Creating Gluten and Dairy Free Chicken Pot Pie is easy when you follow these steps:

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Make the Crust: In a mixing bowl, combine the gluten-free all-purpose flour, coconut oil, salt, garlic powder, and onion powder. Mix until the texture resembles breadcrumbs.

3. Add Water: Gradually add cold water, one tablespoon at a time, until a dough forms. Be careful not to add too much; it should be moist but not sticky.

4. Roll Out Dough: Place the dough between two sheets of parchment paper and roll it out to fit your pie dish. Set it aside.

5. Prepare Filling: In a large skillet, combine the shredded chicken, mixed vegetables, chicken broth, dairy-free milk, cornstarch, thyme, salt, and black pepper. Cook over medium heat, stirring until the mixture thickens slightly.

6. Fill the Pie: Pour the filling into a pie dish.

7. Cover with Crust: Place the rolled-out dough over the filling. Seal the edges by pressing them together with a fork or your fingers. Cut a few slits in the top to allow steam to escape.

8. Bake: Bake in the preheated oven for 30-45 minutes or until the crust is golden brown.

9. Cool: Once baked, remove from the oven and let the pot pie cool for 15-20 minutes before serving.

These straightforward steps make it easy to create a meal that honors traditional flavors while adhering to gluten and dairy-free diets.