GLUTEN-FREE HEARTY CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Everyone can enjoy chicken pot pie with this recipe. It’s chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it’s readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.
Provided by Betty Crocker Kitchens
Total Time 45 minutes
Prep Time 15 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. 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.
- 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.
- Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.
Nutrition Facts : Calories 300 , CarbohydrateContent 30 g, CholesterolContent 85 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 15 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 880 mg, SugarContent 6 g, TransFatContent 1/2 g
CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM
Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 40 minutes
Yield 6
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
- Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
- Bake about 35 minutes or until golden brown.
Nutrition Facts : Calories 562.1 , CarbohydrateContent 47.7 g, CholesterolContent 92.1 mg, FatContent 6 1/2 , FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 15.3 g, ServingSize 1 Serving, SodiumContent 675.0 mg, SugarContent 4.0 g, TransFatContent 5 g
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