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Chicken Pot Pie III

Chicken Pot Pie III
Chicken Pot Pie III is a gluten free and dairy free recipe with 10 servings. One portion of this dish contains roughly 7g of protein, 3g of fat, and a total of 89 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. If you have condensed cream of celery soup, condensed cream of potato soup, thyme, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

1
Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
Equipment you will use
Pie FormPie Form
OvenOven
2
Blanch frozen mixed vegetables for 3 to 4 minutes.
Ingredients you will need
Mixed VegetablesMixed Vegetables
3
Drain.
4
Dice chicken and place in a large bowl.
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Whole ChickenWhole Chicken
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BowlBowl
5
Add vegetables, thyme, celery soup and potato soup. Stir together.
Ingredients you will need
SoupSoup
VegetableVegetable
CeleryCelery
ThymeThyme
6
Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges.
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Pie CrustPie Crust
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Pie FormPie Form
7
Cut slits in the top of the crust to allow for steam to escape.
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CrustCrust
8
Place pie on cookie sheet. Put aluminum foil around the pie crust edges.
Ingredients you will need
Pie CrustPie Crust
CookiesCookies
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Aluminum FoilAluminum Foil
Baking SheetBaking Sheet
9
Bake at 400 degrees F (200 degrees C) for 30 minutes.
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OvenOven
10
Remove foil and continue to bake for an additional 30 minutes until golden brown.
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OvenOven
Aluminum FoilAluminum Foil
11
Remove from oven and let stand for 5 minutes and then serve.
Equipment you will use
OvenOven
DifficultyHard
Ready In45 m.
Servings10
Health Score7
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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