Chicken Pot Pies


Did anyone else grow up on Swanson's pot pies? I remember we'd get excited for chicken pot pies when my mom and dad were going out for the evening. So comforting as a kid, but definitely not gluten free. Today I'm sharing a great recipe with you for homemade pot pies, topped with a simple, but amazing crust. You can load this with whatever veggies or meat your heart desires! We love shredded rotisserie chicken and frozen mixed vegetables..... it doesn't get any easier than that!


Chicken Pot Pies

Makes 4 servings


2 cups shredded cooked chicken

2 cups frozen mixed vegetables

1 can GF condensed cream of chicken soup

1/2 cup shredded cheddar cheese

Salt and pepper, to taste

1 cup GF 1:1 all purpose flour

2 teaspoons baking powder

1/2 cup plain cream cheese spread

1/4 cup milk


Preheat oven to 400°F. In a mixing bowl, stir together chicken, vegetables, soup, and shredded cheese. Salt and pepper to taste. Spray 4 bowls with cooking spray. Divide chicken mixture between the bowls. In another bowl, combine flour and baking powder. Cut in cream cheese using a pastry blender or fork, until it resembles coarse crumbs. Stir in milk with fork until dry ingredients are all moistened. Divide the dough into 4 equal portions. On a lightly floured surface, pat out each ball into a circle to cover the top of the chicken mixture (about 5 inches). Place dough on top of chicken mixture and prick several times with a fork to allow steam to escape. Bake 25-30 minutes or until crust is golden and chicken filling is bubbly.


Step-by-step tutorial:


Gather your ingredients. You will need about 2 cups shredded cooked chicken (you can use rotisserie chicken, or cook 2 chicken breasts and shred), a bag of frozen mixed vegetables, a can of GF cream of chicken soup (Walmart has a good brand), cheddar cheese, GF flour, baking powder, spreadable cream cheese, and milk.


In a bowl, stir together the 2 cups chicken, 2 cups vegetables, and 1 can of soup. Salt and pepper to taste.


Add 1/2 cup shredded cheddar cheese and stir to combine.


Divide the chicken among 4 greased bowls. Cereal bowls are the perfect size for this. I found these super cute pie dishes a long time ago. They are my favorite for individual pies, savory and sweet!


For the crust, in another bowl, combine 1 cup GF 1:1 flour and 2 teaspoons of baking powder. Cut in 1/2 cup spreadable plain cream cheese (so it's easy to stir) and using a pastry blender or fork, mix until it resembles coarse crumbs. Add 1/3 cup milk and use a fork to wet all the dry ingredients.


It should easily come into a ball when you pick it up with your hands. If it's still too dry, add a little more milk. If it's too sticky, add a little more flour. Divide the dough into 4 portions. Take each and roll into a ball, then flatten on a lightly floured surface to about 5 inches (or whatever diameter your bowls are). Place on top of the chicken mixture and prick several times with a fork.


Bake at 400°F for 25-30 minutes.


The tops will be turning golden, and the filling should be hot and bubbly.


Can you believe how easy that is? Once you've done it, you'll want to try all sorts of varieties. Maybe use it to sneak in a vegetable your kid is currently avoiding. HAHA. So simple, but so satisfying.


Recipe Source: Recipe adapted from a recipe at kraftfoods.com

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!