Chicken Pot Pie (GF Option)

Name: Chicken Pot Pie (GF Option)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: american
Ingredients: 12 oz mixed vegetables (frozen); 1 cup Cooked chicken (shredded); 10 oz 2 cans cream of potato; 4 Pie crust (GF or normal); 1 egg; 2 tsp salt; 2 tsp pepper; 1 tbsp thyme; 2 GF cream of chicken & a diced potato (optional); 0.25 cup milk

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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 👌

Preparation

30 min

Baking

45 min

Resting

5 min

Ingredients

2Servings

4 oz

mixed vegetables (frozen)

⅓ cup

Cooked chicken (shredded)

3⅓ oz

2 cans cream of potato

1⅓

Pie crust (GF or normal)

⅓

egg

⅔ tsp

salt

⅔ tsp

pepper

⅓ tbsp

thyme

⅔

GF cream of chicken & a diced potato (optional)

⅛ cup

milk

Utensils

pastry brush

Step 1/6
- 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.
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!