Gluten Free Chicken Pot Pie

Craving chicken pot pie? Try this gluten-free version made with Pillsbury* Gluten Free refrigerated pie and pastry dough! ...MORE + LESS -

2 tbsp (30 mL) butter

1/3 cup (75 mL) finely chopped onion

1 clove garlic, minced

1 3/4 cups (425 mL) chicken broth

1/2 cup (125 mL) milk

3 tbsp (45 mL) cornstarch

1/2 tsp (2 mL) dried thyme leaves

1/4 tsp (1 mL) salt

1/8 tsp (0.5 mL) freshly ground pepper

2 1/2 cups (625 mL) frozen mixed vegetables

2 cups (500 mL) cubed cooked chicken

1/2 tub Pillsbury* Gluten Free Refrigerated Pie and Pastry Dough

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1

Heat oven to 425ºF (220ºC). Spray 9-inch (23 cm) deep-dish pie plate or 2 qt/L casserole with non-stick cooking spray.
2

In 2 qt/L saucepan, melt butter over medium low heat. Stir in onion and garlic and cook until softened, about 3 to 4 minutes.
3

Combine chicken broth, milk, cornstarch, thyme, salt and pepper in small bowl. Stir until smooth. Add to sauce pan; stirring constantly. Bring to a boil and boil for 1 minute. Remove from heat.
4

Stir in frozen vegetables and chicken.
5

Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a round the size of pie plate or casserole top. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Press crust to edge of casserole. Cut slits in several places in crust to vent.
6

Bake 20 to 25 minutes or until hot and bubbly and crust is golden brown. Let stand 5 minutes before serving.