Chicken Pot Pie is another favorite comfort food and if you make it from scratch including the dough and all the vegetables it will take forever. So I like to make this quick and easy recipe when you are short on time and you just made Chicken dumplings. It so easy, because, everyone has a can of crescent rolls and with your leftover Chicken and dumplings all you need to do is make a Rue and use the sauce from Chicken and dumplings plus a cup of buttermilk and you will have a quick and easy Chicken Pot Pie.
Chicken Pot Pie Ingredients
1 container of Pillsbury Gluten Free Pie Crust rolled out according to directions
1 Cup of Buttermilk
2 Tablespoons Corn Starch Gluten Free
2 Tablespoons Butter
4 Cups leftover Gluten Free Chicken and Dumplings.
Melt Butter, Whisk together Corn Starch and butter then take a strainer and strain the Chicken soup left overs over the rue and make a gluten free rue.
Next Add Buttermilk then you will have a gravy type mixture add back in the Vegetables and chicken. Separate in four 8 oz. Ramekins.
Cover in pie douugh that you have cut that you have cut in squares. It does not matter if all sides are covered you must have ventilation. take left over crust and make rolls.
Cook in an oven at 350 degrees for to minutes.
Bon Appetite and Enjoy