Nothing quite is as comforting as a bubbling, fresh from the oven chicken pot pie. The golden brown pie crust concealing a rich and creamy chicken stew is heaven at first bite. However, when you are gluten-free, chicken pot pie would seem like it would be off limits. But, not with this recipe. This wheatless version is not only tasty but it can be enjoyed any night of the week. With more and more gluten-free foods appearing on the market, making these comfort foods becomes easier and faster. These pot pies use a refrigerated store bought gluten-free pie crust along with some other convenience foods. You can make this pot pie in a cast iron skillet like the recipe suggests or prepare individual pot pies in ceramic ramekins. While chicken pot pie is delicious on it's own, you can serve with a light green salad and rosemary roasted potatoes.
Easy Gluten-Free Chicken Pot Pie
Courtesy of Pillsbury
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1 bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
2 cups cubed cooked chicken
1/2 teaspoon garlic powder
1/4 teaspoon dried thyme leaves
1/4 cup gluten-free sour cream
1/2 container Pillsbury™ Gluten Free refrigerated pie and pastry dough
Heat oven to 425°F. In 2-quart saucepan, heat soup, vegetables, chicken, garlic powder and thyme to boiling. Remove from heat; stir in sour cream. Spoon into ungreased 2-quart casserole.
Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a round the size of casserole top. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Press crust to edge of casserole. Cut slits in several places in crust.
Bake 20 to 25 minutes or until hot and bubbly and crust is golden brown. Let stand 5 minutes before serving.
For other Gluten-Free chicken meals, check out these delicious recipes: