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Gluten-Free Chicken and Vegetable Pot Pie

gluten-free chicken and vegetable pot pie Entree
Gluten-Free Chicken and Vegetable Pot Pie
  • Prep 10 min
  • Total 40 min
  • Servings 8
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Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole! ...MORE + LESS -

Ingredients

2 cans (540 mL each) chicken corn chowder
1 1/2 cups frozen mixed vegetables, thawed, drained
1 cup cooked cubed chicken
3/4 cup Bisquick™ Gluten Free mix
1/2 cup milk
1 egg
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley

Steps

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  • 1
    Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
  • 2
    In small bowl, stir Bisquick™ mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
  • 3
    Bake uncovered 25 to 30 minutes or until toothpick inserted in centre of topping comes out clean.

Expert Tips

  • Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 8
Calories
260
% Daily Value
Total Fat
12
Saturated Fat
4.5
Trans Fat
0
Cholesterol
60
Sodium
610
Dietary Fiber
2
Sugars
7
Protein
12
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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