Gluten Free Chicken Pot Pie

By sgammy28

Ingredients

• 1 can Progresso Vegetable Classics cream mushroom soup
• 1 bag (12oz)Fresh steamers frozen mixed vegetables
• 2 cups cubed cooked chicken
• 1/2 teas garlic powder
• 1/4 teas thyme leaves
• 1/4 cup sour cream
• 1/2 container Pillsbury Gluten Free refrigerated pie and pastry dough

Preparation

Step 1

Heat oven to 425. In 2 qt saucepan, heat soup, vegetables, chicken, garlic powder and thyme to boiling. Remove from heat; stir in sour cream. Spoon into ungreased 2 quart casserole.

Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets waxed paper. Roll into a round the size of casserole top. Carefully peel off top sheet of paper. Replace paper to cover loosely. Carefully turn dough over to remove second sheet of paper. Use paper to carefully turn dough over filling; remove paper. Press crust to edge of casserole. Cut slits in several places in crust

Bake 20 to 25 minutes or until hot and bubbly and crust is golden brown. Let stand 5 minutes before serving.