This gluten-free Chicken Pot Pie is comfort food at its best. With tender chicken, lots of veggies, and a creamy sauce, this one's sure to wow your family. Just want a veggie pot pie? No problem, skip the chicken and enjoy!
Gluten-free Chicken Pot Pie
Description
This gluten-free Chicken Pot Pie is comfort food at its best. With tender chicken, lots of veggies, and a creamy sauce, this one's sure to wow your family. Just want a veggie pot pie? No problem, skip the chicken and enjoy!
Ingredients
Gluten-free Quick Soup Mix
POT PIE FILLING:
SAUCE:
TOPPING:
Instructions
PIE FILLING:
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In a 2 1/2-quart microwave-safe casserole, place cubed potatoes and a teaspoon of water and microwave on High for 4 minutes. Stir the potatoes and cook another 2 minutes. Add the vegetables and microwave on High for an additional 2 minutes. Remove and let stand until ready to mix into pie.
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In a large frying pan, melt the butter and saute the mushrooms, celery, and onion until the onion is translucent. Sprinkle on the seasonings. Combine these with the microwaved vegetables.
QUICK SOUP MIX SAUCE:
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Melt 1 tablespoon margarine in saucepan. Thin 5 tablespoons Creamed Soup Base with 2 cups milk and cook until thickened. Add the Worcestershire sauce.
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Cook until it thickens slightly. (It will thicken more in baking.) Pour sauce over the vegetables.
TOPPING:
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Whisk together buttermilk and egg.
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Put pancake mix in a small bowl and fold in the buttermilk mixture. Drizzle in melted butter.
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Drop onto the top of the vegetables and sauce. Top with shredded cheddar cheese and bake at 400 degrees for 20 to 25 minutes or until the topping is browned.
Note
Here's a checklist to make sure you get all the prep work out of the way first. Once this is done, everything should go smoothly.
- Make the Gluten-free Quick Soup Mix at least a day ahead of time. We make a batch and store it in the refrigerator for use as needed. Original recipe from the Gluten-free Gourmet Cooks Fast and Healthy.
- Make the Pancakes-in-a-Jar mix at least a day ahead of time. We make a batch and store it in the pantry for use as needed.
- Cube the chicken and set aside.
- Slice the celery and dice the onion and set aside.
- Cube the potatoes and set aside
- Shred the cheddar cheese and set aside.
Not all vegetable bouillons are gluten-free. We've found one from Edward & Sons that is both vegan and gluten-free.
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