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–+ servings

Gluten-Free Italian Chicken-Pesto Pot Pie

Couverts4
Deel op Facebook Print Recipe

Ingredients

Filling

  • 2 cups diced cooked chicken
  • 1 medium red bell pepper chopped (1 cup)
  • 1 can diced tomatoes with basil garlic and oregano, undrained
  • 1 tablespoon Bisquick Gluten Free mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Topping

  • 1 cup gluten-free shredded Parmesan cheese 4 oz
  • ¾ cup Bisquick Gluten Free mix
  • 2 tablespoons gluten-free basil pesto
  • ⅓ 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