Gluten and Dairy Free Easy Chicken Pot Pie
Using storebought pie dough and rotisserie chicken, this classic comfort food is easy any night of the week.
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Servings: 6
Equipment
- 1 pie dish
- 1 large stockpot
Ingredients
- 2 Gluten Free pie crusts, prepared
- 3 cups rotisserie chicken, chopped
- 1 cup carrots, 1/4" slice
- 1 cup celery, 1/4" slice
- 1 1/2 cups potatoes, peeled, 1/4" cubes
- 1 cup frozen peas
- 1 cup frozen corn
- 2 1/2 cups chicken stock
- 3 tbsp cornstarch
- 2 tsp kosher salt
- 3/4 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp Dairy Free butter
- 1 cup unsweetened coconut milk
Instructions
- Preheat oven to 425. Line a 9" pie dish with the first pie crust.
- Heat a large stockpot over medium heat. Add the butter, carrots, and celery. Cook for 5 minutes stirring occasionally.
- Add the cornstarch and chicken stock into a bowl and stir to combine to create a slurry. Pour into the stockpot.
- Add the remaining ingredients into the stock pot and stir until it thickens.
- Pour the chicken pot pie mixture into the prepared pie crust.
- Take the second pie crust and drape over the top. Use a fork or your fingers to crimp the edges shut. With a sharp knife, cut a couple slits in the top for the steam to escape.
- You can brush the top with an egg wash and sprinkle with salt if desired.
- Bake for 30-35 minutes or until the top is golden brown and the filling is bubbly.
- Allow to cool for 10 minutes before slicing and serving.
- Enjoy!
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