Gluten Free Cheddar Biscuit Chicken Pot Pie Recipes

GLUTEN-FREE CHEDDAR BISCUIT CHICKEN POT PIE

Gluten-Free Cheddar Biscuit Chicken Pot Pie image

Craving comfort food without the gluten? Try this delicious version of chicken pot pie with craveable Cheddar biscuits for your next meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 10

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
8 oz white mushrooms, quartered
2 carrots, peeled and diced (1 cup)
2 teaspoons chopped fresh thyme leaves
1/4 cup Bisquick™ Gluten Free mix
3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 cups diced cooked chicken
1 cup frozen sweet peas, thawed
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups Bisquick™ Gluten Free mix
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
3/4 cup milk
3 tablespoons butter, softened
1 egg

Steps:

Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
In 5-quart ovenproof Dutch oven, heat oil over medium heat. Add onion, cook about 3 minutes, stirring occasionally, until soft. Add mushrooms, carrots and thyme. Cook about 3 minutes or until until liquid has been extracted from vegetables. Stir in Bisquick mix until vegetables are coated.
Stir in broth until Bisquick mix is incorporated. Heat to a simmer; cook until thickened. Stir in chicken, peas, salt and pepper.
In large bowl, mix Biscuit ingredients. Using spoon, drop dough in 10 mounds on cookie sheet.
Bake pot pie uncovered 20 to 25 minutes or until bubbly. Add biscuits to oven last 15 minutes of bake time until golden brown. Let stand 10 minutes. Serve biscuits with pot pie.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 0 g

GLUTEN-FREE HEARTY CHICKEN POT PIE

Gluten-Free Hearty Chicken Pot Pie image

Everyone can enjoy chicken pot pie with this recipe. It's chock full of chicken and vegetables in creamy gravy and topped with herb-flecked biscuits, just like a pot pie should be. Only one special ingredient is needed to make it gluten free, and it's readily available at most supermarkets. Simply pick up a box of Bisquick™ gluten free pancake and baking mix. The rest of the ingredients are standard and easy to throw together, so you can have dinner ready in 45 minutes. Next time you need a crowd-pleasing dinner everyone can eat, turn to this top-rated and gluten-free chicken pot pie recipe.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 14

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
3/4 cup Bisquick™ Gluten Free pancake & baking mix
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon chopped fresh parsley

Steps:

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.
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.
Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 300, Carbohydrate 30 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 3 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 6 g, TransFat 1/2 g

GLUTEN-FREE BUFFALO CHICKEN CASSEROLE

Gluten-Free Buffalo Chicken Casserole image

Buffalo wings, blue cheese-a classic combination in the ultimate comfort food with a kick-if you like it hotter, increase the amount of hot sauce.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 lb uncooked gluten-free penne pasta
1 can (18 oz) Progresso™ Vegetable Classics creamy mushroom soup
4 oz gluten-free cream cheese, cut into chunks
1/2 cup Frank's™ RedHot™ Original cayenne pepper sauce
2 cups chopped cooked chicken breast
1/2 teaspoon garlic powder
1/2 teaspoon salt
2 cups potato chips, coarsely crushed
1 cup shredded Cheddar cheese (4 oz)
1/2 cup gluten-free blue cheese crumbles, if desired

Steps:

Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cooking time.
Return pasta to same pot; stir in soup, cream cheese and hot sauce. Add chicken, garlic powder and salt. Pour pasta into baking dish. Sprinkle with chips. Bake 15 minutes, adding Cheddar cheese the last 5 minutes. Sprinkle with blue cheese crumbles. Let stand 5 minutes before serving.

Nutrition Facts : Calories 330, Carbohydrate 25 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 1 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 2 g, TransFat 1/2 g

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