How To Make Gluten Free Hearty Chicken Pot Pie
Savor a healthier chicken pot pie in this gluten-free recipe that tops creamy chicken with a fluffy pancake crust, for a hearty dish.
Ingredients
- 12 fl oz mixed vegetables, (1 bag) frozen
- 1½ cups chicken, cut-up, cooked
- 1¾ cups chicken broth, such as Progresso™
- 1 tsp seasoned salt, gluten-free
- ½ tsp dried thyme
- ¾ cup milk
- 3 tbsp cornstarch
For Topping:
- ¾ cup pancake and baking mix, such as Bisquick™ Gluten Free
- ½ cup milk
- 1 egg
- 2 tbsp melted butter
- 1 tbsp fresh parsley, chopped
Instructions
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Heat oven to 350 degrees F. In a 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.
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In a small bowl, mix milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into an ungreased 8x8-inch casserole.
Topping:
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In a small bowl, stir all topping ingredients except parsley with a fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
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Bake for 25 to 30 minutes or until a toothpick inserted in the center of the topping comes out clean.
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Serve and enjoy.
Nutrition
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