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Gluten-Free Chicken and Vegetable Pot Pie

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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!
Jan 18, 2018

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

  • 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

  • Tip 1
    Cooking gluten free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

260 Calories, 12g Total Fat, 12g Protein, 27g Total Carbs, 7g Sugars

Nutrition Facts

Serving Size: 8
Calories
260
Total Fat
12g
Saturated Fat
4.5g
Trans Fat
0g
Cholesterol
60mg
Sodium
610mg
Total Carbs
27g
Dietary Fiber
2g
Sugars
7g
Protein
12g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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