Pot Pie Pockets gluten-free, casein-free, egg-free

Some of you, as well as my hubby, wanted to know if I could make another filling for my pocket pies. I had some leftover chicken that I needed to use, so I thought a pot pie pocket sounded really good. We used to love pot pies before we went gluten-free, and like my chicken strips, we haven't eaten them in ages. I can still picture us in the kitchen of our first townhouse, making pot pie. How I loved comfort food. And I still do.

My honey did love this pot pie pocket, but he said he would prefer a traditional pot pie to this pocket style. I think it's funny, he thought there was too much crust. My how times have changed. Back in the day there was no such a thing as "too much crust" or too much breading of any kind. We were carb fanatics.

But he's right, it would be excellent presented as a traditional pot pie, or even in large ramekins with crust only on the top. Those are always pretty. If you decide to use this crust for a large pie dish or to cover ramekins, this video on how to roll out and transfer my dough may be helpful.

Pot Pie Pockets

gluten-free, casein-free, egg-free

Follow the crust recipe by clicking here.

Pot Pie Filling

Saute:

3/4 cup finely chopped celery

3/4 cup finely chopped carrots

3/4 cup finely chopped onion

While that's sauteing, make the sauce:

Add to pot over low to medium heat:

2 tbsp ghee (which is casein-free) or coconut oil

When the ghee or oil has heated add:

2 tsp tapioca flour

Whisk and let it cook for about a minute.

Add:

1 cup cashew milk

(How to Make Cashew Milk Video)

Whisk until the sauce thickens, then turn off the heat and add:

1/2 tsp Herbamare

1/4 tsp garlic powder

1/4 tsp poultry seasoning

Whisk together.

Add to bowl:

sauteed veggies

about 2 cups finely chopped or shredded cooked chicken (I used leftover roasted chicken)

and the sauce

Combine.

Put the pockets together as shown here.

Bake at 350 degrees for about 22 minutes.

♥, Kelly