Description
A comforting and creamy pot pie made without dairy, featuring a savory filling of chicken and vegetables in a flaky crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup peas
- 1 onion, chopped
- 4 cups vegetable broth
- 2 cups dairy-free milk
- 1/4 cup gluten-free flour
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Gluten-free pie crust or biscuits for topping
Instructions
- Place shredded chicken, diced carrots, celery, peas, chopped onion, and seasonings in a slow cooker. Mix well.
- In a bowl, whisk together dairy-free milk and gluten-free flour until smooth, then pour into the slow cooker with the other ingredients.
- Add vegetable broth and stir gently to combine.
- Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- If using a gluten-free pie crust, prepare according to instructions and bake separately.
- Serve the mixture in bowls and top with the baked crust or biscuits.
Notes
Store leftovers in an airtight container for up to 3 days, or freeze the filling without crust for up to 3 months.
Equipments
• Slow cooker
• Silicone spatula set
• Stainless steel mixing bowls
• Silicone pastry brush
• Rolling pin
- Prep Time: 20 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 30mg
Keywords: pot pie, dairy-free, chicken, comfort food, gluten-free, slow cooker