Chicken pot pie is one of our favorites and even though it is gluten free, the family devours it with me and they enjoy it as well as I do. It is also good left over and heated for another meal.
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:
- Prepare the gluten free cream of chicken soup and set aside. Follow the link for my recipe.
- Preheat oven to 400 degrees F.
- Place chicken in bottom of 13x9 inch baking pan.
- Pour 1/4 cup melted butter over the chicken.
- Mix chicken broth with cream of chicken soup.
- Stir peas and carrots into the soup mixture.
- Pour over the chicken
- For the crust prepare the following ingredients and immediately pour over chicken mixture.
- Mix 1 cup Bisquick and 1 tsp. baking powder together
- In a separate bowl, whisk 1 egg and 1 cup milk together
- Stir in the 1/4 cup melted butter.
- Add the bisquick with baking powder. Stir well.
- Pour over the chicken mixture in baking pan.
- Bake 40-50 minutes at 400 degrees F until browned.
- Let it cool approximately 15 minutes before serving.
Add your voice! Click below to comment. ThriftyFun is powered by your wisdom!
