A food allergy blog

Dairy-free Chicken Pot Pie

Happy National Pie Day! I had assumed Pi Day (3/14) was Pie Day but I learned a new fact today: Charlie Papazian, an engineer and beer brewer, declared his birthday, January 23, to be National Pie Day back in the 70s and since 1986 the American Pie Council has sponsored it. So, can I declare my birthday a national food “holiday” also? I’ll have to start thinking what it should be….

We’ve covered my love for pie many times over, but never in terms of a savory pie. In the winter, when we all need a little extra warmth, I prefer a savory pie to a sweet pie. It is more comforting to me with it’s flaky crust, creamy sauce and vegetable heavy filling. The crust makes you feel like you are breaking your diet but the filling makes you completely forget that as soon as you take a bite. It is a full blown meal in one dish, sides and main combined, that you can get even the pickiest of eaters to enjoy.

Since most chicken pot pies include cream and butter to make their velvety sauce, and are brushed with egg to help brown the crust, they aren’t the most allergy-friendly food. But these things can be overcome! My dairy- and egg- free version is SO GOOD it might be better than the traditional version. To give the sauce creaminess, I use dijon mustard. We really like mustard in my house and put it on everything like some people use ketchup, so using it in this recipe was a no brainer.

Allergy note: this recipe is dairy-, egg-, soy-, peanut-, treenut-, shellfish-, and yeast-free. The pie dough is not gluten-free but can easily be made gf by replacing the flour with your preferred gf flour blend. If you wanted, you could probably even make this vegan, subbing more vegetables in place of chicken.

This recipe is very easy to make but it is a little time consuming to prepare. Trust me, it is worth it! You need: a double pie dough, shredded chicken breast, onion, garlic, carrot, celery, parsnip, zucchini, peas, fresh thyme and parsley, veggie broth, white wine, cornstarch, dijon mustard, salt and pepper and olive oil.

The first thing you want to do is prepare your pie dough. I use my dairy-free pie dough recipe adding in one teaspoon each of garlic powder and freshly ground black pepper to make it more savory. Once that is prepared, wrap it in plastic wrap and store in the refrigerator until you are ready to use it.

The next step is to prep all of your ingredients. The veggies must be diced into small pieces, the peas thawed, the chicken cooked and shredded (or use a rotisserie chicken and just shred that!) and the herbs chopped. Once all of that is finished, you are ready to start cooking!

Heat one tablespoon extra virgin olive oil in a large skillet over medium heat. Add the onion and garlic, cook for 5 minutes until translucent, then add in the carrot, celery, parsnip and zucchini, season with a pinch of salt and pepper, and cook another 5-6 minutes, until the veggies have softened. Transfer veggies to a bowl and set aside.

Next, prepare your sauce. In the same skillet, pour in 2 1/2 cups of the veggie broth, wine and 1 1/2 tablespoons of extra virgin olive oil. While this comes to a boil, create a slurry with the cornstarch and remaining veggie broth. Whisk it together until the cornstarch is completely incorporated. Once the sauce is boiling, slowly pour in the slurry while whisking and continue whisking while it thickens, approximately 1-2 minutes. Turn the heat down to a simmer and whisk in the dijon mustard. Cook for another 1-2 minutes, then remove from the heat.

Add in your veggie mixture, peas, shredded chicken, and herbs plus 1/2 teaspoon each salt and freshly ground black pepper. Stir to combine.

You’re ready to assemble! I prefer to make these in individual pie dishes so I don’t have to worry about cutting slices and making a mess everywhere (I like it saucy so there’s a little more sauce than is necessary!). You could easily make this in one large pie plate if that’s all you have on hand or if it is what you prefer.

Take your pie dough out of the fridge and divide into either 8 even pieces (individual pies) or 2 even pieces (one large pie). On a floured surface, roll out half of the dough into circles and gently place in your pie plate(s) letting any extra dough hang over the edge.

Fill each pie to the top with the chicken and veggie mix then roll out the other half of your pie dough and cover each pie, rolling the crust under and pinching with your fingers to seal it shut.

Cut a few slits into the top crust, to allow steam to escape during baking, then brush the pie(s) with olive oil and place onto a baking sheet in case of any spill over. Bake at 400F for 25-30 minutes, until the crust is cooked through and the tops are lightly golden. Remove from the oven, brush with a little evoo and sprinkle with a pinch of coarse salt. Allow the pie(s) to cool for 10 minutes before eating. Store any leftovers, covered, in the fridge for up to 3 days.

Dairy-free Chicken Pot Pie
 
Prep time
Cook time
Total time
 
An allergy-friendly take on the classic comfort food perfect for Sunday dinner or for a rustic dinner party.
Author:
Recipe type: dinner
Cuisine: American
Serves: 4
Ingredients
  • 1 double pie dough with 1 tsp garlic powder and 1 tsp black pepper added in
    Filling
  • 2 cups shredded chicken breast
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 parsnip, diced
  • 1 small zucchini, diced
  • 1 cup frozen peas, thawed
  • 1 tsp fresh thyme
  • ¼ cup fresh parsley, chopped
    Sauce
  • 2 Tbsp cornstarch
  • 3 cups veggie broth
  • ¾ cup white wine
  • ⅓ cup dijon mustard
  • ½ tsp salt
  • ½ tsp black pepper
Instructions
  1. Preheat oven to 400F.
  2. Make your pie dough, wrap in plastic wrap and place in the refrigerator until ready to use.
  3. To prepare the veggies, heat 1 Tbsp olive oil in a large skillet over medium heat. Add in onion and garlic and cook until translucent, about 5 minutes. Add in carrot, celery, parsnip and zucchini and cook another 5 minutes, stirring occasionally, until the veggies have softened. Transfer to a bowl and set aside.
  4. Next prepare the sauce. Pour 2½ cups veggie broth, wine and 1½ Tbsp olive oil into the same skillet. While that comes to a boil, create a slurry with the remaining veggie broth and cornstarch. Once the sauce is boiling, slowly whisk in the slurry and let boil for 1-2 minutes, whisking continuously, until the sauce has thickened. Lower the heat and whisk in dijon, salt and pepper. Cook for another minute then remove from the heat.
  5. Stir the veggie mix, peas, shredded chicken, herbs into the sauce until well combined. Let cool while you roll out the pie dough.
  6. For one large pie, cut the dough into two pieces and roll each out into large circles about ⅛in thick.
  7. For four individual pies, cut the dough into eight pieces and roll each out into small circles about ⅛in thick.
  8. Place one piece of dough into the bottom of the pie plate, pushing it into place gently with your fingers. Spoon the filling in next all the way to the top of the plate. Place another piece of dough, rolling the edges under and pinching shut with your fingers to seal the edges. Cut slits into the top, brush with olive oil and place onto a rimmed baking sheet.
  9. Bake for 25-30 minutes or until the crust is cooked through and the tops are lightly golden brown.

 

Let me know if you’ve tried this recipe! Comment below or post a photo to Instagram and tag me @champagneandfrites #champagneandfrites.



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