Gluten-Free Chicken Pot Pie

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

  • 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
  • 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.
  • 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.
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