Gluten free chicken pot pie with potatoes is the perfect allergy friendly comfort food for winter and chilly days. Brimming with chicken and vegetables in a deliciously herb infused gravy this easy chicken pot pie dish is perfect family dinner. Topped with mashed potatoes this dinner casserole takes the work out of a traditional homemade chicken pot pie.
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Jump to:
- The Quick Lowdown:
- Why We Like This Chicken Pot Pie With Mashed Potatoes
- Ingredients
- The Ingredient Low Down
- How To Make Chicken Pot Pie
- Low Food Waste Tips
- Substitutions & Adaptations
- Storage and Reheating Instructions
- How to Send allergy friendly chicken pot pie casserole as Leftovers for Lunch
- Equipment
- FAQ
- Other Recipes You May Enjoy
- 📖 Recipe
- Food Safety
- Allergy Resources
- 💬 Comments
The Quick Lowdown:
Flavour: Gluten free chicken pot pie with potatoes is the ultimate comfort food or chilly weather dinner. It is like a full roast chicken dinner in one scoop.
Texture: Buttery mashed potatoes atop a creamy gravy with loads of meat and vegetables. A delicious hearty stew with mashed potatoes.
Difficulty: Medium level difficulty. The easy chicken pot pie dish isn't hard, the timing can be if you are making mashed potatoes at the same time. For beginners, start by using leftover cooked chicken and leftover mashed potatoes.
Return for effort: Not a lot of effort is needed but it can take a bit of time. For busier families we recommend meal prepping this recipe or doubling the crustless chicken pot pie recipe and freezing one for later in the winter.
Why We Like This Chicken Pot Pie With Mashed Potatoes
Easy chicken pot pie is one of those recipes that is incredibly nostalgic. There is something about an allergy friendly chicken pot pie casserole that makes me think of being at home with my mum and dad when I was a kid. Maybe it is the way it is warming on a cold wintery night, maybe it is the blend of flavours. The poultry spices that remind me of the comfort of a bowl of chicken noodle soup but heartier and creamier.
I don't have the energy to work gluten free, dairy free, top 9 free pastry most days, nor the time. Mashed potatoes solved the issue for us. We still wanted a top to our dinner casserole that had a filling starchy ingredient, potatoes fit that bill for our family. If you want a different option be sure to read the blog post as we do have other ideas.
Ingredients
- Dairy Free Butter
- Chicken
- Sea Salt & Ground Pepper
- Yellow Onion
- Carrots
- Celery
- Peas
- Gluten Free Flour
- Dried Rosemary
- Dried Sage
- Dried Thyme
- Dried Marjoram
- Chicken Stock
- Dairy Free Milk
- Dairy Free Mashed Potatoes
See recipe card for quantities.
The Ingredient Low Down
Chicken Meat
We use whatever we have on hand when we make gluten free chicken pot pie with potatoes. Thigh meat, breast meat, dark or white meat can be used. What works best is boneless skinless chicken. We often use chicken tenderloins cut up into cubes. When we get the breasts from the grocer or butcher we like to buy the chicken breasts that have the tenderloin attached.
We use the breast for another meal, like garlic thyme chicken, and then trim the tenderloins into bite sized pieces we cook for this meal. This helps us get the most out of our food budget. Thighs are usually cheaper than breasts and will also work in this recipe for chicken pot pie with mashed potatoes. They may take a bit longer to brown and cook through due to their higher fat content.
Time Saving Tip
If you have leftover chicken meat that is already cooked, dice it into ½ inch cubes and use it in this recipe. This will save time, money, and help you find new ways to use up leftovers.
You can even cut it up, freeze it and thaw it before using it in this crustless chicken pot pie recipe. This easy chicken pot pie dish is a great way to use up leftovers from our gluten free roast chicken.
Chicken Stock
We usually use homemade chicken stock or broth. We don't add salt to our stock so when we season this recipe we need to add more salt. If you use a salted stock, be sure to taste the gravy meat and vegetables after simmering, then salt and pepper as needed.
Top Tip
If you are struggling to find a safe chicken stock it is really simple to make your own. Check out this recipe on how to make chicken stock from the bones of a roast chicken.
