Hi everyone! I came across this amazing (and easy) oven baked chicken pot pie recipe on Pinterest, and I was able to turn it allergy friendly! The original recipe can be found here: https://sallysbakingaddiction.com/double-crust-chicken-pot-pie/#tasty-recipes-74828
This chicken pot pie was so good. It was hard not to eat it in an entire sitting.
As a note, I usually cook frozen chicken breast in my Instant Pot as it makes it super easy to shred. However, if you don’t own one or want to use it, I’ve offered an alternative oven baked method to cook the chicken breast. Just make sure it’s thawed out if using the oven!
To make it allergy-friendly, I used the Wholly bakery Gluten-free pie crust, Oatly’s lowfat oatmilk, Arrowhead Mills Tapioca Flour, and I use a dry vegetable mix to make vegetable broth. Feel free to replace these with your favorite brands or regular versions if your not allergic.
I often like to prep a few ingredients ahead of time, like cooking the chicken breast or chopping up the vegetables a day or two earlier. This way, putting it all together is quick and easy. Also, I buy precut vegetables a lot to make it easier. Feel free to adjust the amount of vegetables to your liking. Just make sure it fits in the pie shell!
You can add other vegetables like corn kernels, peas, broccoli or cauliflower florets, etc. The possibilities are endless!
Below are a few photos of this delicious masterpiece.
Ingredients:
- 1.5-2 medium cooked chicken breast shredded
- 1/4 cup chopped celery
- 1/4 cup shredded carrots
- 1/2 cup chopped zuchini
- 3 stalks of green onion chopped
- 1/8-1/4 cup nondairy milk
- 1/3 cup Tapioca flour
- 1-2 cups vegetable or chicken broth (2 cups additionally for Instant Pot chicken cooking method)
- 1 tsp salt
- 1/2 tsp pepper
- Gluten-free/allergy-friendly pie crust
- 1/2 tsp crushed dried Rosemary
Directions:
- Place 2 frozen chicken breasts in the Instant Pot. Add 2 cups of water or broth. Close the lid and cook on high pressure for about 20-25 minutes, depending on the thickness of your chicken. Allow to naturally release for 20 minutes. If you do not have a pressure cooker, bake thawed chicken breasts in the oven at 350F for about 30 minutes or until the internal temperature of the chicken is 165f.
- Remove chicken from Instant pot and shred on a cutting board. Be careful as the chicken will be hot. If you baked the chicken in the oven, allow to cool a bit before shredding so it’s easier to handle.
- In the meantime, allow your pie crust shells to thaw out to room temperature.
- Chop your celery, carrots, zuchini, and green onion into bite-sized pieces.
- In a saucepan, add your celery, carrots, and zucchini. Add your vegetable broth and boil until the vegetables are soft. It usually takes about 10-20 minutes, usually.
- Drain most of the broth before returning the saucepan to the stove on low heat. Add your milk and flour. Also, add your chopped green onion. Add your seasonings- salt, pepper, and rosemary. Then stir until it thickens up. Make sure it is not a paste like consistency as then it’s too thick. You can try adding more liquid to make it runnier if it does. Then remove from heat.
- Take one pie crust and spread your shredded chicken in a layer on the bottom.
- Then spoon your vegetables mix on top of the shredded chicken and smooth out.
- Place the other pie shell on top and crimp the edges for a nice seal. Using a knife, make a few slits on the top pie shell to allow steam to escape.
- Bake in the oven at 425 degrees Fahrenheit for about 35-40 minutes.
- Halfway through the cooking time, check the pie crust edge to see if they are brown. If so, place foil or a pie crust shield around the edges to prevent the edges from burning.
- Return the pie to the oven and cook for the rest of the time.
- Once done, remove from the oven and allow to cool on a wire rack.
- Cut and serve and enjoy!
Organic & Simple 