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Chicken Pot Pie



  • 2 Tbsp Butter
  • 4 Cups Cooked and Shredded Rotisserie Chicken
  • 2 Cups Chicken Broth
  • 2/3 Cup of Cream
  • 1/3 Cup of Gluten Free All Purpose Flour
  • 1 16oz Bag of Mixed Vegetables
  • ¼ Cup Diced Onion
  • 1/8 Tsp Ground Thyme
  • ¼ Tsp Rosemary Leaves
  • 1 Refrigerated Container of Gluten Free Pastry Dough or Regular Pastry Dough
  • 1 Egg
  • 2 Tbsp Water


  1. Preheat oven to 375*.
  2. In a large stockpot, add in the butter, then the chicken, broth and cream. Bring this up to a boil.
  3. Whisk in the flour, lowering the heat.
  4. Add in the mixed veggies and onion; let it heat through about 5-10 minutes.
  5. Mix in the Thyme and Rosemary.
  6. Pour mixture into a greased 9-inch pie pan.
  7. Knead and roll out the pastry dough onto a sheet of parchment paper in a round shape, once rolled, place the dough over the pie pan. At this point the parchment paper should be facing up. Carefully peel the parchment paper away from the dough then seal the dough around the pie pan.
  8. Mix together the egg and water to make an egg wash then carefully spread it over the crust.
  9. Sprinkle additional rosemary if desired and bake in the oven for 35 minutes or until browned on top.