chicken, peas, corn and carrots, arrowroot, onion powder, sage and salt and pepper to taste.  Stir until thickened.  Set aside.
5. Preheat oven to 375 degrees Fahrenheit.
6. Make 2 Ultimate Gluten Free Flakey Pie Crusts according to recipe and divide dough into 8 balls for making 8 twelve ounce ramekins. (If making leaf cutouts, reserve 9 balls ) If making two 9” Chicken Pot Pies, then you will want to make 4 batches of dough for the double crust style pot pies.
7. To roll out dough for ramekins, dust cutting board or parchment paper generously with tapioca flour.  Roll dough to 5” wide.
8. For Ramekins, Pour chicken pot pie mixture into 8 twelve ounce ramekins (leaving 1/2 inch room for bubbling).  Brush edge of ramekins with egg white and gently lift dough and press over ramekin.  If making leaf cutouts, roll out additional dough, cut out leaf and gently lay in the center of the ramekin.  Brush with more egg white.  Make slits in dough.  Repeat with remaining dough and place all 8 ramekins in a baking tray in case any overspills.  Bake at 375 degrees for 50 minutes or until tops are golden brown and fully cooked.
9. If making two 9” pies.  Roll out crust for the bottom and press into pie plate.  Remove any excess dough that hangs over the edges and reserve for leaf cutouts.  Divide chicken mixture between both pie pans.  Roll out additional pie crusts for the top.  It works best if you roll out onto parchment paper and flip the paper over onto the pot pie and gently remove the paper.  Crimp the edges.  Make leaf cutouts and decorate tops.  Brush top of pie crust with egg white.  Bake at 375 degrees for 60 minutes or until top is golden brown

Notes

• With this recipe I made three pie crusts for 4 twelve ounce ramekins and one 9” Double Crust Chicken Pot Pie.

Nutrition

• Serving Size: 8 ramekins or two 9''pies

• Author
• Recent Posts

Ester Perez

I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!

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