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Cozy Gluten and Dairy Free Chicken Pot Pie

As the chill of autumn sets in and the air turns crisp, there’s nothing quite like gathering around the table to enjoy a warm, comforting meal. The scent of savory chicken, tender vegetables, and a flaky crust baking in the oven wraps around you like a cozy blanket. This recipe for Cozy Gluten and Dairy Free Chicken Pot Pie is just the dish to warm your heart and soul on those chilly evenings. It’s a nostalgic dish that might remind you of family dinners, where laughter fills the room and the flavors are downright irresistible.

Perfect for busy weeknights or lazy weekends, this homemade chicken pot pie cradles juicy chicken and vibrant veggies in a creamy sauce, all enveloped in a gluten-free crust that’s just as delightful as the classic version. So go ahead, gather your loved ones, and indulge in this comforting dish that you’ll cherish for years to come. Trust me, you’ll want to pin this one for later!

Why You’ll Love This Recipe

Comforting and Warm: Perfect for chilly nights, this dish will make your heart sing with joy.
Gluten and Dairy Free: Enjoy a cozy classic without the worry of allergens — everyone can indulge!
Easily Customizable: Personalize it with your favorite vegetables or leftover turkey for a unique touch.
Perfect for Meal Prep: Make ahead and store for a quick meal that’s ready when you are.
Family-Friendly: This hearty meal is sure to be a hit with the whole family, even the little ones!

Ingredients You’ll Need for Cozy Gluten and Dairy Free Chicken Pot Pie

1 cup almond flour
1 cup gluten-free flour blend (plus additional for dusting cutting board)
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 (suggested: Earth Balance vegan butter)
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, chopped
1 cup peas (fresh or frozen)
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 almond flour, gluten-free flour blend, xanthan gum, and salt. Mix well to ensure an even texture.
Quickly work in the cold vegan butter or coconut oil using your hands until the mixture is crumbly — it should resemble coarse sand.
In a separate bowl, mix together the vinegar and cold water. Gradually add this mixture to the crust mixture, one tablespoon at a time, until the dough just comes together. If needed, add additional ice water.
Wrap the crust in plastic wrap and chill in the refrigerator for 30 to 60 minutes while you prepare the filling.
In a large saucepan over medium heat, melt the dairy-free butter or ghee. Whisk in the tapioca starch and cook for about 30 seconds until combined and smooth.
Slowly pour in the chicken stock while whisking constantly. Cook for 1-2 minutes until the mixture thickens slightly.
Stir in the shredded chicken, carrots, peas, and pearl onions. Cook for an additional 3-5 minutes until everything is heated through. Season with garlic powder, dried thyme, turmeric, dried sage, and black pepper. Adjust seasonings to taste.
Divide the mixture into 4 large ramekins or ovenproof bowls for individual servings.
On a floured surface, roll out the chilled dough to fit the ramekins, pressing down the edges to seal securely.
Brush the tops of the crusts with an egg wash if using, and cut vents in the top of each crust to allow steam to escape.
Bake for approximately 25 minutes, or until the crusts are golden and crispy.

Fun Ways to Customize It

Veggie Delight: Swap in your favorite seasonal vegetables like zucchini or green beans for an additional pop of color and flavor.
Herb Infusion: Add fresh herbs like parsley or rosemary to the filling for an aromatic twist.
Creamy Mushroom: Fold in some sautéed mushrooms for a rich and earthy flavor sensation.
Spicy Kick: Stir in some red pepper flakes or a dash of hot sauce for a zesty, warm finish.

Chef Emma’s Helpful Tips

Make Ahead: The filling can be prepared a day in advance and stored in the fridge, making this a super convenient meal option!
Freezing: These individual pot pies freeze wonderfully. Just bake them halfway, then cool completely. Wrap tightly and store in the freezer. Bake from frozen when you’re ready for a comforting meal!
Dough Handling: Keep your hands cold while working with the dough as it helps create a flaky crust.
Crust Variations: Experiment with different gluten-free flour blends to find the perfect combination that suits your taste.

Nutrition Information per Serving

Serving Size: 1 ramekin
Calories: 450
Carbohydrates: 40g
Sugar: 4g
Fat: 24g
Protein: 19g
Sodium: 800mg

Frequently Asked Questions

Can I make this ahead?
Yes! Both the filling and crust can be prepared in advance. Store them separately in the refrigerator for up to 24 hours before assembling.

Can I use different ingredients?
Absolutely! Feel free to swap the chicken with turkey or mix in your favorite vegetables.

How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

How long does it last?
This chicken pot pie will last up to 3 months if frozen properly and 3 days in the fridge.

A Cozy Closing Note

There’s something genuinely heartwarming about sharing a dish that hugs you from the inside. This Cozy Gluten and Dairy Free Chicken Pot Pie not only satisfies those cravings for creamy, savory goodness, but it also wraps you in delightful nostalgia with every bite. Save this recipe to your cozy recipes board so it’s ready when you need a comforting meal! Enjoy the warmth and happiness it brings to your family gatherings. Happy cooking!