These chicken pot pies are not really pies at all but they are topped off with a crispy pie crust round to give the same effect.
Like a lot of dinnertime favorites, pot pies are often made with a can of condensed cream soup.
I have searched high and low for wheat free, dairy free condensed soup but have come up short. With an extra step or two (including an extra saucepan to wash), a cream sauce can be easily made with ingredients free of the top 8 allergens.
It might require a little extra work, but the result is comfort food at its finest.
Are you looking for healthier fare? Skip the pie crust toppers - these "pies" are still delicious without them!
1-single gluten free pie crust
1) For the pie crust toppers: Preheat oven to 425 degrees. With a round cookie cutter or using a bowl or large cup as a guide, cut 4 (3-4 inch) circles out of the dough. Place the dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray and sprinkle with salt. Pierce top of dough with a fork. Bake at 425 degrees F for 8 minutes.
2) For the sauce: In a small saucepan, melt the margarine. Add the flour and whisk together until mixture is smooth. Add the milk and chicken broth while stirring. Cook, stirring frequently, until the mixture bubbles and becomes thick.
3) In a freezer bag, combine flour, sage, salt, pepper and chicken. Seal the bag and toss to coat the chicken. Heat a non-stick skillet coated with cooking spray over medium high heat. Add the chicken and brown on all sides. Add the water and scrape the pan to loosen the bits of chicken. Stir in the vegetables, mushrooms and sauce; bring to a boil. Reduce heat and simmer for about 10 minutes. Ladle 1 cup of the chicken mixture into bowls; top each serving with 1 pie crust round.
Makes 4 servings.
Nutrition Facts: Serving size: 1 cup of chicken + 1 pie crust round, calories: 440, fat calories: 187, total fat: 21 grams, saturated fat: 4 g, cholesterol: 91 g, sodium: 771 mg, total carbs: 26, fiber: 4 g, sugar: 1 g, protein: 36 g