Mini Chicken Pot Pies { Gluten Free + Dairy Free }

These Mini Chicken Pot Pies are the ultimate comfort food! A delicious, rich, and flavorful weeknight dinner recipe. I only have pies for you!

Keep Your Eye On The Pie

Yippie Pie Yay!! These Mini Chicken Pot Pies are giving you all the guuud Pie-Brations! With a buttery flaky gluten-free crust, to a creamy dairy-free chicken and veggie filling that’s full of delicious savory flavor. An easy throw together meal that makes for the perfect family-friendly dinner.

Is Rotisserie Chicken Gluten Free?

You have to be careful with store bought rotisserie chicken. Some are gluten-free and some are not.  Another thing to consider is cross contamination. It’s always important to check labels.

Tips For Mini Chicken Pot Pies

• When measuring your flour make sure you’re not scooping directly from the bag. This can cause inaccurate measurements and your recipe may not turn out. Use a spoon to scoop the flour from the bag to the measuring cup and level it off with the back end of a knife.
• Lightly wet your hands when forming and shaping your dough. This helps seal up those cracks.
• Use Earth Balance Butter sticks for a more accurate measurement.

Ingredients To Make Mini Chicken Pot Pies

Crust

• 3 1/2 cups super fine almond flour ( don’t scoop directly from bag, follow tips above )
• 1 1/4 cup tapioca starch
• 1/4 tsp. Hain Baking Powder
• 1/2 cup + 2 tbsp. Earth Balance Butter sliced into small cubes.
• 1 beaten egg
• 2 1/2 tbsp. Forager dairy free sour cream

Egg Wash

• 1 egg
• 1 tsp. water

Filling

• 1 small onion
• 6 tbsp. Earth Balance Butter
• 2 tbsp. cornstarch
• 2 cups chicken broth
• 1/4 cup unsweetened cashew milk
• 1 – 16 oz. bag of frozen peas and carrots mix
• 2 cups shredded gluten-free rotisserie chicken ( or 2 cups cooked chicken breast – shredded )
• 1/2 tsp. dried or fresh thyme
• 1/2 tsp. salt or to taste
• 1/4 tsp. pepper or to taste

How To Make These Gluten Free Mini Chicken Pot Pies

Crust

In a large bowl combine and mix flours, and baking powder. Cut butter chunks into the flour until butter is the size of peas. Make a well in the center of the bowl and add beaten egg and sour cream. Mix with a fork or your hands until a thick dough forms. Shape dough into a disc, wrap, and refrigerate for 45 minutes.

Filling

In a large pan saute onion and butter until onions are tender and translucent. Stir in cornstarch and mix until thoroughly combined. Add chicken broth, cashew milk, and veggies. Next add in chicken, thyme, salt, and pepper. Cook on low for 15 minutes or until veggies are soft. Remove from heat and let stand for 10 minutes to thicken up a bit more.

Next remove dough from fridge. Place disc between two pieces of parchment or wax paper and roll out dough. Remove top layer of paper and flip dough over onto pie pans. Press into pie pan and remove excess dough around the edges. Add filling to pie pans and repeat above steps for the pie tops. Slice a small X in the tops of the pie to vent. Seal the crust by crimping the edges of pie crust. For the egg wash mix 1 egg and 1 tsp. water. Lightly brush on crust. Place pot pies on a baking sheet and bake in the oven for 25 to 30 minutes. Remove from oven let cool before eating.

Mini Chicken Pot Pies

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★★★★★

5 from 1 reviews

• Author: Natalie Way
• Total Time: 1 hour 15 minutes
• Yield: 4 mini pot pie's 1x
• Diet: Gluten Free

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Description

These Mini Chicken Pot Pies are pie-fect👌🏼 A tasty recipe that’s filled with creamy chicken and veggies. Your go to meal of the week!

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Ingredients

Scale 1x2x3x

Crust

• 3 1/2 cups super fine almond flour ( don’t scoop directly from bag, follow tips section )
• 1 1/4 cup tapioca starch
• 1/4 tsp. Hain Baking Powder
• 1/2 cup + 2 tbsp. Earth Balance Butter sliced into small cubes.
• 1 beaten egg
• 2 1/2 tbsp. Forager dairy free sour cream

Egg Wash

• 1 egg
• 1 tsp. water

Filling

• 1 small onion
• 6 tbsp. Earth Balance Butter
• 2 tbsp. cornstarch
• 2 cups chicken broth
• 1/4 cup unsweetened cashew milk
• 1 – 16 oz. bag of frozen peas and carrots mix
• 2 cups shredded gluten free rotisserie chicken ( or 2 cups cooked chicken breast – shredded )
• 1/2 tsp. dried or fresh thyme
• 1/2 tsp. salt or to taste
• 1/4 pepper or to taste

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Instructions

Crust

1. In a large bowl combine and mix flours, and baking powder.
2. Cut butter chunks into the flour until butter is the size of peas.
3. Make a well in the center of the bowl and add beaten egg and sour cream.
4. Mix with a fork or your hands until a thick dough forms.
5. Shape dough into a disc, wrap, and refrigerate for 45 minutes.

Filling

1. While dough is chilling start your filling. Add onion and butter to a medium to large stock pan. Saute for 3 to 4 minutes until onions are tender and translucent.
2. Stir in cornstarch and mix until thoroughly combined.
3. Add chicken broth, unsweetened cashew milk, frozen veggies, and stir.
4. Finally add shredded chicken, thyme, salt, and pepper.
5. Cook on low for 15 minutes or until veggies are soft.
6. Remove from heat and let stand for 10 minutes to thicken up a bit more.
7. Next remove dough from fridge. Place disc between two pieces of parchment or wax paper and roll out dough. Remove top layer of paper and flip dough over onto pie pans. Press into pie pan and remove excess dough around the edges.
8. Add filling to pie pans and repeat above steps for the pie tops.
9. Slice a small X in the tops of the pie to vent.
10. Seal the crust by crimping the edges of pie crust.
11. For the egg wash, mix 1 egg and 1 tsp water. Lightly brush on crust.
12. Place pot pies on a baking sheet and bake in the oven for 25 to 30 minutes.
13. Remove from oven let cool before eating.

• Prep Time: 45 to 50 minutes
• Cook Time: 30 minutes
• Category: american
• Method: bake
• Cuisine: dinner

Keywords: Mini Chicken Pot Pie's, Gluten Free Mini Chicken Pot Pies

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We hope you enjoy these ” Mini Chicken Pot Pies ” as much as we do! ” 

Happy Blessed Day!

MORE GLUTEN-FREE RECIPES TO TRY:

• Banana Date Bread
• Gluten-Free Bagels
• Asian Glazed Meatballs

Make sure to check out all of our gluten free desserts

Consider well the path of your feet, and let all your ways be established and ordered aright.

Proverbs 4:26