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Chicken Pot Pie (GF Option)

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Cassie Guymon

Community Member

“Original recipe came from my mom’s QVC Cookbook and I’ve been making it for about 15 or more years. I’ve adapted it later in life when I became gluten intolerant. ”

Difficulty

Easy 👌
30
min.
Preparation
45
min.
Baking
5
min.
Resting

Ingredients

Servings:-6+
12 oz mixed vegetables (frozen)
1 cup Cooked chicken (shredded)
10 oz 2 cans cream of potato
Pie crust (GF or normal)
egg
2 tsp salt
2 tsp pepper
1 tbsp thyme
GF cream of chicken & a diced potato (optional)
¼ cup milk

Utensils

  • pastry brush
  • Step 1/6

    • 12 oz mixed vegetables (frozen)
    • 1 cup Cooked chicken (shredded)
    • 10 oz 2 cans cream of potato
    • 2 tsp salt
    • 2 tsp pepper
    • 1 tbsp thyme
    • ¼ cup milk
    • Pie crust (GF or normal)
    • GF cream of chicken & a diced potato (optional)

    Mix all ingredients in a large mixing bowl until creamy filling. For gluten free use frozen gluten free pie crust (slightly unthawed), as well as, GF cream of chicken, and a diced potato as a substitute for the cream of potato.

  • Step 2/6

    Pour mixture into half of 2 of the pie crusts and carefully put pie lids on.

  • Step 3/6

    • pastry brush

    Beat an egg and brush on top of the pies lightly

  • Step 4/6

    Sprinkle thyme on top to make it look nice and pretty (optional)

  • Step 5/6

    Bake at 375 Degrees on a baking sheet to catch any dripping for about 45 minutes. Pies should be golden brown and the internal mixture should be bubbling when done.

  • Step 6/6

    Let cool for about five minutes and enjoy!

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