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[quote=Anonymous][quote=Anonymous]I make a chicken pot pie that does not use any canned soups, but you'll need either whole milk or full-fat coconut milk to get the right consistency for both the biscuit topping and the casserole(?) parts of the recipe. I use the coconut milk and you would never know - there's no "coconut flavor" once everything is cooked. I use regular flour and it turns just fine. 
http://glutenfreeeasily.com/potpie/[/quote]

I make my own pot pie with leftover chicken that doesn't need canned soups either:
1 box Betty Crocker Pie crust.  Make recipe for 2 crusts (top and bottom).  Divide in half, roll out one, put into bottom of pie plate.  Prebake until 2 minutes under minimum bake time.
I prefer to shred the chicken, but if you are pressed for time, you can dice the chicken.  Toss in a bowl with frozen peas and carrots.
I make gravy.  Make a flour and butter roux.  Use chicken broth (homemade stock is best, but you can use a can if you don't have stock) to loosen.  If you aren't using homemade stock or you need to strengthen the flavor, I prefer "Better than Bouillon" chicken flavoring.  If you like it creamier, you can part chicken stock, part milk.
Pour gravy over chicken and veggies, stir until well mixed.  Pour into pie shell.  Put the second crust on top, piercing the shell to allow steam to escape.
Bake until upper shell is nice and golden and the filling is steaming through the slits.

One thing I have found that makes the gravy even more unhealthy, but oh, so good.  Every Christmas, I make roast duck and I save the duck fat, put it into a container in the fridge.  When making gravy, I use the duck fat instead of butter and it is SO good, but is probably 3x your daily allowance of fat.  [/quote]

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