Gluten & Dairy Free Chicken Pot Pie!
I have to admit something… this recipe is really easy. I’ve been working on “healthifying” the Tasty recipes from BuzzFeed, and they had a super easy chicken pot pie recipe… but not super healthy. So I thought I’d make it healthier by removing the wheat & dairy, and adding in some extra veggies!
First step is defrosting the frozen dough – leave it in your fridge for 2 days OR on your counter for 4 hours and it should defrost nicely. There is the brand I used (I made mine Gluten Free – you can buy this in the freezer section at Whole Foods or other local grocers):
Preheat oven to 375 degrees.
Separate the dough into 10 identically sized balls.
Spray a 6 cup- muffin tin with sunflower or avocado oil – and place 6 dough ball into their own muffin cup and form it to the shape of the cup… (THIS is a great sensory exercise for kids!) until the dough reaches the top. Try not to poke holes in the dough.
Put the rest of the dough aside for now.
To make the filling – place 2 tablespoons of Earth’s Balance “Butter” in a pan.
Saute 1/2 an onion chopped, 2 gloves crushed garlic, 1 large carrot diced, 1 celery stalk diced, 1 golden beet skin removed and diced, 1 tablespoon of each fresh shopped parsley & thyme, 1 teaspoon of sea salt & fresh ground pepper to taste .
Add 1 quart of low-sodium organic chicken stock and bring to a boil. Reduce to a simmer for 10 minutes.
*You can either cook your own chicken (diced) or add a cup of rotisserie chicken… I like to cook the meat separate and add it in after the veggies are cooked – so as to avoid food contamination!
Add 1/2 cup of frozen peas and a handful of chopped spinach to the pot and stir. Then stir in 1 more tablespoon of Earth’s Balance “Butter” and 1/2 cup of Oat Flour. Add more flour a tablespoon at a time to thicken more.
Scoop the filling into each muffin cup – pile it high!
Roll out the remaining dough into strips – lay three small strips along the bottom, and two along the top.
Brusk with a whiskey egg yolk before baking to add a nice golden brown.
Bake for 15 minutes or until the filling starts to bubble out of the lattice work – and the top is nice and golden brown!