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Chicken pot pie with Chanukah flair

December 4, 2015 By Jessica

Hope you got to spend some quality time with loved ones and enjoyed good eats on Thanksgiving as we did. It was just last week yet feels like it was eons ago, doesn’t it? We completely stuffed ourselves with roast turkey, gravy, mashed potatoes, butternut squash puree with homemade marshmallow fluff topping, roasted root vegetables, brussels sprouts, roasted green beans, cornbread, dinner rolls, salad, cranberry sauce and my favorite – stuffing – also cranberry pear and pumpkin pies. If that wasn’t enough, also made peppermint brookies, for the weekend to go with hot cocoa. I dug into my plate full speed and stuffed myself so quickly that halfway through I had to take a moment of pause.

By 3 PM we were on the couch motionless with our heads tilted back watching the NYC Thanksgiving parade. The larger-than-life floating blimps reminded me that we still have pie. Thankfully, there was room for pie (in very stretchy pajamas) while watching Home Alone with the kids. Do you all remember that movie? It’s hysterical.

Plenty of leftovers made for simple yet stuffed sandwiches and leftover pumpkin pie turned into smoothies with coconut whipped cream. There was no end to the carb fest until Monday, then lunch and dinners got leaner before the frying begins for Chanukah. Ha. It sounds like I’m pulling out a truckload of oil. I kid. Not that much frying, but enough to satisfy these guys over here. I will be sharing a latke (and doughnut) recipe next week.

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I did make sure to savor the long weekend before paving through what I knew was going to be an emotionally draining week of school related issues and plenty of paperwork concerning Michael and Ely. I have been working with an advocate to get more school services and non-public school funding (they are in special education) for them and it’s been taking a toll on me … the feeling of not doing enough, not being the best advocate for them that I can be has been rearing its ugly head. It’s moments like this that remind me of the famous quote from Forrest Gump, “life is like a box of chocolates, you never know what you’re gonna get” – one of my favorite quotes and coincidentally about one of my favorite foods – so I’m going to roll with the punches and embrace the bittersweet journey for the best. 

But then my tour of a special needs school (also this week) and seeing so many children affected with autism didn’t help lighten my heavy heart. Nor did hearing about a senseless shooting a day later at a Regional Center got to me this week. It happened 20 miles away from us, killing 14 people at a holiday party. Regional Centers provides support to individuals with developmental disorders. My prayers are with those who lost loved ones in San Bernardino, CA and everywhere else there have been these tragic shootings. It’s crazy how there are people on this earth who have so much hate, enough to kill so many people. I’m sorry, you guys to be throwing my emotional shit at you, it’s just been one of those weeks. Wish it was always happy-go-lucky behind the blog … sigh. 

OK. On a (finally!!) lighter note – I made some chicken pot pie, a comfort food my boys love. I do too, who doesn’t?! But not when it’s heavy on the gravy. I keep it chunky with a good mix of filling; I hope you like it that way do too because there’s a lot of goodness in here. While preparing the filling, I thought a little Chanukah festivity is the antidote to this long week. It was! Imagine the look on their faces when these came out of the oven. They got a chuckle out of my Chanukah pot pies. Michael, especially, he starting singing “if you’re happy and you know it…”! Chicken pot pie makes everyone happy, and if they’re happy, I’m happy.

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My older son Jonathan reminded me how it’s been so long since we had chicken pot pie and the times I used to make it for our synagogue congregation meals years ago. (side note: I used to run the kosher kitchen of our synagogue for 3 years, up until my first trimester with my twins… had to learn kashrut law and everything. Think: big lasagna style pans of pot pie to serve 200.). He remembered that I would always make two little ones for him and my now teenage son (a toddler then). How he remembers this stuff is beyond me!  Gosh, that was over 10 years ago…way before eating gluten and dairy free. Now that I’ve just dated myself and threw a heavy hardball (ahem) on you I’m going to keep the chicken pot pie short.

Does pot pie really need any description? If you have never tried pot pie now is the time because this stuff is what fall and winter nights is made of.

