Makes 6 servings.

Ingredients for Filling:

  • 2 cups water
  • 14 oz chicken breast (boneless, skinless) – cut into ½ inch cubes
  • 1 cup baby carrots – chopped
  • 1 cup celery ribs – chopped
  • 1 medium onion
  • 2 tablespoons Herb-Ox Chicken Bouillon (this Hormel product is gluten free)
  • ¼ tsp black pepper
  • ¼ cup butter
  • 4 tablespoons corn starch (corn starch is gluten free)
  • 1 tablespoon King Arthur's gluten-free multi-purpose flour
  • 1 cup Organic Valley heavy whipping cream (this product is gluten free)
  • 1 cup frozen peas

To Make the Filling:

In a 4-quart saucepan combine water, chicken carrots, celery, and onion. Bring to a boil. Reduce to a simmer and cook 10 minutes, stirring occasionally. Add chicken bouillon, pepper and butter. Dissolve cornstarch and flour into whipping cream, and stir into chicken mixture. Simmer 3 minutes, stirring frequently, until thickened. Add peas and set aside.

Pie Crust Ingredients:

  • Gluten-Free Pantry Perfect Pie Crust Mix – One 16-oz package of pie crust mix
  • 1/4 tsp Bob's Red Mill baking powder
  • 2 tbsp sugar
  • 1-1/4 cubes (10 tbsp) unsalted butter, chilled - cut into small pieces
  • 2 eggs, beaten
  • 2 tbsp cold water
  • 3 tsp cider vinegar

Directions for Pie Crust:

Combine mix, baking powder and sugar. Cut in butter and shortening until pieces are the size of large peas. Combine egg, water and vinegar. Combine with mix. Form into a ball and put into zip-lock bag. Chill 1 hour. Divide dough into 2 pieces (for a double crust pie). Roll dough into 9-inch circles between 2 layers of plastic wrap. Transfer one circle to an 8-inch pie plate. Trim the bottom crust so that it is even with the top of the pie plate.

How To Assemble the Chicken Pot Pies:

Pour filling into bottom crust. Cover the filling with the second 9-inch piece of pie dough (this will be the top crust) and fold the top crust under the bottom crust. Seal the crust and flute the edges. Cut slits on the top crust for steam to escape. Tent edges of pie crust with aluminum foil.

Bake in a 400 degree oven for 35-40 minutes, or until the crust is golden brown and filling is bubbling. Let stand for 15-20 minutes before serving.

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