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Gluten-Free Chicken and Vegetable Pot Pie
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Prep Time:
10 minutes
Total Time:
40 minutes
Delicious vegetable and herb-packed chicken pot pie casserole.
Ingredients:
  • 2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
  • 1 bag (12 oz) frozen mixed vegetables, thawed, drained
  • 1 cup cooked cubed chicken
  • 3/4 cup Bisquick™ Gluten Free mix
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons butter or margarine, melted
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat the oven to 350°F. Gently warm the chowder, vegetables, and chicken in a 3-quart saucepan over medium heat until heated through. Transfer the mixture to an ungreased 2-quart casserole or baking dish.
  • Combine Bisquick mix, milk, egg, butter, and parsley in a small bowl until well blended. Spoon the mixture over the chicken.
  • Bake without a cover for 25 to 30 minutes, or until a toothpick inserted into the topping comes out clean.

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