Delicious & Easy Gluten-Free Chicken Pot Pie

I’ve recently been very blessed to reconnect with a dear friend I had lost touch with.  This friend was one of those women that within 5 minutes of meeting each other we felt like sisters.  We spoke every single day for years, and years and then life just got in the way.  We both had some difficult roads to navigate and unfortunately we were too lost in our own struggles to help each other.  This friend is someone I am so glad to have back in my life!  We are talking/texting almost daily again, she now lives in the same town as me and I cannot wait until we get to meet for lunch again soon!

My friend has recently been diagnosed with Celiac disease and is struggling to find delicious recipes she can make for her and her husband to enjoy that are Gluten Free.  This friend is a fantastic cook so I had no doubt she would pull some amazing dishes out of her hat.  When she posted this recipe she threw together from scratch on Facebook recently I asked politely begged until she agreed to let me post it here.


Gluten Free Chicken Pot Pie:

Brown pound of ground chicken (I couldn’t find any raw tenders and I didn’t want breasts… too dry, not enough flavor). I browned it with Mrs. Dash Chicken Seasoning, salt and pepper, threw in some fresh chives. Set that aside and let it cool.

Next I made the crust ahead. I used “Gluten Free Pantry” brand, French Bread/Pizza crust box mix. It doesn’t mix up like regular wheat flour dough, it’s pastier, more like icing consistency. It looked strange, but made the perfect crust!

For the filling, dice the following bite size and set to simmer on a very low heat in a skillet:

3 Yukon gold potatoes
one bunch green onions
2 large garlic cloves
5 carrots
1 cup sugar snap peas
1 cup green beans
1/2 cup celery
1/2 cup baby bella mushrooms
1/2 cup baby bok choy
Mrs. Dash table blend to taste
salt and pepper
1/2 cup olive oil
two cups water.

Let that simmer on low for about 30 minutes, until the veggies are tender. Then add one box of “Pacific” organic cream of mushroom soup, and one box of “Pacific” organic cream of chicken soup.

Let the soups simmer with the mixture for about 5 minutes until it starts to bubble. Put it in a casserole dish and just spoon on some of the crust mixture on top.

Lightly salt and pepper the crust on top and drizzle it with olive oil. Bake it at 375* for about 40 minutes.

(Note: I had quite a bit of crust left over so don’t panic, I plan to use it to make pizza crust tomorrow!)