Chicken Pot Pie (GF Option)
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- 4 oz mixed vegetables (frozen)
- ⅓ cup Cooked chicken (shredded)
- 3⅓ oz 2 cans cream of potato
- ⅔ tsp salt
- ⅔ tsp pepper
- ⅓ tbsp thyme
- ⅛ cup milk
- 1⅓ Pie crust (GF or normal)
- ⅔ 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.
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Pour mixture into half of 2 of the pie crusts and carefully put pie lids on.
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- pastry brush
Beat an egg and brush on top of the pies lightly
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Sprinkle thyme on top to make it look nice and pretty (optional)
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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.
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Let cool for about five minutes and enjoy!
Enjoy your meal!