Lunch: Gluten-Free Easy Chicken Pot Pie

Chicken pie is comfort food at its best--now it's gluten free!

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Gluten-Free Easy Chicken Pot Pie

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

2 tablespoons vegetable oil
1 cup diced peeled potato
1/2 cup chopped onion
1/4 cup chopped celery
1/2 cup diced carrot
1 can (18.5 oz) Progresso™ Rich & Hearty chicken corn chowder soup
2 cups chopped cooked chicken breast
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper
1 tub (15.8 oz) Pillsbury™ Gluten Free refrigerated pie and pastry dough
1 tablespoon milk

Instructions

Heat oven to 425 °F.
In 10-inch skillet, heat oil. Cook potato and onion in oil over medium heat 5 minutes, stirring occasionally. Add celery and carrot; continue to cook 3 to 5 minutes or until vegetables are tender. Stir in soup, chicken, thyme, salt and pepper. Heat to boiling. Remove from heat.
Knead half of the dough 1 to 2 minutes to soften. Roll out bottom crust into circle larger than pie plate between 2 sheets of parchment or waxed paper. Ease crust into bottom of 9-inch glass pie plate. Pour filling in, and repeat rolling of second crust. Top pie, and seal edges decoratively. Brush milk over top of crust; cut slits in crust to vent.
Bake 25 to 30 minutes or until golden brown and bubbly, placing cookie sheet lined with foil on rack below. Cover edge of pie with foil 15 minutes into baking. Cool 5 minutes before serving.

Add a review for Gluten-Free Easy Chicken Pot Pie