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Gluten-Free Hearty Chicken Pot Pie
Gluten-Free Hearty Chicken Pot Pie
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Prep Time:
15 minutes
Total Time:
45 minutes
Gluten-free chicken pot pie recipe with creamy gravy, veggies, and biscuit topping. Use Bisquick™ gluten-free mix for ease. Ready in 45 minutes for a crowd-pleasing meal.
Ingredients:
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 1/2 cups cut-up cooked chicken
  • 1 3/4 cups Progresso™ chicken broth
  • 1 teaspoon gluten-free seasoned salt
  • 1/2 teaspoon dried thyme
  • 3/4 cup milk
  • 3 tablespoons cornstarch
  • 3/4 cup Bisquick™ Gluten Free pancake & baking mix
  • 1/2 cup milk
  • 1 egg
  • 2 tablespoons melted butter
  • 1 tablespoon chopped fresh parsley
Instructions:
  • Preheat oven to 350°F. Melt butter in a 3-quart saucepan over medium heat. Sauté onions until tender. Add vegetables, chicken, chicken broth, salt, and thyme; bring to a boil. In a small bowl, whisk together 3/4 cup milk and cornstarch until smooth; stir into the chicken mixture. Bring to a gentle boil. Transfer to an ungreased 2-quart casserole dish.
  • Mix all topping ingredients, excluding parsley, in a small bowl until combined. Spoon the topping mixture over the chicken and finish by sprinkling with parsley.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.

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