Chicken Pot Pie

It is the time of year for comfort foods!  Who doesn’t love a nice hot meal on a very chilly day?  I know I do.

Bryan had mentioned a while back that he really liked chicken pot pie and missed it.  Me being the nice girlfriend that I am decided that I would attempt to make him one, but of course it had to be gluten free so I could also enjoy it.  I actually have never been the biggest fan of pot pies for several reasons: when I was younger I choked on the crust a bit (probably why I don’t like pies that much either and prefer crisps or crumb toppings), I HATE peas, and very much dislike cooked carrots – which are ummm three major ingredients of pot pie.  The three things I don’t like are the three things Bryan really enjoys, well at least two of them, crusts and peas.

I searched online for some gluten free recipes to gain some inspiration and hoped to find a good crust topping.  I eventually stumbled upon a gluten free recipe from Bisquick and seeing as we have some, I would give that recipe a try. I mostly followed it, with a few minor tweaks and it came out pretty well…Bryan really liked it and honestly that is all that mattered. (You can view the original recipe HERE)

Gluten Free Chicken Pot Pie

Filling:

2 tablespoons butter

1 cup diced potatoes (peeled)

2 garlic cloves

3-4 celery stalks chopped (try to chopped all the vegetables the same size)

2 medium carrots chopped

1/2 cup frozen peas

1 1/2 cups cooked chicken – cut up

1 3/4 cup gluten free chicken broth

1 teaspoon 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

1 teaspoon tried thyme (I actually used 1 tablespoon and we both thought it was too much)

Salt

Directions:

  1. Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add potatoes; cook, stirring frequently cook for five minutes. Stir in celery, carrots,garlic and peas, cook an additional five minutes. Add the 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 with fork until blended. Season with salt and pepper. Drop topping mixture by small spoonfuls over chicken mixture. Carefully spread the topping over the entire dish (this is optional, you can just top it with the spoonfuls).
  3. Bake 30-35 minutes or until toothpick inserted in center of topping comes out clean. The topping should be a light golden brown.


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7 thoughts on “Chicken Pot Pie

  1. It is my understanding that Bisquick’s composition includes flour, so I am not sure that it is actually gluten free. I would be interested in knowing if this is true or not.

    • Hello Elli,

      General Mills has come out with a gluten free version which is what I use in this recipe and a few others on my recipe page.

      If you can find it in your local store, you should try it out. They did a great job with this and their other GF products.

  2. I just made a version of this. I have been looking for GF cream of mushroom, chicken, celery soups EVERYWHERE, so I could make this. I tried GF gravy mixes, with milk instead of water & less of it. BUT, what I used with the pot pie was – GF BISQUICK. I mixed it with milk & thickened it, slightly, on the stove, before adding in my mixed veggies & cooked, diced chicken.

    All in all – it came out great. (although the GF Bisquick is HORRIBLY expensive & not that great compared to the non-GF version).

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