Cheater Chicken Pot Pie Recipe- Gluten Free, Dairy Free, and Easy

I'm a little bit obsessed with this recipe. I make chicken frequently enough but I invariably end up with leftovers. While I will eat the leftover chicken as is, depending on how much I have left over, I can get bored with eating it plain, and chicken pot pie is by far the easiest way for me to repurpose it. My kids also like chicken soup but don't enjoy eating the chicken from it, so this is another way to use up that chicken after being in the soup. Lastly, I recently was gifted a large amount of chicken frames, and after turning them into soup, deboning the frames leaves me with a nice quantity of meat. And best of all, free. 

I personally find white meat chicken dry so don't really like it leftover or after it has been in soup, but chicken pot pie is moist enough that I enjoy even drier chicken this way. I've even used chicken that was left uncovered in the fridge and dried out in this recipe, just boiled for 20 minutes to soften it up, before putting it in the pie.

I call this cheater chicken pot pie because I don't make the pie crust- I use gluten free puff pastry dough (yes, I know it isn't healthy). I don't put the puff pastry on the bottom. Other than the potatoes and onions, all the vegetables are frozen. So its easy, its a dump everything together recipe. And because I don't put any crust on the bottom I can just mix everything in the pan, plop some puff pastry on top, and bake it. Voila. 

Cheater Chicken Pot Pie Recipe- Gluten Free, Dairy Free, and Easy

Ingredients:
2 1/2-3 cups deboned chicken- meat from approximately 3-4 thighs
1 1/2 cup frozen green beans
1 1/2 cup frozen peas and carrots
1 1/2 cup frozen corn
4 medium potatoes, 4 1/2-5 cups
1 medium onion, 3/4-1 cup
1 tablespoon chicken soup mix (optional but makes the flavor richer)
1 1/2 cup chicken broth (ideally concentrated, especially if you aren't using soup mix)
2 cups soy milk (or other unsweetened non dairy milk, or regular milk)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon pepper
1/2-1 teaspoon salt (or more, to taste)
1-1 1/2 tablespoon corn starch or potato starch
Gluten free puff pastry to cover, or gluten-full if you don't need gluten free

Instructions:

  
1. Preheat oven to 350.

2. Defrost your frozen veggies. Pour boiling water over them to make it go faster. 

3. Cut or rip up your chicken to small pieces.

4. Dice your potatoes and onions.

5. Mix all the ingredients other than the puff pastry together in a 9x13 baking pan. 

6. Top with puff pastry. If you want something healthier, top this with any of your favorite pie crusts.

7. Bake covered for 1 hour and 15 minutes. 

8. Bake uncovered for 15 minutes to let the puff pastry brown.

Enjoy!

What is your favorite way to use up leftover chicken? Are you a fan of chicken pot pie? How do you make it? Does this look like a recipe you'd try?