Gluten-Free, Dairy-Free, Chicken Pot Pie

Classic Chicken Pot Pie has a flaky, buttery crust, a creamy sauce, and a hearty mix of chicken and vegetables your family will love. Plus, this chicken pot pie is super easy to prep, making it a great recipe for beginner cooks and busy families alike.

INGREDIENTS

1 Wholly Gluten Free Pie Shells

1/3 cup vegan butter

1/3 cup Gluten Free 1:1 Flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 1/4cups Imagine Portabella Mushroom Soup

1 1/2 cups cooked chicken (shredded or diced)

2 cups mixed vegetables (ex. green beans, mushrooms, corn)

DIRECTIONS

• Heat oven to 425°F.

• In a saucepan, melt butter over medium heat until melted. Stir in flour, salt, and pepper until well blended. Gradually stir in broth, cooking and stirring until bubbly and thickened.

• Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into a crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in the top crust.

• Bake for 30 to 40 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.