This was delicious, and the vast majority of the ingredients were purchased dirt cheap! This chicken pot pie is what we like to call around here a “Repeat Offender.” I’ll definitely make it again.

I got the base recipe out of this book:

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Mind you, I have never cooked for myself for a month. That’s a bucket list sort of goal, but they have recipes which make many servings, which is what we need when we cook. I am forever doubling and tripling recipes (which as many of you know doubles and triples your cooking time! 30 minute meals? Not anymore!)

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I used the “Serves 12-18 proportions, but I tweaked it: I used more like 8 cups of chicken (chicken legs and thighs), five cups of hash brown potatoes, a little extra peas and carrots, a little extra chicken broth (which had oregano, marjoram and thyme infused into it), and cut out the milk. I substituted a bag of frozen fajita vegetables (onions and bell peppers) for the fresh onion and bell peppers. I didn’t measure how much flour I put in; I simply added it in small amounts until the mixture had thickened well enough. In the end, I also added some hot pepper sauce and some extra salt and pepper until it tasted right to me. For the pie crust, I used the King Arthur gluten-free pie crust mix.

Here is the mixture, poured into–you won’t believe this–a turkey roasting pan. It was gigantic.

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Rolling out the gluten-free crust was interesting, of course, because gluten has no stretch. It simply breaks. Now here’s a hint: if you make this, make sure your butter tastes delicious. I happened to have some Organic Valley cultured butter on hand, because the local grocery store was going out of business and it was 50% off. Normally we never buy it, but it was out of this world delicious! I just let everyone smell the dough (at a safe distance) before I rolled it out. Use lots of flour on both sides of the dough so it won’t stick.

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Given that GF dough has no stretch, there was no way I was going to be able to transfer that dough to that pan. I realized I may have had a shot at it if I’d rolled it out on parchment paper, but it was too late for that! I opted to assemble the dough onto the pot pie strip by strip. I used a long metal spatula to loosen it from the table and then between the spatula and my other hand/arm was able to semi-successfully transfer the pie crust onto the top of the pot pie.

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It said to bake for 30-35 minutes. The box of GF pie crust mix (King Arthur) said that the cooking time is about 10 minutes longer than wheat flour pie crust, so I set the timer to 40 minutes. I know a convection oven can cook foods pretty efficiently. When I checked at 40, it was hot, but the crust wasn’t browning. I set it for another 10 or so minutes, and popped open one of these, because I’d never tried it before and was very curious.

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It was delicious! Only 60 calories to boot! A rare treat. 

After 10 minutes the pot pie crust still wasn’t really browning but the mixture was bubbling away. Due to my impatience, I turned the broiler on low and let it cook for 4 minutes. It was quite ready, then!

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By the time the first nine were served, 2/3 of the pot pie was wiped out. There will be almost nothing left by the time the two other kiddos get their dinners. I did, therefore, project correctly in my amounts. We ate well, with little left over.

They are begging for more–especially my husband, who is requesting that I just make a pan of the crust, and he isn’t even one of my gluten-free people. Sometimes I’ll cook a gluten and GF version of the same thing for one meal, but this was one meal I wasn’t even going to attempt in that manner.

I’m realizing now that I really do need a gigantic baking dish–essentially the size of a turkey roasting pan–for dishes such as roasted vegetables, pot pies, casseroles, etc. My “big red baking dish” just is not large enough anymore!

I hope you enjoyed this chicken pot pie post, and give the recipe a try, with your own tweaks! I’d love to hear about them. It’s definitely a challenge feeding this many people while keeping it interesting, respectful of their dietary needs, and cost-effective.

God bless you, and God love you.