My crafting and family life journal

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.

Ingredients

  • 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

Directions

  1. Add olive oil to a medium size frying pan and cook onions until semi-transparent (2-3 minutes).
  2. Add chicken and cook until lightly browned.
  3. Add vegetable broth, peas & carrots, pepper and thyme and cook for another 2 minutes.
  4. Transfer the chicken mixture to a bowl and allow to cool while preparing the baking mixture.
  5. In a small bowl mix the combine the gluten-free Bisquick, milk and eggs mixing well.
  6. 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.
  7. 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).
  8. Place an additional tablespoon of baking mixture on the top of each muffin tin.
  9. Bake in a 375 degree oven for 25-30 minutes or until firm.
  10. Remove from oven and place on a wire rack for at least 5 minutes before serving.
  11. Store leftovers in a sealed container and refrigerate.
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Comments on: "Mini Gluten-free Pot Pies" (1)

  1. Looks good! Will have to try this one.

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