easy gluten free pot pie.

Being newly married, I feel a self-inflicted pressure to “do it all” — work and then be a “good wife” by making a homemade dinner. (I know that is all silly and old-fashioned for 2019, but maybe it is just part of growing up in Southern culture. Again, this is self-inflicted.) Working full time often means that my creative juices are drained when I come home at dinner time. Turkey tacos, spaghetti, and other shortcuts like frozen salmon burgers with veggies are our weeknight dinner go-to’s… or we simply go out, but even that gets old after a while.

In an effort to add new dishes into our dinner rotation and get a little more creative, I ventured to the HWL archives for some inspiration! I found this chicken pot pie recipe that was so good, but I haven’t made it in several years. It has been cold and rainy, which is perfect pot pie weather! I made some tweaks to the 2010 recipe and it still turned out great! I didn’t plan to make this for HWL so there aren’t many pictures, and I took pictures after we dug in, but I HIGHLY recommend this for an easy winter dinner! You could also make this using leftover Thanksgiving turkey! And, it is gluten free if you use GF puff pastry and chowder.

Need:

1 Shredded rotisserie chicken

2 14.5oz cans of lobster corn chowder (I found this at Tom Thumb)

.5 cups whole milk

2 large carrots

.75 bag frozen peas

.5 bag frozen corn

.5 white onion

4-5 celery stalks

1 thawed package of puff pastry (I used gluten free pastry, but you can use any type.)

Pepper to your liking

Oven to 400 degrees

Hollyized Steps:

First, dice the carrots and onion. I kept the carrots kind of chunky because it makes the pot pie feel more like comfort food to me.

Then shred your rotisserie chicken.

Next, in a very large mixing bowl, add the carrots, onion, and shredded chicken. Then add in the frozen peas and corn. Open the two cans of chowder and add them into the bowl with all of the veggies and meat, along with the whole milk. Stir with a scooped spatula until all the ingredients are combined. I like a thicker pot pie, so I only used approximately .5 cup of whole milk, but you can always add more to thin out the filling. Also, add pepper to your liking. I used a lot since Mr. S and I both love pepper.

After the filling is how you like it, add it to a rectangular baker (16×9.5). Then, take your puff pastry and roll it out a bit. You may use two pastry sheets depending on how much you roll them out. I used both in the box in order to keep the crust a little thicker than my 2010 recipe and to ensure I covered the entire baker. (For gluten free pot pie, I recommend the Schar brand since it tastes and bakes like regular puff pastry.)

Next, cut vents into your pastry and then put it in a 400 degree oven and bake it for 30-45 minutes. Keep checking on it and take it out when the crust is a golden brown.

Then, dig in and enjoy your chicken pot pie! It really is easy to make, plus, it is loaded with veggies! It may look a little messy, but it tastes delicious! Bonus: the leftovers are even better!

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