Happy Anniversary, Chicks! Okay, well it’s really my anniversary on Chicklets but I thought it was worthy of celebration. So for my first anniversary, I wanted to make a dish that’s classic but completely and surprisingly Gluten-Free.
I spent the month of May thinking about it while revising my manuscript and came up with it–Chicken Pot Pie. Not an easy thing to do, right? WRONG! This recipe is so easy, you won’t believe you hadn’t done it before.
So here it goes…
Gluten-Free Chicken Pot Pie
4 boneless, skinless chicken breasts
10 oz of Gluten-Free Cream of Mushroom* Soup
1 1/2 C of frozen mixed vegetables, thawed
1 Gluten-Free frozen pie crust
1 C Gluten-Free Bisquick
1/2 C Milk
1 Large egg
Preheat oven to 325 degrees Farenheit then bake frozen empty pie crust for 20 minutes.
While the crust is baking, saute chicken pieces in a skillet. I prefer to use a little butter and a lot of Monterey Chicken Spice to give the chicken a little kick in the pie. Once chicken is cooked, mix it with the soup and the thawed vegetables in a large bowl.
Next mix the cup of Gluten-Free Bisquick, 1/2 cup of milk and the egg in a medium bowl.
Remove pie shell from oven, fill with chicken and vegetable mix. Spread Bisquick mix over the top.
Bake pie at 450 degrees for 25 minutes or until the top is a nice golden brown.
Serves four to six people.
I went to grab my camera to take a photo but my family had already served themselves. So, here’s half of what the pie looked like.
Enjoy. And thanks for staying with this Gluten-Free Chick for the last year!