Tag: chicken pot pie

Chef V’s Cooking with V – Chicken Pot Pie

Welcome to Chef V's Cooking School!

I'm Veronica, Certified Nutritional Therapist, author, and proud owner of Chef V. You might know me for my Green Drink and Cleanses, but I started Chef V as a personal chef. In my first video cooking series, I'll be sharing some of my clients' favorite recipes with you.

Using this blog and my YouTube channel, I welcome you to my kitchen. We're going to laugh, learn and cook – together.

This month we are making Chicken Pot Pie with my trusty sous chef and husband, Brandon.


Watch Veronica make the recipe in the video above and follow along with the directions, below.


  • 2 tbsp. olive oil (separated)
  • ½ white onion, diced
  • 1 Gluten Free pie crust
  • 1 lb. Organic Chicken, poached or use rotisserie chicken
  • ½ cup Fresh or frozen Peas
  • 1 Carrot, chopped
  • 1 Celery, chopped
  • 2-3 tbsp. Gluten Free flour (separated)
  • 2 cups Chicken or vegetable stock.
  • ½ cup dairy free milk
  • 1 egg white to brush the top of pie crust.
  • 1 tsp. salt
  • dash of pepper


shredding the chicken


You can poach the chicken or I like to use a rotisserie chicken, it’s easier and has more moisture. I like to shred the chicken instead of chop it.

chopping veg

cooking veg


Chop the carrot, onion, and celery.

Sauté the vegetables in a pan – heat 1 tbsp. olive oil and add onion, add carrot, then celery to the pan. Add salt and pepper. Sauté lightly for 2 minutes.

making the roux


In another pan create the roux. Add 1 tbsp. olive oil and add 1 tbsp. gluten free flour and stir until golden brown (about 2 minutes). Slowly add chicken or vegetable stock ½ cup at a time and stir until you have like a gravy. Add salt to taste. Reduce the heat to low, add the dairy-free milk, and continue to stir.

boil water


Add the gravy, the chicken, and cooked vegetables to a pie pan.

roll out dough


This recipe uses a purchased gluten-free dough. Or you can use my recipe for gluten-free pie crust. 

Roll out the gluten-free dough. Place 1 tbsp gluten-free flour on a surface and roll the dough into a circular shape, slightly larger than the pie pan, with a rolling pin.

adding egg white to pie crust


Place the crust over the pie pan and press the edges with a fork. Add some slits at the top for air and decor. Mix one egg white and brush the top of the pie.

making the sauce


Bake in the oven uncovered for 30-45 minutes until the crust is a nice golden brown. Serve hot.



Brandon says “winner winner, chicken dinner.”


What Do I Eat Today – Chef V’s January Menu

what do I eat today January

For January, my “What Do I Eat Today” menu starts with warm lemon water, then Green Drink. For breakfast, Warm Cinnamon Quinoa, a hearty treat for cold weather.  For lunch, my Mediterranean Stew, and for dinner,  Chicken Pot Pie, a gluten-free recipe with a vegan option, demonstrated in this month's Chef V Cooking School video.


I have lemon water in the morning and then I wait until I'm hungry to have my Green Drink.

warm cinnamon quinoa

For Breakfast – Warm Cinnamon Quinoa 

For breakfast, Warm Cinnamon Quinoa fills the belly and tastes so good on a cold winter morning. I use quinoa, my own recipe for raw almond milk, raw coconut nectar, and ground cinnamon. You can top it with berries and/or nuts.

Get the recipe here. 

For Lunch – Mediterranean Butternut Squash + Carrot Stew with Quinoa

For lunch this month you have my Mediterranean stew, made with mellow spices for a flavorful and healthy mid-day meal.

This stew can be prepared a day ahead. It's great to take to work or enjoy for dinner the next day, or for a warm and healthy meal for the kids to come home to and easily reheat.

Get the recipe here.

V and B and chicken pot pie

Dinner – Chef V's Chicken Pot Pie

For dinner, you are having my Chicken Pot Pie, made with healthier ingredients that will taste great and make you feel good. There is a vegan option as well!

This recipe is featured in my Cooking series on YouTube and you can watch me prepare the recipe here.

Veronica and GD

© 2021 Chef V, LLC.