I love both Chicken Pot Pie and Shepherd’s Pie, so I decided to combine the two together this week and make a pot pie topped with mashed potatoes. This is an easy dinner you can throw together ahead of time if you work full time, or you can even freeze it for later. I love this combination since it’s gluten-free and my whole family enjoyed it.
Makes: 9X13 casserole, feeds 6+
- 2 cups shredded cooked chicken (I used leftover rotisserie chicken)
- 3 cups vegetables of choice (I precooked carrots and green beans together and added frozen corn and peas to my mixing bowl)
- One recipe for gluten-free cream of chicken soup (see recipe below)
- 1/2 cup sour cream
- Instant mashed potatoes (make a serving of 6) – Idahoan is my favorite brand
- shredded cheese for topping
Mix chicken, veggies, soup and sour cream together in a mixing bowl and pour into your greased 9X13 baking dish. Top with mashed potatoes. Bake in a 375 degree oven for 30 minutes. Pull casserole out of the oven, top with shredded cheese and bake for an additional 5 minutes. Enjoy!
Gluten-Free Cream of Chicken Soup:
In a saucepan add 1 cup chicken broth (veggie broth works too), 2 Tbsp. dry chopped onions, 2 tsp. garlic powder, dash of salt and pepper. Bring broth to a simmer (not a boil). While broth is heating up in a mixing bowl whisk together 1 1/2 cups of milk and 1/4 cup cornstarch. Once broth is simmering add milk/cornstarch mixture. You will need to pay attention to your soup as the cornstarch starts to thicken or it can burn at the bottom. I like to use a spatula to mix the soup with since the cornstarch likes to thicken in the bottom edges of the saucepan. DO NOT BRING MIXTURE TO A BOIL. On medium-low heat just let the cornstarch cook, and as it cooks it will thicken the milk and broth into a creamy looking soup. Once it’s thickened nicely turn your burner off and add the sour cream if you are making the recipe above.
This post is linked at Gluten-Free Wednesdays on The Gluten-Free Homemaker.