Recipes

Gluten-Free Cheddar Biscuit Chicken Pot Pie

Gluten-Free Cheddar Biscuit Chicken Pot Pie

Couverts10
Deel op Facebook Print Recipe

Ingredients

Pot Pie

Biscuits

Instructions

  • Heat oven to 400°F.
  • Grease cookie sheet with shortening or spray with cooking spray.
  • In 5-quart ovenproof Dutch oven, heat oil over medium heat.
  • Add onion; cook about Minutes, stirring occasionally, until tender.
  • Add mushrooms, carrots and thyme; cook, stirring occasionally, Minutes or until liquid has been extracted from vegetables.
  • Stir in Bisquick mix until vegetables are coated.
  • Stir in broth until Bisquick sauce is smooth.
  • Heat to a simmer; cook until thickened.
  • Stir in chicken, peas, salt and pepper.
  • In large bowl, mix biscuit ingredients.
  • Using spoon, drop dough in 10 mounds onto cookie sheet.
  • Bake pot pie uncovered 20 to 25 minutes or until bubbly, adding biscuits to oven for the last 15 minutes of bake time; bake until golden brown.
  • Let stand 10 minutes before serving.
  • Serve biscuits with pot pie.

Notes & Wine Advice

Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 260 kcal
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Course; Cheese / Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free

Cornbread-Topped Chicken Pot Pie

Cornbread-Topped Chicken Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 400°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Sprinkle chicken with seasoned salt.
  • In 12-inch nonstick skillet, cook chicken and onion over medium-high heat 4 to 6 minutes, stirring occasionally, until chicken is browned.
  • Stir in gravy.
  • Heat to boiling.
  • Reduce heat to medium-low; cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Meanwhile, place vegetables in colander.
  • Rinse with hot water until thawed.
  • Remove chicken mixture from heat.
  • Stir in vegetables and sour cream; spoon into baking dish.
  • In medium bowl, mix cornbread mix, milk, butter and egg with spoon just until moistened (batter will be lumpy).
  • Drop batter by spoonfuls into baking dish, around edges of warm chicken mixture.
  • Sprinkle cheese over batter.
  • Bake uncovered 20 to 22 minutes or until cornbread is deep golden brown.
  • Let stand 5 minutes before serving.

Notes & Wine Advice

Quick Variation:
This recipe will work with lots of other vegetable combinations. Let your family pick their favorite, or you can substitute leftover cooked vegetables for the frozen vegetables.

Nutrition values

Calories: 570 kcal
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Course; One Pot Dinner

Chicken-Mushroom Pot Pie With Sweet Potato Crust

Chicken-Mushroom Pot Pie With Sweet Potato Crust

Couverts6
Deel op Facebook Print Recipe

Ingredients

  • 6 slices bacon
  • 1 medium onion cut in half lengthwise, then cut into ½-inch wedges
  • 1 large red bell pepper chopped
  • 2 Packages 8 oz each sliced fresh cremini mushrooms
  • 1 teaspoon dried thyme leaves
  • ¼ cup all-purpose flour
  • ½ cup chicken broth
  • ½ teaspoon salt
  • 3 cups cut-up cooked chicken
  • 2 cups chopped red Swiss chard leaves stems removed
  • 1 bag refrigerated mashed sweet potatoes

Instructions

  • Heat oven to 350°F.
  • Spray 2½-quart casserole with cooking spray.
  • In 12-inch nonstick skillet, cook bacon over medium heat about 10 minutes or until crisp.
  • Transfer from skillet to paper towels; drain and cool.
  • Crumble; set aside.
  • Discard all but 2 tablespoons bacon drippings in skillet.
  • Add onion, bell pepper, mushrooms and thyme to drippings; cook over medium heat about 9 minutes, stirring frequently and breaking apart onion pieces with spoon, until onion is translucent.
  • Sprinkle mushroom mixture with flour; stir until moistened.
  • Stir in broth and salt.
  • Cook about 2 minutes, stirring frequently, until mixture boils and thickens.
  • Stir in chicken; sprinkle with Swiss chard.
  • Cover; cook 2 to Minutes or until Swiss chard is partially softened.
  • Remove ¼ cup of the Swiss chard; reserve.
  • Stir bacon into mixture in skillet.
  • Pour chicken-mushroom mixture into casserole.
  • Heat sweet potatoes as directed on bag until 160°F; stir.
  • Swirl reserved Swiss chard into sweet potatoes with spoon.
  • Spoon evenly over mushroom mixture; spread evenly.
  • Bake uncovered about 35 minutes or until filling is hot and potatoes just begin to brown.
  • Cool 5 to 10 minutes before serving.

