Hearty Chicken Pot Pie Gluten Free Recipes
GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE
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
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 POTPIE
This gluten-free chicken potpie recipe is just as comforting as the classic! The filling is creamy and has a lovely warming flavor from the seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine flour, almonds, sugar, salt and xanthan gum. Cut in butter until crumbly. Stir in egg. Gradually add water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate for 30 minutes or until easy to handle., Preheat oven to 425°. Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain. , In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-5 minutes. Stir in cornstarch and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas and carrots, and potato; remove from heat. Spoon into 9-in. pie plate., On a lightly floured surface, roll out dough to fit plate; place over filling. Cut several 1-in. slits in the top. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before serving.
Nutrition Facts : Calories 358 calories, Fat 21g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 600mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 16g protein.
GLUTEN-FREE HEARTY CHICKEN POT PIE
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
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
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