Chicken Potpie

posted by 3 years ago


2 cups diced peeled potatoes

1 ¾ cups sliced carrots

1 cup butter, cubed

2/3 cup onion, chopped

1 cup gluten free, all-purpose flour

1 ¾ tsp. salt

1 tsp. dried thyme

¾ tsp. pepper

3 cups gluten free chicken broth

1 ½ cups milk

4 cups cubed cooked chicken

1 cup frozen peas

1 cup frozen corn

1 container Pillsbury Gluten Free Pie and Pastry Dough


Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in gluten free flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat. Knead dough until softened and no longer crumbly. Divide dough in half. Flatten into 2 round portions. Place first half between 2 sheets of parchment or waxed paper. Roll into a round to place in pie pan. Carefully peel off top sheet of paper. Place one of the pie crusts in a pie pan and lightly brush with egg whites. Bake in the oven for 5 minutes. While crust is cooking, roll out other half of dough. Remove pie crust from oven and fill with chicken mixture. Use paper to carefully turn dough over filling; remove paper. Trim, seal and flute edges. Cut slits in tops. Bake 30-35 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.

tags:  chicken potpie, chicken, poultry, pie, chicken pie
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