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Gluten Free Creamy Chicken Pot Pie

Gluten Free Creamy Chicken Pot Pie

Make a wonderful meal with this Gluten Free Creamy Chicken Pot Pie

Author: Mommy Hates Cooking

Meal Type: Dinner

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Servings: 6 serving

Calories: 345 kcal per serving

Ingredients

  • 2 Tbsps - Unsalted Butter
  • 4 Cups - Chicken
  • 2 Cups - Chicken Broth
  • ⅔ Cups - Cream Half &
  • ⅓ Cups - Gluten Free All Purpose Flour
  • 16 ounce - Frozen Mixed Vegetables
  • ¼ Cups - White Onion
  • ⅛ Tsps - Ground Thyme
  • 1 - Gluten Free Pie Crust Mix or Pastry Dough
  • 1 - Egg
  • 2 Tbsps - Water

Instructions

  1. Preheat the oven to 375°F.
  2. Prepare the pie dough if needed, per the instructions of the one you are using.
  3. In a large stock pot, add in the butter, shredded chicken, chicken broth, and cream.  Warm this up on medium-high heat to a low boil.
  4. Once it begins to boil, reduce heat and whisk in the flour.
  5. Mix in the vegetables and onion.  Let this simmer on medium heat for about 10 minutes.
  6. While the filling is simmering, begin to prepare the pastry dough.  Spray a 9 inch pie pan and place one portion of the dough on the bottom.  If you only have enough for the top, that is okay too.  Be sure to cut it in the shape of the pan you are using.
  7. Once you have the pastry dough covering the bottom of the pie pan, pour in the filling.
  8. Cover the top with the remaining pastry dough.
  9. Whisk together the egg and water.
  10. Brush over the top of the pastry dough.
  11. Bake in the oven for 1 hour at 375°F or until nicely browned on top.
  12. Cool for 5 minutes and serve.

Nutrition

Energy: 345 kcal | Total Fat: 32 g | Saturated: 13 g | Trans: 0 g | Unsaturated: 36 g | Cholesterol: 130 mg | Total Carbs: 28 g | Fiber: 3 g | Sugars: 5 g | Proteins: 23 g | Sodium: 543 mg | Polyunsaturated: 5 g | Monounsaturated: 12 g

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