This gluten free chicken pot pie reminds of a classic chicken pot pie, you'd have no idea it is also dairy free, paleo and egg free! It's low carb, made with healthy fats and nourishing ingredients. It's simply delicious! I had to share this recipe because I make it all the time and it's too good not to put out there for others to enjoy.
WHY MAKE THIS PALEO LOW FODMAP CHICKEN POT PIE?
This chicken pot pie is my ALL TIME favorite comfort recipe. Typically I don't share too many savory dishes, but I had to share this one! And if you are vegan, this pie is egg and dairy free so just swapping out the chicken for chickpeas or chopped root veggies is the perfect replacement! I've made it both ways and they're both delicious.
I've made this pie over 20 times, and it comes out great every time. The dough can be a little tricky to form into a crust, but I've learned that if I flour the dough really good while rolling it out, it's much easier to place on the top of the pie, and it actually gets flakier when baking as well. I cut my top crust in patches because it's easier to place on and I think it gives it a little personality and rustic touch!
This chicken pot pie has that classic pot pie flavor and texture.
This chicken pot pie reminds of a classic chicken pot pie, you'd have no idea this pot pie is dairy free, paleo and egg free! It's low carb, made with healthy fats and nourishing ingredients. It's simply delicious! I had to share this recipe because I make it all the time and it's too good not to put out there for others to enjoy.
This chicken pot pie is paleo, low carb and low FODMAP!
Low FODMAP is a diet used to help settle digestive issues, or find out what your triggers are. FODMAPs in foods can be hard to digest, causing digestive stress. A traditional pot pie includes peas, and is also seasoned with garlic and onions. I omitted the garlic and onions here, and used chopped green beans in place of the peas. If you aren't following a low FODMAP diet, you can of course use peas and add onions/garlic as you please! In place of onions, I have the option below to add in some green scallions. These will give a slight onion flavor but are FODMAP friendly, make sure to just use the green parts.
To make this pie vegan:
This chicken pot pie is naturally egg free and I use dairy free butter in the crust and filling, so it's easily made vegan simply by swapping out the chicken for equal amounts of chopped veggies, or even chickpeas for protein. I suggest parsnips, rutabaga, fennel, potatoes, or other low fodmap veggies that would taste wonderful in a warm pie.
What do I need for this paleo chicken pot pie?
9" round pie dish, square works too for a less traditional pie shape
Rolling pin for rolling out the crust
Parchment paper or wax paper for rolling
Saucepans for steaming veggies and boiling chicken
How long is this good for in the fridge? How do I store it?
This pot pie is good for 7 days in the fridge, either stored in its original pie dish, covered with tin foil or cling wrap, or stored in an airtight container. I typically reheat it in the microwave but reheating individual servings in the oven will give a nice crisp back to the crust. You can store this pot pie in the freezer for up to 3 months, I would freeze each slice individually for easier defrosting.
Ingredients:
The filling:
2 boneless chicken breasts* (about 1lb)
2 cups carrots, chopped
1 medium white potato (white Japanese sweet for paleo)
1 3/4 cup green beans, diced (can sub for green peas)
1/3 cup vegan butter or real grass fed butter
1/4 cup tapioca flour/starch
1/2 tsp salt
1/4 tsp black pepper
1 3/4 cups chicken broth, or veggie broth I like Pacific Foods for low FODMAP
1/3 cup non-dairy milk
Optional: Chopped fresh parsley and/or thyme
Optional: Handful of cut green scallions, or diced onions
*if making vegan, you can sub the chicken for 1 1/2 cups total of chopped potatoes, rutabaga, parsnips, fennel… your favorite hearty veggies!*
The crust:
1 1/2 cups almond flour
1/2 cup tapioca flour
1 tsp salt
1/2 tsp baking powder
2/3 cup of vegan butter sticks or real butter sticks (I use Miyoko's)
Cold water if needed
How to make the pot pie:
1. Preheat oven to 375F and have the pie dish ready.
2. In a large mixing bowl, mix together all the crust ingredients until a dough forms. It should be a nice texture, like a play doh. (Depending on the butter used, may need to add 1 tbsp of cold water or even more flour. Needs to be workable but not sticky). Wrap in plastic wrap and place in fridge to chill while you prep the filling. Must be chilled before rolling!
