Hearty Gluten-Free Chicken Pot Pie
Cutting out the gluten doesn’t you have to carve out the flavor, especially with the Hearty Gluten-Free Chicken Pot Pie. Your entire family will eat up every last bite of this gluten-free take on a classic comfort food dish, using Pacific Foods® Organic Cream of Chicken Condensed Soup and Organic Low Sodium Chicken Broth.
Pacific Foods
Pacific Foods
Recipe - Stillwater
Hearty Gluten-Free Chicken Pot Pie
Prep Time45 Minutes
Servings6
Cook Time90 Minutes
0Ingredients
2 cups gluten-free all-purpose flour
1-1/2 teaspoons sea salt
2/3 cup butter
5 tablespoons ice water
3 tablespoons olive oil
1/2 yellow onion, chopped
2 cloves garlic, minced
1 russet potato, chopped
2 carrots, chopped
2 ribs celery, chopped
1 cup frozen peas
1 cup broccoli, chopped
4 tablespoons gluten-free flour
4 cups shredded chicken from a rotisserie chicken
1 tablespoon fresh thyme, chopped
1 tablespoon fresh sage, chopped
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon poultry seasoning
1-1/2 cups Pacific Foods® Organic Cream of Chicken Condensed Soup
2 cups Pacific Foods® Organic Low Sodium Chicken Broth
1 egg
Directions
Pie Crust
- Combine crust ingredients in a stand-up mixer until a thick dough forms. If the pastry is too dry, add in another splash of cold water. Divide crust into two balls. Place each between pieces of wax paper and carefully roll out into two large circles for pie crust.
Filling
- Preheat oven to 350 degrees Fahrenheit.
- Add olive oil to a large saucepan over medium heat. Add in onion and garlic and sauté for 2-3 minutes.
- Add in the remainder of vegetables and flour to fully coat.
- Stir in spices, shredded chicken, sea salt and pepper, poultry seasoning, Organic Cream of Chicken Condensed soup and Organic low sodium Chicken Broth.
- Let mixture simmer for 10-15 minutes to thicken. If the mixture isn’t thick enough, add in another tablespoon of gluten-free flour. If the mixture is too thick, add in another splash of Chicken Broth.
- While mixture thickens, press rolled pie pastry into a large pie dish.
- Spoon pot pie mixture into pastry dish.
- Cover pie with remaining pie pastry and add slits to vent steam.
- Beat egg and gently brush on top of pie pastry crust.
- Bake pot pie for 30-45 minutes or until top is golden brown.
45 minutes
Prep Time
90 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Pillsbury All Purpose Flour Blend, Gluten Free, 24 Ounce
$8.49$0.35/oz
Morton Sea Salt, Iodized, 26 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$3.99$0.15/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
Cub Drinking Water, Purified, 1 Gallon
$1.39$1.39/gal
Bertolli Olive Oil, Extra Virgin, Rich Taste, 16.9 Ounce
$11.49 was $14.99$0.68/oz
Produce Yellow Onions, 0.75 Pound
$1.34 avg/ea was $1.49 avg/ea$1.79/lb
Fresh Bulk Garlic, 0.15 Pound
$0.97 avg/ea was $1.05 avg/ea$6.49/lb
Produce Russet Potatoes, 1 Pound
$1.49 avg/ea was $1.79 avg/ea$1.49/lb
Produce Cello Carrots, 2 Pound
$2.99$1.50/lb
Dole Celery, Field Packed, 1 Each
$1.79 was $1.99
Produce Broccoli Bunch, 1 Each
$5.99
Pillsbury All Purpose Flour Blend, Gluten Free, 24 Ounce
$8.49$0.35/oz
Time Restricted
Cub Original Rotisserie Chicken Hot, 1 Each$8.99
Morton Sea Salt, Iodized, 26 Ounce
Save $5.00 on your Online Order when you buy $25 of these participating items in a single transaction
$3.99$0.15/oz
Essential Everyday Black Pepper, Pure Ground, 3 Ounce
$3.99$1.33/oz
McCormick Poultry Seasoning, 0.65 Ounce
$3.29 was $4.99$5.06/oz
Pacific Foods Organic Cream of Chicken Soup, 10.5 Ounce
$3.00 was $3.69$0.29/oz
Pacific Foods Low Sodium Organic Free Range Chicken Broth, 32 Ounce
$3.99 was $5.49$0.12/oz
Cub Eggs, Large, 12 Each
$4.99$0.42 each
Directions
Pie Crust
- Combine crust ingredients in a stand-up mixer until a thick dough forms. If the pastry is too dry, add in another splash of cold water. Divide crust into two balls. Place each between pieces of wax paper and carefully roll out into two large circles for pie crust.
Filling
- Preheat oven to 350 degrees Fahrenheit.
- Add olive oil to a large saucepan over medium heat. Add in onion and garlic and sauté for 2-3 minutes.
- Add in the remainder of vegetables and flour to fully coat.
- Stir in spices, shredded chicken, sea salt and pepper, poultry seasoning, Organic Cream of Chicken Condensed soup and Organic low sodium Chicken Broth.
- Let mixture simmer for 10-15 minutes to thicken. If the mixture isn’t thick enough, add in another tablespoon of gluten-free flour. If the mixture is too thick, add in another splash of Chicken Broth.
- While mixture thickens, press rolled pie pastry into a large pie dish.
- Spoon pot pie mixture into pastry dish.
- Cover pie with remaining pie pastry and add slits to vent steam.
- Beat egg and gently brush on top of pie pastry crust.
- Bake pot pie for 30-45 minutes or until top is golden brown.