Gluten Free - Mini Chicken Pot Pie

posted by 6 years ago


2 c. frozen mixed vegetables

2 pkg. (6 oz. each) Purdue Short Cuts - Oven Roasted Chicken Breast Cuts

1 can Health Valley - Organic Cream of Chicken Soup

1/2 cup reduced fat Shredded Cheddar Cheese

1 c. all-purpose gluten free flour

2 tsp. baking powder

1/2 c. cream cheese

1/4 c. milk


Preheat oven to 400ºF. Measure all ingredients. Microwave frozen vegetables about 2 minutes to defrost. Mix vegetables, chicken and soup in medium bowl; spoon evenly into 4 (2-cup) ovenproof bowls. Top with shredded cheese. Mix flour and baking powder in medium bowl. Cut in cream cheese with pastry blender or fork until mixture resembles coarse (pea-sized) crumbs. Stir in milk with fork just until dry ingredients are moistened. Divide dough into 4 balls. Pat out dough into 5-inch circles on lightly floured surface. Prick tops several times with a fork to allow steam to escape.5. PLACE dough on top of chicken mixture. Bake 25 to 30 min. or until crust is golden brown. Makes 4 servings, 1 pot pie each.

tags:  chicken, poultry, baked, pot pie, pie
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