In my humble opinion, one of the most liberating things about cooking so much food at home is the creativity and freedom you have. In the grocery store, people are generally offered one type of pot pie, maybe by two or three brands. The products itself though is generally the same.
Since I cook all of our food at home, I can look at a pot pie and think about how to reinvent a classic. Today, I’ll be showing you how to take a classic chicken pot pie and flip it over a bit. Not only will it be a gluten free and dairy free pot pie, but we’ll also be using a taco-leaning filling. Get ready for some fun cooking!
Allergy Status
Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Sesame, Top 9 Allergens, Apple, Avocado, Banana, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Cruciferous, Garlic, Lupin, Mushroom, Mustard, Oat, Pea & Pea Protein, Potato (Nightshade Variety), Poultry*, Red Meat*, Rice, Seeds, Squash & Gourd, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Yeast
Friendly To: Diabetic, EOE
**This recipe will need you to use a meat of choice.
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