A comforting bisquick chicken pot pie

Bisquick chicken pot pie recipe

Ingredients

• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 1 garlic clove, minced (optional)
• 1 cup chicken broth, reserve about 1/4 cup
• 1 to 1 1/2 cups frozen mixed vegetables (include carrots for color)
• 1 1/2 cups chopped cooked chicken
• Salt and pepper to taste
• 2 tablespoons brown rice flour
• 1/2 cup bisquick substitute
• 1/3 cup milk or milk substitute
• 1 tablespoon melted butter

How to make gluten free chicken pot pie

1. Saute the onion and garlic in the oil until soft.


2. Add the chicken broth and bring to a boil.


3. Pour in the frozen vegetables and continue simmering until cooked.


4. Add the chopped chicken and heat through. Season to taste.


5. In a small bowl, whisk the reserved chicken broth and rice flour. Add to the chicken and vegetable mix. Continue cooking, stirring constantly, until thickened.


6. Pour the mix into an ovenproof dish, making sure there's enough room to add the topping.


7. To make the topping, mix together the bisquick substitute, milk and melted butter.


8. Spread the topping evenly over the chicken mixture.


9. Bake at 325 for 45 minutes or until golden brown and cooked through. Let it stand for 5 to 10 minutes before serving.

How to make chicken pot pie filling from scratch

Ingredients

• 1 small onion, or half a medium one, chopped fine
• 1 medium to large carrot, chopped fine
• 1 stick celery, chopped
• 1 clove garlic, minced
• 1/4 cup corn
• 1/4 green peas
• 2 tablespoons vegetable oil
• 1 to 1 1/2 cups chicken stock (reserve 1/4 cup, cooled)
• 2 cups cooked, chopped chicken
• Salt and pepper to taste
• Herbs of choice - parsley, sage, rosemary, thyme (just like the old song)
• 2 tablespoon brown rice flour

Directions

There's a million pumpkin pie recipes out there.

No crust pumpkin pie recipe

Ingredients

• 1 16 oz can pure pumpkin
• 1 3/4 cups evaporated milk or coconut milk
• 2 tablespoons butter, softened
• 2 large eggs
• 3/4 cup sugar
• 1/2 cup gluten free bisquick substitute
• 1 teaspoon vanilla or 1/4 teaspoon maple flavoring
• 3/4 to 1 1/4 teaspoons cinnamon
• 1/4 to 1/2 teaspoon ginger
• Pinch of nutmeg

How to make no crust pumpkin pie

1. Butter a 10 inch pie plate.
2. Place all the ingredients in a large bowl.
3. Beat with an immersion blender until smooth.
4. Gently pour into the pie plate.
5. Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted in the center comes out clean.
6. Cool for five minutes before serving or serve cold with whipped cream... ice cream... spiced coffee...

Notes on a bisquick pie crust

gluten free pie crust

Gluten free pie crust recipe

Ingredients

• 1 1/2 cups white or brown rice flour
• 1/2 cup melted butter
• 2 tablespoons of milk or milk substitute

Directions

	Dump the flour into a 9 inch ungreased pie plate. Make a "well" (a hole or depression) in the middle of the flour.
	Pour the melted butter and milk into the well. Mix well, stirring until it resembles coarse crumbs.
	Smooth the crust evenly with the back of a spoon until it's smooth and evenly distributed in the pie plate.
	Add the filling, smoothing if necessary.I used apples, sugar, cinnamon and a touch of lemon juice for the filling you see here. It didn't need smoothing so much as placing.
	Bake in a 325 degree oven until the crust is lightly golden and the filling is cooked through.I topped the apples with a sprinkling of almonds and a crumble mixture of 3/4 cups rice flour, 1/2 cup brown sugar, 1/2 tablespoon cinnamon, 1/2 cup butter, 1/2 cup oats. (Throw everything in a large bowl, cut in the butter using two knives or a pastry cutter until the topping evolves into coarse crumbs.)

Notes for this easy pie crust recipe

Coming soon... Gluten free pie recipes