Description
A comforting gluten and dairy free chicken pot pie with a flaky crust and savory filling of chicken and vegetables, perfect for family dinners.
Ingredients
- 1 cup almond flour
- 1 cup gluten-free flour blend
- 1 tsp xanthan gum
- 1/2 tsp kosher salt
- 1/2 cup cold vegan butter or coconut oil
- 1 tsp vinegar
- 3-4 tbsp ice water
- 2 tbsp dairy-free butter
- 2 tbsp tapioca flour
- 2 cups chicken stock
- 2 cups cooked shredded chicken
- 1/2 cup carrots, diced
- 1/2 cup peas
- 1/2 cup pearl onions
- 1 tsp garlic powder
- 1 tsp thyme
- 1/2 tsp turmeric
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine almond flour, gluten-free flour blend, xanthan gum, and kosher salt.
- Work in the cold vegan butter or coconut oil until the mixture is flaky.
- Add vinegar and ice water, mix until a dough forms, then chill for 30-60 minutes.
- In a saucepan, melt the dairy-free butter. Sprinkle in tapioca flour and whisk until a paste forms.
- Gradually stir in chicken stock, whisking constantly until thickened.
- Fold in cooked chicken, carrots, peas, pearl onions, garlic powder, thyme, and turmeric. Simmer to combine flavors.
- Roll out the chilled dough and fit into ramekins, cutting vents in the tops.
- Optionally, brush with egg wash for a golden finish.
- Bake for 25-30 minutes, or until the crust is golden brown.
Notes
For added flavor, experiment with spices and ensure the filling is not too runny to avoid a soggy crust.
