Originally found here: http://glutenfreemommy.com/easy-chicken-pot-pie/
Chop/dice/thaw the vegetables for the chicken pot pie. To prepare the boiling onions, boil them for 2 minutes and then immerse them in cold water. Cut off the ends of each onion, slip off the skin, and cut a shallow ‘x’ on the bottom.
In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
Preheat oven to 425 degrees.
To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.
Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.
Serves about 6
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (396g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 387 | ||
Calories from Fat: 145 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 21 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 55.4mg | 17 % | |
Sodium 426.4mg | 15 % | |
Potassium 736.8mg | 19 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 32.6g | ||
Protein 24g | 34 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 387
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