Okay, friend, gather 'round because we're about to embark on a culinary adventure that's as comforting as a warm hug – and it just happens to be totally gluten and dairy-free! Yep, I'm talking about a Chicken Pot Pie that'll make you forget those dietary restrictions. Now, I know what you’re thinking, “Gluten-free and dairy-free? Can that even taste good?” Trust me on this one. I had my doubts too, until I decided to tackle this recipe, and now? It's a regular in my rotation, especially when those chilly nights roll in.
This recipe isn't just about avoiding certain ingredients; it’s about creating a flavor-packed, satisfying meal that everyone at the table will love. The first time I made this, my skeptical partner was practically licking the bowl! And that’s the kind of reaction I hope you get, too. So, let’s get to it!
The Ultimate Cozy: Gluten & Dairy-Free Chicken Pot Pie
Okay, ready to dive in? This is easier than you think, resulting in a flaky, savory delight.
Cook the Chicken: Add the bite-sized chicken pieces to the pot. Season with thyme, rosemary, salt, and pepper. Cook, stirring occasionally, until the chicken is no longer pink on the outside. Don’t worry about cooking it all the way through yet; it will finish in the oven.
Add the Rest: This is where the magic really starts! Toss in those frozen peas and green beans. Pour in the gluten-free chicken broth and coconut milk. Stir to combine. In a small bowl, whisk together the gluten-free flour blend and 2 tablespoons of water to make a slurry. Gradually add this slurry to the pot, stirring constantly, to thicken the sauce. Let it simmer for a few minutes while you prepare the crust.
Make the Crust: In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Add the cold, cubed dairy-free butter. Use a pastry blender (or your fingers, if you're feeling adventurous!) to cut the butter into the flour mixture until it resembles coarse crumbs. Add the ice water a tablespoon at a time, mixing until the dough just comes together. Don’t overwork it; a slightly shaggy dough is perfect. Form the dough into a disc, wrap it in plastic wrap, and pop it in the fridge to chill while you get the pie assembled.
Assemble the Pot Pie: Preheat your oven to 400°F (200°C). Remove the dough from the fridge and place it on a lightly floured surface. Roll it out to about ¼-inch thickness. Carefully place the dough over the top of the filling in your Dutch oven. Cut a few vents in the top of the crust with a knife to let steam escape.
Bake: Slide that beauty into the preheated oven and bake for about 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let it rest for about 10 minutes before serving (trust me, it’s worth the wait).
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Tips & Tricks for Pot Pie Perfection
Ingredient Substitutions: Don’t have green beans? No problem! Corn or mushrooms would also be delicious. Feel free to swap out the chicken for cooked turkey, too. It’s especially great after a holiday feast!
Flavor Boost: For an extra layer of flavor, consider adding a splash of dry white wine to the pot with the veggies or stirring in a tablespoon of nutritional yeast into the filling for a cheesy undertone.
Presentation: If you're feeling fancy, cut out some shapes with cookie cutters from any leftover dough to decorate the top of your pie. You can also brush the top of the crust with a little dairy-free milk before baking for extra shine.
Add chicken, thyme, rosemary, salt, and pepper. Cook until lightly browned.
Stir in peas, green beans, broth, and coconut milk. Thicken with a flour slurry.
Combine crust ingredients, form a disc, and chill for 15-20 minutes.
Roll out dough, place over filling, and cut vents.
Bake at 400°F (200°C) for 30-35 minutes until golden and bubbly.
Let rest for 10 minutes before serving.
There you have it, friends! A warm, comforting, gluten, and dairy-free Chicken Pot Pie that's sure to be a crowd-pleaser. Let me know how it turns out for you! And, if you have any questions, I’m just a comment away. Happy cooking!
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