Nutrition values

Calories: 320 kcal
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Course; Chicken / One Pot Dinner / Pork / Quiche

Gluten-Free Italian Chicken-Pesto Pot Pie

Gluten-Free Italian Chicken-Pesto Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

Filling

Topping

  • 1 cup gluten-free shredded Parmesan cheese 4 oz
  • ¾ cup Bisquick Gluten Free mix
  • 2 tablespoons gluten-free basil pesto
  • â…“ cup milk
  • 1 egg beaten

Instructions

  • Heat oven to 350°F.
  • In ungreased 2-quart microwavable casserole, mix filling ingredients.
  • Cover with microwavable plastic wrap.
  • Microwave on High 3 to 4 minutes or until bubbly.
  • In small bowl, stir ½ cup of the cheese and remaining topping ingredients until well blended.
  • Drop mixture by small spoonfuls over chicken mixture.
  • Sprinkle with remaining ½ cup cheese.
  • Bake uncovered 25 minutes or until cheese begins to turn golden brown.

Notes & Wine Advice

Quick Variation:

A 7-ounce jar of roasted red bell peppers, drained and chopped, can be substituted for the fresh bell pepper.

Healthy twist :

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 420 kcal
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Course; Cheese / Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free

Cheesy Chicken Pot Pie

Cheesy Chicken Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

  • 1 tablespoon vegetable oil
  • ½ cup chopped onion 1 medium
  • ½ cup chopped celery 1 medium stalk
  • 1 cup thinly sliced carrots 2 medium
  • 1 cup frozen cut green beans thawed
  • 2 cups chopped cooked chicken
  • 1 can condensed cream of chicken soup (10¾ oz)
  • 1 can chicken gravy (10½ oz)
  • ½ teaspoon dried sage leaves
  • 1 cup finely shredded sharp Cheddar cheese 4 oz
  • 1 refrigerated pie crust softened as directed on box

Instructions

  • Heat oven to 375°F.
  • In 10-inch skillet, heat oil over medium-high heat.
  • Add onion and celery; cook 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in carrots, green beans, chicken, soup, gravy and sage.
  • Cook until bubbly.
  • Stir in ¾ cup of the cheese.
  • Spoon into ungreased deep 2-quart casserole.
  • Place pie crust over hot chicken mixture.
  • Fold over edges to fit inside casserole.
  • Cut small slits in surface of crust with paring knife.
  • Bake 40 minutes.
  • Sprinkle remaining ¼ cup cheese over crust; bake 5 to 6 minutes longer or until crust is deep golden brown and cheese is melted.

Notes & Wine Advice

Time-saver:

A food processor makes quick work of slicing veggies. Use the slicing blade to slice the carrots and the metal blade to chop the onion and celery.

Nutrition values

Calories: 670 kcal
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Course; One Pot Dinner

Easy Weeknight Chicken Pot Pie

Easy Weeknight Chicken Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 425°F.
  • Make pie crusts as directed on box for two-crust pie, using 9-inch glass pie plate.
  • In 2-quart saucepan, mix together cooking sauce, flour, poultry seasoning, salt and pepper with whisk until smooth.
  • Add vegetables; heat to boiling.
  • Boil 2 minutes, stirring frequently.
  • Stir in chicken.
  • Spoon into crust-lined pie plate.
  • Top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • Bake 30 to 35 minutes or until crust is golden brown.
  • After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  • Let stand 10 minutes before serving.
  • Cut into wedges.

Nutrition values

Calories: 430 kcal
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Course; Chicken / One Pot Dinner / Quiche

Moussaka

Moussaka

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 375°F.
  • Grease 3-quart casserole.
  • On large microwavable plate, microwave burgers uncovered on High 2 to Minutes, turning once, until thawed.
  • Cut into 1-inch pieces; set aside.
  • In 2-quart saucepan, place eggplant and enough water to cover.
  • Heat to boiling.
  • Cook 5 to 8 minutes or until tender.
  • Drain in colander; set aside.
  • In same saucepan, mix flour, salt, pepper, nutmeg, cinnamon and milk.
  • Heat to boiling, stirring constantly.
  • Boil 1 minute, stirring constantly.
  • Remove from heat.
  • Stir in cream cheese until melted and smooth.
  • Place half of eggplant in casserole.
  • Layer burger pieces, tomato sauce, 1½ cups of the white sauce and remaining eggplant.
  • Stir eggs into remaining white sauce; pour over eggplant.
  • Bake uncovered about 1 hour or until firm.
  • Let stand 10 minutes before serving.

