GLUTEN FREE BROWN GRAVY MIX RECIPES
MCCORMICK® BROWN GRAVY | MCCORMICK
The secret to savory, smooth beef-flavored gravy? McCormick® Brown Gravy Mix. Serve over the holiday roast, hot sandwiches or mashed potatoes. Mix-ins like sautéed mushrooms, thyme or milk let you customize to your preference.
Provided by McCormick
Prep Time 1 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 1
Steps:
- Stir water gradually into Gravy Mix with whisk in small saucepan.
- Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 1 minute. (Gravy will thicken upon standing.) Serve over beef, hot meat sandwiches or mashed potatoes.
Nutrition Facts : Calories 25 Calories
GLUTEN-FREE CHICKEN POT PIE
A delicious Gluten-Free Chicken Pot Pie made from scratch using chicken, carrots, onion, peas and a creamy, smooth gravy like sauce.
Provided by Chrystal Carver
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 1
Number Of Ingredients 15
Steps:
- For the crust- Preheat oven to 425°F (220°C). In a medium mixing bowl, combine flour,salt, and xanthan gum.
- With a pastry knife (or a knife and fork), cut butter into flour until butter is the size of small peas.
- Add milk and combine. Add additional milk if needed. You may need to use your hands to work the milk into the dough.
- Dough should be moist and easy to roll.
- Divide dough in half and roll each ball of dough out on a gluten-free floured surface with a rolling pin until approximately 10-inches in diameter. Alternatively, roll dough between two pieces of wax paper.
- Place one circle of dough into the pie pan and trim edges if necessary.
- For the filling- In a medium saucepan, combine chicken, carrots and peas. Add water to cover and boil for 15 minutes. Remove from the pan and drain; set aside. If you are using precooked chicken, cook the peas and carrots, then add in the cooked chicken after draining.
- In the same saucepan over medium heat, cook onions in butter until soft and translucent.
- Stir in flour, salt and pepper. Slowly stir in chicken broth and milk.
- Simmer over medium-low heat until thick. Remove from heat and set aside.
- Place the chicken and veggie mixture in bottom pie crust, filing about half way. Pour the gravy mixture over the top and fill about 3/4 of the way.
- Cover with top crust, seal edges, and cut away excess dough. Cut small slits in the top to allow steam to escape.
- Bake for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly.
- Cool for 15 minutes before serving.
Nutrition Facts : Calories 436 calories, CarbohydrateContent 39 grams carbohydrates, CholesterolContent 89 milligrams cholesterol, FatContent 23 grams fat, FiberContent 3 grams fiber, ProteinContent 18 grams protein, SaturatedFatContent 14 grams saturated fat, ServingSize 1/12th, SodiumContent 524 grams sodium, SugarContent 2 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat
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