Chicken Pot Pie (GF Option)

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
• 4 Pie crust (GF or normal)
• 2 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.