Gluten-Free Chicken Pot Pie

Craving chicken pot pie? Try this gluten-free version made with Pillsbury® Gluten Free refrigerated pie and pastry dough!

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  • prep time 15 min
  • total time 45 min
  • ingredients 7
  • servings 5
 

Ingredients

1
can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
2
cups cubed cooked chicken
1/2
teaspoon garlic powder
1/4
teaspoon dried thyme leaves
1/4
cup gluten-free sour cream
1/2
container Pillsbury™ Gluten Free refrigerated pie and pastry dough

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. In 2-quart saucepan, heat soup, vegetables, chicken, garlic powder and thyme to boiling. Remove from heat; stir in sour cream. Spoon into ungreased 2-quart casserole.
  • 2 Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a round the size of casserole top. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Press crust to edge of casserole. Cut slits in several places in crust.
  • 3 Bake 20 to 25 minutes or until hot and bubbly and crust is golden brown. Let stand 5 minutes before serving.
  • 1 Heat oven to 425°F. In 2-quart saucepan, heat soup, vegetables, chicken, garlic powder and thyme to boiling. Remove from heat; stir in sour cream. Spoon into ungreased 2-quart casserole.
  • 2 Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a round the size of casserole top. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Press crust to edge of casserole. Cut slits in several places in crust.
  • 3 Bake 20 to 25 minutes or until hot and bubbly and crust is golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

To make individual chicken pot pies, pour mixture into 5 ungreased 10-oz custard cups or ramekins. Place on cookie sheet. Roll dough as directed, and cut into 5 (4 1/2-inch) rounds, rerolling as needed. Place rounds over filling; press to sides of cups. Bake 15 to 25 minutes or until hot and bubbly and crust is golden brown.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
620
(
Calories from Fat
340),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
960mg
960%;
Total Carbohydrate
51g
51%
(Dietary Fiber
2g
2%
  Sugars
0g
0%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
2%;
Calcium
2%;
Iron
6%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.