Yellow Onion, Carrots, Celery, Peas
Yellow onions work best in this recipe for chicken pot pie with mashed potatoes. We like to cut all these up in advance, sometimes in the food processor with an S-Blade, measure them out so all we have to do is pull them out and cook them up later in the week. You can freeze them too, they take a bit longer to fry up but less than the cutting up time. The size of the veggies should be small diced, pea sized.
Time Saving Tip
You can get already diced onions, carrots and celery, they are sometimes even found in the frozen food aisle. If they are free from your allergens they work really well in this recipe. Double check with the manufacturer, if needed, to make sure the processing lines and plants are free from your allergens and to be aware of any cross contact issues.
Gluten Free Flour
A blended gluten free flour like a cup or cup or one to one blends work really well in this recipe. It can have xanthan gum or not, it will not affect this recipe. Gluten free rice flour will work as well if you don't have a blended gluten free flour.
Top Tip
Do not use a strongly flavoured flour such as chickpea or quinoa flour. Strongly flavoured flours will make the gravy bitter or take on the taste of the flour.
Rosemary, Sage, Thyme, Marjoram, Sea Salt & Ground Pepper
We use dried herbs for this Chicken pot pie with mashed potatoes recipe as we usually make this in the winter. If you are buying herbs in the winter it is usually cheaper to buy them dried than fresh.
The downside of dried herbs is that they can be processed on shared lines and facilities with common food allergens. You will need to check with the manufacturer to see if the herbs are safe for you. "May contain" warnings are not mandatory or regulated so we recommend checking even if a brand doesn't list a warning.
Brands to Check Out:
- McCormick Rosemary
- McCormick Thyme
- McCormick Marjoram
- McCormick Sage
- McCormick Black Pepper
- Maldon Salt
Note: Pink peppercorns are NOT pepper and are a part of the cashew family. This can be a cross reactive issue for some with cashew allergies. Please check with your medical team. We do NOT recommend using pink peppercorns.
Herb Tip
If you have a lot of food allergies and are struggling to find dried herbs and seasonings that are free from cross contact with your allergens, if you can and have the time, grow your own.
We keep an herb garden in our south facing window in a couple of large pots year round. When the plants are growing a lot in the summer we trim them and dry what we are not using right away for the winter months.
Dairy Free Milk & Butter
Either a dairy free buttery style spread or block will work in this recipe. Use whichever is safe for you.
We use a gluten free oat milk for this crustless chicken pot pie recipe. It will also work with rice or flax milk. For those plant based milks, mix 1 tablespoon of arrowroot starch or cornstarch with 1 tablespoon of the rice or flax milk to form a slurry. Then mix that slurry into the dairy free milk to help thicken it and the gravy properly.
Make sure that whatever you use is free from dairy, gluten, nuts, soy, and the other top 9 food allergens.
Brands to Check Out:
- Country Crock Block
- Violife Block
- Earth Balance Soy Free
- Country Crock Spread (may contain SOY)
Not a Fan of Dairy Free Butter Alternatives?
To brown the chicken and saute the vegetables you can use a neutral top 9 free oil, such as avocado oil. That will replace ¼ Cup of the dairy free butter. The other ½ cup can be replaced with goose fat or another mild fat to make the roux.
Dairy Free Mashed Potatoes
We didn't include the recipe on how to make dairy free mashed potatoes as they deserve their own page. We have two different recipes, one easy and traditional dairy free mashed potatoes and an ultra smooth restaurant style garlic mashed potatoes.
Potato Allergy?
Swap the potatoes out with mashed cauliflower, sweet potato, or acorn squash for this easy chicken pot pie dish! Or use a traditional pastry crust out that is gluten free, dairy free, and top 9 free. Skip the egg wash though and use dairy free milk instead.
How To Make Chicken Pot Pie
Step 1
In a deep pan melt 1 Tablespoon of dairy free butter over medium high heat.
Top Tip
A wok works well as it is a deep pan that can handle all the ingredients for the gravy and meat layer. You can also use a wide based medium pot.
