Chicken Pot Pie

By Ellie

8 Person

60 Minutes

0 Calories

Welcome in the new season with this delicious Gluten-Free Chicken Pot Pie. Also, remember this can be made gluten-filled too if you do not have an intolerance to gluten.

Ingredients

2 tbsp. Water
1 Egg
1 Refrigerated Container of Gluten Free Pastry Dough or Regular Pastry Dough
1/4 tsp. Rosemary Leaves
1/8 tsp. Ground Thyme
1/4 cup Diced Onion
1 1/6 oz. Bag of Mixed Vegetables
1/3 cup Gluten Free All Purpose Flour
2/3 cup Cream
2 cups Chicken Broth
4 cups Cooked and Shredded Rotisserie Chicken
2 tbsp. Butter

Method

01

Preheat oven to 375℉.
02

In a large stockpot, add in the butter, then the chicken, broth, and cream. Bring this up to a boil.
03

Whisk in the flour, lowering the heat.
04

Add in the mixed veggies and onion; let it heat through about 5-10 minutes.
05

Mix in the Thyme and Rosemary.
06

Pour mixture into a greased 9-inch pie pan.
07

Knead and roll out the pastry dough onto a sheet of parchment paper in a round shape, once rolled, place the dough over the pie pan. At this point, the parchment paper should be facing up. Carefully peel the parchment paper away from the dough then seal the dough around the pie pan.
08

Mix together the egg and water to make an egg wash then carefully spread it over the crust.
09

Sprinkle additional rosemary if desired and bake in the oven for 35 minutes or until browned on top.

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4.7

( By Ellie )

Welcome in the new season with this delicious Gluten-Free Chicken Pot Pie. Also, remember this can be made gluten-filled too if you do not have an intolerance to gluten.

01 Information

Grade easy
Serving 8 servings
Prep Time 30 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

2 tbsp. Water

1 Egg

1 Refrigerated Container of Gluten Free Pastry Dough or Regular Pastry Dough

1/4 tsp. Rosemary Leaves

1/8 tsp. Ground Thyme

1/4 cup Diced Onion

1 1/6 oz. Bag of Mixed Vegetables

1/3 cup Gluten Free All Purpose Flour

2/3 cup Cream

2 cups Chicken Broth

4 cups Cooked and Shredded Rotisserie Chicken

2 tbsp. Butter

03 Method

Step 1

Preheat oven to 375℉.

Step 2

In a large stockpot, add in the butter, then the chicken, broth, and cream. Bring this up to a boil.

Step 3

Whisk in the flour, lowering the heat.

Step 4

Add in the mixed veggies and onion; let it heat through about 5-10 minutes.

Step 5

Mix in the Thyme and Rosemary.

Step 6

Pour mixture into a greased 9-inch pie pan.

Step 7

Knead and roll out the pastry dough onto a sheet of parchment paper in a round shape, once rolled, place the dough over the pie pan. At this point, the parchment paper should be facing up. Carefully peel the parchment paper away from the dough then seal the dough around the pie pan.

Step 8

Mix together the egg and water to make an egg wash then carefully spread it over the crust.

Step 9

Sprinkle additional rosemary if desired and bake in the oven for 35 minutes or until browned on top.

04 Author