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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 625.2
  • Total Fat: 16.9 g
  • Cholesterol: 168.9 mg
  • Sodium: 1,335.1 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 7.8 g
  • Protein: 63.7 g

View full nutritional breakdown of GF Chicken Pot Pie (easily changed to a GF chicken shepherd's pie) calories by ingredient
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GF Chicken Pot Pie (easily changed to a GF chicken shepherd's pie)

Submitted by: REHTAEHREUANK

Introduction

great celiac comfort food! Even the glutened brother in law asks for this dish, often. And eats the veggies in it ( he hates veggies) great celiac comfort food! Even the glutened brother in law asks for this dish, often. And eats the veggies in it ( he hates veggies)
Number of Servings: 4

Ingredients

    1 pound boneless skinless chicken breasts
    1 cup chopped onion
    2 cups chicken broth
    10 oz mixed veggies, frozen ( I usually like a little more )
    1 pound potatoes, pealed, boiled, mashed
    1 cup sour cream
    2 Tbs corn starch (or other flour)
    seasionings to taste

Directions

Cut chicken into bitesized peices.

Spray large skillet with cooking spray, add chicken and brown.

Meanwhile, peal, cut, boil and mash potatoes.

Remove chicken to dish, add raw onions and sautee until soft and clear.

add corn starch, coat onions compleatly.

Add chicken broth, stirring as it thickens.

Add spices to taste.

Add chicken and sour cream, and heat through.

For chicken pot pie: spoon potatoes into a heap on a dish, hallowing out the center. Add chicken filling

For Shepherd's pie:

preheat oven to 375

Fill cass. dish with filling

Spreading mashed potatoes evenly over the top to create a crust.

Bake for 20 to 30 minutes or until filling is bubbling through the crust.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user REHTAEHREUANK.






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