Step 2
Add the raw chicken to the butter and cook until fully cooked through and starting to brown on the outside of the chicken. Stir often. Add a couple of pinches of salt and pepper to the cooking chicken. When fully cooked remove the chicken to a clean bowl, about 8 minutes. Set aside.
Top Tip
If you are using leftover cooked chicken you only need to brown the outside of the chicken slightly, which should take about 2-3 minutes. The leftover chicken will not need to be cooked as long to get up to a safe internal temperature.
Step 3
Melt another 1 Tablespoon of the dairy free butter in the pan. Add in the cut up onion, carrots, celery, and frozen peas. Stir often and cook until the vegetables have softened and the onions are starting to go translucent. This will take about 3 mins.
Top Tip
If you are using ground chicken or thighs you may get quite a bit of chicken fat and won't need the 1 tablespoon butter.
Step 4
Sprinkle in the dried rosemary, sage, thyme, and marjoram. Mix the herbs well into the vegetables. Let them cook for 1 minute to get them fragrant.
Step 5
With the stirring utensil move the vegetables and herbs to one side of the pan. On the side of the pan that is empty, melt ½ cup of the dairy free butter.
Top Tip
You can remove the cooked vegetables and then put them back after the stock is added, if you prefer.
Step 6
Sprinkle the gluten free flour over the melted butter and stir for 2 minutes. The vegetables will end up coated with the flour and melted butter. Stir continuously. The flour will stick to the bottom of the pan.
Step 7
Pour the chicken stock in the pan one cup at a time. Stir well as you add in the stock, scraping the bottom to get the cooked flour off the pan.
Top Tip
Slowly adding just a bit of chicken stock/broth instead of pouring it all in helps to be able to deglaze the pot. This is how you get all those cooked on bits of flour and meat off the bottom of the pan. It helps to add the most flavour to the gravy.
Step 8
Add the cooked chicken from step one back into the pan. Pour in the non dairy milk and about half the salt and pepper. Stir to combine.
Top Tip
If you are making fresh mashed potatoes for this crustless chicken pot pie recipe, start them now. If you are using leftover mashed potatoes, with a spoon mix them in a bowl with a bit of warm water and get them all fluffy. Add more warm water as needed. If the leftover mashed potatoes are not mixed they can sink under the gravy or be difficult to spread.
Step 9
Bring the sauce up to a light simmer, uncovered. Reduce the heat and let the sauce simmer over medium heat for 15 minutes. Stirring occasionally.
Top Tip
The sauce will thicken as it simmers. It needs to be stirred so it doesn't burn onto the bottom of the pan.
Step 10
When the chicken, vegetables, and gravy have finished simmering, pour the contents into the base of a 9 inch by 13 inch casserole dish. Smooth out the gravy layer so it is evenly distributed over the bottom of the dish.
Top Tip
We use a 2 inch deep dish to be able to layer the casserole properly. The dish can be deeper.
Step 11
Carefully scoop the mashed potatoes on top of the gravy layer. Smooth the potatoes out.
Top Tip
Smaller scoops of frosting consistency potatoes work the best. Use the back of a spoon dipped in warm water to smooth out the mashed potatoes. If you want to get fancy you can pipe the mashed potatoes out of a piping tip.
Step 12
Melt the last 2 tablespoons of dairy free butter. Brush the melted dairy free buttery spread over the mashed potatoes. Place the casserole dish on a cookie sheet.
Top Tip
The cookie sheet helps the casserole from bubbling all over the bottom of the oven.
Step 13
Preheat the oven to 400 Fahrenheit. When the oven is up to temperature, put the casserole on the cookie sheet in the oven on the middle rack. Bake for 25-30 minutes or until the mashed potatoes are golden and the gravy is bubbling around the edges of the dish. Remove from the oven and let it cool for 10 minutes before serving.
Top Tip
If you serve it straight out of the oven it is REALLY hot. Letting it sit will help it set a bit before serving.
Low Food Waste Tips
Use leftover veggies, mashed potatoes, and/or cooked chicken in this crustless chicken pot pie recipe to reduce food waste and effort to make this recipe. If they are really heavily seasoned, adjust the herbs for the gravy as needed.
