Weekly Recipes – Chicken Pot Pie

Chicken Pot Pie

3 free range boneless skinless chicken breasts, cubed. These are the only kind that are for sure gluten free.
1 8 oz container of gluten free turkey or chicken gravy. I got mine at Fresh Market. Probably a place like Whole Foods would have it too.
1-1/2 cups frozen mixed vegetables with no preservatives.
1 tub of Pillsbury gluten free pie crust
1TBS water
4 tsp garlic powder
1 tsp salt
1 tsp black pepper
2 TBS olive oil
1 9″ deep dish pie pan

Heat oven to 425 degrees

Place turkey gravy in medium sauce pan. Once warm add vegetables. Continue warming.

In a large frying pan place olive oil and chicken.
Add half of the garlic, salt and pepper to chicken and half to gravy and vegetables.
Stir chicken often. Do not brown it. Thoroughly cook on low.

Mix the water in the pie dough. Knead with your hands. Split into two even sections. If it doesn’t roll out easily you can pat out the dough with your hands. For the bottom crust I patted it inside the pie tin and worked up evenly to the edges.

When all the the filling ingredients are cooked mix together then pour into pie tin.

Pat or roll out the top crust into a circle. Place over filling and pinch edges. If the dough doesn’t hold together well you can place the pieces on top of the filling layering until the filling is completely covered.

Place in oven. Cook until crust is golden brown.

Total prep and baking time is 30 minutes.


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