Gluten Free Chicken Pot Pie
- 9 inch pie pans
- Medium Saucepan
- 2 2 gluten-free pie crusts (use recipe below - see notes for details)
- 1 package frozen peas and carrots, thawed
- 2 cans cooked chicken, drained and shredded
- 2 packets gluten-free gravy (Simply Organic Chicken or Turkey is recommended)
Preheat the Oven:
Preheat your oven to 425°F
Prepare the Filling:
In a large saucepan, prepare the gluten-free gravy according to the package instructions, but use only half the water called for (approximately 1 cup). Once the gravy is ready, add the thawed peas and carrots and the shredded cooked chicken. Stir well to combine.
Prepare the Pie Pans (bottom):
If using our recipe for the crust: Roll out 1/4 of the gluten-free pie crust dough and fit it into the bottom of one of the 9-inch pie pans. Trim any excess dough hanging over the edges. Repeat with the second pan.
Fill the Pie:
Pour 1/2 the chicken and vegetable filling into the pie crust-lined pan, spreading it out evenly. And the other half into the second pan.
Top the Pie:
Roll out 1/4 the gluten-free pie crust and carefully place it over the top of the filling. Trim any excess dough and crimp the edges to seal the top and bottom crusts together. Cut a few small slits in the top crust to allow steam to escape. Repeat with pie number 2.
Bake the Pie:
Place the pie in the preheated oven and bake for 15 minutes. Then reduce oven temperature to 350°F, and bake for an additional 30 minutes.
Cool and Serve:
Remove the pie from the oven and let it cool for about 10 minutes before serving. This allows the filling to set slightly and makes it easier to cut and serve.
Pie Crust Recipe: https://strengthandgracefitness.com/the-best-gluten-free-pie-crust/
Tips:
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Ensure the pie crusts and filling are well-chilled before assembling the pie to help maintain the structure and flakiness of the crust.
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For a richer flavor, you can add some chopped fresh herbs like parsley or thyme to the filling.
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Serve the chicken pot pie with a side salad for a complete meal.
Tip for Easier Preparation:
If you'd like to make this recipe even easier, you can buy two pre-made gluten-free crusts*, like the ones pictured. Use the pre-made crusts for the bottom of the chicken pot pie. Then, halve our gluten-free pie crust recipe and use it only for the top crust of the pot pie. This can save you time and effort while still giving you a delicious homemade taste.
*cooking time and prep are still the same
Tags
gluten free, sugar free
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