Tuesday, November 22, 2011

Homemade Chicken Pot Pie

Homemade Chicken Pot Pie

One of my sweetheart's (and mine) favorite meals is Chicken Pot Pie (of the gluten variety).  My littlest one has been begging for pot pie.  I acquiesced finally after several months.  The idea was daunting.  I had to replace A LOT of milk based products.  The end result was pretty good.  I am sure the recipe will be tweaked as I make it again.  I will update the recipe each time I make it if I try any changes.  I have both recipes listed here to share with you so whether you eat gluten, dairy etc. or not , you too can enjoy Homemade Chicken Pot Pie.

Homemade Chicken Pot Pie (contains gluten and dairy)

Mix together in a bowl:
1 cup diced chicken (leftovers from Slow cooker chicken work well)
1 cup homemade chicken broth (leftovers from Slow cooker chicken work well)
1/2 package of cream cheese
1/2 cup of sour cream
1 can Cream of Chicken Soup
1/2 package Trader Joe's mixed veggies

For crust, any package of pie shells that has two crust will work.

Preheat oven to 400.  Cook one pie shell in bottom of pan for 10 minutes.  Ladle in filling.  Cover with second pie shell.  Cook for 45 minutes.  Let rest for 10 minutes.  This is actually even better reheated.

(I never claimed it was a HEALTHY RECIPE.  wink, wink)


Allergen Free Chicken Pot pie

1 1/2 cup of Cream of Chicken Soup Recipe
1 cup shredded chicken (leftovers from Slow cooker chicken work well)
1/2 cup homemade Chicken broth  (leftovers from Slow cooker chicken work well)
Any mixture of veggies you have on hand.  Total should be 1 to 1- 1/2 cup.  I used shredded carrots, broccoli, cut up green beans.

Pie Crust:
I highly recommend making a pie crust from Cooqi Cake and Pastry Flour mix! Follow the link for directions.  I omitted the sugar for a savory crust.  I was using a smaller stone wear pan so the single crust was plenty!  Refrigerating the crust helped a ton when I did the top layer! (I may have skipped that step with the bottom layer and had issues... just sayin'~ be sure to follow the refrigerating tip...)

I prebaked the bottom crust for 10 minutes.  Added filling.  Covered with remaining crust and baked for 30 minutes.


  1. Not being able to have dairy is almost harder than not having gluten. I am finding it very trying to make things that taste good without using dairy. Shredded vegan cheese - yuck. Looks like slime when it melts and tastes like rubber. I do like the substitute of coconut milk in sweet stuff. It's been a trying week and a half and probably to my wallet too. But slowly we'll figure it out. I think dinner is the easiest for making meals. We usually just do a meat and a vegetable, but sometimes we add in bread too. Wish my kids were not as picky as they are. It would make it much easier.

  2. Dairy is hard. Try Diaya Cheese, my boys love it! But then again they were dairy free for over two years when they tried it. Dinner does seem easiest. Breakfast was my hardest meal. Hang in there. You can do it! We avoided meals with lots of dairy for quite awhile.