Gluten Free Chicken Pot Pie Recipe Bisquick
Description
This easy-to-make gluten free chicken pot pie recipe with Bisquick is a classic comfort food dish that will have your family begging for more. The golden, flaky crust and savory chicken filling make this a perfect meal to serve for dinner or lunch. Enjoy the creamy, rich flavors of this dish and make it a favorite in your home. This recipe is also a great way to use up leftovers and make a delicious meal with minimal effort.
This gluten free chicken pot pie is made with Bisquick, a gluten free baking mix that is simple to use and provides a delicious and convenient way to make many different types of recipes. This dish is great for those who are following a gluten free diet, or those who just want to enjoy a classic dish with a twist. The Bisquick mix helps to give the crust a light and flaky texture, while the creamy chicken filling makes this an irresistible dish.
Prep Time
This gluten free chicken pot pie recipe with Bisquick is a relatively easy dish to make, and can be ready in about an hour. The preparation time for this dish is about 15 minutes. You will need to pre-cook the chicken, mix the ingredients for the filling, and then assemble the pot pie.
Cook Time
The cook time for this gluten free chicken pot pie is about 45 minutes. The Bisquick crust will need to be cooked for 25 minutes, and then the chicken filling will need to cook for an additional 20 minutes.
Ingredients
- 2 cups of cooked, shredded chicken
- 3/4 cup of Bisquick Gluten Free Baking Mix
- 1/2 cup of butter, melted
- 1/2 cup of onion, diced
- 1/2 cup of celery, diced
- 1/2 cup of carrots, diced
- 1/2 cup of frozen peas
- 1 cup of chicken broth
- 3 tablespoons of cornstarch
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch pie plate with butter or non-stick cooking spray.
In a medium bowl, mix together the Bisquick baking mix and melted butter until combined. Press the mixture into the bottom and sides of the prepared pie plate. Bake in the preheated oven for 25 minutes.
In a large skillet, heat the remaining butter over medium heat. Add the diced onion, celery, and carrots and cook for 5 minutes until the vegetables are softened.
Add the cooked, shredded chicken, frozen peas, chicken broth, cornstarch, garlic powder, salt, and pepper to the skillet. Cook for an additional 5 minutes, stirring occasionally.
Pour the chicken mixture into the prepared pie crust. Bake in the preheated oven for an additional 20 minutes, or until the crust is golden brown.
Allow the pot pie to cool for 10 minutes before serving. Enjoy!
Equipment
- 9-inch pie plate
- Medium bowl
- Large skillet
- Spatula
Notes
This recipe can be made with store-bought rotisserie chicken or canned chicken if you are short on time. You can also use a combination of vegetables in the filling, such as mushrooms, bell peppers, potatoes, etc.
Nutrition: Per Serving
- Calories: 472
- Total Fat: 25g
- Saturated Fat: 12g
- Cholesterol: 85mg
- Sodium: 910mg
- Total Carbohydrates: 37g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 21g
Recipe Tips
This gluten free chicken pot pie recipe is so versatile. Feel free to add in your favorite vegetables to the filling, such as mushrooms, bell peppers, potatoes, etc. You can also use store-bought rotisserie chicken or canned chicken as a shortcut. To make this recipe even easier, you can use frozen vegetables instead of fresh. You can also add some herbs and spices, such as thyme, oregano, rosemary, etc., to the filling for extra flavor.
To make a hearty and filling meal, serve this gluten free chicken pot pie with a side salad or a bowl of soup. For a complete meal, you can also add a starch, such as mashed potatoes, roasted potatoes, or rice. This dish is sure to be a hit with your family and friends. Enjoy!
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