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I should tell you that using Bob’s Red Mill pie crust mix simplifies things greatly; vinegar in the dough will give you the flakiest crust to certainly hearten any gluten and dairy eater and it is lighter than most, allowing plenty of room for latkes. 

For some more Chanukah inspiration, check out this sweet potato latke or zucchini parsnip one, these sugar cookies or olive oil cake I made last year and some of my favorites. Or search holiday in the search bar for more recipes. 

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It only looks time-consuming, but planning ahead will make this comfort food staple fairly quick. Though not a traditional Chanukah food one would expect, it is comforting and delicious for Chanukah, or anytime.

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The lighter crust (with the star of David) is with an olive oil wash for my egg-free son Jonathan.

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Wishing you a happy and healthy Chanukah to those celebrating Sunday night, and p.s.- thank you for allowing me to share what sits in my heart from time to time. 

Have a great weekend you guys!

x Jessica

Chicken Pot Pie - gluten free, dairy free, soy free, egg free optional
 
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Usually filled with dairy and gluten in this staple fall and winter comfort food but it doesn't have to be; this simple chicken pot pie recipe has all the comforting flavors, vegetable gravy filling, and flaky crust (really) you will love! Since Hanukkah is coming up, I gave it a little fun Hannukah-themed flair. This is one food-for-the-soul comfort food you will want to make again and again!
Jessica: From Jessica's Kitchen
Recipe type: Main
Serves: 6-8
Ingredients
  • 2 bone-in, skin-on chicken breast halves (about 12 ounces each), or leftover cooked chicken breast
  • 2 teaspoons kosher salt plus 1½ teaspoons for filling
  • 1 teaspoon crushed black pepper plus 1 teaspoon for filling
  • 3 tablespoons grape seed oil
  • 2 medium onions, diced
  • 5 carrots, peeled and sliced ¼ inch thick
  • 4 celery stalks, sliced ¼ inch thick
  • 1 teaspoon fresh thyme leaves
  • ⅓ cup plus 1 tablespoon organic white rice flour
  • 2½ cups unsweetened coconut milk
  • 1 package (10 ounces) frozen peas, thawed
  • 1 package pie crust mix (I use Bob’s Red Mill GF Pie Crust Mix)
  • 1½ sticks (6 oz) non-dairy soy free butter (I use Earth Balance soy free spread), quartered and chilled
  • 4 oz organic palm shortening (I use Spectrum Organics), cut into chunks and chilled
  • 1½ teaspoon distilled white vinegar
  • 7 tablespoons (3 oz) ice water
  • 2 egg yolks and 1 teaspoon coconut milk for egg wash (egg free: grape seed oil)
Preparation
  1. Preheat oven to 400 degrees F (204 C).
  2. For the chicken:
  3. Place chicken on a rimmed baking sheet lined with parchment paper; season with 2 teaspoons kosher salt and 1 teaspoon black pepper. Roast 35-40 minutes. Leave oven on. Let cool slightly; discard skin and bones or use leftover chicken. Shred meat, and set aside.
  4. For the filling:
  5. While chicken is roasting, heat 3 tablespoons oil in a large saucepan over medium heat. Add onion, and cook until softened. Season with remaining kosher salt and pepper. Add carrots, celery, and thyme; cook until carrots and celery are tender, about 10 minutes. Add flour, and cook, stirring for 1-2 minutes, or until flour has been combined into the vegetables. Gradually add coconut milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, about 2 minutes.
  6. Remove from heat; stir in frozen peas and shredded chicken; taste to see if additional salt or pepper is needed. Pour filling into small oven-safe ramekins (I used 5-8 oz sized le creuset and 2-12 oz sized). Set aside. Place a rimmed baking sheet into the lower part of the heated oven (or use the same one you roasted the chicken on set with a clean parchment paper).
  7. For the crust: combine pie crust flour mix with chilled non-dairy butter and palm shortening using a hand-held pastry cutter until pieces resemble the size of blueberries. Add vinegar, then half of the ice water, working it into the dough. Add remaining ice water and continue to work into the dough pressing the pastry cutter into any dry areas until dough looks compressed (if needed, see my pumpkin pie recipe for a visual of this) No chilling time is needed. Using your (clean) hands, form the dough into a ball and place on a piece of parchment or wax paper. Press it down to form a disk about 2 inches thick, dust with white rice flour or tapioca starch (I find other flours to be grainy) then place another sheet of parchment (or wax) paper over the dough and roll out to about a 10X12 inch sheet, ¼-1/8 inch thick. Using a paring knife, cut out 5-inch squares; gently lift up a square and place over the filled ramekin (if it has become too soft, chill for 5 minutes before setting on filled ramekins). While holding the hanging crust, slice off about ½ inch off each end diagonally to resemble a pentagon shape. Lift dough slightly and press all around ramekin. For Hannukah themed top: using the tip of a sharp knife, cut a Hanukkah dreidel or star of David, or any design you like in the middle of the crust. Or simply cut in a 1-inch line or two in the middle to release any trapped air. Using a fork, lightly indent all around the edges. Gather trimmings to form another disc and roll out remaining crusts tops. Repeat until completed.
  8. Note: For my two larger ramekins I cut 6 x 6-inch squares and trimmed the corners as well. I also had just a tiny tablespoon sized ball of dough left that I rolled out to form the letters for “chai”, which means “life” to place on top of two of them.
  9. Whisk egg yolks and teaspoon of coconut milk in a small bowl then liberally brush on crusts.For egg free option: brush crust gently with oil. Carefully place all the ramekins on the baking sheet heating in the oven. Bake until golden and bubbling, 25-30 minutes. Let potpie cool 10 minutes before serving.
  10. Some Notes:
  11. The baking sheet will catch any bubbling drips that may make a mess of your oven.
  12. Since 2 of my smaller ramekins broke during our move I used 2 larger sized ramekins, as noted above, to yield 7. It will make 8 if using the smaller-sized and 6 larger sized.
  13. If making for 3 or 4, freeze remaining to make again.
  14. To make ahead:
  15. The filling can be made and refrigerated up to 2 days in advance, or frozen up to a month. Pre-baked crust can also be made the day before or frozen up to a month. I don’t recommend filling the ramekins, topping with crust and then freezing them because the filling will still remain frozen by the time the crust thaws out and doesn’t cook evenly.
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Filed Under: holiday, main dishes Tagged With: dairy-free, gluten-free, holiday, main dishes, soy-free

