Gluten-Free Hearty Chicken Pot Pie by
Hardaways
Source: www.bettycrocker.com
Tags: gluten-free,chickenpotpie
Ingredients
2 tablespoons butter or margarine
1 medium onion, chopped
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2 cups cut-up cooked chicken
1 3/4 cups Progresso® chicken broth
1 teaspoon seasoned 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 or margarine
1 tablespoon chopped fresh parsley
2
tablespoons butter or margarine
1
medium onion, chopped
1
bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1
1/2 cups cut-up cooked chicken
1
3/4 cups Progresso® chicken broth
1
teaspoon seasoned salt
1/2
teaspoon dried thyme
3/4 cup
milk
3
tablespoons cornstarch
3/4 cup
Bisquick® Gluten Free mix
1/2 cup
milk
1
egg
2
tablespoons melted butter or margarine
1
tablespoon chopped fresh parsley
Instructions
Heat oven to 350ºF. In 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. 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.
In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Servings: 6
Serving Size: 1
Nutrition Information (per serving):
Calories |
290 |
Fat |
13 g |
Saturated Fat |
7 g |
Cholesterol |
90 mg |
Sodium |
830 mg |
Carbohydrates |
28 |
Fiber |
3 g |
Sugars |
6 g |
Protein |
16 g |