Skip to Content
FR
Menu

Gluten-Free Hearty Chicken Pot Pie

  • Save Recipe
Gluten-Free Hearty Chicken Pot Pie
  • Prep 15 min
  • Total 45 min
  • Servings 6
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Dinner ready in 45 minutes! Enjoy this scrumptious chicken pot pie packed with veggies and herbs – a hearty casserole!
Jan 19, 2018

Ingredients

  • 2 tablespoons butter or margarine
  • 1 medium onion, chopped
  • 1 1/2 cups frozen mixed vegetables
  • 1 1/2 cups cut-up cooked chicken
  • 1 3/4 cups 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

Steps

  • 1
    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.
  • 2
    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.
  • 3
    Bake 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

290 Calories, 13g Total Fat, 16g Protein, 28g Total Carbs, 6g Sugars

Nutrition Facts

Serving Size: 6
Calories
290
Total Fat
13g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
90mg
Sodium
830mg
Total Carbs
28g
Dietary Fiber
3g
Sugars
6g
Protein
16g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2023 ®/TM General Mills All Rights Reserved