GFCF Pot Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chopped cooked chickenFrozen vegetableschicken brothbrown rice flourolive oilthymesea saltpepperchicken brothBob's Red Mill Wheat Free Biscuit and Baking MixSpectrum Organic shorteningEnriched Rice Milk
Combine chicken and frozen vegetables. If I am using fresh vegetables, i throw in a teaspoon of olive oil and sautee until wilted. Season with salt, pepper, thyme.
Make sauce with chicken broth and brown rice flour, heating until thick. Pour sauce over chicken/vegetable mix.
Use biscuit mix as directed on package to make biscuits, using rice milk and the organic shortening, Dot mix over the top of chicken/vegetable mixture.
Bake at 400 for about 30 minutes, or until biscuits are browned and casserole is bubbly.
Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMALYNX.
Make sauce with chicken broth and brown rice flour, heating until thick. Pour sauce over chicken/vegetable mix.
Use biscuit mix as directed on package to make biscuits, using rice milk and the organic shortening, Dot mix over the top of chicken/vegetable mixture.
Bake at 400 for about 30 minutes, or until biscuits are browned and casserole is bubbly.
Makes about 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MAMALYNX.
Nutritional Info Amount Per Serving
- Calories: 296.2
- Total Fat: 15.6 g
- Cholesterol: 8.2 mg
- Sodium: 689.1 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 2.6 g
- Protein: 9.1 g
Member Reviews