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.