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Substitutions & Adaptations
- Corn, Green Beans, Mushrooms, or Leeks - Instead of peas or carrots you can add corn, green beans, or mushrooms (canned, fresh, or frozen). Instead of onions, leeks can be used in this gluten free chicken pot pie with potatoes.
- White Beans - Instead of chicken or to add more protein and stretch the chicken you have, add a drained and rinsed can of white beans to the gravy right before baking.
- Vegan - Replace the chicken for young jackfruit and mushrooms or lentils and chickpeas and the chicken broth for vegetable broth.
- Beef or Lamb - You can swap out the chicken and stock/broth for lamb or beef and the stock for beef broth to make a shepherd's pie or cottage pie.
- Potato Alternatives - Mashed sweet potatoes, mashed cauliflower, or mashed acorn squash are also great for the topping, or leave it off entirely.
- Traditional Pastry Topped - Use a premade pie shell or gluten free dairy free, top 9 free pastry to top the pie filling. We use the Wholly Gluten Free Pie Shells but they are made in shared facilities with some top 9 food allergens.
See this Gluten Free Lamb Shepherd's Pie recipe or this Vegan Lentil and Chickpea Casserole !
Storage and Reheating Instructions
Storage
Thaw the frozen allergy friendly chicken pot pie casserole in the fridge before reheating. The best place to thaw the meal is in the fridge. If the gluten free chicken pot pie with potatoes has been stored in the fridge in a glass dish, take it out and let the casserole dish come up to room temperature before popping it in a hot oven. The temperature shock can cause the dish to shatter.
Fridge
Store it covered with plastic wrap or a tight fitting lid on the casserole dish to make it airtight. It will keep for up to 3 days in the fridge.
Freezer
You will want to use a freezer safe container if you plan on freezing this crustless chicken pot pie recipe. When we do this we usually use the aluminium containers with paper lids as they are oven safe when the lid is removed. Place the container in a well sealing plastic zipper bag and sit it on a flat surface in the freezer. It will keep this way for up to 3 months in the freezer.
Freezer Tip
You can make freezer meals in the aluminium containers when you make the original casserole in individual or family sized portions. The larger sizes are great for meal planning ahead for the family. Individual portions are perfect for when we need a meal for one or two.
Reheating
Shocking, I know but we do not recommend reheating this easy chicken pot pie dish on the stove top. It ends up all mixed together instead of crispy mashed potatoes on top of the chicken and gravy. This is usually our preferred method of reheating.
When reheating for leftovers only reheat once, any more and it becomes a food safety risk.
Oven
If you store the leftovers in an oven safe dish it is really easy to reheat at 400 F. Cover the dish with foil and bake for 15-20 mins depending on the size. Remove the foil and let the top crisp up a bit for 5-10 mins. Make sure the centre of the casserole is 165 F before removing from the oven.
Microwave
We like to use a bowl when we reheat this dish in the microwave. It is just easier. Make sure the bowl is microwave safe. Add 1-2 tablespoons of water for 1-2 portions. Cook the gluten free chicken pot pie with potatoes on high for 1 minute 30 seconds. Stir as well as you can with not mixing it all up too much. Check to see if the centre has reached 165 F, if so remove and let cool a bit before eating. If not, continue microwaving first with a burst of 45 seconds and checking, then in 20 second increments, as needed.
How to Send allergy friendly chicken pot pie casserole as Leftovers for Lunch
This is a really tough meal to reheat and get it to keep its shape. The easiest way to send it to school is to send it to be microwaved, if your food allergies and medical plan include shared microwaves. We cannot do a shared microwave, instead we preheat an insulated container like this ONE. Microwave the easy chicken pot pie dish at home and put it in the insulated container and send a fork with the kids to school.
Equipment
- Large Deep Pan or Pot with Lid - A medium stock pot or a wok is great for this crustless chicken pot pie recipe. The pot needs to be able to hold all the ingredients and have a lid. A wider base is better so the meat isn't crowded when browning.
