Created: 9/25/2023
Prep Time: 30 minutes
Cook Time: 50 minutes
Prep Time: 30 minutes
Cook Time: 50 minutes
This savory and comforting dish is a staple in American cuisine but is now adapted to suit those with dietary restrictions. A buttery and gluten-free crust filled with tender chicken, flavorful vegetables, and a creamy dairy-free sauce makes for a delicious and filling meal that the whole family will love.
Ingredients:
Yield: 6-8 servings
2 cups gluten-free all-purpose flour
1 tsp salt
1/2 cup dairy-free butter, chilled and cubed
4-6 tbsp ice cold water
4 tbsp dairy-free butter
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
1 clove garlic, minced
1/4 cup gluten-free all-purpose flour
1 1/2 cups chicken broth
1/2 cup dairy-free milk
2 cups cooked and shredded chicken
1 tsp dried thyme
1 tsp salt
1/4 tsp black pepper
1 egg, beaten
Instructions:
Step 1
Mix together gluten-free flour and salt in a mixing bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs. Gradually mix in the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Divide in half and flatten into discs. Cover with plastic wrap and refrigerate for at least 30 minutes.
Mix together gluten-free flour and salt in a mixing bowl. Cut in the chilled dairy-free butter until the mixture resembles coarse crumbs. Gradually mix in the ice water, 1 tablespoon at a time, until the dough comes together in a ball. Divide in half and flatten into discs. Cover with plastic wrap and refrigerate for at least 30 minutes.
Step 2
Preheat oven to 375°F. Melt dairy-free butter in a large saucepan over medium heat. Add onion, carrots, celery, and garlic and cook until tender, about 5 minutes. Stir in gluten-free flour and cook for 1 minute.
Preheat oven to 375°F. Melt dairy-free butter in a large saucepan over medium heat. Add onion, carrots, celery, and garlic and cook until tender, about 5 minutes. Stir in gluten-free flour and cook for 1 minute.
Step 3
Gradually stir in chicken broth and dairy-free milk, whisking constantly until the mixture thickens up. Add in the cooked chicken, thyme, salt, and black pepper. Cook for an additional 10 minutes, until the sauce has thickened and the chicken is heated through.
Gradually stir in chicken broth and dairy-free milk, whisking constantly until the mixture thickens up. Add in the cooked chicken, thyme, salt, and black pepper. Cook for an additional 10 minutes, until the sauce has thickened and the chicken is heated through.
Step 4
On a gluten-free floured surface, roll out one of the dough discs and place in a 9-inch pie dish. Add the chicken and vegetable filling. Roll out the second disc and cover the filling. Trim the excess dough and crimp the edges to seal. Cut a few vent holes in the top crust.
On a gluten-free floured surface, roll out one of the dough discs and place in a 9-inch pie dish. Add the chicken and vegetable filling. Roll out the second disc and cover the filling. Trim the excess dough and crimp the edges to seal. Cut a few vent holes in the top crust.
Step 5
Brush the top with beaten egg and bake for 45-50 minutes, or until the crust is golden brown and the filling is heated through. Let cool for 5-10 minutes before serving.
Brush the top with beaten egg and bake for 45-50 minutes, or until the crust is golden brown and the filling is heated through. Let cool for 5-10 minutes before serving.