Chicken Pot Pie seems like something you have to give up if you are going gluten and dairy free. Not true! I made this super easy Chicken Pot Pie Crumble recipe that is savory and delicious! I opted for a crumble, as gluten-free pie crust can be a little sticky when you are working with a warm filling. Plus this makes it a quick, weeknight meal. But the crumble topping recipe will work just fine as a pie crust too if you want to go for it!
My inspiration for this recipe came from America’s Test Kitchen. They added just a tiny bit of soy sauce (I used Tamari) and tomato paste to boost the savory flavor. To skip the original dairy in this recipe, I just upped the chicken stock for a creamy sauce. Turmeric and mushrooms give it nice color along with their anti-inflammatory properties. For the crust, I opted for rich coconut milk. This adds silkiness without any trace of coconut flavor. I also added some nutritional yeast for its high Vitamin B content along with its cheesy flavor.
What is ghee?
For the crust, I used ghee instead of butter, but coconut oil will work fine too. Although ghee is derived from dairy, it is pure butterfat, and therefore doesn’t contain the components that cause problems with dairy. It is similar to clarified butter but has more of a nutty flavor. As it is heated, the casein and lactose are removed, which is why it doesn’t cause problems for most people with dairy allergies. If you are sensitive to dairy, try cultured ghee.
I always use grass-fed ghee which is a vibrant yellow color. That’s how you know you are getting a good quality. It contains beta-carotene, Vitamin K2, conjugated linoleic acid, Vitamin A, and Omega-3 fats. These nutrients help the body burn fat, prevent cancer, and reduce inflammation.
I also love how this is a one-dish meal, that you can easily freeze as a ready-made meal. Classic, simple, delicious…without gluten or dairy. Enjoy!