I was looking for something that would be easy and tasty to pack for lunches, and ran across a Bisquick recipe that was easy to modify for a gluten free diet. Unfortunately, or fortunately, depending on which member of my family you talk to the recipe has a fair amount of animal protein.
The little individual pot pies are made in muffin tins and re-heat quite well in the microwave or can even be eaten at room temperature, so they are ideal for work of school lunches.
- 1 tbsp olive oil
- 1 lb boneless, skinless free-range chicken breasts, cut into bite-sized pieces (local if you can get it)
- 1/2 cup finely chopped onion
- 1/2 cup vegetable broth
- 1 cup frozen organic peas and carrots
- 1/4 tsp ground thyme
- 1/4 tsp fresh ground pepper
- 1 cup shredded cheddar cheese
- 1/2 cup gluten-free Bisquick
- 1/2 cup almond milk
- 2 eggs
- Add olive oil to a medium size frying pan and cook onions until semi-transparent (2-3 minutes).
- Add chicken and cook until lightly browned.
- Add vegetable broth, peas & carrots, pepper and thyme and cook for another 2 minutes.
- Transfer the chicken mixture to a bowl and allow to cool while preparing the baking mixture.
- In a small bowl mix the combine the gluten-free Bisquick, milk and eggs mixing well.
- Spray a 12 cup muffin tin with olive oil or use muffin cups, and then place a slight tablespoon of the baking mixture into each muffin cup.
- Mix the shredded cheddar cheese into the chicken mixture and then distribute the mixture across the 12 muffin cups (about 1/4 cup of mixture per tin).
- Place an additional tablespoon of baking mixture on the top of each muffin tin.
- Bake in a 375 degree oven for 25-30 minutes or until firm.
- Remove from oven and place on a wire rack for at least 5 minutes before serving.
- Store leftovers in a sealed container and refrigerate.