Chicken Pot Pie was a favorite dinner choice prior to being diagnosed with allium and gluten allergies. Honestly, I wasn’t sure I wanted to tackle creating a recipe because it seemed overwhelming to me. I was so wrong! While searching the frozen section for prepared gluten/allium free foods, I came across allium/gluten free pre-made pie shells. How complicated could the filling be for chicken pot pie? Not at all as the recipe below will only take about an hour from prep to table.

Ingredients:

  • 1 tsp Poultry Seasoning
  • ½ tsp Pepper
  • 1 ½ tsp Salt
  • 2 Cups Diced and Rinsed Potatoes
  • 1 ½ Cups Chicken Broth
  • 1 Cup Diced Chicken
  • 1 Cup Organic Frozen Mixed Vegetables
  • Store Bought Gluten Free Pie Crust (freezer section, 2 in a pack)
  • 1 Tbsp Cornstarch or Arrowroot Powder
  • 2 Tbsp Cold Water
Chicken Pot Pie

Directions:

Step 1: In a medium sized pot, boil the diced potatoes, poultry seasoning, salt & pepper in the chicken broth for 20 minutes or until just soft (not mushy).

Step 2: Add the mixed vegetables and bring to a boil again. Reduce heat, add chicken and simmer for 5 minutes.

Step 3: Pre-heat the oven to 350 degrees. Remove pie crusts from the freezer and allow 1 of them to thaw on the counter for 10 minutes. This will be the bottom of the pot pie. Take the 2nd frozen crust and fold down the edges of the foil pan it is in and gently remove the crust from the pan. Turn the pan upside down on the counter and lay the pie crust on top of the inverted pan to thaw, otherwise it sticks inside the pan. This will be used to as the top of the pot pie.

Step 4: Create a slurry by mixing the cornstarch and water until smooth. Slowly add the slurry to the hot pot pie filling over low heat. Stir constantly to blend and thicken the mixture. Remove from heat.

Step 5: Pour the pot pie filling into the thawed pie shell. Carefully place the 2nd pie crust on top of the filled pie shell. Use a fork or your fingers to pinch and seal the edges of the 2 pie crusts together. Cut 3- 1 inch slits in top of crust and bake for 30 minutes. Allow pie to cool for 10 minutes before slicing.

 

Optional: Don’t want to use pie crust? Pour the pot pie filling into a glass pie dish or oven safe dish and top with mashed potatoes. Bake for 20-30 minutes