Mini Gluten/Dairy-Free Chicken Pot Pies Recipe

We made these cuties in this our first January live meal prep class inside The Autoimmune Edible Rx Course + Coaching Program and they were such a hit, I wanted to share them with you here on the blog so you can try them at home, too!

If you want step-by-step cooking instruction to go along with this, check out The Autoimmune Edible Rx! When you join, you will get instant lifetime access to the replays of all four live meal prep classes from January 2026!

INGREDIENTS:

• Spray avocado oil

• Pre-made gluten-free pie crust

• 1 cont. diced onion

• ½ bag of washed + ready to eat celery sticks (organic if available)

• 6 oz. frozen organic peas + carrots

• 6 oz. frozen organic green beans

• 2 breasts of a rotisserie chicken, diced small

• 4 T good quality vegan butter

• 4 T all purpose gluten-free flour

• ~3 c unsweetened soy-free plant milk

• Sea salt + black pepper to taste

• Spray muffin tin lightly with avocado oil and preheat oven to 375°F/190°C.

INSTRUCTIONS:

1. Cut 16-24 rounds out of pie dough (or as many as you can get - making sure they are larger than the top hole of the muffin tin) and press into muffin tin. Blind bake for 10 mins on the middle rack until firm to the touch then let cool. 

2. Sauté onions and next 3 ingredients in a hot stainless steel, enameled cast iron, or cast iron pan with oil or vegan butter and salt and pepper until tender. Add diced chicken then taste and adjust seasoning and turn to low. 

3. Heat a medium stainless steel or enameled cast iron pot over medium-high heat until hot. 

4. Add butter and once melted, add flour and whisk to combine to create a roux. Cook over medium heat, stirring often, until lightly toasted to cook off the raw flour taste. (It should look like the texture and color of wet sand and smell lightly of freshly popped popcorn.) 

5. Pour in half of the almond milk while whisking, and cook, stirring occasionally, until thickened. Then add the rest and cook, stirring occasionally, until thickened. Season to taste with salt and pepper, then combine with the veggies. 

6. Scoop evenly into cooked pie crusts then top with pie dough (pressing down to crimp the edges and seal the pies). Cut ventilation holes on top of each then bake for about 20-30 minutes until lightly golden brown and some of the filling is starting to bubble out.

SHORT ON TIME?!

Skip the minis altogether and just toss the filling into a large gluten-free pie crust, then top it with the other pie crust and call it a day! Easy peasy + equally delicious!!

Hope you try it!

xo,

Laura