Gluten-Free Chicken Pot Pie

Gluten-Free Chicken Pot Pie

Craving chicken pot pie? Try this gluten-free version made with Pillsbury® Gluten Free refrigerated pie and pastry dough!

Prep Time

15

Minutes

Total Time

45

Minutes

Makes

5

servings

1
can (18 oz) Progresso® Vegetable Classics creamy mushroom soup
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables
2
cups cubed cooked chicken
1/2
teaspoon garlic powder
1/4
teaspoon dried thyme leaves
1/4
cup gluten-free sour cream
1/2
container Pillsbury® Gluten Free refrigerated pie and pastry dough
  1. Heat oven to 425°F. In 2-quart saucepan, heat soup, vegetables, chicken, garlic powder and thyme to boiling. Remove from heat; stir in sour cream. Spoon into ungreased 2-quart casserole.
  2. Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a round the size of casserole top. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Press crust to edge of casserole. Cut slits in several places in crust.
  3. Bake 20 to 25 minutes or until hot and bubbly and crust is golden brown. Let stand 5 minutes before serving.
Makes 5 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
To make individual chicken pot pies, pour mixture into 5 ungreased 10-oz custard cups or ramekins. Place on cookie sheet. Roll dough as directed, and cut into 5 (4 1/2-inch) rounds, rerolling as needed. Place rounds over filling; press to sides of cups. Bake 15 to 25 minutes or until hot and bubbly and crust is golden brown.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 620
    • (Calories from Fat 340),
  • Total Fat 37g
    • (Saturated Fat 13g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 960mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 2g,
    • Sugars 0g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1/2 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 7 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.