I made this a few days ago and I love how it turned out. The crust topping is made with Gluten-free Bisquick and the biscuit recipe on the back. You can also make this with a top and bottom pie crust recipe, or use another biscuit mix for the topping.
Chicken Pot Pie
3 chicken breasts
1 bag frozen mixed vegetables
2 cups chicken broth
2 teaspoons chicken base
1 cup milk
1/2 stick butter
1/3 cup gluten-free flour
Seasonings of choice, I used salt, pepper, thyme, basil, and parsley to taste.
1 box Gluten-free Bisquick (will need eggs and shortening for the biscuit recipe on the box)
Boil chicken breasts till done and shred. Save 2 cups of the broth. Preheat oven to 350. Melt butter in a sauce pan and whisk in flour. Add broth, chicken base, and milk; stir until thickened. Add seasonings.
Add shredded chicken to the bottoms of 2 round cake pans, or to the bottom of a 9×13 casserole dish. Add the bag of frozen vegetables and pour the soup mixture over all.
Prepare the biscuit recipe for the full box of GF Bisquick and spread over the top.
Bake at 350 for about 25 minutes, or until browned.
Quiche can be quick and easy, especially if you can find butter pie crusts in the freezer at Whole Foods. I found a 2-pack of all-butter frozen pie crusts today and whipped up this recipe. If you can’t find frozen crusts, refer to my pie crust recipe for Apple Pie.
For 2 pies, you need:
4 cups shredded cheddar cheese
1/2 lb Italian sausage
4 cups evaporated milk
Thaw crusts and place 2 cups of cheese in the bottom of each pie. Preheat oven to 350. Either pre-cook the sausage and add half to each pie, or break into small bits of raw sausage and place half in each crust.
In a large bowl, whip eggs with evaporated milk well and fill both crusts.
Bake 45 to 50 minutes until set in the center. If using raw sausage from the start, center temp should reach 160 degrees.
Let cool for a few minutes and serve warm. I love this served with Greek salad.
This recipe is modified from Paula Deen’s The Lady’s Chicken Soup. To make it gluten-free, all I needed to do was to use gluten-free pasta and use chicken base because it’s so hard to find GF bouillon. The recipe below is what I did with it. There are two sets of ingredient lists, so read through the recipe before you go shopping. It’s very simple and has a great flavor. There are so many options for gluten-free pasta now, have fun with this. It’s a delicious chicken soup to enjoy in the fall weather.
The Gluten-free Lady’s Chicken Noodle Soup
3 1/2 quarts water
1 onion, peeled
2 tsp. Italian seasoning (or 1 tsp oregano, 1/2 tsp Thyme, and 1/2 tsp basil)
1 tsp lemon pepper seasoning
4 bay leaves
3 cloves garlic, peeled and pressed
3 tsp chicken base
salt and pepper to taste
Add all ingredients to a large pot and boil chicken until done. You can fast boil it or cook it on low for about an hour. Remove chicken and set aside. Remove and throw out the onion and the bay leaves. When the chicken cools enough to touch, pull meat from the bones into shredded, bite-size pieces.
Next add the following ingredients:
2 cups chopped carrots (I used about 3 cups)
2 cups chopped celery
3 cups uncooked gluten-free noodles (I prefer Tinkyada brown rice spirals)
1/3 cup grated or shredded parmesan cheese
If needed, salt and pepper to taste
Bring the pot back to a boil and add carrots. Cook for about 3 minutes and add celery. Add noodles and chicken and cook until noodles are tender. Add cheese, stir and enjoy with your favorite crackers.
My favorite way to make mashed potatoes is with red potatoes and fresh garlic.
Garlic Mashed Red Potatoes
Small bag red potatoes (washed and cubed, not peeled)
4 cloves garlic (peeled and pressed)
1 stick butter
1/2 to 1 cup sour cream
2 Tbsp parsley
salt and pepper to taste
Boil potatoes with garlic until soft. Drain the water. Mash and mix with a hand mixer. Add butter and allow it to melt for a few minutes, then add milk, sour cream, salt, pepper, parsley. Blend with the mixer until smooth.
Here’s a recipe I tried recently that’s very simple to put together and leave in the crockpot all day. The credit for this recipe goes to MomsWithCrockpots.com.
Crockpot Chicken and Mushroom Alfredo
1 1/2 pounds chicken tenders or cubed chicken breasts
2 8oz packages of Baby Bella mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 8oz packages of cream cheese, cut into chunks
1 cup (2 sticks) of butter
2 cups grated parmesan cheese
1 1/2 cups whole milk
Place uncooked chicken in a large crockpot, top with mushrooms and the seasonings. On the stove, melt butter and cream cheese and add milk and cheese. Whisk together until smooth and pour over the mushrooms and chicken. Cook on LOW 5-6 hours or on HIGH for 2-3 hours. Serve with the pasta of your choice. Serves 6-8.
You can cut down the fat, of course, by using low fat milk and cream cheese.