Gluten Free Chicken Pot Pie Recipe
A timeless family favourite made simple and safe for a gluten free journey. This recipe features a rich, creamy filling of tender chicken and vibrant vegetables tucked between two golden, flaky gluten free crusts. It is the perfect cozy weeknight dinner that delivers traditional flavour without the worry of gluten.
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Servings: 4 people
Ingredients
- 4 chicken breasts
- 1 can cream of chicken soup - gluten free
- 1 can cream of celery soup - gluten free
- ½ cup milk
- 2 tablespoons all-purpose flour - gluten free
- 2 cloves minced garlic
- 1 onion - diced
- 2 cups frozen vegetables - vegetable medleys work fine
- 1 cup shredded cheese
- 2 frozen pie shells - gluten free
Instructions
- Preheat oven to 400 degrees
- Cut chicken breasts into small sizes & cook chicken thoroughly on stove pot in a deep pan/pot, seasoning as desired with favourite spices4 chicken breasts
- Drain chicken and return to heat
- Add cream of chicken & celery, milk, AP GF flour, minced onions & garlic, frozen vegetables1 can cream of chicken soup, 1 can cream of celery soup, 1/2 cup milk, 2 tablespoons all-purpose flour, 2 cloves minced garlic, 1 onion, 2 cups frozen vegetables
- Stir consistently until slight boil
- Add chicken mixture to frozen pie shell(s)2 frozen pie shells
- Sprinkle with shredded cheese1 cup shredded cheese
- Cover with second pie shell and poke vent holes
- Cook for 30-35 minutes at 400 degrees or until pie crust is golden brown
- Rest for 5-10 minutes and serve
Recipe Video
Notes
We recommend thawing one pie crust and rerolling to form your pie crust top easily.
This gluten free recipe can make two chicken pot pies, if left open faced or additional pie crusts are available - add extra cheese to cover completely!
Nutrition
Serving: 1serving | Calories: 1234.32kcal