Gluten-Free Chicken Pot Pie {Dairy-Free Option}

• portions: 8 servings
• temps actif: 30 minutes
• temps total: 1 hour 5 minutes

Ingrédients

2 gluten-free pie crusts

2 cups cooked chopped gluten-free chicken

1 large potato peeled and diced

2 cups frozen mixed vegetables (peas, carrots, corn, green beans)

1 cup water

3 teaspoons butter (Dairy-free use Smart Balance.)

1/3 cup gluten-free all-purpose flour (I like Pillsbury gluten-free flour or Better Batter flour.)

1 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon dried thyme

2 teaspoons onion powder

1 1/2 cups gluten-free chicken broth

2/3 cup milk (Dairy-free use unsweetened almond or coconut milk.)

1 large egg

1 tablespoon water

Instructions

Prepare 2 pie crusts by doubling my gluten-free pie crust recipe, including chilling.

Place a baking sheet on the lower rack of the oven. Preheat the oven to 425°F and grease a 9-inch pie dish with gluten-free cooking oil cooking spray.

Place one of the gluten-free pie dough into the bottom of the greased pie dish. Make sure it is smooth.

Place the diced potatoes and frozen vegetables in a large pot. Cover the vegetables with the 1 cup water to cover and cook over medium heat for 10-15 minutes, until potatoes are soft. Drain the vegetables and place in a bowl.

Add the butter to the pot and melt over medium heat. In a small bowl whisk together the milk and gluten-free flour. Stir in gluten-free flour and seasonings, whisking continuously until smooth.

Add the gluten-free chicken broth, stirring frequently until thick. Remove the pot from heat.

Stir in the chopped chicken and vegetables. Pour the filling into the pie crust.

Place the remaining pie crust over the top of the filling and pinch the edges shut. Cut slits in the top of the pot pie.

Whisk together the egg and the water ina small bowl and brush it all over the top crust.

Bake for 30-35 minutes, or until golden brown and internal temperature reaches 165°F.

Allow the pot pie to cool for 10 minutes and serve!

Nutrition

• Calories: 455 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 6 g
• Cholestérol: 74 mg
• Sodium: 789 mg
• Glucides Totaux: 48 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 2 g
• Protéines: 25 g