Gluten Free Chicken And Vegetable Pot Pie Recipes

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GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE



Gluten-Free Chicken and Vegetable Pot Pie image

Enjoy this scrumptious chicken pot pie packed with veggies and herbs - a hearty casserole!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 8

2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
1 bag (12 oz) frozen mixed vegetables, thawed, drained
1 cup cooked cubed chicken
3/4 cup Bisquick™ Gluten Free mix
1/2 cup milk
1 egg
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
  • In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
  • Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

GLUTEN-FREE CHICKEN POT PIE



Gluten-Free Chicken Pot Pie image

Remember those frozen chicken pot pies so many of us ate when we were kids, the ones we popped in the oven, then pulled back the tin foil to find a bubbling chicken sauce around buttery pie crust? Let me tell you. This one is much better. You can fill it with fresh vegetables in season, chicken that has been browned in your kitchen and an all-butter crust without any gluten.

Provided by Shauna Ahern

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 20

420 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1/2 teaspoon kosher salt
4 sticks (2 cups) cold unsalted butter, cut into 1-inch cubes, plus more for greasing the parchment
1/2 cup ice-cold water, plus a few splashes more
2 large boneless, skinless chicken breasts (about 1 1/2 pounds), cut into chunks
Salt and Pepper
4 tablespoons olive oil
2 cups quartered mushrooms
1 large carrot, cut lengthwise and chopped
1 medium yellow onion, diced
3 cloves garlic, sliced
2 teaspoons chopped fresh thyme or 1 tablespoon dried thyme
1 medium russet potato, peeled and diced
2 tablespoons all-purpose gluten-free flour mix
2 quarts chicken stock
1/2 bunch asparagus, woody stems removed, chopped
1 cup frozen edamame
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

  • Make the dough: Put the flour and salt into a large food processor. Pulse them together until the flour is fluffy and aerated.
  • Add the butter. Pulse ten times. The flour and butter should look like a sandy mixture with chunks of butter still visible. Pour in 1/2 cup of the water. Pulse five times. The dough should look moistened but not wet, and gathering but not collected into a ball. If there are any dry patches of flour remaining, add more water 1 tablespoon at a time. The final dough should look a bit like cheese curds.
  • Form the dough into discs: Dump the curds of dough onto a clean, cool surface. (A piece of parchment paper works well here.) Gather them loosely into a pile. Put the heel of your hand on the top portion of the pile and press down and away from you. Repeat this with the entire pile until you have a smooth pie dough.
  • Cut the pie dough in half. Take one half and press the dough onto itself, as though you are closing the page of a book; repeat with the other side. Form the pie dough into a smooth disc and cover with plastic wrap. Repeat with the other half of the dough. Let the discs of dough rest in the refrigerator for 30 minutes.
  • Roll out the dough: Take the pie dough disks out of the refrigerator and let them sit out until they have come to a chilly room temperature, about 15 minutes or so. Put one disc of dough between two lightly greased pieces of parchment paper. Pat down the disk and put the rolling pin on top of it. Now, imagine that the dough is the face of a clock. Roll out once at 12 o'clock. Then, lift the pin and roll at 12:10. Moving in "ten-minute" increments, roll out the dough to slightly larger than your pie pan.
  • Lift the top paper, put a 9-inch pie pan on top of the pie dough, and flip it over. Carefully, strip away the parchment paper. Go slowly. Voila! Pat the dough down into the pan. If some of the pie dough has stuck onto the parchment, no need to worry. Simply peel it off and pat into the rest of the pie dough.
  • Roll out the second disc of pie dough in a similar fashion. Put the pie pan and the top piece of dough in the freezer while you make the chicken filling.
  • Sear the chicken: Set a Dutch oven over medium-high heat. Season the chicken with salt and pepper. Pour in 2 tablespoons of the oil. Put half of the chicken into the hot oil. Let it cook for 2 to 3 minutes, then stir it up and cook until it is evenly browned. Remove the cooked chicken from the oil and repeat with the remaining chicken.
  • Cook the vegetables: Heat the remaining 2 tablespoons of oil in the Dutch oven. Add the mushrooms, carrot, onion and garlic and cook, stirring frequently, until the onion is soft and translucent, about 7 minutes. Add the thyme and cook until it is fragrant, about 1 minute. Add the potato.
  • Make the gravy: Sprinkle the flour over the vegetables and stir. Cook for 2 to 3 minutes, stirring constantly. Pour in the chicken stock, stirring it into the vegetables. Bring the stock to a boil and then turn the heat down to simmer. Simmer the stock, stirring occasionally, until it begins to thicken, about 15 minutes.
  • Finish the filling: Add the asparagus and edamame to the vegetable mixture. Stir until they are fully incorporated. Taste the filling and season with salt and pepper if needed.
  • Fill the pie: Let the filling cool to room temperature. Pour it into the prepared pie pan. Allow the remaining piece of pie dough too come to a chilly room temperature.
  • Top the pie: Preheat the oven to 425 degrees F. Flip the pie dough on top of the pie. If the dough sticks and breaks, just pat the pieces together. Working with slightly wet fingers, crimp the edges of the pie dough together.
  • Bake the pie: Put the pot pie onto a parchment-lined sheet pan to catch the drippings during baking. Bake the pot pie until the crust is golden brown and the filling is piping hot and starting to ooze out of the pie crust, about 45 minutes to 1 hour.
  • Cool the pie: Allow the pie to cool to room temperature. Serve!
  • Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE HEARTY CHICKEN POT PIE



Gluten-Free Hearty Chicken Pot Pie image

Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso™ chicken broth
1 teaspoon gluten-free seasoned salt
1/2 teaspoon dried thyme
3/4 cup milk
3 tablespoons cornstarch
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
  • In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
  • Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g

INSTANT POT® CHICKEN POT PIE (CRUSTLESS AND GLUTEN FREE)



Instant Pot® Chicken Pot Pie (Crustless and Gluten Free) image

Make this delicious, flavorful, chicken pot (no pie) pie in your Instant Pot® pressure cooker. Not necessary to pre-saute the chicken or onions. No crust, wheat free, gluten free. Serve in bowls.

Provided by Jane Cooks It Up

Categories     Meat and Poultry Recipes     Chicken

Time 55m

Yield 6

Number Of Ingredients 14

1 ½ pounds chicken tenders, cubed
1 ½ cups chicken broth
1 ½ cups diced carrots
1 ½ cups diced celery
1 cup corn kernels
1 large onion, diced
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon poultry seasoning
½ teaspoon dried thyme
1 cup heavy cream
½ cup frozen peas

Steps:

  • Combine chicken, broth, carrots, celery, corn, onion, salt, garlic powder, onion powder, black pepper, poultry seasoning, and thyme in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 10 minutes more. Unlock and remove lid.
  • Stir in cream and peas. Select Saute function. Cook until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 16.3 g, Cholesterol 120.5 mg, Fat 18 g, Fiber 3.2 g, Protein 27.2 g, SaturatedFat 10 g, Sodium 814.2 mg, Sugar 5.3 g

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