Gluten-Free Chicken Pot Pie

Name: Gluten-Free Chicken Pot Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8
Ingredients: 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; 2 eggs; 1 cup gluten-free baking mix such as Bisquick®; 1/2 cup milk; 3 tablespoons butter, melted; 1 teaspoon chopped fresh parsley

By: McCormick Kitchens

Made With:

Our gluten-free chicken pot pie recipe has all the flavors and comfort of the classic you fell in love with. This gluten-free chicken pot pie features a sage-infused chicken and vegetable filling along with a gluten-free dumpling topping. It's the perfect dish to make whenever you're craving a cozy, home-cooked meal.

Recipe Info

Prep Time:

15m
Cook Time:

40m
Ingredients:

14
Servings:

8
User Rating:

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

Nutrition Information

(per serving)

Calories 246
Carbohydrates 25 g
Cholesterol 91 mg
Fiber 2 g
Protein 14 g
Saturated Fat 6 g
Sodium 479 mg
Total Fat 10 g

Key products

McCormick® Rubbed Sage, 0.5 oz

$6.99

Unit price: per

Instructions

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.

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.
Bake 25 to 30 minutes or until a toothpick inserted into a dumpling comes out clean. Let stand 5 minutes before serving.