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Dairy Free Chicken Pot Pie

Homestyle chicken pot pie devoid of wheat, eggs, gluten, soy, and corn

Allergen Friendly Family.com

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 3 pies
Calories 600 kcal
Author allergenfriendlyfamily

Ingredients

  • 6 units gluten free pie crusts
  • 2/3 cup butter substitute vegan
  • 1 white onion diced
  • 2/3 cup flour substitute gluten free
  • 1 tbsp pepper (OPTIONAL)
  • 1 tbs salt (OPTIONAL)
  • 3 cups chicken broth organic
  • 1 cup unsweetened rice milk (or coconut)
  • 3 lbs shredded chicken breasts (crock pot overnight)
  • 5 cups preferred vegetables diced

Instructions

  1. preheat oven to 425 F

  2. in stockpot, melt butter substitute


  3. add onions to butter substitute until onions become translucent

  4. add flour and make a roux

  5. stir in salt, pepper, chicken broth, and rice milk

  6. stir constantly until mixture becomes bubbly and thick

  7. add chopped vegetables and shredded chi ken into broth mixture. stir

  8. spoon mixture into bottom pie crusts

  9. put top pie crusts onto bottom pie crusts and seal edges (remember to make a slit for air to escape while baking)

  10. bake for 20 minutes.

  11. put aluminum foil around edges of pie. bake for an additional 20 min or until golden brown

Recipe Notes

rice milk takes slightly longer than cow's milk to thicken - it's simply the chemical makeup