Gluten-Free Chicken Pot Pie

Name: Gluten-Free Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Yield: 8
Cuisine: American,
Ingredients: 2 tbsps butter; 1 cup chopped onion; 1 package (12 oz) frozed mixed vegetables (3 cups), thawed; 1 1/2 cups cubed chicken; 1 1/2 cups chicken stock; 1/2 tsp McCormick® Sage, Rubbed; 1/2 tsp salt; 3/4 cup milk; 3 tbsps gluten-free cornstarch; 2 eggs; 1 cup gluten-free baking mix such as Bisquick®; 1/2 cup milk; 3 tbsps butter melted; 1 tsp chopped fresh parsley

This gluten-free version of the classic chicken pot pie features a sage-infused chicken and vegetable filling and a gluten-free dumpling topping.

15m

PREP TIME

40m

COOK TIME

246

CALORIES

14

INGREDIENTS

Servings: 8

Ingredients

Filling:
2 tablespoons butter
1 cup chopped onion
1 package (12 ounces) frozed mixed vegetables, (3 cups), thawed
1 1/2 cups cubed chicken
1 1/2 cups chicken stock
1/2 teaspoon McCormick® Rubbed Sage
1/2 teaspoon salt
3/4 cup milk
3 tablespoons gluten-free cornstarch
Dumplings:
2 eggs
1 cup gluten-free baking mix, such as Bisquick®
1/2 cup milk
3 tablespoons butter, melted
1 teaspoon chopped fresh parsley

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Filling, melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in vegetables, chicken, stock, sage and salt. Mix milk and cornstarch in small bowl with wire whisk until smooth. Stir into chicken mixture. Bring to boil and boil 2 minutes or until thickened, stirring frequently. Pour into 9-inch deep dish pie plate or 2-quart baking dish.
2 For the Dumplings, beat eggs in large bowl. Add remaining ingredients; mix until a soft dough is formed. Drop by heaping tablespoons over chicken mixture.
3 Bake 25 to 30 minutes or until a toothpick inserted into a dumpling comes out clean. Let stand 5 minutes before serving.