Gluten Free Chicken Pot Pie

Cook Time: 45-50 minutes

Yield: 6-8 servings

Link: Gluten Free Cream of Chicken Soup

Ingredients:

• Pie Filling
• 3 lb chicken, cooked, deboned and pulled apart (save the broth)
• 2 cups chicken broth
• 1/4 cup butter melted
• 1 can carrots, 15 oz size (drained)
• 1 cup frozen tiny green peas (slightly cooked and drained)
• 1 3/4 cup gluten Free Cream of chicken soup (see my gluten free recipe.)
• Crust
• 1 cup Betty Crocker Gluten Free Bisquick Pancake and Baking Mix
• 1 tsp baking powder (not pictured)
• 1 cup milk (not pictured)
• 1 egg
• 1/4 cup melted butter

 

 

Steps:

1. Prepare the gluten free cream of chicken soup and set aside. Follow the link for my recipe.

 
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2. Preheat oven to 400 degrees F.
3. Place chicken in bottom of 13x9 inch baking pan.

 
4. Pour 1/4 cup melted butter over the chicken.
5. Mix chicken broth with cream of chicken soup.
6. Stir peas and carrots into the soup mixture.

 
7. Pour over the chicken
8. For the crust prepare the following ingredients and immediately pour over chicken mixture.
9. Mix 1 cup Bisquick and 1 tsp. baking powder together
10. In a separate bowl, whisk 1 egg and 1 cup milk together
11. Stir in the 1/4 cup melted butter.
12. Add the bisquick with baking powder. Stir well.

 
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13. Pour over the chicken mixture in baking pan.

 
14. Bake 40-50 minutes at 400 degrees F until browned.

 
15. Let it cool approximately 15 minutes before serving.