GLUTEN FREE BREAKFAST DISHES RECIPES

Name: Gluten-Free Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: American,
Ingredients: Filling:; 2 tbsps butter; 1 cup chopped onion; 1 package (12 oz) frozed mixed vegetables (3 cups), thawed; 1 1/2 cups cubed chicken; 1 1/2 cups Kitchen Basics® Original Chicken Stock; 1/2 tsp McCormick® Sage, Rubbed; 1/2 tsp salt; 3/4 cup milk; 3 tbsps gluten-free cornstarch; Dumplings:; 2 eggs; 1 cup gluten-free baking mix such as Bisquick®; 1/2 cup milk; 3 tbsps butter melted; 1 tsp chopped fresh parsley

GLUTEN-FREE CHICKEN POT PIE - MCCORMICK

Gluten-Free Chicken Pot Pie - McCormick image

This gluten-free version of the classic chicken pot pie features a sage-infused chicken and vegetable filling and a gluten-free dumpling topping.

Provided by McCormick

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 16

Ingredients

Filling:
2 tbsps butter
1 cup chopped onion
1 package (12 oz) frozed mixed vegetables (3 cups), thawed
1 1/2 cups cubed chicken
1 1/2 cups Kitchen Basics® Original Chicken Stock
1/2 tsp McCormick® Sage, Rubbed
1/2 tsp salt
3/4 cup milk
3 tbsps gluten-free cornstarch
Dumplings:
2 eggs
1 cup gluten-free baking mix such as Bisquick®
1/2 cup milk
3 tbsps butter melted
1 tsp chopped fresh parsley

Steps:

Preheat oven to 350°F. For the Filling, melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in vegetables, chicken, stock, sage and salt. Mix milk and cornstarch in small bowl with wire whisk until smooth. Stir into chicken mixture. Bring to boil and boil 2 minutes or until thickened, stirring frequently. Pour into 9-inch deep dish pie plate or 2-quart baking dish.
For the Dumplings, beat eggs in large bowl. Add remaining ingredients; mix until a soft dough is formed. Drop by heaping tablespoons over chicken mixture.
Bake 25 to 30 minutes or until a toothpick inserted into a dumpling comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 246 Calories

GLUTEN-FREE CHICKEN POT PIE - MCCORMICK

Gluten-Free Chicken Pot Pie - McCormick image

This gluten-free version of the classic chicken pot pie features a sage-infused chicken and vegetable filling and a gluten-free dumpling topping.

Provided by McCormick

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 16

Ingredients

Filling:
2 tbsps butter
1 cup chopped onion
1 package (12 oz) frozed mixed vegetables (3 cups), thawed
1 1/2 cups cubed chicken
1 1/2 cups Kitchen Basics® Original Chicken Stock
1/2 tsp McCormick® Sage, Rubbed
1/2 tsp salt
3/4 cup milk
3 tbsps gluten-free cornstarch
Dumplings:
2 eggs
1 cup gluten-free baking mix such as Bisquick®
1/2 cup milk
3 tbsps butter melted
1 tsp chopped fresh parsley

Steps:

Preheat oven to 350°F. For the Filling, melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in vegetables, chicken, stock, sage and salt. Mix milk and cornstarch in small bowl with wire whisk until smooth. Stir into chicken mixture. Bring to boil and boil 2 minutes or until thickened, stirring frequently. Pour into 9-inch deep dish pie plate or 2-quart baking dish.
For the Dumplings, beat eggs in large bowl. Add remaining ingredients; mix until a soft dough is formed. Drop by heaping tablespoons over chicken mixture.
Bake 25 to 30 minutes or until a toothpick inserted into a dumpling comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 246 Calories

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GLUTEN-FREE CHICKEN POT PIE - MCCORMICK

This gluten-free version of the classic chicken pot pie features a sage-infused chicken and vegetable filling and a gluten-free dumpling topping.
From mccormick.com
Cuisine American,
Calories 246 per serving

Bake 25 to 30 minutes or until a toothpick inserted into a dumpling comes out clean. Let stand 5 minutes before serving.

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