I miss comfort food… a lot. There’s nothing like sinking your teeth into a warm loaf of bread or a big bowl of spaghetti. And don’t even get me started on pot pies – I said goodbye to them long ago. Then, when perusing the grocery aisle, I noticed Blake’s Gluten-Free Chicken Pot Pies – without even knowing if they were good, I bought six of them. I figured I better hoard them before the secret gets out!
Fast forward a few months, and I’m still loving my Blake’s Gluten-Free Chicken Pot Pies (affiliate link). The cornbread crust is flakey and doughy (how do they do that?) and the middle is filled with white meat chicken, carrots, peas and broth. Many of the ingredients are organic too. It’s all natural, truly tasty, and totally satisfies that comfort food craving.
I highly recommend you buy these – it’s the perfect go-to meal when you just don’t feel like cooking. I’ll often have them from lunch (I work from home, so I just have to plan ahead and put it in the oven about 45 minutes before I want to eat).
If you’re going to indulge in these yummy gluten-free chicken pot pies, I have a few suggestions:
- Cook the pot pie on a foil-lined cookie sheet. The middle does bubble over so you must have a baking sheet under it to avoid messes.
- I highly suggest you cover the pot pie with foil when baking. Simply remove the foil for the last 10 minutes of baking. I tried cooking it both ways and the crust burned when not covered.
- Allow the pot pie to cool for about 5-10 minutes before eating. The insides of the pie are HOT immediately out of the oven.
- These pot pies are single serve – you’ll lick the bowl clean – no sharing. (And at 310 calories, it’s okay to eat the entire pot pie yourself.)
I have now seen Blake’s Gluten-Free Chicken Pot Pies at Super Target, Wal-mart, King Soopers (Kroger), and Sprouts. I also see them for sale on Amazon (affiliate link). You’re welcome!
Disclosure: This post contains affiliate links.