Friday, December 9, 2011

Easy Gluten Free Chicken Pot Pie

I am so proud of myself this year I have the house decorated and a tree put up. Last year we only put up a few decorations, we knew that we wouldn't be home for Christmas and I just never got in the mood to decorate. But I have to admit that by Christmas I regretted not having a tree up, it just didn't seem like Christmas. This year Honey talked me into our small tree instead of the large one, mainly because we can't remember where we stored the large one, and it was sooo easy. I think I'll go smaller from now on, Honey helped get everything out of the attic and I had it done in a few hours. It looks pretty good for old people.

After a busy day I was trying to think of something to make for supper I know Honey's tired of leftovers. It was pretty cold here and so I was in the mood for comfort food. I remembered a chicken pot pie that I use to make before going gluten free. It was fast, easy and soo delicious so I set out to transform it into a gluten free recipe.

Here are my results and it was just as good as the old recipe.

Gluten Free Chicken Pot Pie
Tender chunks of chicken and vegetables in a creamy sauce with a biscuit topping
Hands On: 15 | Total: 35 | Makes: 4 servings (1 piece each)

    •    PAM® Original No-Stick Cooking Spray
    •    1/2 pkg (12 oz) frozen mixed vegetables
    •    1/4 cup frozen chopped onion *
    •    1 cups of cooked chicken
    •    1 box Pacific Organic Cream of Chicken soup
    •    3/4 cup chicken broth
    •    1/4 cup reduced fat sour cream or I used heavy whipping cream
    •    1 TBS corn starch
    •    1/2 stick butter, divided
    •    1 cup of Pamela's baking mix with 1 heaping TBLS of mayonnaise and enough milk to make thin enough to pour

    1.    Preheat oven to 375°F. Spray 9x9-inch baking dish with cooking spray, set to the side.
    2.    Cook vegetables, chicken broth and the cup a soup in boiler until slightly done.
    3.    While this is cooking mix your favorite gluten free baking mix with mayonnaise and milk. Use enough milk so that you can pour the batter over your vegetable mixture.
    4.    Then to the vegetables mixture add chicken, half of the butter and sour cream, mix corn starch with a dab of milk and add to mixture heat all until hot.
    5.    Place in 9x9 pan and pour biscuit mixture over it, melt remaining butter and pour over top.
    6.    Bake 25 to 30 minutes or until dough is golden brown (no longer doughy) and mixture is bubbly. ENJOY

Thanks for stopping by y'all and please come again soon.


DANA said...

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