Sandy Bupp of John Day shared this Betty Crocker meal at a recent “Gluten-Free Lady” meeting. It’s hearty chicken pot pie with a gluten-free twist. Here Sandy uses Bisquick Gluten-Free mix and she’s careful to choose other items that also have no gluten. The hearty pot-pie dinner is ready in about 45 minutes and is packed with vegetables and herbs. Yum!


2 Tbsp. butter or margarine

1 medium onion, chopped

1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1 1/2 C. cut-up cooked chicken

1 3/4 C.Progresso® chicken broth

1 tsp. seasoned salt

1/2 tsp. dried thyme

3/4 C. milk

3 Tbsp. cornstarch


3/4 C. Bisquick® Gluten Free mix

1/2 C. milk

1 egg

2 Tbsp. melted butter or margarine

1 Tbsp. chopped fresh parsley


Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling. In small bowl, mix 3/4 cup milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.

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.

Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Makes 6 servings

Sandy’s Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

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