Chicken Pot Pie Gluten Free Dairy Free
Author: 
 
Ingredients
  • 9" gluten free pie crust*
  • 2 cups cubed chicken
  • ½ cup sliced carrots
  • ½ cup peas
  • ½ cup diced onion
  • 1 Tablespoon oil
  • 1 Tablespoon butter (use vegan butter to make non-dairy)
  • 1 Tablespoon gluten free flour
  • 1 Tablespoon gluten free cornstarch
  • 1 Tablespoon poultry seasoning
  • salt & pepper to taste
  • ½ cup chicken broth
  • ¾ cup almond milk or any non dairy milk
  • Mashed potato topping
  • 2 russet potatoes, peeled and diced
  • ¼ cup butter
  • ¼ cup non dairy milk
  • salt & pepper to taste
Instructions
  1. Preheat oven to 400 degrees. If using a frozen pie shell, defrost for 10 minutes.
  2. Make mash potatoes by boiling potatoes until tender.
  3. Drain and add milk, butter, salt, and pepper.
  4. Saute onions in a little oil. Add carrots and peas and remove from heat as soon as they soften slightly.
  5. In a saucepan, over medium heat, melt butter and add flour and cornstarch.
  6. Whisk in milk, chicken broth and seasonings. Continue whisking until it comes to a boil and thickens.
  7. In a bowl mix chicken, vegetables and sauce.
  8. Place pie shell on a baking sheet.
  9. Pour filling into the pie shell and top with an even layer of mashed potatoes.
  10. Cover pot pie with foil and back on center rack for 30-40 minutes.
Notes
*I use Wholly Wholesome pie shell
Recipe by Let's Be Yummy at https://letsbeyummy.com/2014/07/31/chicken-pot-pie-gluten-free-dairy-free-recipe/