Easy Gluten Free Chicken/Turkey Pot Pie

Pot Pies are a quintessential comfort meal, and one that many miss when they start eating gluten free.

This recipe is quick, easy, one pot to cook in and very affordable to feed an entire family gluten free.

Note: We used rotisserie chicken in this recipe, but you could use canned chicken, leftover baked chicken, or even leftover turkey from your Thanksgiving or Christmas dinner.

Pot Pie Ingredients

16 oz frozen peas and carrots, thawed

1 can diced potatoes, drained

1/4 cup dried onion or 1 medium onion, diced

2 cups Chicken broth

1 tbs No Salt Seasoning Mix or whatever herb mixture you like (optional)

1 tsp dried garlic (or more to taste)

1 tsp onion powder (or more to taste)

3/4 cup Milk of your choice

2 cups chopped or shredded chicken

2 cans Gluten free cream of chicken soup

Dash cayenne pepper or more to taste

Black pepper (to taste)

Topping Ingredients

2tbs melted butter

3/4 cup Gluten free Bisquick

1 egg

1/2 cup Milk of your choice

Tools

Measuring cups and spoons
Deep, oven safe, pan
Large spoon for stirring and serving

Directions

Preheat the oven to 350.

Shred chicken and set aside.

In the pan on medium heat, add the Pot Pie ingredients, stirring with each addition.

Cook until gently bubbling.

Make the topping by melting the butter in a microwave safe bowl or 4 cup measuring cup, add Gluten free Bisquick, egg and milk.

Mix thoroughly and drop by small spoonfuls on top of the pot pie mixture, spreading them out evenly.

Place the pan in the oven and cook for 35-40 minutes or until the topping begins to brown. Let sit for a few minutes when you remove from the oven to cool and serve.