When my husband became gluten free, I needed to revamp our regular meal rotation. Thankfully, gluten free foods have come a long way and they now have incredible gluten free pie dough, making Chicken Pot Pie a no-brainer.
What I love about this recipe are the hacks that make it easier. You see, chicken pot pie used to take me a long time to prepare, making it a meal specifically for weekends when I had more time. Not anymore! With the use of pre-made gluten free pie dough, rotisserie chicken and frozen veggies, you can prep this in about 15 minutes and pop it in the oven, making it an easy and delicious meal for weeknights. Enjoy!
Ingredients
Method
- Preheat oven to 425 degrees F.
- In a large saucepan, cook diced onion in the butter over medium heat until translucent (about 5 minutes). Stir in gluten free flour, salt, pepper and garlic powder.
- Slowly stir into the large saucepan, chicken broth (or water) and milk. Simmer over medium low heat until thick, then remove from heat.
- Add into the onion and cream mixture, the frozen veggies and the shredded rotisserie chicken. Mix together until spread all throughout the cream.
- Place one of the GF pie crusts in the bottom of a pie pan. Pour the hot cream/onion mixture with chicken and veggies into the pie crust. Cover with the second GF crust on top. Seal edges and cut away excess dough. Make a few small slits in the top of the pie crust to allow steam to escape.
- Bake in preheated oven for 30-35 minutes, until crust is golden brown. Cool for 10 minutes before serving.
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