Chicken pot pie – no rolling pin required! Gluten-free dumplings create the crust of my take on a comfort food classic. Meat pie one of my favorite comfort foods. They’re sweet and salty, filling, but won’t put you out. I remember eating Swanson’s and Marie Calendar pot-pies when we were young and soo maaanny in college. They’re terrible for you and have zero texture – its just perpetual mush. Mush has its place, but I wanted to make a more substantial, dairy-free, gluten-free version. So, this recipe uses cleaner ingredients, actual chicken, with just enough mush.
This recipe is easy as “pie”, because you don’t have to make a crust! I cook the filling stove-top, then dollop on the gluten-free dumpling batter. If you have a cast iron skillet you can do cook the whole pie in one pan – just slip the skillet right into the oven to cook the dumplings. I’ve also done this by transferring the filling from a frying pan to a pie-dish and baking it in there.
Note: I made this recipe using TWO other recipes on my blog, Cashew Cream Cubes and Miso Mustard Whole Chicken. You can easily substitute the homemade chicken with a store-bought rotisserie chicken, but there is something so gratifying about cooking and repurposing an entire whole chicken, and this is a perfect use for leftover breast meat (how often do you buy a whole rotisserie chicken, eat the wings, drumsticks and thighs, standing at your kitchen counter, and then the breast goes untouched for days?? – dark meat is where its at, don’t fight it).
I wouldn’t go so far as to say this is a “healthy” version of a chicken pot pie, but its certainly made from whole foods and doesn’t have as many inflammatory ingredients, such as dairy and gluten. If you’re trying to limit your dairy or gluten intake, I think this will satisfy any cravings for a home cooked, stick-to-your-ribs meal! Om nom nom.
Dairy-Free Chicken Pot "Pie" with Gluten-Free dumpling crust
- 1/2-1 tbsp olive oil
- 1/2 yellow onion, diced
- 1 cup cremini mushrooms, chopped
- 1 clove garlic pressed
- 2 1/2 cup chicken breast with skin, chopped
- 2 cup mixed veggies (carrots, green beans, peas, corn), chopped
- 1 cup chicken broth
- salt to taste
- 1/3 cup cashew cream
- 2 tbsp tapioca starch (arrowroot flour)
- 1 cup blanched almond flour
- 1/2 cup tapioca starch (arrowroot flour)
- 2 eggs eggs
- 1/4 tsp baking soda
- 1 tsp salt
Preheat oven to 400 degrees
Combine all dry ingredients in a bowl.
Crack both eggs directly into dry ingredients and mix until combined, set aside.
Add garlic and chicken and cook for another 2-3 minutes until skin bits start to crisp up.
Heat oil in pan over medium heat. When hot, add onion and mushrooms, sauté for 8-10 minutes until mushrooms have softened and onions are soft but not browning (add oil if needed).
Add remaining vegetables (frozen, organic mixed veggie blend works great for this!)
Add chicken broth and cashew cream cubes. If cubes are frozen, heat until melted and mix to combine. If fresh, stir to combine and heat until broth is bubbling consistently.
Assuming you use salty chicken broth (NOT low sodium) you shouldn't need much salt, if any.
Add tapioca starch one tablespoon at a time, sprinkling lightly across the whole pan stirring as you go. (This is important, otherwise you will get gelatinous balls of starch that are hard to melt away)
If cooking with cast iron - spoon dumpling batter onto filling and transfer directly to oven. If your pan is not oven save, transfer to pie dish, then spoon filling and place pie dish in oven. Bake for 20 minutes, testing the dumplings with a fork for doneness.