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Gluten-Free Hearty Chicken Pot Pie

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Gluten-Free Hearty Chicken Pot Pie
  • Prep Time 15 min
  • Total Time 45 min
  • Servings 6
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Dinner ready in 45 minutes! Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole!

Ingredients

2
tablespoons butter or margarine
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 seasoned salt
1/2
teaspoon dried thyme
3/4
cup milk
3
tablespoons cornstarch

Topping

3/4
cup Bisquick™ Gluten Free mix
1/2
cup milk
1
egg
2
tablespoons melted butter or margarine
1
tablespoon chopped fresh parsley

Directions

  • 1 Heat oven to 350ºF. 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.
  • 2 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.
  • 3 Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Tips  

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
110
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
7g
33%
,
Trans Fat
0g
)
Cholesterol
90mg
30%
Sodium
830mg
35%
Potassium
370mg
11%
Total Carbohydrate
28g
9%
(
Dietary Fiber
3g
13%
,
Sugars
6g
)
Protein
16g
Daily Value*:
Vitamin A
60%
60%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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