Chicken Pot Pie (GF Option)

Chicken Pot Pie (GF Option)

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Cassie Guymon

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 👌

Preparation

30 min

Baking

45 min

Resting

5 min

Ingredients

2Servings
4 oz
mixed vegetables (frozen)
cup
Cooked chicken (shredded)
3⅓ oz
2 cans cream of potato
1⅓
Pie crust (GF or normal)
egg
tsp
salt
tsp
pepper
tbsp
thyme
GF cream of chicken & a diced potato (optional)
cup
milk

Utensils

pastry brush

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  • Step 1/6

    • 4 oz mixed vegetables (frozen)
    • cup Cooked chicken (shredded)
    • 3⅓ oz 2 cans cream of potato
    • tsp salt
    • tsp pepper
    • tbsp thyme
    • cup milk
    • 1⅓ 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!

  • Enjoy your meal!

    Chicken Pot Pie (GF Option)

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