- Measuring Spoons and Cups - Dry and wet measuring cups for the vegetables, stock and dairy free milk. Measuring spoons are needed for the herbs and seasonings.
- Cutting Board and Knife - To cut up the vegetables and a separate one for the raw meat. It is always best that the cutting board is only used for allergy friendly foods. Allergens can get trapped in the wood or deep grooves of a plastic cutting board.
- Cooking Utensils - you'll need something to stir the gravy, vegetables, and meat. A spoon to scoop out the mashed potatoes and even them out.
- 9 x 13 inch Casserole Dish - we use a glass or ceramic dish. If you use a dark metal one it will retain the heat better. This means the DISH will not need as much time to cook. Our dish is a couple inches deep and is full to the brim.
- Cookie Sheet - We use this under the casserole dish in case the gravy bubbles over. It is easier to clean the cookie sheet instead of the oven. Putting it under the dish does act like a heat shield. If you do not use one the allergy friendly chicken pot pie casserole may cook quicker.
- Basting Brush - to evenly distribute the diary free butter on the top of the mashed potatoes. You could use a spoon then smooth the dairy free butter out with the back of it but a basting brush is so much easier. Make sure your brush is only used for allergy friendly cooking as those shared with allergens could lead to cross contact risks.
FAQ
Instead of a gluten free pie crust topping we use mashed potatoes. You can also use sliced potatoes brushed with dairy free butter, or another mashed vegetable like acorn squash, or cauliflower.
You can use a gluten free pie crust but it can be really tough and time consuming to make the dough. We haven't found a top 9 free crust that consistently works.
Yes, most chicken pot pie recipes add milk and butter into the recipe. The milk is added to make a creamy chicken gravy. Butter is used to make a roux with flour to thicken the gravy.
We are dairy free and this crustless chicken pot pie recipe is dairy free, as written. To make your chicken pot pie dairy-free you will need to substitute the milk with a dairy free milk alternative. Oatmilks work the best in a straight one to one swap. Other dairy free milks can be used, see our ingredients low down for more information. The butter can be swapped out for goose fat, some for a neutral oil but not all or it will be greasy, or dairy free buttery spread.
📖 Recipe
Gluten Free Chicken Pot Pie With Potatoes
Print Recipe Pin Recipe Add to Collection Add to Shopping ListEquipment
- Large Pan or Pot with Lid
- Measuring spoons and cups
- Cutting Board and Knife
- Cooking Utensils
- Casserole dish 9 x 13 inch
- Cookie Sheet
- Basting Brush
Ingredients
- ¾ Cup Dairy Free Butter divided in ½ cup plus 4 Tablespoons (see notes)
- 5 Cups Chicken diced in ½ inch cubes raw (or 3 cups of cooked chicken)
- ½-1 teaspoon Sea Salt
- ¼-½ teaspoon Ground Pepper (see notes)
- ⅓ Cup Yellow Onion about ½ a medium onion
- 1 Cup Carrots small diced
- 1 Cup Celery Ribs small diced
- 1 Cup Peas frozen
- ½ Cup Gluten Free Flour (see notes)
- ¼ teaspoon Rosemary dried or ¾ teaspoon fresh
- ¼ teaspoon Sage dried or ¾ teaspoon fresh
- ¼ teaspoon Thyme dried or ¾ teaspoon fresh
- ¼ teaspoon Marjoram dried or ¾ teaspoon fresh
- 3 Cups Chicken Stock no -salt or no sodium t if possible (see notes)
- ½ Cup Dairy Free Plant Based Milk (see notes)
- 3-4 Cups Dairy Free Mashed Potatoes see notes
Instructions
- In a deep pan, like a wok, melt 1 Tablespoon of dairy free butter over medium high heat.¾ Cup Dairy Free Butter
- Add the raw chicken to the butter and cook until fully cooked through and starting to brown on the outside of the chicken. Stir often. Add a couple of pinches of salt and pepper to the cooking chicken. When fully cooked remove the chicken to a clean bowl, about 8 minutes. Set aside.5 Cups Chicken, ½-1 teaspoon Sea Salt, ¼-½ teaspoon Ground Pepper
- Melt another 1 Tablespoon of the dairy free butter in the pan. Add in the cut up onion, carrots, celery, and frozen peas. Stir often and cook until the vegetables have softened and the onions are starting to go translucent. This will take about 3 mins.⅓ Cup Yellow Onion, 1 Cup Carrots, 1 Cup Celery Ribs, 1 Cup Peas, ¾ Cup Dairy Free Butter
