Gluten Free Marie Calendar Copycat Potpies!

I have been whipping up chicken pot pie for many years!! It was long overdue that I shared these secret and delightful recipe that I have made on repeat!!

I fortunately am not gluten intolerant.. I was for a period of time but thankfully am able to keep most food sensitive at bay. (all except MSG..that one gets me no matter what!) So in order to get this recipe as close as possible to marie calendars frozen pot pies -I bought several and made them several times to memorize every detail of their flavor and texture before embarking on duplicating them gluten free!

The recipe I landed on will delight your tastebuds!! The filling is incredibly creamy and big in flavor. If food allergies allow for it I highly recommend using my Patee Brisee Pie Crust Or Pillsbury Copycat Pie Crust or Wholly Gluten Free Pie Crust shells! (see more info below) . Out of all the pie crust options these 3 we give you the flakiest most Marie calendar like crust!

Lets talk Pie Crust Options!

I have a number of them… and I also have a suggestion if you aren’t in the mood to make your own but need to stick to gluten free!

Both base and plus members have access to my two favorite options:

Pillsbury Copycat Pie Crust Recipe (Gluten/Grain/Egg/Dairy Free)

Extra Flaky Patee Brisee Pie Crust (Gluten & Dairy Free)

If you are a plus member and have additional dietary restrictions then you also have available:

(All 3 of these crusts are located in the same post- so you’ll just need to scroll through until you find the one you want!)

Autoimmune Paleo Pie Crust

Nut Free Coconut Flour Pie Crust

Keto Pie Crust

Any of these recipes will work! The keto pie crust out of all of them is a little bit more difficult to work with (it can be crumbly).But I do think its still doable. Especially if you are willing to use some starch (tapioca,arrowroot, potato or cornstarch) to roll it out.

I wish that there were more gluten free pie crusts available in stores. Especially in a box (rather than pre-rolled). I have been really pleased with Wholly Gluten Free Frozen Pie crust shells every time I have used them. They turn out really nice and flaky! For this recipe you can let the pans thaw and then flip the crust out onto a sheet of parchment. I would just gather the dough into a ball and roll it out using a touch of gluten free all purpose flour or a little starch! If you go this route and want to make the recipe as I have it written you’ll need 6 pie tins total thawed They usually come sold in a set of 2.. so you’ll want 3 of those!

With these delightful little pot pies you have several baking options!

If you want to split up the process of making these pot pies you can always make the crust several days in advance and store it in the fridge or even freeze it then thaw it when you want to use it.

The pot pies can be assembled and then wrapped up and stored in the fridge for a couple of days before you bake them!

You can also freeze them after assembly (before baking) and then bake them straight from the freezer & they turn out awesome.

OR of course you can assemble and bake them straight away! :)

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Gluten Free Marie Calender Pot Pies

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Yield: 12 mini pot pies

Author: Brittany Angell

Prep time: 60 MinCook time: 40 MinTotal time: 1 H & 40 M

This recipe is intended to make 12 pot pies that can be cooked on the spot or frozen to be baked at any time (and they are delicious both ways!) You will need 3 batches of any of my pie crust recipes OR 3 boxes of any pie crust that works within your diet from the store! Feel free to adjust the quantity of the recipe if you wish to make less.

Ingredients

Filling

• 6 Tbsp Salted Butter (OR dairy free butter)
• 1 Large Onion Chopped
• 6 Stalks of Celery finely chopped
• 3 Cups Chopped Carrots
• Optional: 1/2 Cups Frozen Peas
• 6 Cloves Garlic minced
• 1 Tsp Salt
• 1/2 Tsp Dried Thyme
• 3/4 Tsp Black Pepper
• 2 1/2 Tbsp Boneless/Skiness Chicken Thighs or Breast Cut into bite sized pieces
• 2 Tbsp King Arthur Measure for Measure gluten free flour.
• 2 Tbsp Chicken Bouillon (I use Organic Better Than Bouillon brand)
• 1 1/4 Cup Heavy Cream (Silk- vegan Heavy cream or coconut cream will work too!)
• 1/2 Cup Water if using regular heavy cream OR 3/4 cup water if using vegan silk heavy cream.

• 3 Batch's Pie Crust (If you purchase store bought this will the equivalent of 2 rolled out crusts. If making the crust I recommend my Gluten Free Extra Flaky Patee Brisee Pie Crust OR my Gluten Free Pillsbury Copycat Pie Crust Recipe.
• 5 inch Mini Pie Tins (You'll need 12)
• Optional: Egg wash to brush on the top of each mini pie (1 egg yolk + 2 Tsp water whisked together) or a Tbsp or so of vegan "Just Egg". Its also ok to skip an egg wash entirely. It just adds a bit of a nice golden color!

Instructions

1. Make the pie dough following the directions from Gluten Free Extra Flaky Patee Brisee Pie Crust OR my Gluten Free Pillsbury Copycat Pie Crust Recipe. Or start to thaw out store bough pie crust.
2. Make the filling: Add to a large deep skillet or pot- the butter and turn the heat to medium / medium low. Add in the onions and celery, carrots and garlic and saute for 15-20 minutes. (Peas can also be added at this point if you wish to use them)
3. Add in the spices and chicken and saute until the chicken is mostly cooked. Stir in the flour. Then add bouillon, water & cream. Simmer on medium low until it becomes a nice gravy and everything has cooked through. Turn off the heat.
4. While the filling cools- roll out the crust. Roll the dough out & cut circles 5 3/4 inches to 6 inches in diameter. (I used a small bowl to get this size). Place 12 into the bottoms of the mini pie pans. Set the remaining pieces of dough cut into circles aside.
5. If baking (and not freezing) preheat the oven to 400 degrees. (Note: You can bake some and freeze some if you wish!)
6. Divide the filling among the 12 prepared mini pies. Place the top layer of pie crust over the filling. Tucking the edges over under themselves and then pressing down gently with a fork to seal the top and bottom crust edges together. Prick a few holes in the top with a fork.
7. If baking right away: Brush them with egg wash (optional) and place on a cookie sheet. Baking 35-40 minutes until golden brown on the edges.
8. If Freezing: Brush them with egg wash (optional) then Carefully wrap up the assembled (unbaked) pot pies in ceran wrap, then wrap them in a layer of tinfoil to prevent freezer burn. Store them in the freezer up to 60 days. You can bake as many at a time as you wish. To bake from frozen: Preheat oven to 400 degrees. Remove the tinfoil and ceran wrap. Set as many mini pies as you want on a cookie sheet. Place in the oven and bake for 35-40 minutes until golden brown on the edges.

Notes

A 3rd option is to make and assemble the pot pies 1-2 days in advance. They can be stored in the fridge unbaked in their crust covered with ceran wrap. The baked fresh before you wish to serve them!

Did you make this recipe?

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