Gluten-free chicken pot pie recipe

Who is ready for comforting winter meals? Did you know that our bodies tend to adapt to the climate we’re living in? So, in the winter (here in Canada where it tends to get freezing cold), we tend to be drawn to more warming foods like soups, pies, and stews this time of year.

This weekend, I used two roasted chickens and made a homemade chicken broth soup with one, and a chicken pot pie with the other. I’m all chickened out now haha.

This gluten-free, mostly dairy-free (I used butter in the gravy) chicken pot pie recipe is great to have as a treat. I made it gluten and dairy-free because these foods tend to be inflammatory to the body, and with fibromyalgia, we are trying to reduce the inflammation in order to help reduce our symptoms of chronic pain, fatigue, stiffness, insomnia, anxiety, depression, digestive difficulties, etc.

Try this recipe out, and let me know what you think! Please try to withhold judgment around my crust, I’m a nutritionist, not a chef. It crumbled in my hands and I made do with what I had!

Fibromyalgia friendly gluten-free dairy-free meal batch cooking recipe

Don’t let the ugliness of my crust fool you - it was tasty!

Gluten-Free Chicken Pot Pie recipe:

Crust:

I made my life easy, I did NOT make this from scratch. We only have so many spoons to use in a day, right?! Save that energy. I bought the following crust: Gluten-Free crust (2 pack) by “Wholly Gluten Free” bakehouse. I used one on the bottom, and one on top. Alternatively, if you’re not avoiding gluten, you can purchase a regular pie crust from the store or make your own.

Filling:

  • 1 pound cooked skinless, boneless chicken, sliced (I used dark and white meat from a roasted chicken)

  • 1 cup sliced carrots (I used organic carrots pre-sliced to save time)

  • 1 cup frozen green peas (you could swap the veggies for anything you like - I had celery and leek in the fridge!)

  • 1/3 cup butter

  • 1/3 cup chopped yellow onion

  • 1/3 cup gluten-free flour

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1 3/4 cup chicken broth (or bone broth)

  • 2/3 cup non-dairy milk (I used cashew milk)

Instructions:

  1. In a medium saucepan, combine carrots and peas, add water, cover and boil for 15 minutes until cooked. Remove from the pan, drain and set aside in a bowl.

  2. In the same medium saucepan, over medium heat, cook the onion in butter until soft and translucent.

  3. Stir in flour, salt and pepper. Stir in chicken broth and dairy-free milk.

  4. Simmer over medium-low heat until thick. Remove from heat and set aside.

  5. Place the chicken and veggie mixture in the pie crust. Pour the gravy mixture over the top and fill.

  6. Cover with top crust (or second pie shell like I have done), seal the edges. Cut small slits in the top and allow steam to escape.

  7. Bake for 30-35 minutes, or until pastry is golden brown and filling is bubbly.

  8. Cool for 15 minutes before serving.

  9. Add extra salt and pepper to desired taste before serving.

Enjoy this fibromyalgia friendly meal and save the rest in your fridge for 3 days or your freezer for a ready to go meal!

xo,

Alexis - Fibromyalgia Nutritionist

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