Gluten-Free Hearty Chicken Pot Pie

Name: Gluten-Free Hearty Chicken Pot Pie
Prep time: 15 min
Total time: 45 min
Yield: 6
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

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Prep 15 min
Total 45 min
Servings 6

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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.