I’m going to get a little personal here today and talk about my mother. She passed away almost 10 years ago. Chicken pot pie was one of my favorite things she used to cook. To me, there is nothing more sentimental to eat. It’s comforting and inviting, satisfying and simply delicious, and it helps me stay connected to my mom. I’ve been making it for years now.
I was thrown a bit of a curve ball when my husband realized he could no longer eat foods with gluten or dairy. How was I supposed to be able to eat this dish from my childhood if my husband couldn’t have half of the ingredients?
In a panic, I began surfing the internet for Gluten-free (GF) and Dairy-Free (DF) hacks. Eventually, my prayers were answered with the discovery of how to make GF/DF Cream of Chicken Soup, DF Buttermilk, and GF Self-rising flour. Sounds like a lot, but don’t be intimidated. These GF/DF hacks hardly take any time to make. Take this as an indicator of how good this chicken pot pie is, and how desperate I was to taste my mom’s food again. I’ll walk you through the processes, and the rest of the Chicken Pot Pie.
I like to start out with cooking a small whole chicken in a slow cooker, lightly seasoned with salt and pepper, on high for 4 1/2 -5 hours. When the chicken is fully cooked, take it out of the slow cooker and let it cool until it’s cool enough to remove the skin and the bones. Then shred the chicken meat and put it in a 9×13 baking dish. Save the chicken broth from the crock pot, but strain out the little bits floating in it with a strainer. You could do this whole step the day before, and simply store the shredded chicken and chicken broth in the refrigerator until you’re ready to proceed.
Next, prepare the GF/DF Cream of Chicken Soup. Start by melting 4 tablespoons of Dairy-Free Butter in a sauce pan, then whisk 4 tablespoons Gluten-Free All-Purpose Flour. Cook this for about 3 minutes to cook off the raw flour taste. Slowly whisk in 1 cup of Dairy-Free Milk alternative (I prefer coconut milk) and 1 cup of the reserved chicken broth you saved from the crock pot. Make sure to whisk the whole time to avoid clumping. Let this cook for another 4-5 minutes. Season with salt and pepper. **This is Cream of Chicken Soup. You can stop here and use this recipe in loads of other recipes.** However, this chicken pot pie calls for an additional 2 cups of chicken stock to be stirred in and brought to a boil.
Spread 2/3 of a bag of frozen peas and carrots over the chicken, and pour the GF/DF Cream of Chicken Soup (that has 2 additional cups of chicken broth in it) over the shredded chicken.
Now we need to make DF Buttermilk. In a measuring cup, squeeze 2-3 teaspoons of lemon juice, then add enough DF Milk Alternative (I still prefer coconut milk) to make 1 cup of liquid, total. Let the mixture sit for 10 minutes before adding it to the recipe.
Next is preparing GF Self-Rising Flour. If you have a GF Self-Rising Mix, feel free to use it. Otherwise, combine 1 cup of GF All-Purpose Flour with 1 1/2 teaspoon of Baking Powder and 1/4 teaspoon of Salt. Easy, right?
All we have to do now is put those together to make the biscuit topping for the pot pie. Just combine the GF Self-Rising Flour, DF Buttermilk, 1 stick of melted DF Butter, and 1/2 teaspoon of pepper. This will be a loose badder, don’t worry. Now pour it over the chicken mixture. It will look like it’s sinking into the chicken and the filling, but it’ll rise to the top during the baking process.
Bake this at 425º for 25-30 minutes.
Lots of steps, but all are very simple, and I promise they’re worth it!
Dairy-Free Cream of Chicken Soup
- 4 tablespoons dairy-free butter
- 4 tablespoons flour
- 1 Cup milk alternative (coconut, almond, rice, etc)
- 1 Cup chicken broth
Melt butter, whisk in flour. Cook for 3 minutes. Slowly add broth to avoid clumps. Cook another 5+ minutes. Salt to taste.
- 2-3 teaspoons lemon juice
- Enough milk alternative to make 1 cup including your lemon juice
Let sit for 10 minutes before adding to recipe
Gluten Free Self-rising Flour
- 1 cup GF flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
Chicken Pot Pie
- 1 small, whole chicken
- Prepared GF/DF Cream of chicken soup
- 2 cups chicken broth
- ⅔ bag frozen peas and carrots
- 1 stick dairy-free margarine, melted
- ½ teaspoon black pepper
- 1 cup prepared GF Self-Rising Flour
- 1 cup prepared DF Buttermilk
Cook chicken in slow cooker until fully cooked. Cool and remove bones and skin. Reserve broth. Cut or shred into small pieces.
In a saucepan combine prepared GF/DF Cream of Chicken Soup and 2 cups chicken broth, bring to boil. In 13×9 dish, combine chicken, soup/broth mixture, and frozen peas and carrots.
In a bowl, combine melted DF buter, pepper, GF Self-Rising Flour, and DF Buttermilk. Mix to form batter. Pour batter over chicken.
Bake at 425º for 25-30 min.
I’m a happy girl tonight. I’m feeling very close to my mother and I’m eating some seriously delicious food that is safe for my husband to eat. It’s also pretty cool that my daughter can taste my mom’s food, too.