Esta es una exhibición prevé de cómo se va ver la receta de 'Gluten free chicken pot pie' imprimido.

Receta Gluten free chicken pot pie
by Keli Calderon

Gluten free chicken pot pie

http://www.bettycrocker.com/recipes/hearty-chicken-pot-pie-gluten-free/78b0ab8f-a1c1-43a3-8258-e0bb35751d55

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • Ingredients
  • 2 tablespoons butter
  • 1 medium onion chopped
  • 1 bag (12 oz) frozen mixed vegetables
  • 1 1⁄2 cups cut-up cooked chicken
  • 1 3⁄4 cups chicken broth
  • 1 teaspoon seasoned salt
  • 1⁄2 teaspoon dried thyme
  • 3⁄4 cup milk
  • 3 tablespoons cornstarch
  • 3⁄4 cup Bisquick® Gluten Free mix
  • 1⁄2 cup milk
  • 1 egg
  • 2 tablespoons melted butter or margarine
  • 1 tablespoon chopped fresh parsley

Direcciones

  1. Heat oven to 350ºF.
  2. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender.
  3. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling.
  4. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture.
  5. Heat just to boiling.
  6. Pour into ungreased 2-quart casserole
  7. In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.
  8. Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.