*Super easy to make vegan just omit the chicken!
I have never been a fan of Chicken Pot Pie. I don't like Gravy and I definitely do not like my foods mixed together in a Casserole style fashion. My husband and kid on the other hand.... LOVE Chicken Pot Pie. My daughter requests said "Chicken Pie" for breakfast. Because I had zero desire to eat this concoction.... I would have never taken the time to make a homemade version, and since I am now allergic to everything in traditional Chicken Pot Pie, I buy them the "pre-made Marie Callender version".
That was until....
Our anniversary.
A few weeks ago we celebrated our 7th Wedding Anniversary. Since I love to cook, every year on my husband's birthday and our anniversary, I let him pick anything he wants for a big fancy dinner. And I mean ANYTHING. Starters, Main Course, Dessert, You name it. Past requests have included Julia Child's Boeuf Bourguignon, Chicken Cordon Bleu.... to name a few. Well, this year he wanted a completely homemade Chicken Pot Pie. Sooooo of course, I had to make it. I figured I need to find a way to make an "Allergen Friendly" version of the recipe, so I could attempt to eat it.
I seriously feel like the dude on Green Eggs and Ham. "I do like Chicken Pot Pie. I do! I do!" I guess I just needed to create a recipe myself.
Well my dears.
It is damn delicious.
And I will be making it, again and again. And you want to know the best part??? Omit the chicken.... and Viola! It is the best freaking VEGAN Pot Pie you have ever tasted! We don't usually eat a whole lot of meat, so I am very excited to make this as a veggie version!
Homemade Allergen Friendly Chicken Pot Pie Recipe {Gluten Free, Egg Free, Dairy Free}:*Omit Chicken for Vegan Option
Gluten Free Pie Crust Ingredients {Can use two premade pie crusts if you like
2 1/2 Cups GF Paleo Flour Blend {I use this Paleo Flour Blend or just use reg All Purpose Flour if you aren't Paleo or GF}
1 t. Salt
12 T. Coconut Oil (Make sure it is in solid form} If not toss it in fridge for a few min.
1/4 C. {more or less depending} Chilled Water
Directions:Preheat oven to 375. Mix together flour and salt. Cut in Oil. I use two butter knives in a criss cross motion. Continue until small balls form. Gradually add water until dough sticks together well, add more or less depending. Lightly flour a working surface. Divide dough into two balls. Gently roll or press into a circular shape. I used my hands to work into a large circle. Sprinkle with flour if too sticky. Repeat with second ball. Place first crust into greased cast iron skillet. Leave second unbaked crust for after you fill the pie. Bake single crust for 20 minutes. Set aside.
Chicken Pot Pie Filling Ingredients:
2 T. Coconut Oil {Can use butter if not dairy free}
1 Onion Chopped
1 1/2 C. Carrots Chopped
1 C. Celery Chopped
1 C. Frozen Peas
2 1/2 C. Potatoes Chopped
3 t. GF Flour
1- 14.5 oz Can of Chicken Broth {use veggie stock for vegan option}
1- 12 oz. Can of full fat Coconut Milk
1 T. Dried Thyme
2 Cups of chopped precooked Chicken {use tofu or add extra veggies for Vegan Version}
1 t. Salt
Dash of Pepper
3 T Fresh Parsley
Directions for filling:Preheat oven to 400.
Boil chopped potatoes until tender. Remove from heat set aside. Heat Coconut Oil in pan. Add onions, carrots, celery. Sauté for 6-8 minutes, until slightly tender. Add Chicken Broth and Thyme, Salt, and Pepper, bring to a boil. Simmer for 10 minutes. Set aside. Take one cup of boiled potatoes and place them into blender or food processor with the can of coconut milk. Blend until smooth. Stir the coconut mixture in with the carrot mixture, mix in remainder of chopped potatoes, peas, and chicken {add tofu for Vegan option}. Add the fresh parsley. Spoon filling into precooked pie crust. Make sure and leave a little crust showing so there is room to seal the top pie crust. Top with uncooked pie crust. Pinch around edges to seal the two crusts together. Poke top with fork a few times to let steam release.
Bake at 400 for 35-45 Minutes or until crust is golden depending on the oven. Enjoy!
