Sunday, January 15, 2012

Gluten-Free Cornbread Chicken Pot Pie

I was clicking around on the website Moms Who Think and under the "Quick and Easy Section" I stumbled upon this recipe and instantly thought I could convert it to be gluten-free. My version of gluten-free cornbread chicken pot pie incldues the following:

6 chicken tenders
1 box condensed chicken soup (Pacific Natural Foods is the only brand I have found that makes gluten-free condensed soups)
1/2 10oz bag of frozen corn
1/2 cup shredded cheddar cheese
Pamela's gluten-free corn bread and muffin mix
    1/2 cup sugar
    1 cup water
    2 eggs
    8 oz of butter

Preheat the oven to 400 deg F. Cook 6 chicken tenders on the stove top. Shred the chicken and set aside. In the baking dish empty out the condensed chicken soup and mix in the frozen corn and shredded chicken. Make the cornbread as described on the bag. Flatten down the chicken/soup/corn mixture and pour the cornbread on top. Bake for 30 minutes. Sprinkle the cheese on top and turn the oven to broil. After approximately 30 seconds or when the cheese becomes toasted remove from the oven.

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