Dairy Free Chicken Pot Pies

🧂 Ingredients

• 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
• 1 tablespoon extra virgin olive oil
• 1 ½ pounds boneless, skinless chicken breasts
• 1 cup chopped carrots

  about 2 large carrots
• 1 cup chopped celery

  about 2 stalks
• 1 cup chopped onion

  about 1 medium
• 1 clove minced garlic
• ¼ cup all-purpose gluten free flour
• 1 teaspoon rubbed sage
• ½ teaspoon thyme leaves
• ¼ teaspoon black pepper
• ¼ teaspoon salt
• 2 cups gluten free chicken broth

  I use Orrington Farms granules [https://amzn.to/3XNyN4L]
• 1 cup dairy free milk substitute

  such as rice milk
• 2 cups frozen mixed vegetables

  thawed

Instructions

• 1 Preheat the oven to 425° Farhenheit.
• 2 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.
• 3 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.
• 4 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).
• 5 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.
• 6 Serve immediately topped with a pie crust round. Recipe makes six 1 ⅓ cup
  servings.

Nutrition Info