⭐️Place the second pie crust on top. Keep the pie crust chilled until ready to use. If it does not come out of the pie pan easily and crumbles, gather the dough into a ball and roll it out with a rolling pin between 2 pieces of parchment paper, then place it on top. Seal the edges with your fingers.
2 gluten-free pie crusts
⭐️ Bake. Bake for 30-40 minutes or until the top crust is golden brown. Let the pot pie sit for 10-15 minutes before slicing so the inside has time to cool and set up.
Store in the fridge for up to 3 days or in the freezer for up to 3 months.
Serve as a complete meal without any side dishes or serve with roasted vegetables or a side salad.
To make in advance, make the filling, cool, and store it in the fridge overnight then assemble the pot pie the next day. You can also make & cool the filling, assemble the pot pie, store it in the fridge overnight then bake. Last but not least, you can assemble the pot pie and store it in the freezer (once the filling cools) for up to 3 months then thaw overnight and bake.
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.