Nothing is more homey than pot pie fresh out of the oven, brimming with tasty veggies in a rich gravy.
This is a perfect way to use up holiday leftovers without having them feel like “leftovers.”
You will need one gluten-free pie crust and about 2 cups of mushroom soup or my creamy mushroom gravy for this recipe. Make the pie crust dough and set aside, or pull a frozen gluten-free pie crust from the freezer to thaw. If you make everything yourself, this can be a low-sodium recipe.
vegan, gluten-free, reduced-sugar, migraine, low-sodium (see notes) diets
paleo, grain-free, Whole30 diets
Here’s what reader Robin D. said: My friend Christy helped with the crust, while I was doing the chicken and veggies. We followed the crust in your blog, all homemade!!! It was delish!!! Got rave reviews! The trickiest part (as noted in your instructions) was flipping the Saran-wrapped crust over onto the top of the pie… we kind of overshot, but it was pretty funny and we fixed it with little dough pieces, which didn’t look that good, but tasted the same I’m sure! 🙂
I’m very proud of it, too! AND it was pretty easy. And the Imagine potato soup worked GREAT! I don’t think my hubby even realized he wasn’t actually eating gravy! This recipe is AWESOME!!!!