Gluten-free Chicken Pot Pie. You Don’t Have To Miss It Anymore.

Posted by ivylau on February 25, 2015 - Leave a comment

Gluten-free Chicken Pot Pie. You Don’t Have To Miss It Anymore.

Sorry if it sounds like bragging, but I was famous for my chicken pot pie among my friends and family. Once they tasted them, they always came back later asking for my chicken pot pies- family gatherings, dinners, whenever we came together for meals.

In recent years (after I became gluten-free), I noticed I made less and less of this dish. The truth is, it’s harder to make the gluten free version than regular chicken pot pie. Sometime, when family requests, I will make the regular pot pies and put the sauce, chicken and vegetable on top of the rice for myself. Of course, after I watched them eating the fluffy piecrust for awhile, I felt like I was being left out. Again. I had to have the real thing.

Funny how things work out. The other day, I was shopping at WholeFoods and saw this young lady holding a 6-8 the frozen piecrust. I had cooked with the frozen piecrust before and loved them. During our short conversation, she told me she defrosted the piecrust and rolled them for the top of a pie. Brilliant idea!  I can make my chicken pot pie again. She also recognized me from Ivy’s Garden and had even tasted our Sweet & Sour Chicken at GFAF Expo before (“loved it,” she said). Wow-win/wi

- 2 gluten free pie crust (I used the Whole Foods GF pie crust)
-  ½ onion
-  2 boneless chicken breast (diced)
-  2 small potatoes
-  1 carrot
-  1 can of Cream of Mushroom Soup (or homemade)
-  ½ cup of milk



Defrost 2 piecrusts to room temperature

Step 1:
− Preheat oven 375°
− Cover 1 piecrust with baking paper, fill evenly with baking beads or uncooked beans.
− Bake 15-20 minutes until crust is golden.
− Remove paper and bead and cool to room temperature.

Step 2: To make the filling

− Dice onion, cut chicken into small pieces, and cut carrot, potatoes into small pieces
− In a large sauté pan, add oil over medium heat, sauté ½ portion of the onion until brown, add chicken and season to taste with salt and pepper. Cook for 3 minutes, put chicken aside.
− Add oil, sauté the other ½ portion of onion until brown; add potatoes, carrots (optional) and 1/3 cup of water; cook for 10 minutes or until soft and season to taste with salt and pepper. Add cooked chicken, 1 can of Cream of Mushroom, and ½ cup of milk. Cook, stirring constantly, for 2 minutes or until thick.

Step 3: Put it together

− Put filling on the prebaked piecrust.
− Fold the 2nd defrosted piecrust and pat it to dough form. Use rolling pin to roll the dough to fit the top of the pie
− Brush with egg wash (1 egg beaten with 1 tablespoon water)
− Bake 20 minutes or until the top piecrust is brown.

Gluten free sweet and sour chicken

You can also buy our (Ivy’s Garden) Gluten Free Sweet & Sour Chicken, Gluten Free Lemon Chicken and Gluten Free Chicken Nuggets food products online or stores near you. or read about our product reviews from other bloggers.


“I just tried your gluten free sweet & sour chicken and could not believe how GOOD it is…I can’t wait to try the nuggets and lemon chicken. …”

Carolyn Straaberg (Brentwood, California)

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