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Gluten Free Chicken Pot Pie Recipe

This gluten free chicken pot pie is quick, easy and comforts the soul. It is so flavorfull. There is also a lower carb version available.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 546kcal

Equipment

  • Oven
  • Baking sheet

Ingredients

  • 2 Frozen pie crusts
  • 1.5 pounds Boneless, skinless chicken thighs trim excess fat
  • 16 ounces Frozen mixed veggies
  • 12 ounces Cream of mushroom soup gluten free
  • 12 ounces Cream of chicken soup gluten free
  • 3 tablespoons Marsala wine optional
  • 1 tablespoon Fresh rosemary
  • 1 tablespoon Fresh thyme
  • 2 teaspoon Pink Himalayan salt divided
  • 2 teaspoon Black pepper divided
  • 2 teaspoon Onion Powder divided
  • 2 teaspoon Garlic Powder divided

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • Place raw chicken on parchment paper and trim excess fat. Slice into 1 inch cubes and place in a big bowl. Sprinkle 1 teaspoon of salt, pepper, onion powder, garlic powder, fresh rosemary and fresh thyme on top of the chicken.
  • Place defrosted frozen veggies in the bowl and sprinkle with 1 teaspoon of salt, pepper, onion powder and garlic powder.
  • Add the box of cream of mushroom soup, cream of chicken soup, and marsala to the bowl and mix well.
  • Place 1 pie crust on the baking sheet and fill with the chicken and veggie filling. (Reserve about 1 1/2 cups of the filling for the lower carb version and place in an oven safe dish). Place the other pie crust on top and carefully put a slit at the top.
  • After 5-10 minutes of baking, remove the pot pie from the oven and make sure the two pie crusts have been pinched together (see comments below)
  • Place in the oven and bake for 40-50 minutes.

Notes

I like to defrost the veggies so I don't have excess liquid in my pot pie.  I line a bowl with paper towels and set my veggies aside.  You can do this in the morning and it will be perfect when dinner rolls around.  
After the pot pie has been in the oven 5-10 minutes, I make sure all the edges are sealed so the filling does not seep out.  This make it a lot easier and your crust is not crumbly.
If your crust in not the golden brown color you want, place the broiler on and WATCH IT THE ENTIRE TIME, it will crisp up nice and golden very quickly.

Nutrition

Calories: 546kcal | Carbohydrates: 42g | Protein: 30g | Fat: 27g | Saturated Fat: 8g | Cholesterol: 115mg | Sodium: 1951mg | Potassium: 483mg | Fiber: 2g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 4mg