These cold and dreary winter days are often coupled with the desire for a warm and hearty meal. With a setting as beautiful as Garden Valley, Idaho, a home-made gluten free chicken pot pie made for a great pair to a snowy backdrop!
A perfect test trial to Pillsbury’s Gluten Free pie and pastry dough, this savory recipe is sure to warm you up.
One container of Pillsbury Gluten Free pie and pastry dough
2 cups diced chicken
1/2 Cup diced potato
3/4 Cup diced carrots
3/4 cup corn
3/4 Cup peas
1/3 12 oz. can of Gluten Free condensed cream of chicken soup
1/2 12 oz. can of vegetable broth
Pre heat oven to 425 degrees.
Dice vegetables. Add your favorites!
Add Gluten Free cream of chicken soup, vegetable broth, cooked and diced chicken, and vegetables to a pan and simmer, stirring occasionally.
Take the Pillsbury Gluten Free pie and pastry dough out of the container. Follow the directions on the carton carefully. The dough is extremely crumbly. Line a cutting board with wax or parchment paper. I used Saran wrap, which worked just as well. Cut the dough into two equal parts.
Roll the dough into a circle that is 1 1/2 larger than the bottom of your pie plate. Remove the top layer of parchment paper and carefully flip in onto the 9 inch pie plate. The dough is extremely delicate and will tear or crumble very easily.
Fill the pie pan with the vegetable and chicken mixture.
Roll the second half of the dough as you did with the pie crust.
Flip dough onto the filling. Don’t expect a flawless landing.
While the finished product will surely be tasty, the delicate dough can be frustrating. Simply pinch and cover any rips or holes with any left over dough.
Call it Franken-Crust and assure your guests that it was made to look this way completely on purpose.
Line the crust in foil.
Bake at 425 degrees for 30 minutes.
Remove foil and bake for an additional 10 to 20 minutes, or until golden brown.
Let cool. Mountain breeze optional.