Prep Time
20 minutes
Cook Time
40 minutes
Serves
8
Ingredients
- 2 cans canned chicken (Recommended Brand – Kirkland Signature Premium Chunk Chicken)
- 1 can gluten free cream of chicken soup (Recommended brand – Pacific Foods)
- It’s really important to note here to look in the health food section of your grocery store or go to a health food store to get a cream of chicken soup that is gluten free. Read all the labels to check for gluten. Most cream soups have wheat in them so be very careful selecting your soup.
- OR
- Homemade Cream of Chicken Gravy – See recipe below
- 1 bag of frozen mixed vegetables, thawed
- Salt
- Ground Pepper
- 1 package gluten free bread mix – made to the dough stage (Recommended brand – Pamela’s bread mix)
- OR
- 1 Recipe of homemade biscuits – See recipe below
Steps
Preheat oven to 350°F
In mxing bowl, combine cooked chicken, gluten-free cream of chicken soup, and mixed vegetables. Prepare homemade biscuit recipe or Pamela’s bread mix to the dough stage. In a greased baking dish, spoon chicken, soup and vegetables. Top mixture by either dropping homemade biscuit dough or Pamela’s bread dough. See Biscuit recipe below.
Bake for 350°F approximately 40 minutes or until mixture is bubbly and biscuits or bread dough is browned and cooked through.
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Prep Time
5 minutes
Cook Time
8 minutes
Serves
6
Ingredients
- 1 carton chicken broth (Recommended brand: Kirkland)
- 5 teaspoons cornstarch (Recommended brand: Argo, Clabber Girl)
- 5 teaspoons water
- ½ teaspoon salt
- Ground pepper to taste
Steps
Pour chicken broth into saucepan and cook on medium heat. In small bowl combine cornstarch and water. Whisk in cornstarch and water mixture until smooth. Add salt and pepper and continue stirring until thickened. Stirring continually to prevent lumps is necessary. Add to vegetable and chicken mixture.
.
Prep Time
10 minutes
Cook Time
10 minutes
Serves
8
Ingredients
- 2 cups gluten-free flour mix (Recommended Brand – Domata)
- 2 Tablespoons honey
- 4 teaspoons baking powder (Recommended brand: Rumford, Argo or Bob’s Red Mill)
- 1/2 teaspoons salt
- 1/2 cup butter
- 1 egg, beaten
- 2/3 cup of milk
Steps
Pre-heat oven to 350°F.
Sift together all dry ingredients and cut in butter to resemble coarse crumbs (you can use a hand mixer or a pastry blender by hand)
Add egg and milk and stir as little as possible.
Pat dough into ½” thick on a gluten free floured surface then cut 3-inch round discs with a cookie cutter. Place 3-inch discs on ungreased, parchment lined, cookie sheet.
Bake for 10 minutes.
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