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