Dairy-Free Chicken Pot Pie
User Reviews
5
Dairy-Free Chicken Pot Pie
Description
Dairy-Free Chicken Pot Pie features chicken breast pieces cooked slowly with russet potatoes, sweet onion, and a blend of mixed vegetables. The broth base combines bone broth and coconut milk, which adds richness and moisture without dairy. Seasonings such as cumin, paprika, salt, and black pepper impart a warm, slightly smoky flavor. A bay leaf adds subtle herbal notes throughout the cooking process.
The filling thickens near the end of cooking with tapioca and almond flours, giving the dish a pleasant, slightly dense texture reminiscent of traditional pot pie fillings. As the chicken is shredded during cooking, it distributes evenly, making each bite tender and flavorful. The mixture is slow-cooked to meld the ingredients and deepen flavors.
This pot pie can be served on its own or accompanied by gluten-free bread, biscuits, or tortilla chips. The adaptive recipe allows various vegetable substitutions and suits those avoiding dairy and gluten.
Ensure to use almond flour rather than ground almonds to avoid clumping. Coconut milk from a can is essential for appropriate thickness, while almond milk would thin the dish undesirably. Onions can be substituted with onion powder if fresh is unavailable, maintaining flavor.
Ingredients
- 3 chicken breast boneless, skinless
- 2 russet potato 1 ⅔ cups chopped
- ½ sweet onion chopped
- 1 teaspoon cumin ground
- 1.5 teaspoon salt
- 1.2 teaspoon paprika
- black pepper ground, to taste
- 1 bay leaf
- ½ cup coconut milk
- 1.5 cups bone broth 1 large scoop if using powder
- ½ cup almond flour
- 1 teaspoon tapioca flour
- 2 cups mixed vegetables frozen
Instructions
- In a slow cook layer the chicken breasts, onion, and potatoes.
- Sprinkle on the seasonings and almond flour. Add in the bay leaf.
- Pour the chicken broth and coconut milk over top and make sure everything is somewhat covered.
- Cook for 5 hours on low.
- 30 minutes before you’re ready to eat, pull apart the chicken with a fork.
- Sprinkle the tapioca flour over top and give it a good stir. Mix in the frozen veggies.
- Let cook on low, covered, for another 15-30 minutes.
- Serve as is, with tortilla chips, or gluten-free buns.
Notes
- Use almond flour instead of ground almonds to prevent clumping and achieve a comforting texture.
- If fresh onion is not available, add one teaspoon of onion powder to the seasoning mix.
- Serve the pot pie with gluten-free bread, biscuits, or tortilla chips based on preference.
- Any mix of frozen vegetables can be used as a substitute in the filling.
- Do not substitute almond milk for coconut milk, as coconut milk’s thickness is important for the proper consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 32g | 11% |
| Protein | 39g | 78% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 87mg | 29% |
| Sodium | 927mg | 39% |
| Potassium | 1119mg | 24% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 3981IU | 80% |
| Vitamin C | 16mg | 18% |
| Calcium | 76mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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