Gluten Free Game Pie Recipes

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

Ingredients

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

GLUTEN-FREE BOSTON CREAM PIE

Gluten-Free Boston Cream Pie image

Enjoy this rich pie made with layers of cake and custard - a perfect dessert treat with chocolate glaze.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h15m

Yield 16

Number Of Ingredients 19

Ingredients

1 3/4 cups almond flour
1 1/4 cups Gluten-Free All-Purpose Flour Blend
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 cup water
1/2 cup butter, melted
3 whole eggs
2 teaspoons pure vanilla
1 1/4 cups whole milk
1/4 cup sugar
2 egg yolks
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter, cut into small pieces
1 teaspoon pure vanilla
4 oz dark baking chocolate, chopped
3 tablespoons butter, cut into small pieces
1 tablespoon light corn syrup

Steps:

Heat oven to 350°F. Spray 2 (8-inch) round cake pans with cooking spray (without flour).
In medium bowl, mix almond flour, flour blend, baking powder and 1/2 teaspoon salt; set aside. In large bowl, beat 1 1/2 cups sugar, the water, melted butter, the eggs and 2 teaspoons vanilla with electric mixer on low speed 1 minute. Gradually add flour mixture, beating on medium speed 2 minutes. Divide batter evenly between pans.
Bake 27 to 30 minutes or until golden and toothpick inserted in center comes out clean. Cool on cooling rack 15 minutes; remove from pans to cooling racks. Cool completely.
Meanwhile, in 2-quart heavy saucepan, stir milk, 1/4 cup sugar, the egg yolks, cornstarch and 1/4 teaspoon salt. Heat to boiling over medium heat, stirring constantly; boil 1 minute until thickened and mixture coats back of spoon. Remove from heat; stir in 1 tablespoon butter and 1 teaspoon vanilla until smooth. Cover surface of custard with plastic wrap. Refrigerate until set, about 2 hours.
In small microwavable bowl, microwave glaze ingredients uncovered on High 1 minute; stir until chocolate is melted and mixture is smooth.
To assemble, invert one cake layer onto serving platter. Stir cold custard; spread on top of cake just to edge. Top with second cake layer. Slowly pour glaze over cake, spreading to cover and letting it drip down side. Slice cake gently with serrated knife.

Nutrition Facts : Fat 4, ServingSize 1 Serving, TransFat 0 g

GAMEKEEPER'S PIE

Gamekeeper's pie image

Tailor this mash-topped stew to suit whatever game is in season - add more matured meat if you like a strong game flavour

Provided by James Martin

Categories Dinner, Main course

Time 2h40m

Number Of Ingredients 16

Ingredients

50g butter
1 tbsp olive oil
1 large onion , chopped
2 carrots , chopped
700g mixed game meat (partridge, pigeon, pheasant, rabbit and hare all work well), deboned and cut into 3cm pieces
300g pack venison sausages (about 6 sausages), removed from their skins
2 tbsp plain flour
1 tbsp tomato purée
150ml red wine
500ml chicken or beef stock
1 tbsp Worcestershire sauce
1 bay leaf
4 tsp thyme leaf , chopped
400g potato , cut into chunks
600g mixed root vegetable (use parsnips, celeriac, swede or turnips), cut into chunks
2 tbsp milk

Steps:

Heat half the butter and the oil in a large pan, add the onion and carrots, and cook for about 10 mins until soft. Add the game and sausagemeat to the pan. Turn up the heat, squash the meat with the back of your spoon to break it up, and cook for 10 mins until nicely browned.
Stir the flour and tomato purée into the meat, cook for 1 min, then add the wine, stock, sauce, bay and 3 tsp thyme. Bring to a simmer, reduce the heat, cover with a lid and cook for 1 hr. Remove the lid and cook for 15 mins more until the meat is tender and the sauce has thickened.
Put the potatoes and veg in a large pan, cover with water, bring to the boil and cook for 20 mins until really tender. Drain, leave to steam for 5 mins, then mash with seasoning, milk and the remaining butter.
Heat oven to 220C/200C fan/gas 7. Tip the meat into an ovenproof dish and spoon on the mash. Sprinkle with the remaining thyme and bake for 45 mins until the top is golden and the sauce bubbling.

Nutrition Facts : Calories 435 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 26 grams protein, Sodium 1.1 milligram of sodium

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