Hey everyone, welcome back to the blog! Today’s recipe is the perfect comfort meal that you and the whole family will be able to enjoy. I have always wanted to try out chicken pot pie but never found a gluten and dairy free version, which is why I decided to make one myself. I needed a method that would make it simpler than the original and still taste delicious and it turned out better than I had hoped. My family had me making this recipe again the next day! With a golden crust and a creamy filling inside, this is the perfect chicken pot pie you can make while still keeping to your healthy meal plans. This recipe makes a 7 inch (1 inch deep) pie but you can easily double it for a bigger portion.
The best part is that the crust is super easy to make and the rest is done with basic ingredients so anyone can make it! This recipe will be in the ebook along with other quick easy meals I share. These recipes are quick because as a university student, I don’t always have the time and a one pan dish like this one is a go-to. So let’s get right into it…
- 3-5 Medium sized sweet potatoes
- 1-2 cups gluten free flour
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 cup shredded chicken
- 2 cups vegetables (I used a frozen mix of bell peppers, broccoli, and mushrooms)
- 1-2 cup chicken stock
- 1 tbsp corn flour
- 1 tbsp olive oil
- spices of choice
- First boil your sweet potatoes until they are soft when you stick a fork in them. Once they’re done, allow them to cool off and then you can easily peel the skin off. I use sweet potatoes because they will help soften and bind the dough.
- Now add them to a bowl, mash until smooth and add salt because they are fairly sweet.
- Fold in your flour gradually; I use a 1:1 ratio. The dough should be firm, not sticky nor crumbly.
- Add olive oil and continue to knead, keep adding flour if it is too sticky and doesn’t hold its shape.
- Let it rest for 15-30 mins.
- After divide your dough into two halves (One for the base and one for the top crust).
- Roll out your first half evenly about 1/2cm thick, on parchment paper. Make sure to keep dusting with flour so that it doesn’t stick.
- You can then oil your baking mould and carefully place it upside-down over the dough. You can then easily flip it using the parchment paper.
- Bake the crust at 180ºC for 10-15 mins until slightly golden.
- While the bottom crust is baking, you can start on your filling. Now you can either cook your chicken or use precooked or leftover chicken. I used leftover roast which I shredded.
- After sautéing your chicken with some olive oil, add your vegetables. I used frozen mix vegetables to be more efficient but you can add your own chopped veggies. A couple of alternatives are: celery, chopped carrots, spinach…
- Now, once your veggies are cooked, you can add your chicken stock, I made my chicken stock the night before but you can still use store bought. (I will also be adding a stock recipe soon)
- You can then add any spices of choice, I added some salt, pepper, thyme and garlic powder. It’s best to have a taste test depending on how seasoned your stock is.
- While that’s simmering, mix 1tbsp of corn flower in 1/2 cup of water, ensuring that there are no lumps. Add this to your filling and stir on low heat. This will replace any cream traditionally used to thicken the filling.
- Once the filling is thick and creamy, you can pour it into the mould with the baked crust.
- Lastly roll out your second half of the dough, press the edges together and place it over the filled pie.
- Bake at 180 for 30-45 mins until it looks golden-brown, allow to cool and serve.
Let me know if you try out this recipe or if you have your own version of chicken pot pie. More tips for this recipe are coming out in the ebook so keep an eye out. Thank you for reading, please like and follow for more healthy meal ideas like this one, xoxo.