Tuesday, August 17, 2010

Gluten Free Chicken Pot Pie

I made up this recipe for dinner tonight, and my family LOVED it!! The kids had 2 or 3 helpings of it! It was very fast, easy, and yumm-o!!!

3 carrots sliced thinly
small bag frozen peas
2 cups frozen broccoli
small bag frozen O'brien hashbrown cubes (ore ida brand is gf)
1/2 cup chopped red onion

2 chicken breasts cubed and cooked

16 oz carton fat free sour cream
3 cups chicken boullion broth
1 Tbsp. cornstarch

Bisquick Gluten free pancake mix
3 eggs
2 cups milk

Mix together cornstarch and boullion broth and add in sour cream and mix well. Add in all veggies and hashbrown mix. Add chicken cubes and pour into 9X13 pan.
Mix Pancake mix and milk and eggs, and pour and spread over veggie mix in pan. Bake at 350 degrees for 35 minutes!

You can use fresh veggies or frozen, and hashbrowns or diced potatoes. This is just what I had on hand.

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