I haven't had Chicken Pot Pie in a very long time, and my husband never had it (until I made this recipe). We were both overwhelmed with how easy this recipe is to prepare and how delicious it tastes!
Chicken Pot Pies
·2-3 large boneless, skinless chicken breasts
·1 medium onion, chopped
·½ cup of dry sherry
·Salt and pepper
Pot Pie Ingredients:
·1 bag (12 - 16oz.) frozen mixed vegetables, thawed
·1 batch of Homemade Low Cal Alfredo Sauce (or a 16oz. jar of gluten-free alfredo sauce)
·1 recipe of GF Super Easy Pie Crust
·Additional spices of choice - I added salt, pepper, garlic powder, and ground thyme
Place chicken, onion, and sherry in a crockpot. Season with salt and pepper and cook on low for 6-8 hours. When chicken is thoroughly cooked, remove from the crockpot and shred. Place shredded chicken, onion, and any remaining cooking liquid in a large bowl.
Prepare Homemade Low Cal Alfredo Sauce and GF Super Easy Pie Crust according to the recipes. Set aside.
In the large bowl with the chicken ingredients, add vegetables, alfredo sauce, and additional spices. Mix to combine well and adjust seasoning to taste. Fill 4 or 5 ramekins with the chicken pot pie mixture. Top each ramekin with a portion of the pie crust dough. Place ramekins on a baking sheet and bake at 425˚ for 35-40 minutes, or until pie crust is done.
Serves: 4 or 5