Chicken Pot Pie Recipe Without Flour
Description
Chicken Pot Pie is a classic comfort food dish that is sure to please the whole family. It has a creamy, flavorful filling that is topped with a golden, flaky crust. This version of the dish is made without flour, making it a great option for those with gluten sensitivities or allergies. The filling is made with a mix of vegetables, chicken, and herbs, while the crust is made with gluten-free biscuit mix. This version is also lower in fat and calories than a traditional pot pie, while still being just as delicious.
Prep Time
This recipe calls for about 30 minutes of prep time. This includes chopping the vegetables and chicken, measuring out the ingredients, and preparing the biscuit topping.
Cook Time
The total cook time for this dish is about an hour. This includes the time it takes to pre-cook the chicken and vegetables, and the time it takes to bake the pie in the oven.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup of diced potatoes
- 1 cup of diced carrots
- 1/2 cup of frozen peas
- 1/2 cup of diced onion
- 1/2 cup of low-sodium chicken broth
- 1/2 cup of non-dairy milk
- 1 teaspoon of garlic powder
- 1 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/4 teaspoon of ground black pepper
- 1/4 cup of gluten-free biscuit mix
- 1/4 cup of grated Parmesan cheese
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 10 minutes, or until the chicken is cooked through.
3. Remove the chicken from the saucepan and set aside. Add the potatoes, carrots, peas, and onion to the saucepan and cook for 5 minutes. Drain the vegetables and set aside.
4. In a large bowl, combine the chicken, vegetables, chicken broth, non-dairy milk, garlic powder, oregano, thyme, and black pepper. Stir until everything is combined.
5. Pour the mixture into a 9-inch pie dish. In a separate bowl, combine the biscuit mix and Parmesan cheese. Sprinkle the biscuit mixture over the top of the chicken and vegetable mixture.
6. Bake for 35 minutes, or until the top is golden brown and the filling is bubbling.
7. Allow to cool for 10 minutes before serving.
Equipment
- Medium saucepan
- Large bowl
- 9-inch pie dish
Notes
This recipe can also be made with pre-cooked chicken, such as rotisserie chicken. If you use pre-cooked chicken, you will need to reduce the cook time to 25 minutes.
Nutrition: Per Serving
- Calories: 206
- Fat: 6g
- Carbohydrates: 19g
- Protein: 17g
- Fiber: 2g
- Sugar: 3g
Recipe Tips
This recipe is very versatile and can be customized to your preference. You can add other vegetables, such as corn or green beans, or you can use a different type of protein, such as beef or tofu. You can also use different herbs and spices to give the dish a unique flavor.
If you want a crispier crust, you can brush the top of the biscuit mix with melted butter before baking. This will give the crust a golden, buttery flavor.
This recipe is also great for meal prepping. You can make a large batch and store it in the refrigerator or freezer. To reheat, simply pop it in the oven and bake until heated through.
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