It’s the day after Halloween and my husband and I are exhausted! We spent hours yesterday chasing my little man around his grandparent’s neighborhood in the pouring rain. “Next” my LO would say, “knock, knock”. Once the door would open he would get shy, hold out his treat bag and then say, “Thanks, treat” and run back to us…..”Next”. It’s not just Halloween that had us exhausted, honestly, it seems like we’ve been burning the candle at both ends lately and I really don’t see an end in sight. What can I do to help remedy the situation? I think we need some comfort food! My gluten free, dairy free, soy free, nut free, allergen free homemade Chicken Pot Pie!
Now, I’ve made this multiple ways (and never written down the recipe) so I’ll be posting the recipe before the finished product pictures (because I’m posting as I create it today). I think my first attempt at pot pie that turned out well was using a milk substitute (I’m pretty sure I used rice milk) but I’ve modified it now just to include all chicken broth – honestly, there’s nothing to rice milk so why even use it? See, that looks fine doesn’t it?
Homemade GF DF SF NF Chicken Pot Pie
This makes a pretty big pie so it’s best if you use a deep pie dish like these, Anchor Hocking Deep Pie Plates
2 gf, df, sf, nf pie crusts (I use the Whole Foods brand – I can have butter, you could also try this mix, Glutino Gluten Free Pantry Perfect Pie Crust Mix
2 cups cooked chicken, chopped (I used leftover chicken from my BEST Chicken EVER Convection Roast Whole Chicken – so good!)
1 cups carrots, chopped (from my garden!)
1 cup red skin potatoes, 1/2″ cubes
1 onion, chopped
1 stalks celery, chopped (optional, I don’t always include these)
1/2 cup broccoli, or green beans, chopped (I like to use up the broccoli stems for this), or peas (I’m allergic to peas)
4 cups chicken broth (I make my own or use,Signature Organic Chicken Stock
1/4 cup sweet rice flour (like Bob’s Red Mill Rice Flour Sweet 
1/4 tsp ground sage
Pinch nutmeg
Add your chicken broth and veggies to a sauce pot over medium/high heat until it boils. Then turn down the heat and simmer for 7 or so minutes. Veggies should be slightly tender but not completely cooked. Prepare your pie crust (meaning, put it in the pie baking dish if it wasn’t already). Spoon the veggies and chicken into the pie crust. Ladle about 2 cups of broth into a large bowl. Slowly whisk in sweet rice flour (or other thickener). Pour thickened broth into the broth in the saucepot, whisking to combine. Add salt to taste (the amount will vary significantly depending on the type of broth you use…also remember the pie crust is salty). Whisk in ground sage and nutmeg. Pour the thickened broth over your chicken and veggies and top with the second pie crust.
Here’s my funky looking pie made with two already prepared pie crusts – hey, it doesn’t look great but it tastes amazing!
Bake in a 350 degree oven for about 45-50 minutes (watch to make sure the crust doesn’t burn)!
All of my recipes are gluten free, soy free, dairy free, and nut free, meaning that they are peanut free, cashew free, tree nut free, walnut free, pecan free, and almond free. They are also free of a lot of other grains and legumes because I’m intolerant to them, along with gluten. My recipes are amaranth free, barley free, chick pea free, buckwheat free, fava bean free, flax free, garbanzo free, oat free, rye free, sorghum free, spelt free, and teff free. If there are easy substitutions to make the recipe egg free I try to include them. My recipes are dairy free – I personally am intolerant to whey and therefore can eat butter. Most recipes can be made completely dairy free with a butter substitute. This recipe is egg free, yeast free and can also be made vegan! Feel free to leave any changes you’ve made in the comments for others to see!
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