Chicken Pot Pie recipe

This recipe was modified from an Allrecipes one by Robbie Rice.

1 pie crust – I use Wholly Wholesome  or in the fall the gluten-free one from Trader Joes.  Before our GF days, I used Pillsbury pre-made ones but of course, you can make your own pie crust, GF or not.

1/3 c. butter

1 large or 2 medium onions, diced

2 stalks of celery, diced

1/3 c. flour – I use GF Cup4Cup

1 t. garlic salt

1/2 t. poultry seasoning

1/2 t. pepper

1 3/4 c. chicken broth

2/3 c. 1% low-fat milk

1 package of frozen vegeatbles 16 oz. carrots, green beans, corn, peas

1 pound chicken breast without skin (I use leftover rotisserie chicken), cut in bite size pieces


  1. Preheat oven to 425 degrees F.  Spray the bottom of a deep dish pie or 8×8 square pan. I like the glass square pan with a lid even though it doesn’t match the pie crust
  2. In a saucepan, melt butter, then cook onion and celery for about 10-15 minutes until soft and translucent.
  3. Stir in flour, salt, pepper, and poultry seasoning. Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Stir in chicken and frozen veggie package.  Remove from heat.
  4. Pour chicken mixture into prepared pan.  Cover with crust. Make a few slits in the top to allow steam to escape.
  5. Bake in preheated oven for 30-35 minutes, or until crust is golden brown and the filling is bubbly.  Cool for 10 minutes before serving.

Makes 4-6 servings.