1 box Glutino Gluten-free Pantry 'My Favorite Sandwich' Mix
1 bag frozen mixed vegetables
6-8 medium russet potatoes cubed
1 rotisserie chicken cut into small pieces
3 cups chicken broth (plus a little extra)
4 stalks of celery diced
Pepper Italian Seasoning
1/4 cup instant mashed potato flakes *
1.) Prep work: Dice celery, defrost veggies(I use a microwave steamer), Then peel and dice the potatoes.
2.) Boil water, add the potatoes to the water. Add salt.
3.) Cook potatoes, 4-7 minutes. Drain the potatoes when cooked but not too tender.
4.) In another pot, bring the chicken broth to a boil, season it. About 1/2 teaspoon of salt & pepper. 2-4 tablespoons of garlic powder and a 1/2-1 teaspoon of Italian season. Taste! Adjust if you feel like it needs more flavor add a little more Italian seasoning or salt.
5.) Slowly incorporate instant potato flakes to the Chicken broth, this is going to thicken your sauce and add the "creamy" factor for your pie filling.
*You may need more or less potato flakes
(My photo looks a little dry, but it wasn't.)
6.) Spray your baking dish and add the chicken, potatoes and veggies. Season with a little pepper and garlic powder.
7.) Pour your chicken broth over and stir to combine.
8.) If it looks dry, I recommend adding a little chicken broth. Depending on the size of your potatoes & amount of chicken (Supermarket rotisserie chickens sometimes are huge & other times look like Cornish game hens).
9.) Finally spread your bread dough evenly over your pot pie. If you have extra dough, great opportunity to make some drop rolls on a separate baking sheet.
10.) 375 preheated oven for 18-30 minutes or until slightly golden brown & Enjoy!
This usually makes two 11 X 8 sized chicken pot pies.