Gluten and Dairy Free Chicken Pot Pie

Ingredients

• 1 cup almond flour
• 1 cup gluten-free flour blend (plus additional for dusting cutting board)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon xanthan gum (omit if your flour blend already has this)
• 1/2 cup cold vegan butter or coconut oil (suggested: Earth Balance vegan butter)
• 1 teaspoon distilled white vinegar
• 2 Tablespoons ice water
• 1 egg, for egg wash (see notes- optional)
• 2 Tablespoons Dairy-free butter (you can also use lactose free ghee)
• 2 Tablespoons tapioca starch
• 2 cups chicken stock
• 2 cups cooked shredded chicken
• 1 1/2 cup carrots
• 1 cup peas
• 3/4 cup pearl onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon dried sage
• 1/4 teaspoon black pepper

Instructions

1. 1

   Pre Heat: Preheat oven to 400 degrees.

2. 2

   Cut in Butter: Combine flours, xantham gum, and salt in a large bowl. Mix well. Quickly work in the cold vegan butter or coconut oil with your hands.

3. 3

   Add Water: Mix vinegar and cold water. Work into to crust mixture one tablespoon at a time. Work until crust just comes together. Add additional ice water if needed.

4. 4

   Chill: Wrap crust in plastic wrap. Chill crust 30 to 60 minutes while you work on the filling.

5. 5

   Roux: For the filling, heat butter or ghee in a large saucepan over medium heat. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.

6. 6

   Stock: Slowly pour in the stock, whisking constantly. Cook for 1-2 minutes until thickened, whisking every few seconds.

7. 7

   Simmer: Stir in the vegetables and chicken, cook for 3-5 minutes until heated through.Add in the remaining spices for the filling and bring to a simmer. Season the filling to taste with additional salt and pepper, if needed.

8. 8

   Assemble: Divided mixture into 4 large ramekins or ovenproof bowls. Remove dough from the plastic wrap. On a floured surface divide into 4 parts and roll to fit ramekins. Press down the edges to secure dough.

9. 9

   Egg Wash: Whisk the egg with 1 tablespoon cold water. Using a pastry brush, lightly brush the egg wash onto the tops of the crusts. Cut 2 one inch vents in the top of each crust.

10. 10

    Bake pot pies until golden and crispy brown. Approximately 25 minutes.