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Chicken Pot Pie (gluten & dairy free)



*Note this makes a lot! 6 large servings or 12 small servings.  It is time-intensive so I like to make a big batch and then freeze the leftovers. That said, you could also reduce the ingredients by half.



2 cups Bob’s Gluten Free 1-to-1 Baking Flour

1 teaspoon salt

.5 cups Nutiva Red Palm and Coconut Shortening

1 large egg

~.5 cups orange juice


2.5 cups water

3 pounds chicken tenders or breasts, cut into bite-sized chunks


Cauliflower Cashew Sauce:

6 cups cauliflower, chopped

1 cup raw cashews

reserved chicken broth (from above)

.25 cups nutritional yeast

2 Tablespoons Braggs liquid aminos

4 cloves garlic (optional: roast at 425 in foil with olive oil for ~15 minutes)

2 tablespoons yellow miso paste (or sub your favorite stock paste)

salt and pepper to taste



1 teaspoon olive oil

1 teaspoon dried thyme

sage, rosemary, savory, marjoram to taste

1 large onion, diced

3 large carrots, diced

4-5 stalks celery, diced

2 cups frozen peas





Mix flour and salt together, then cut in shortening with a pastry knife or a fork until small crumbles form. Stir in egg, then enough orange juice to make a dough that sticks together. Form into a ball and place, covered, in refrigerator while you prepare the rest of the pie.



Boil chicken in water until cooked through. Reserve boiling water.



Place cauliflower, cashews, and chicken broth in pot and boil ~10 minutes or until cauliflower is just tender. Place all ingredients into high-speed blender and puree until smooth and creamy, doing in batches if necessary.  Add additional water as needed to achieve ~6 cups of sauce.



Saute onions, thyme and other herbs in olive oil over medium heat until onions are translucent. Add sauce and other fresh vegetables and bring to a simmer. Add chicken and peas and cook until warmed.



Divide chicken and vegetable mixture among three greased bread pans.  Remove dough from refrigerator and divide into three even sections.  Sprinkle some additional gluten-free flour blend onto a flat surface, and place one section of dough on top of floured surface.  Dust top of dough lightly with more flour.  Roll section into a shape that covers the top of a bread pan.  Place rolled crust on top of filling, then pierce the top of each a few times with a knife.  Repeat for remaining two pies.  Bake at 425 for ~20 minutes until crust is slightly browned and filling is bubbly.

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