Nutrition values

Calories: 330 kcal
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Course; Casserole / Cheese / One Pot Dinner
Cuisine; European / Greece

Cheese Enchiladas Verde

Cheese Enchiladas Verde

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 11×7-inch (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix shredded cheese, zucchini and cilantro.
  • Spread about 2 teaspoons cream cheese on each tortilla.
  • Top each with about â…“ cup shredded cheese mixture to within 1 inch of edge.
  • Roll up tortillas; place seam side down in baking dish.
  • Pour salsa over enchiladas.
  • Cover with foil.
  • Bake about 25 minutes or until hot.
  • Top with avocado and onions before serving.

Notes & Wine Advice

Quick Variation:
Regular salsa or picante sauce can be substituted for the green salsa.

Nutrition values

Calories: 490 kcal
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Course; Casserole / Cheese / One Pot Dinner / Tortilla / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Black bean and veggie enchiladas

Black bean and veggie enchiladas

Couverts5
Deel op Facebook Print Recipe

Ingredients

  • 1 can green enchilada sauce
  • 1 bag frozen bell pepper and onion stir-fry
  • 1 can refried black beans or traditional refried beans
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic salt
  • 1 package flour tortillas for soft tacos and fajitas 6-inch
  • 1½ cups shredded Monterey Jack cheese 6 oz

Instructions

  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Spread ¼ cup of the enchilada sauce in bottom of dish.
  • Place frozen pepper stir-fry in microwavable pie plate.
  • Cover with microwavable plastic wrap; microwave on High 7 minutes, stirring halfway through cooking.
  • Drain vegetables; pat dry with paper towels.
  • Return vegetables to pie plate.
  • Place uncovered in freezer 5 minutes to cool quickly.
  • Meanwhile, in small bowl, mix refried beans, cumin and garlic salt.
  • Spread each tortilla with slightly less than 3 tablespoons refried bean mixture to within ½ inch of edge.
  • Stir 1 cup of the cheese into vegetable mixture.
  • Spoon about ¼ cup mixture on top of bean mixture on each tortilla.
  • Roll up tortillas; place seam side down in dish.
  • Drizzle with remaining enchilada sauce, entirely covering tortillas.
  • Bake uncovered about 30 minutes or until bubbly and thoroughly heated.
  • Sprinkle with remaining ½ cup cheese; let stand 2 to Minutes to melt cheese before serving.

Nutrition values

Calories: 390 kcal
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Course; Casserole / One Pot Dinner / Vegetables
Cuisine; Mexican
Diets; Vegetarian

Microwave risotto with winter squash, maple syrup and sage

Microwave risotto with winter squash, maple syrup and sage

Couverts4
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 2-quart microwavable casserole, place butter, onion, garlic, salt and pepper.
  • Cover tightly; microwave on High about 3 minutes or until onion is soft.
  • Add rice; stir to coat with butter.
  • Cover; set aside.
  • In 4-cup microwavable measuring cup, place broth and water.
  • Microwave uncovered 5 minutes or until hot.
  • Pour into rice mixture; stir.
  • Cover tightly; microwave on High 5 minutes or until mixture is boiling.
  • Stir mixture; stir in squash.
  • Cover tightly; microwave on Medium (50%) 12 minutes.
  • Stir; continue to cook on Medium (50%) 5 to 7 minutes longer or until rice is just tender and most of liquid is absorbed.
  • Stir in maple syrup.
  • Top with cheese and sage.
  • Serve immediately.

Notes & Wine Advice

Time saver

Microwave ovens vary, so know what to look for in the finished dish. Almost all of the liquid should be absorbed and the grains of rice should be tender but not mushy. If your rice needs more time or there’s still too much liquid, add a couple more minutes to the microwaving time, being sure to continue microwaving on Medium (50%).

Nutrition values

Calories: 370 kcal
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Course; Casserole / Microwave / One Pot Dinner / Rice