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Comments

  1. Rachel says

    December 4, 2015 at 7:57 pm

    Sounds like you had a rough week. We have our good days and bad days, hopefully everything will work out for best with your boys. :) I love how you think! The dreidel and all is adorable and how you make one egg free. This looks delicious and something I wish I had now freezing in Denver!
    Reply
    • Jessica says

      December 5, 2015 at 9:32 am

      Thanks so much Rachel.:) This will warm you right up, you need to make some and stay warm! Have a great weekend!
      Reply
  2. Stephanie says

    December 4, 2015 at 8:00 pm

    My nephew is in special ed. and totally get what you must be going through. You sound like an awesome Mom to your kids who keeps the bellys happy! I love chicken pot pie and yours looks amazing...can't wait to try!!
    Reply
    • Jessica says

      December 5, 2015 at 9:35 am

      Thanks so much Stephanie for your kind words. Just had a wave there, passing through. This tastes so much like the "real thing" as much as I hate saying that, it's true. Have a great weekend!
      Reply
  3. Helen Galloway says

    December 4, 2015 at 8:14 pm

    We had the green beans recipe, roast turkey with cheesecloth as suggested, and cauliflower mash from your recipes and indulged well. Hope you get the outcome you are hoping for your twin boys and admire your devotion. Your recipe has much less flour and butter substitute than some, my husband and I like that. Can I halve the recipe? I may have missed that note.
    Reply
    • Jessica says

      December 5, 2015 at 9:38 am

      Wow, that's SO wonderful to hear! Yay for indulging well!! Thank you, Helen you are too kind. Yes, the recipe can be easily halved, I would measure out the flour mix to truly cut it in half or the crust may come out too greasy or too dry. Hope you love it!
      Reply
  4. Lori says

