GFCF Pot Pie
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
Introduction
Gluten-Free Casein-Free Egg-Free Chicken Pot Pie Gluten-Free Casein-Free Egg-Free Chicken Pot PieNumber of Servings: 8
Ingredients
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Chopped cooked chicken
Frozen vegetables
chicken broth
brown rice flour
olive oil
thyme
sea salt
pepper
chicken broth
Bob's Red Mill Wheat Free Biscuit and Baking Mix
Spectrum Organic shortening
Enriched Rice Milk
Directions
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.
Member Ratings For This Recipe
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CARBEN14