- Sprinkle in the dried rosemary, sage, thyme, and marjoram. Mix the herbs well into the vegetables. Let them cook for 1 minute to get them fragrant.¼ teaspoon Rosemary, ¼ teaspoon Sage, ¼ teaspoon Thyme, ¼ teaspoon Marjoram
- With the stirring utensil move the vegetables and herbs to one side of the pan. On the side of the pan that is empty, melt ½ cup of the dairy free butter.¾ Cup Dairy Free Butter
- Sprinkle the gluten free flour over the melted butter and stir for 2 minutes. The vegetables will end up coated with the flour and melted butter. Stir continuously. The flour will stick to the bottom of the pan.½ Cup Gluten Free Flour
- Pour the chicken stock in the pan one cup at a time. Stir well as you add in the stock, scraping the bottom to get the cooked flour off the pan.3 Cups Chicken Stock
- Add the cooked chicken from step one back into the pan. Pour in the non dairy milk and about half the salt and pepper. Stir to combine.5 Cups Chicken, ½ Cup Dairy Free Plant Based Milk
- Bring the sauce up to a light simmer, uncovered. Reduce the heat and let the sauce simmer for 15 minutes. Stirring occasionally.
- When the chicken, vegetables, and gravy have finished simmering, pour the contents into the base of a 9 inch by 13 inch casserole dish. Smooth out the gravy layer so it is evenly distributed over the bottom of the dish.
- Carefully scoop the mashed potatoes on top of the gravy layer. Smooth the potatoes out.3-4 Cups Dairy Free Mashed Potatoes
- Melt the last 2 tablespoons of dairy free butter. Brush the melted dairy free buttery spread over the mashed potatoes. Place the casserole dish on a cookie sheet.¾ Cup Dairy Free Butter
- Preheat the oven to 400 ℉. When the oven is up to temperature, put the casserole on the cookie sheet in the oven on the middle rack. Bake for 25-30 minutes or until the mashed potatoes are golden and the gravy is bubbling around the edges of the dish. Remove from the oven and let it cool for 10 minutes before serving.
Video
Notes
Allergy Note 1
Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.
Allergy Note 2
If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.
Allergy Note 3
This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.
Nutrition
Nutritional Disclaimer
"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.
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Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Allergy Resources
If you are struggling with allergies or which foods are safe for you we encourage you to contact your medical team to help determine what is best for you.
For additional resources please check out the following allergy education and advocacy pages:
In the United States:
- Food Allergy & Anaphylaxis Connection Team (FAACT) - Home Page
- Food Allergy Research & Education (FARE) - Home Page
- U.S Food & Drug Administration (FDA) - Food Allergies - Home Page
- Recalls, Reporting and Alerts on Food - in The United States of America
- Food Safety and Inspection Service, USDA - Recalls
- US Food & Drug Administration, FDA - Recalls
- Celiac Disease Foundation - Home Page
- National Celiac Association (NCA) - Home Page
- Beyond Celiac - Home Page
- Celiac.com - Home Page
In Canada
- Food Allergy Canada - Home Page
- Celiac Canada - Home Page
- The Government of Canada - Health Site- Food Allergies
- The Government of Canada - Food Allergen Labelling, the List of Ingredients and Allergens on Food Labels, and Allergens and Gluten Sources Labelling
Recalls, Reporting and Alerts on Food - in Canada
A E says
This is such a wonderful Chicken Pot Pie recipe. I used to have Chickep Pot Pie all the time, but since a family member of mine was diagnosed with his allergies, we stopped making them. This is perfect, and it’s wonderful to have this meal back! Thank you!
Katherine Evans says
I am so glad that we were able to help you make your favourites with allergy friendly substitutions. It is one of my favourite meals, too.
Cheers,
Rob