The gluten-free crust and other dairy-free sauce ingredients make this Chicken Pot Pie healthy. Carrots, peas, corn, shredded chicken, and a creamy herbal sauce are all in it. Serve it as a lovely main dinner dish that will certainly impress!
Among the most important recipes for comfort food is homemade chicken pot pie.
It’s a flaky, buttery pie crust… it’s a cozy stuffing stuffed with shredded chicken and colorful vegetables… and it’s a creamy herbal sauce that bubbles up while you’re cooking. What could be more comforting and heart-warming to serve your visitors?
Is it healthy for chicken pot pie?
As they are made with heavy cream and gluten-filled crust, most chicken pot pies are just not healthy. So by using dairy-free and gluten-free ingredients, this homemade chicken pot pie recipe is made healthier.
How long will that chicken pot pie last?
A completely cooked chicken pot pie will last up to 3-4 days if it is stored in the refrigerator.
Can I prepare in advance for this?
You could certainly prepare this pot pie recipe in advance for dinner. The whole pot pie is fully assembled and refrigerated for up to 24 hours before baking. On the day of serving, let it sit for 1 hour at room temperature, then follow the cooking instructions below.
Chicken Pot Pie
The gluten-free crust and other dairy-free sauce ingredients make this Chicken Pot Pie healthy. Carrots, peas, corn, shredded chicken, and a creamy herbal sauce are all in it. Serve it as a lovely main dinner dish that will certainly impress!
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Ingredients
2 homemade pie crusts
1 lb. chicken cooked, around 3 – 3 ½ cups
2 Tbsp. of butter
½ cup of celery finely chopped
1 cup of carrots finely chopped
1 small of sweet onion finely chopped
2 cloves garlic crushed
½ cup of flour gluten-free 1-to-1 blend
¾ cup of milk cashew or almond milk
1 ¼ cups of vegetable or broth chicken, regular sodium
½ tsp. of salt to taste
¼ tsp. of black pepper
¼ tsp. of thyme dried
¼ tsp. of rosemary dried
¼ tsp. of tarragon dried
¾ cup of frozen peas
¾ cup of frozen corn
1 egg optional
1 Tbsp. milk optional
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