Gluten-Free Hearty Chicken Pot Pie

  • Prep 15 min
  • Total 45 min
  • Servings 6

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 1/2 cups cut-up cooked chicken
  • 1 3/4 cups Progresso™ chicken broth
  • 1 teaspoon gluten-free seasoned salt
  • 1/2 teaspoon dried thyme
  • 3/4 cup milk
  • 3 tablespoons cornstarch

Topping

Steps

  • 1
    Heat oven to 350°F. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.
  • 2
    In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
  • 3
    Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Wondering what to do with the rest of your box of gluten-free Bisquick™ mix? Explore a few more of our gluten-free recipes.
  • Chicken pot pie is a crowd pleaser for a reason. It’s an easy dinner, perfect for using up leftover chicken and it’s delicious. Because it’s such a winning recipe, we can’t stop thinking up new ways to make it. So if you’re a fellow fan, check out the rest of our chicken pot pie recipes.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
7g
33%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
880mg
37%
Potassium
290mg
8%
Total Carbohydrate
30g
10%
Dietary Fiber
3g
11%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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