Best Gluten Free Chicken Pot Pie (Dairy Free)

My Delicious Dairy-Free Gluten-Free Chicken Pot Pie Adventure

As a busy working mom, finding time to cook healthy and delicious meals can feel like a never-ending race against the clock. Weeknights often blur into a whirlwind of school pick-ups, homework battles, and the general chaos of family life. But even in the midst of the whirlwind, I crave comfort food. Something warm, satisfying, and preferably, something that doesn't require a culinary degree to prepare. That's where this dairy-free and gluten-free chicken pot pie comes in. It's become a weekly staple, a beacon of deliciousness in my otherwise hectic schedule.

The initial inspiration came from a desire to make something both flavorful and accommodating to dietary restrictions within my family. My youngest, bless her little heart, has some tricky digestive sensitivities that make typical recipes a gamble. Gluten and dairy are major culprits in upsetting her delicate system, hence the need for a completely gluten and dairy-free version of this classic comfort food. The challenge was to maintain that classic, creamy, comforting taste without resorting to heavy cream and a traditional pastry. Let me tell you, it was worth the effort!

The cashew cream is the secret weapon. It lends a wonderful, rich creaminess without any dairy, and honestly, even the pickiest eaters in my family can't tell the difference. It's incredibly easy to make, simply blending cashews with water until it reaches a smooth, luxurious consistency. Trust me, the flavor is surprisingly delicious. Another key element is the homemade gluten-free crust. It initially seemed like an insurmountable hurdle, another complex step in an already busy cooking routine, but the result justifies the time spent. The secret lies in using the right ingredients and following instructions carefully; it's a bit more delicate than traditional pastry, but the reward is a flaky, golden crust that is absolutely divine.

This recipe has become more than just a meal; it's a testament to the power of home-cooked food. It's a way to show my family that even amidst a busy schedule, I can create something delicious and healthy that we all can enjoy. The smiles on their faces as they savor each bite are more rewarding than any gourmet meal from a fancy restaurant. The ease of preparation has added to its appeal, easily customizable to incorporate any leftover chicken or frozen vegetables you may have on hand.

The beauty of this recipe also lies in its versatility. These individual pot pies are perfect for a family meal, but they also make fantastic individual lunch containers, ideal for busy work days or school lunches. I often make a double batch on Sundays, portioning them out to save precious time during the week. The process of prepping the ingredients in advance is a small sacrifice for the significant time saved later in the week. The reheating process is remarkably simple, maintaining the flaky crust and creamy interior without any loss of quality.

Beyond the practicality and convenience, making these chicken pot pies provides a sense of satisfaction that's hard to describe. There's something so inherently wholesome about creating a delicious meal from scratch, knowing exactly what ingredients are going into it. It connects me to the roots of cooking, those moments of quiet concentration in the kitchen, where I can let go of the day’s worries and focus on the simple joy of making something delicious and nurturing for my family. And when they finish their meal, their faces glowing with contentment, I know it was time well spent.

This recipe isn't just about a meal; it's about family, about love, and about creating cherished memories in the simplest of ways. It's a recipe that’s as comforting as it is delicious, a true testament to the ability to craft something both satisfying and healthy, even amidst the chaos of everyday life. It's the perfect blend of convenience and wholesome goodness, a happy balance that makes it a favorite in our home. Give it a try, and I guarantee you'll find yourself making it again and again.

Step-by-step

• Heat chicken broth and add cubed potatoes. Cook until crisp tender, about 15 minutes.
• To a large stock pot, add olive oil and onion. Sauté on medium heat for 5 minutes.
• Make Cashew Cream. Add water and cashews to a blender. Blend on high until smooth and creamy.
• Add cashew cream to the stock pot once onions are cooked. Add potatoes and chicken stock next. Add chicken, peas, corn, and carrots, arrowroot, onion powder, sage, and salt and pepper to taste. Stir until thickened. Set aside.
• Preheat oven to 375 degrees Fahrenheit.
• Make 2 Ultimate Gluten Free Flakey Pie Crusts according to recipe and divide dough into 8 balls for making 8 twelve-ounce ramekins. (If making leaf cutouts, reserve 9 balls) If making two 9'' Chicken Pot Pies, then you will want to make 4 batches of dough for the double crust style pot pies.
• To roll out dough for ramekins, dust cutting board or parchment paper generously with tapioca flour. Roll dough to 5'' wide.
• For Ramekins, Pour chicken pot pie mixture into 8 twelve-ounce ramekins (leaving 1/2 inch room for bubbling). Brush the edge of ramekins with egg white and gently lift dough and press over ramekin. If making leaf cutouts, roll out additional dough, cut out leaf and gently lay in the center of the ramekin. Brush with more egg white. Make slits in dough. Repeat with remaining dough and place all 8 ramekins in a baking tray in case any overspills. Bake at 375 degrees for 50 minutes or until tops are golden brown and fully cooked.
• If making two 9'' pies. Roll out crust for the bottom and press into pie plate. Remove any excess dough that hangs over the edges and reserve for leaf cutouts. Divide chicken mixture between both pie pans. Roll out additional pie crusts for the top. It works best if you roll out onto parchment paper and flip the paper over onto the pot pie and gently remove the paper. Crimp the edges. Make leaf cutouts and decorate tops. Brush the top of the pie crust with egg white. Bake at 375 degrees for 60 minutes or until the top is golden brown.