Gluten-free Chicken Pot Pie
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!
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!
- 1 cup nonfat instant dry milk
- 1 cup rice flour
- 2 tbsp dried minced onion
- 1/2 tsp pepper
- 1/2 tsp salt
- 3 tbsp gluten-free vegetable bouillon (see notes)
- 3-4 small potatoes (peeled and cubed)
- 2 cups frozen mixed vegetables
- 1 Tbs butter or margarine
- 4 oz can mushrooms (drained)
- 1 cup celery, sliced or diced
- 1 medium onion (chopped)
- 1/2 lb roasted chicken (cubed)
- Italian seasoning to taste
- Salt and pepper to taste
- 1 Tbs butter or margarine
- 5 Tbs Quick Soup Mix
- 2 cups low-fat milk
- 1 tsp Worcestershire
- 3/4 cup Pancakes-in-a-Jar Mix
- 1 egg
- 1/2 cup Buttermilk
- 1/2 cup grated sharp Cheddar cheese
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.
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.
Melt 1 tablespoon margarine in saucepan. Thin 5 tablespoons Creamed Soup Base with 2 cups milk and cook until thickened. Add the Worcestershire sauce.
- Cook until it thickens slightly. (It will thicken more in baking.) Pour sauce over the vegetables.
- Whisk together buttermilk and egg.
- Put pancake mix in a small bowl and fold in the buttermilk mixture. Drizzle in melted butter.
- 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.
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.