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a grape colored ramekin filled with a mini chicken pot pie topped with parsley atop a periwinkle blue linen

Root Vegetable Chicken Pot Pie, Gluten & Dairy Free w/ Vegan Option

Course Main Course
Cuisine American
Keyword dairy free chicken pot pie, gluten free chicken pot pie, gluten free dairy free chicken pot pie, paleo chicken pot pie
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6
Calories 432 kcal
Author Tessa the Domestic Diva

Ingredients

  • 1 Crust of choice see links above in post
  • 3 cups chicken broth
  • 2 cups sweet potato peeled, 1/2" cubes
  • 1 1/2 cup potato peeled, 1/2" cubes (could replace with any favorite root vegetable, I often do!)
  • 1 cup celery root peeled, 1/2" cubes
  • 1/2 cup parsnip peeled, 1/2" cubes
  • 1 cup onion chopped
  • 1 cup frozen peas optional
  • 1/2 cup rice flour for grain-free, sub a mix of arrowroot, tapioca, or coconut flours...this is just for thickening
  • 1 1/2 cup UNSWEETENED non dairy milk
  • 1 pound boneless chicken cubed. I prefer chicken thighs.
  • 1/4 cup chopped parsley
  • 2 teaspoons thyme
  • 1 1/2 teaspoons sea salt this is a great deal for natural salt that still has its trace minerals!

Instructions

  1. Prepare your crust, or use a preferred store bought one.
  2. Preheat your oven to 400 degrees.
  3. In a large stockpot, heat the broth and all the vegetables minus the peas to a simmer. Cook for about 5 minutes, then add in the chicken chunks and peas. Simmer for additional 5 minutes until the vegetables are tender the chicken is cooked. Remove the veg and chicken with a slotted spoon and set the broth back on the stove.
  4. In a liquid measuring cup, whisk the milk and flour.
  5. Pour into the simmering broth, whisking.
  6. Stir in all the seasonings. When the mixture is thick, stir the vegetables and chicken back in.
  7. Pour the creamy filling into a greased pie plate, or one lined with a prepped crust (some crusts must be par-baked and if you choose to do this route, follow the crust recipe's directions).
  8. Roll the crust out and place over the top of the filling (I use my pie crust bag which is THE best invention EVER, makes working with pastry so darn easy, and they're cheap!). Alternately, you can place random chunks of the rolled out crust over the top.
  9. Bake for about 30 minutes until the crust is golden and the filling is bubbly.
  10. Serve and enjoy!
Nutrition Facts
Root Vegetable Chicken Pot Pie, Gluten & Dairy Free w/ Vegan Option
Amount Per Serving
Calories 432 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 48mg16%
Sodium 1375mg60%
Potassium 1018mg29%
Carbohydrates 56g19%
Fiber 7g29%
Sugar 6g7%
Protein 24g48%
Vitamin A 6739IU135%
Vitamin C 41mg50%
Calcium 145mg15%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.