Gluten-Free Chicken Pot Pie

McCormick
Gluten-Free Chicken Pot Pie
15
700
60

Ingredients

  • dumplings
  • 2 tablespoons butter
  • 1 cup chopped onion
  • 12 ounces mixed vegetables (frozed, 3 cups, thawed)
  • 1 1/2 cups chicken (cubed)
  • 1 1/2 cups chicken stock (Kitchen Basics® Original)
  • 1/2 teaspoon McCormick Sage, Rubbed
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 3 tablespoons gluten (free cornstarch)
  • 2 eggs
  • 1 cup gluten (free baking mix, such as Bisquick®)
  • 1/2 cup milk
  • 3 tablespoons butter (melted)
  • 1 teaspoon fresh parsley (chopped)

Directions

  1. Preheat oven to 350°F. For the Filling, melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until tender. Stir in vegetables, chicken, stock, sage and salt. Mix milk and cornstarch in small bowl with wire whisk until smooth. Stir into chicken mixture. Bring to boil and boil 2 minutes or until thickened, stirring frequently. Pour into 9-inch deep dish pie plate or 2-quart baking dish.
  2. For the Dumplings, beat eggs in large bowl. Add remaining ingredients; mix until a soft dough is formed. Drop by heaping tablespoons over chicken mixture.
  3. Bake 25 to 30 minutes or until a toothpick inserted into a dumpling comes out clean. Let stand 5 minutes before serving.
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NutritionView more

700Calories
Sodium40%DV950mg
Fat38%DV25g
Protein139%DV71g
Carbs16%DV49g
Fiber24%DV6g

PER SERVING *

Calories700Calories from Fat230
% DAILY VALUE*
Total Fat25g38%
Saturated Fat12g60%
Trans Fat
Cholesterol225mg75%
Sodium950mg40%
Potassium790mg23%
Protein71g139%
Calories from Fat230
% DAILY VALUE*
Total Carbohydrate49g16%
Dietary Fiber6g24%
Sugars9g18%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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