Alpha Gal Friendly Chicken Pot Pie
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the crust
- 2 gluten free pie crusts (top and bottom), store-bought or homemade
- 1 egg, lightly beaten
For the filling
- 2 tbsp garlic-infused oil
- ½ cup scallion greens, thinly sliced
- 3 medium carrots, peeled and diced (about 1 ½ cups)
- 2 stalks celery, diced
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup gluten free flour blend
- 2 cups chicken broth
- ¾ cup milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tsp fresh thyme leaves
- 1 cup frozen green beans, thawed and cut into 1-inch pieces
Instructions
- 1
Preheat the oven to 400°F (205°C). If using store-bought gluten free pie crusts, let them sit at room temperature for 10 minutes to soften slightly. Press or roll one crust into a 9-inch pie dish, pressing it gently into the bottom and up the sides; set the second crust aside for the top.
- 2
Heat the garlic-infused oil in a large skillet over medium heat until shimmering. Add the scallion greens, carrots, and celery and cook, stirring occasionally, until the carrots are just beginning to soften, about 6–7 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!