Gluten-Free in Quarantine? Make Our GF/DF Chicken Pot Pie!

 

 

We’re not chefs here at Gluten-Free New England and we generally leave cooking and recipes to the experts, but we’re breaking our own rules for the quarantine. Abby adapted this recipe from one on the Betty Crocker website years ago, and it still sits in a file on a piece of wrinkled, rice-milk stained paper.  And for good reason.

Gluten-Free/Dairy-Free Chicken Pot Pie Recipe

gluten-free dairy-free chicken pot pie
This is our actual chicken pot pie!
Ingredients
  • 2 tablespoons non-dairy butter
  • 1 bag frozen mixed veggies
  • 1 small onion, chopped
  • 1 1/2 cups boneless chicken breast, cut into small chunks
  • 1 3/4 cups chicken broth
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon thyme
  • 3 tablespoons cornstarch
  • 3/4 cup non-dairy milk of your choice (make sure it’s unsweetened; we use rice milk)

Topping

  • 3/4 cup Gluten-free Bisquick
  • 1 egg
  • 2 tablespoons non-dairy butter
  • 1/2 cup non-dairy milk of your choice (make sure it’s unsweetened; we use rice milk)
Directions
  1. Preheat oven to 350.
  2. Melt non-dairy butter or oil over medium heat. Add onion and cook until tender, stirring frequently.
  3. Stir in chicken, chicken broth, veggies, salt and thyme and heat until boiling.
  4. In a small bowl mix 3/4 cup non-dairy milk with cornstarch and whisk until smooth. Stir into the chicken mixture.
  5. Heat just until boiling and then pour into greased 2 quart casserole. The mixture should thicken.
  6. In a small bowl mix all topping ingredients with a fork until blended. Drop mixture by spoonfuls over the chicken mixture.
  7. Bake 25-30 minutes or until a toothpick inserted into center of topping comes out clean.
  8. Let pot pie sit for 10 minutes before serving.
  9. Enjoy!

Gluten-Free Bisquick ingredients: Rice Flour, Sugar, Leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), Modified Potato Starch, Salt, Xanthan Gum.

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