GFCF Pot Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of GFCF Pot Pie calories by ingredient
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Gluten-Free Casein-Free Egg-Free Chicken Pot Pie Gluten-Free Casein-Free Egg-Free Chicken Pot Pie
Number of Servings: 8


    Chopped cooked chicken
    Frozen vegetables
    chicken broth
    brown rice flour
    olive oil
    sea salt
    chicken broth
    Bob's Red Mill Wheat Free Biscuit and Baking Mix
    Spectrum Organic shortening
    Enriched 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.

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Member Ratings For This Recipe

  • Im afraid to try this because there aren't any measurements. Directions say to mix sauce (I think it means make sauce) to use brown rice flour and broth, but I don't know in what proportions. Great idea though! I'd rather drop biscuit dough on top rather than roll out a crust. - 1/9/10

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