Gluten-Free Hearty Chicken Pot Pie

  • 45 mins
  • 16 ingredients


  • Butter 2 Tbsp
  • Chopped Onion 1 Medium
  • Frozen Mixed Vegetables 12 oz
  • Uncooked Diced Chicken 1-1/2 Cups
  • Chicken Broth 3/4 Cups
  • Gluten Free Cream of Mushroom Soup 8 oz
  • Seasoned Salt 1 Tsp
  • Dried Thyme 1/2 Tsp
  • Milk 3/4 Cup
  • Cornstarch 3 Tbsp
  • Topping Ingredients:
  • Gluten Free Bisquick or Gluten Free Pancake Batter Mix 3/4 Cup
  • Milk 1/2 Cup
  • Egg 1
  • Melted Butter 2 Tbsp
  • Chopped Fresh Parsley 1 Tbsp
Gluten-Free Hearty Chicken Pot Pie

Gluten-Free Hearty Chicken Pot Pie


  1. Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, cream of mushroom soup, 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.

Taken from

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