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 (optional)

2 tablespoons dairy-free butter (or 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

Step 1: Preheat your oven to 400 degrees Fahrenheit.

Step 2: In a large bowl, combine almond flour, gluten-free flour blend, xanthan gum, and kosher salt. Mix well.

Step 3: Quickly work the cold vegan butter or coconut oil into the flour mixture using your hands until it resembles coarse crumbs.

Step 4: Mix the distilled white vinegar with ice water. Add the mixture one tablespoon at a time, working it into the flour mixture until the dough just comes together. Add more ice water if needed.

Step 5: Wrap the dough in plastic wrap and chill it in the refrigerator for 30 to 60 minutes while preparing the filling.

Step 6: For the filling, heat dairy-free butter or ghee in a large saucepan over medium heat. Whisk in the tapioca starch until combined and smooth. Cook for about 30 seconds to remove the raw starch taste.

Step 7: Slowly pour in the chicken stock, whisking constantly. Cook for 1 to 2 minutes until the mixture thickens.

Step 8: Stir in the cooked shredded chicken, carrots, peas, and pearl onions. Cook for 3 to 5 minutes until heated through.

Step 9: Add garlic powder, dried thyme, turmeric, dried sage, and black pepper. Bring the filling to a gentle simmer and adjust seasoning with salt and pepper if needed.

Step 10: Divide the filling evenly among four large ramekins or ovenproof bowls.

Step 11: Remove dough from the refrigerator and place on a floured surface. Divide into four equal parts and roll each to fit your ramekins.

Step 12: Place the dough over each filled ramekin, pressing down the edges to seal securely.

Step 13: If using, whisk the egg with 1 tablespoon cold water to create an egg wash. Brush this lightly over the tops of the crusts.

Step 14: Cut two one-inch vents in the top of each crust to allow steam to escape during baking.

Step 15: Bake the pot pies in the preheated oven for about 25 minutes, until the crusts are golden and crispy brown.

Tips & Variations

Use leftover rotisserie chicken or turkey for a quick filling shortcut.

If you prefer a vegetarian version, substitute the chicken with mushrooms and use vegetable stock.

For extra flavor, add fresh herbs like rosemary or parsley to the filling.

Omit the egg wash for a vegan option, or brush the crust with coconut milk instead for a subtle sheen.

Storage

Store any leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350 degrees Fahrenheit until warmed through to preserve crust crispiness. You can also freeze unbaked pot pies wrapped tightly for up to 2 months; bake directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I make this pot pie gluten-free without xanthan gum?

If your gluten-free flour blend already contains xanthan gum, you can omit it from the recipe. Otherwise, it helps provide structure and bind the crust, so consider adding it for the best results.

Is it necessary to use tapioca starch in the filling?

Tapioca starch acts as a thickener for the filling and helps create a glossy texture. If you don’t have tapioca starch, cornstarch can be used as a substitute, but the texture might be slightly different.