First I had to figure out how to make a
Next, I found a trick to make that
All that was left to do was figure out a filling with chunks of tender chicken, carrots, peas, and a rich, dairy-free gravy.
First I cooked a whole chicken in my Instant Pot. You could absolutely use any leftover roast chicken or even a rotisserie chicken from the supermarket.
I cooked a whole chicken in my Instant Pot because, well, I can and it’s fun, easy, and quick. Plus I end up with a great base for making chicken stock in the Instant Pot, too, as well as enough tender, cooked chicken for two meals.
The creaminess comes from a milk substitute. I like to use Trader Joe’s Coconut Beverage, but you could use soy milk, rice milk, almond milk, or whatever milk substitute you like best. A bit of cornstarch thickens the sauce.
Ladle the filling into 4 or 5 8-ounce ramekins, top with a round of Gluten Free Pastry Crust and pop them in the oven on a sheet tray. That’s it! The end result is beautiful, flaky, golden brown pastry topping a rich stew of chicken and vegetables. The ultimate comfort food—and gluten free and dairy free to boot.
Try these other great gluten-free recipes
- Gluten-Free Pizza in a Cast-Iron Skillet
- Gluten-Free Pumpkin and Black Bean Chili
- Brazilian Cheese Bread or Pao de Queijo
- Gluten-Free Pumpkin Pie
- Gluten-Free Pecan Tartlets
- Chocolate Chickpea Muffins
- Gluten-Free Banana Muffins with Peanut Butter
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 large celery ribs, diced
- 1 ¾ cups chicken broth or water
- 1 ½ cups cut-up cooked chicken (or turkey)
- 1 cup frozen peas
- 1 teaspoon kosher salt
- 2 teaspoons fresh thyme
- ¾ cup milk substitute (I used TJ’s coconut milk beverage. You can use rice, soy, almond milk, etc.)
- 3 tablespoons cornstarch
- Preheat the oven to 425ºF, line a baking sheet with foil, and arrange 4 8-ounce ramekins on it.
- In a large saucepan/skillet, melt the butter over medium heat. Add the onion, carrot, and celery and cook, stirring frequently, until soft, about 8 minutes.
- Add the peas, chicken, chicken broth, salt, and thyme and bring to a boil.
- In small bowl, whisk together the milk and cornstarch until smooth and stir into the boiling chicken mixture. Cook, stirring, until the sauce thickens. Remove from the heat.
- Ladle the chicken mixture into the ramekins. Top each with a circle of pie dough and poke a few holes in the top of each with a skewer. Transfer the ramekins, on the baking sheet, to the oven.
- Bake in the preheated oven for about 30 minutes, until the filling is bubbling and the crust is golden brown. Remove from the oven and let cool for a few minutes before serving.