Gluten-free chicken pot pie – {vegan, gluten-free, healthy}

January 28, 2020

One of my winter staples when it comes to food is chicken pot pie. For years I’ve been making this recipe and every time I bite into it, it never ceases to amaze me. Something so simple to make but that tastes so amazing. It’s perfect for those cold winter nights when you’re in need of delicious food to warm you up.

This gluten-free chicken pot pie can be made with chicken or a vegan meat substitute. Follow the cooking instructions for your meatless meat and just add it to the vegetable mix.

You can also use pre-made pie crust if you’re looking to make this recipe in half the time. Some of my favorite gluten-free pre-made pie crusts are Immaculate and Kinnikinnick. You could also make my crust recipe ahead of time and place in the fridge for the next day. But if you’re not pressed for time then sit back, relax, and enjoy your time in the kitchen.

I use individual pot pie cups that are perfect for a large range of desserts. Shop them here. I also found similar ones at Bed Bath and Beyond for a much cheaper price. They also sell them in stores, I checked. 🙂 You can use a regular pie tin if that’s all you have.


Servings:

4 individual pot pies

If making a large regular pie size pot pie then this recipe will make 1 of those and produce 8-10 slices.

Ingredients

Crust:

Filling:

  • 2 cups gluten-free chicken stock
  • 3 tbsp Earth balance soy-free-buttery-spread – also vegan
  • 2 1/2 tbsp tapioca flour
  • 2 cups shredded chicken – I cooked beforehand then shredded it- Boil then shred. If making recipe vegan then follow meatless meat instructions as stated on your package. Or you can use Rotisserie chicken to make this recipe even easier.
  • 1 cup of frozen mixed veggies
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup chopped pearl onions
  • 1 tsp garlic powder
  • 1 tsp thyme powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp sage powder
  • 1/4 tsp salt
  • Sprinkle of pepper
  • 1 egg whisked – for egg wash – use this recipe for vegan egg wash.

Directions:

  1. Follow directions for my perfect gluten-free pie crust
  2. Take your 4 individual pot pie bowls and line with dough. If making one large pot pie then take half of dough and line bottom of pie tin and use other half when topping. To make it easiest when covering filling with dough- turn bowls over, trace in dough and then cover.
  3. Preheat oven to 400 degrees F
  4. Filling: Place butter in a saucepan over medium heat, add in tapioca flour and whisk together until there are no lumps. Cook for 20 seconds.
  5. Pour in chicken stock and cook an additional 2 minutes.
  6. Add in all the vegetables and cooked chicken, cook for 4 minutes- until heated through.
  7. Add in spices, stir, remove from heat.
  8. Divide mixture evenly into 4 bowls and cover with dough. If using one large pie tin then add all the filling in and cover with dough.
  9. Whisk egg and use as egg wash over dough. Or use this vegan egg wash. Brush on and make 4 small slits on top of dough to allow for ventilation.
  10. Bake for 25 minutes or until golden brown. ENJOY 🙂

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see how it came out!

Gluten-free chicken pot pie

theresahealey.com
{Gluten-free, vegan, dairy-free, healthy}
Prep Time 3 hrs 20 mins
Cook Time 25 mins
Course Dinner
Servings 4 individual pot pies

Ingredients
  

  • Crust:
  • 1 batch of my perfect flaky and buttery gluten-free & dairy-free pie-crust
  • Filling:
  • 2 cups gluten-free chicken stock
  • 3 tbsp Earth balance soy-free-buttery-spread – also vegan
  • 2 1/2 tbsp tapioca flour
  • 2 cups shredded chicken – I cooked before hand then shredded it- Boil then shred. If making recipe vegan then follow meatless meat instructions as stated on your package.
  • 1 cup of frozen mixed veggies
  • 1/4 cup frozen corn
  • 1/4 cup frozen peas
  • 1/4 cup chopped pearl onions
  • 1 tsp garlic powder
  • 1 tsp thyme powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp sage powder
  • 1/4 tsp salt
  • Sprinkle of pepper
  • 1 egg whisked – for egg wash – use this recipe for vegan egg wash.

Instructions
 

  • Follow directions for my perfect gluten-free pie crust.
  • Take your 4 individual pot pie bowls and line with dough. If making one large pot pie then take half of dough and line bottom of pie tin and use other half when topping. To make it easiest when covering filling with dough- turn bowls over, trace in dough and then cover.
  • Preheat oven to 400 degrees
  • Filling: Place butter in a saucepan over medium heat, add in tapioca flour and whisk together until there are no lumps. Cook for 20 seconds.
  • Pour in chicken stock and cook an additional 2 minutes.
  • Add in all the vegetables and cooked chicken, cook for 4 minutes- until heated through.
  • Add in spices, stir, remove from heat.
  • Divide mixture evenly into 4 bowls and cover with dough. If using one large pie tin then add all the filling in and cover with dough.
  • Whisk egg and use as egg wash over dough. Or use this vegan egg wash. Brush on and make 4 small slits on top of dough to allow for ventilation.
  • Bake for 25 minutes or until golden brown.
  • ENJOY 🙂

Notes

Make this recipe and use the hashtag #theresahealeycooking on Instagram so I can see how it came out!

Get your Valentine’s day shopping done early by checking out my Etsy and all the handmade one of a kind gifts I offer. Shop here.

Thanks for reading today’s post. Have a great day everyone!

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4 Comments

  • cassie1128gmailcom

    January 28, 2020 at 5:13 pm

    I seriously cannot wait to make this!!

    It sounds incredible!

    1. DIY Lifestyle

      January 29, 2020 at 7:32 am

      Thank you!! 😁

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