    December 4, 2015 at 8:42 pm

    I can only imagine how crazy hectic it must be with four kids, I find having one stressful! Pot pie looks divine! I have looked for the pie crust mix for the cranberry pear pie and couldn't find it anywhere but I do have the 1 to 1 baking flour from bobs red mill, will that give me the same pie dough? It came out tender for my pie. Thanks Jessica!
    Reply
    • Jessica says

      December 5, 2015 at 9:41 am

      Ha, one is stressful too! It's hectic but in a good way most days. Wonderful! YES, absolutely should be fine with using for pot pie. Hope you love it!
      Reply
  5. Jen says

    December 4, 2015 at 9:45 pm

    My sister has a high functioning son in high school that she works tirelessly for so I know it's not easy. I hope you get the services you are pushing for. Your Chanukah themed pot pie is genius. I would like to try out the recipe in a lasagna pan for a holiday potluck with a Christmas tree design. Will the recipe be enough? Thanks Jessica!
    Reply
    • Jessica says

      December 5, 2015 at 12:12 pm

      Thanks so much Jen. :) It will make enough for a standard sized lasagna pan and resemble the larger pies I made where the crust will be above the filling. Love the Christmas tree idea!!! Have a great weekend!
      Reply
  6. Louise says

    December 5, 2015 at 7:48 am

    In spite of a tough week, you still took the time to share your recipe with us. You are a very special person. I hope you and your family have a blessed Hanukah celebration. P.S. I can't wait to make your chicken pot pie. It looks amazing.
    Reply
    • Jessica says

      December 5, 2015 at 12:13 pm

      Louise, you are too kind, thank you! Happy Chanukah to you and yours!!!
      Reply
  7. Dianne says

    December 5, 2015 at 8:47 am

    The cutouts on top are adorable! Wish I had this recipe sooner to make with leftover turkey. Looks like a bowl of heaven! May I ask where did you get the larger bowls?
    Reply
    • Jessica says

      December 5, 2015 at 9:47 am

      Thanks Dianne! Ah, next time :( I got the larger bowls at Homegoods about 10 years ago, they are made by Chantal Bakeware. Not sure if they are still around but there are plenty of oven safe bowls prettier than these for pot pie. :)
      Reply
  8. Lillian says

    December 5, 2015 at 12:46 pm

    Happy Chanukah Jessica and hope the school situation works out for the best!!
    Reply
    • Jessica says

      December 5, 2015 at 1:13 pm

      Thanks Lillian!! :)
      Reply
  9. Mackenzie Stauskas says

    December 9, 2015 at 2:18 pm

    Jessica it'll all work out because you deserve it! You've certainly enlightened plenty of my days with posts and I just got back from Montreal and got the e-mail late and STILL made my day. I've never really come across good gf chickern pot pies in restaurants or out, and there should be more! This looks incredible and consider it another added to the list!!
    Reply
    • Jessica says

      December 9, 2015 at 7:12 pm

      Thank YOU, you are so sweet Mackenzie and so awesome with all your kind comments - big hugs!!! Me too, I'm usually inspired to create recipes because of the lack of and my demanding food-loving family (mostly me hehe!). I hope you love it!!
      Reply
  10. Debbie says

    November 27, 2016 at 3:22 pm

    I made this last year and reminded myself that with chopped leftover turkey and stuffing it would be a nice filling. Glad I had extra pie crust mix because this was an utterly comforting meal and great use of leftovers!
    Reply
    • Jessica says

      December 2, 2016 at 7:53 pm

      Great idea Debbie, I love that!! So happy you loved it, thanks for sharing. :)
      Reply
  11. David says

    February 26, 2017 at 4:45 pm

    I have been looking for a good pot pie recipe gluten and dairy free! I was worried my filling was thin but it thickened up while I rolled out the dough. My only change to the recipe was coconut creamer instead of coconut milk and no egg wash since I can't eat egg and was over the top comfort food!!
    Reply
    • Jessica says

      March 3, 2017 at 2:35 pm

      YAY! Thanks for sharing David, so happy to hear you enjoyed it!!
      Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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