3. In a medium saucepan on medium heat, cover chicken breasts with water and boil until just cooked through, about 20 minutes. Drain and set aside. Simultaneously steam/boil the green beans, potato and carrots together until just about fully cooked, or blanched. Dice/prepare and steam the other veggies you plan to add or substitute the chicken with. All the veggies should be almost fully cooked or well blanched before baking in the pie. Set aside to cool. You can also do this beforehand and place in fridge until ready to make the pie. (Sometimes I do it the night before, the water content from the veggies will dry out so the pie filling is thicker).
4. In another saucepan over medium heat, melt the butter until it bubbles. If you choose to use scallions (or onions if you are not low fodmap), sauté them in the butter until fragrant, about 2 minutes. Add tapioca flour, salt, pepper and mix, it will become a thicker paste. Now slowly stir in broth and milk. Simmer over medium-low heat until thickened like gravy, about 5 minutes. Whisk until smooth, be sure no tapioca is dissolved and no lumps remain. Remove from heat when thickened.
5. Dice it up or shred the chicken with your fingers into small pieces. Add it into the gravy, along with the green beans/carrots or other veggies or herbs that were prepped. Mix well. Taste and add more salt if needed. The texture may look gooey and stretchy but it bakes perfectly. Set this aside while you roll out the crust.
6. Take the crust dough out of the fridge and break it in half, place the other half back in the fridge. It's much easier to work with the dough when cold! Make sure it's chilled completely. Using your fingers, press the first half of the dough directly into the bottom of the pie dish and up the sides until you have a nice even, thin layer.
7. Remove the other half from fridge and place between two pieces of parchment paper. Flour the parchment well, the more flour used the easier it will be to work with. This will also result in a flakier crust. You can also work on a floured surface. I suggest a combo of almond and tapioca flour for rolling, but any GF flour works.
8. Roll the dough until about 9" in diameter, enough to cover the pie. You have the option to try to transfer it all as once piece, or you can cut the dough into squares and create a patch work on the crust like I did in the photos. I find it's much easier to work with in smaller pieces and I like the rustic look it gives!
9. Once the top pie crust is on, poke air holes in the top with a knife or fork. You have the option to brush the top with an egg wash (whole egg with a splash of water) for a nice brown crust, or with milk --before baking. Sprinkle with flaky sea salt.
10. Place in oven and bake for 35-40 minutes until top is brown and the filling bubbles over. I suggest placing a baking sheet on the rack below the pie to catch any drips.
11. Once the pie has cooked, remove from oven and place on cooling rack for 20-30 minutes to cool. The filling may seem runny when hot out of the oven but will firm up more when cooled to a gravy. The pie will become more dry as it's kept as leftovers as well.
12. Once you have enjoyed, place remaining pie in fridge once cooled to room temp, covered in plastic or tin foil for up to 7 days. Can also be stored in the freezer in individual servings for up to 3 months.
Recipe notes:
To make this pie vegan: This pot pie is naturally egg free and dairy free butter is used in the crust and filling, so it's easily made vegan simply by swapping out the chicken for equal amounts of chopped veggies, or even chickpeas for protein. I suggest parsnips, rutabaga, fennel, potatoes, or other low fodmap veggies that would taste wonderful in a warm pie.
The top crust can sometimes be a pain in the butt to work with, but trust me, it's delicious. It has to be COLD, and I suggest flouring the surface well before rolling out on top and bottom. And cutting the pie crust into smaller pieces or shapes/making patchwork so it's easier to transfer.