These allergy friendly chicken pot pies might not look like traditional pot pies but they deliver the same homey, comfort food vibe without the top 8 allergens.
When I think of chicken pot pies, I think of the TV dinner kind that come individually portioned. We didn't really have them often when I was growing up so they were truly a treat!
Of course, TV dinners usually have a number of common allergens in them and chicken pot pies are no exception.
This recipe is my version of a chicken pot pie that is allergy friendly and actually a little lighter than the full pie. That's because instead of using a full pie crust to enclose the stew filling, the filling is topped with a pie crust round.
I use several allergy friendly substitutes to make the pie crust rounds and creamy sauce for the stew filling.
For the stew filling
Like many casseroles, chicken pot pie recipes often contain condensed soup. I have yet to find a dairy and gluten free canned condensed soup.
To make a creamy sauce, I start by making a roux. Ingredients needed for this are:
I use Earth Balance Buttery Spread for this. We use the dairy free variety but there is also a dairy and soy free option as well.
If you can't find margarine that works for you, you can also use the same amount of any type of fat such as olive oil, grapeseed oil, avocado oil, etc.
Gluten free flour
Broth and milk substitute
Once the margarine is melted and the flour is incorporated into it, you're ready to whisk in some liquid. Choose a broth that is gluten free whether it is in a ready-to-use carton or bouillon granules that you add to hot water. Either one works well!
For the milk, you can use any dairy free milk substitute that you like. I often use soy milk but have also used rice milk for making gravies and sauces and both work well.
For the pie crust rounds
You can simplify this recipe by buying pre-made pie crust dough at your specialty store.
Wholly gluten free pie crusts are free of the top 8 allergens and can be found at specialty stores. They come in a pie shape already so, for this recipe, you would just roll it out flat and cut your rounds out using a cookie cutter.
Another option is to buy an allergy friendly pie crust mix. With this option, you will end up with enough mix to make this recipe at least two times (depending on how many rounds you like with your bowl of filling).
This recipe does include a recipe for the pie crust rounds so you can make them from scratch. To do this (and for a pie crust mix), you will need fat to cut into the mix.
Again, I use Earth Balance Buttery Spread for this. I also use Spectrum palm oil based shortening. This can be hard to find at the regular grocery store but you can order it on Amazon or find it in specialty stores.
The pie crust
I used a 3.5 inch round cookie cutter and was able to make 5 of them with the recipe.
My kids and husband wanted to eat extra pie crust before, during, and after the meal.? If you think your crew might also be fighting over the last round of pie crust, go ahead and double the pie crust portion of the recipe.
The stew filling
As mentioned in the ingredients section, I make the sauce with a roux. This mixture of flour and liquid (in this case milk and broth) gets thick. If you like a thinner sauce, you can always add extra broth or even water.
When I add the vegetables to the sauce, I don't always thaw them first. This makes the sauce super thick because it cools it down. If you do that, don't worry. It will heat back up and thin out a little. Again, you can always add a little liquid to thin the sauce.
Even though it's a little more time and effort, this dish is comfort food at it's finest! And with less pie "crust", it's a little lighter than the traditional pot pie.
Are you looking for an even lighter dish? Skip the pie crust toppers - these "pies" are still delicious without them!
More main dishes
Allergy Friendly Chicken Pot Pies
For pie crust rounds
- ¾ cup all-purpose gluten-free flour
- ½ tablespoon sugar
- ¼ teaspoon salt
- 2 tablespoons dairy free margarine (cold) such as Earth Balance Buttery Spread
- 1 ½ tablespoons palm shortening such as Spectrum
- 3 tablespoons cold water
- ½ teaspoon vinegar
- "safe" non-stick cooking spray
For the stew
- ¼ cup all-purpose gluten free flour
- 1 teaspoon rubbed sage
- ½ teaspoon thyme leaves
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ¼ cup "safe" margarine such as Earth Balance
- 1 ½ cups gluten free chicken broth
- 1 cup dairy free milk substitute such as rice milk
- 2 cups cooked chicken cut into bite-sized pieces
- 2 cups frozen mixed vegetables thawed
For the pie crust toppers
- Preheat the oven to 425° F and spray a cookie sheet with cooking spray.
- In a mixing bowl, combine the flour, sugar, and salt. Add the margarine, and shortening and mix until the mixture forms coarse crumbs. Add the water and vinegar and mix until the dough forms a ball. If the dough is still crumbly, add a teaspoon of water at a time until it sticks together but is not sticky.
- Roll the dough out on a floured surface to ¼ inch thickness. With a round cookie cutter or using a bowl or large cup as a guide, cut 4 (3 to 4 inch) circles out of the dough. Place the dough circles on a baking sheet coated with cooking spray. Lightly coat the rounds with cooking spray and sprinkle with salt. Pierce the rounds with a fork. Bake at 425 degrees F for 8-10 minutes or until the edges are firm. Remove from the cookie sheet and set aside.
For the stew
- In a small bowl, combine the flour, sage, thyme leaves, salt, and pepper. Set aside. In a skillet, melt the margarine over medium heat. When melted, sprinkle the flour mixture over it and whisk it together until the mixture is smooth. Cook for about one minute continuing to stir. Add the milk and chicken broth while whisking constantly, making sure to get all of the flour and margarine mixture evenly distributed. Cook, stirring frequently, until the mixture bubbles and becomes thick.
- Add the chicken and vegetables to the mixture. Reduce the heat to medium-low and cook until the mixture is bubbling. If the sauce is too thick, add ¼ cup water to thin it.
- To serve, ladle 1 ¼ cups of the chicken mixture into bowls. Top each serving with 1 pie crust round.
Did you try this recipe?
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