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Cozy Gluten and Dairy Free Chicken Pot Pie

As the crisp autumn leaves fall and the air turns slightly chillier, there’s nothing quite as heartwarming as a golden, bubbling chicken pot pie. The kind that makes your home smell like a cozy haven, filled with rich aromas inviting you to gather around the table. This Cozy Gluten and Dairy Free Chicken Pot Pie is not just a meal; it’s a celebration of comfort and nostalgia that brings back memories of chilly days spent wrapped in warm blankets.

Imagine biting into a flaky crust that opens up to reveal creamy, tender chicken mingled with colorful veggies, all brought together in a savory gravy. Whether you’re looking for an easy weeknight dinner or a special dish to share with loved ones, this recipe is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Comforting Delight: This pie wraps you in warmth, making each bite feel like a hug on a plate.
Easily Customizable: Add your favorite veggies or proteins to explore delicious variations.
Gluten and Dairy Free: Perfect for those with dietary restrictions without compromising flavor.
Quick Prep Time: Whip this up in no time, making it ideal for busy weeknights.
Perfect for Meal Prep: Make a batch ahead, and you’ll have satisfying meals ready for the week.

Gather These Simple Ingredients

To get started on your Cozy Gluten and Dairy Free Chicken Pot Pie, here’s what you’ll need:

1 cup almond flour
1 cup gluten-free flour blend (plus additional for dusting)
1/2 teaspoon kosher salt
1/4 teaspoon xanthan gum (omit if your flour blend already has this)
1/2 cup cold vegan butter or coconut oil
1 teaspoon distilled white vinegar
2 Tablespoons ice water
1 egg (for egg wash, optional)
2 Tablespoons dairy-free butter or lactose-free ghee
2 Tablespoons tapioca starch
2 cups chicken stock
2 cups cooked shredded chicken
1 1/2 cup carrots, diced
1 cup peas
3/4 cup pearl onions
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/4 teaspoon turmeric powder
1/4 teaspoon dried sage
1/4 teaspoon black pepper

Let’s Make It Together

Preheat your oven to 400 degrees Fahrenheit.
In a large bowl, combine the almond flour, gluten-free flour blend, xanthan gum, and kosher salt. Mix well until combined.
Work in the cold vegan butter or coconut oil using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
In a separate bowl, mix the vinegar and ice water. Gradually add this to the crust mixture, stirring until it comes together. Chill the dough in the refrigerator for 30-60 minutes.
In a large saucepan, melt the dairy-free butter over medium heat. Whisk in the tapioca starch, then gradually add the chicken stock while whisking continuously until thickened.
Stir in the shredded chicken, carrots, peas, and pearl onions. Cook until heated through. Season with garlic powder, thyme, turmeric, sage, and black pepper.
Divide the chicken mixture into ramekins or a pie dish. Roll out the chilled dough to cover the ramekins, then brush the tops with the egg wash if using.
Cut vents in the crusts to allow steam to escape and bake for approximately 25 minutes or until golden brown and bubbly.

Fun Ways to Customize It

Vegetable Medley: Swap in your favorites like green beans or corn for a twist on texture and taste.
Herb Infusion: Add fresh herbs like rosemary or parsley for a fragrant, zesty kick.
Rich Gravy: Stir in a splash of coconut milk for an even creamier sauce.
Personalized Proteins: Use leftover turkey or even chickpeas for a satisfying vegetarian option.

Chef Emma’s Helpful Tips

Make Ahead: The filling can be made a day in advance, making preparation a breeze on busy nights.
Non-Dairy Cream: If you want an extra layer of richness, consider using a non-dairy cream instead of stock in the filling.
Storage: Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven for that freshly-baked taste.
Freezing: You can freeze assembled pies before baking. Just add a few minutes to the baking time if cooking from frozen!

What’s Inside – Nutrition Breakdown

Serving Size: 1 ramekin
Calories: 380
Carbohydrates: 32g
Sugar: 2g
Fat: 24g
Protein: 16g
Sodium: 540mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! The filling can be prepped a day early, and the dough can be made ahead and chilled.

Can I use different ingredients?
Yes! Feel free to swap out the vegetables or proteins for ones you have on hand.

How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days, or freeze for longer storage.

How long does it last?
The pie is best enjoyed within 3 days if refrigerated, but can be frozen for up to 3 months.

A Cozy Closing Note

This Cozy Gluten and Dairy Free Chicken Pot Pie is more than just food; it’s an experience, a moment of tenderness shared, and a way to nourish both body and soul. I hope this recipe brings warmth to your kitchen and joy to your table. Save this Cozy Gluten and Dairy Free Chicken Pot Pie to your Pinterest board so it’s ready when you need a cozy treat!