Gluten-Free Chicken Pot Pie

Name: Gluten-Free Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 473 milliliters cubed cooked chicken; 510 grams can Progresso® Vegetable Classics creamy mushroom soup; 1 teaspoons garlic powder; 1 containers Pillsbury® Gluten Free refrigerated pie and pastry dough; 340 grams bag Green Giant® Valley Fresh Steamers® frozen mixed vegetables; 59 milliliters gluten-free sour cream; 0 teaspoons dried thyme leaves

Gluten-Free Chicken Pot Pie might be just the main course you are searching for. One portion of this dish contains approximately 21g of protein, 13g of fat, and a total of 254 calories. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 5. Head to the store and pick up chicken, vegetable classics creamy mushroom soup, thyme leaves, and a few other things to make it today. To use up the mixed vegetables you could follow this main course with the Pumpkin Pie Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat oven to 425°F. In 2-quart saucepan, heat soup, vegetables, chicken, garlic powder and thyme to boiling.

Ingredients you will need

Garlic Powder

Vegetable

Whole Chicken

Thyme

Soup

Equipment you will use

Sauce Pan

Oven

Remove from heat; stir in sour cream. Spoon into ungreased 2-quart casserole.

Ingredients you will need

Sour Cream

Knead dough until softened and no longer crumbly. Flatten into a round.

Ingredients you will need

Dough

Place between 2 sheets of cooking parchment or waxed paper.

Roll into a round the size of 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.

Ingredients you will need

Crust

Dough

Roll