A hearty chicken stew is topped with pie crust rounds to create individual servings of gluten free dairy free chicken pot pie that is also free from common allergens like soy and eggs.
Prep Time20 minutesmins
Cook Time30 minutesmins
For pie crust rounds10 minutesmins
Total Time40 minutesmins
Course: Main Course
Cuisine: American
Keyword: dairy free, egg free, fish free, gluten free, peanut free, shellfish free, soy free, tree nut free, wheat free
In a mixing bowl, combine the flour, sugar, and salt. Add the margarine, and shortening and use a fork or pastry blender to 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 one 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. Cut 6 (3 to 4-inch) circles out of the dough with a round cookie cutter or using a bowl or large cup as a guide (see tips below). Place the dough circles on a baking sheet. Pierce the rounds with a fork and sprinkle them with salt. Bake at 425 degrees F for 8-10 minutes or until the edges are firm. When cooled, remove from the cookie sheet and set aside.
For the stew
Add 1 tablespoon of extra virgin olive oil to a large stock pot and heat over medium-high heat. Sprinkle salt and pepper over the chicken and place in the pot. Cook for 3-4 minutes or until the chicken is browned. Flip the chicken and cook for another 3-4 minutes until the other side is browned. Add enough water to cover the bottom of the pan; cover and cook another 5-8 minutes or until the chicken is no longer pink inside. Remove from the pan and allow to cool for 5 minutes until cutting into bite-sized pieces. Pour any remaining liquid in the pan into a glass measuring cup (you can use it in the stew - see notes below).
Heat another tablespoon of olive oil in the pot over medium heat. Add the carrots, celery, and onion and saute until tender, about 5 minutes. Add the garlic and cook for one more minute. Sprinkle the flour, sage, thyme, salt, and pepper over the vegetables and stir until all of the vegetables are coated the flour starts to brown, about 1 minute. Stir in the broth and milk substitute, making sure to scrape the bottom of the pan to loosen any bits. Cook over medium heat until the mixture is thickened. Add the chicken and vegetables to the mixture and stir. Simmer for 15 minutes.
Serve immediately topped with a pie crust round. Recipe makes six 1 ⅓ cup servings.
Notes
1 serving is 1 ⅓ cups plus 1 pie crust round.
If there is leftover liquid from the chicken, you can use it as some of the chicken broth. Just pour it into a glass measuring cup and then add enough broth to make 2 cups total.
For the pie crust rounds: The first time you roll out the dough, aim to get 4 rounds. Then roll out a second time to get the 5th round. To get the 6th, form the scraps into a ball and press them into your round cookie cutter.
Store in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.