Chicken Pot Pie (Nut Free)

This is a great nut free recipe for Chicken Pot Pie. Although it's NOT gluten free, you can use a gluten free pie crust instead if you choose. (Adapted from The Blue Bloods Cookbook)

Ingredients:

2 refrigerated pie crusts (I use Pillsbury Refrigerated Pie Crust)
4 tbsp butter
1 cup chopped carrots
1/4 cup all purpose flour (I use Betty Crocker GF Rice Flour Blend)
small dash onion powder
salt and pepper
1 tsp lemon juice
2 cups chicken stock
1/2 cup half and half
2 cups cooked chicken, chopped

Directions:

Preheat oven to 425 degrees.

In large pot, melt butter on med heat. Add carrots & cook 5 min.

Add flour slowly, stir to coat carrots. (I use Betty Crocker GF Rice Flour Blend)
Sprinkle in salt & pepper
Add lemon juice and chicken stock and stir to combine until smooth.
Sprinkle in small dash of onion powder
Add half and half and cook until thickened and heated.
Remove pot from heat and stir in the chopped chicken
Line 9 in glass pie plate with one of the pie crust sheets
Spoon filling evenly into crust
Cover pie with other crust, press edges of bottom and top crusts together
Trim excess dough from edges. Then I like to gently press a fork along the edges too.
Gently cut three slits in the top of the crust so steam can escape during cooking.

Bake 35 minutes or until top is golden brown. Remove and let rest for 5 min. before serving.

Comments

Mountain Dew Cake (Nut Free)

This Mountain Dew Cake is a nut free dessert that everyone loves! The flavor really reminds me of a lemon pound cake. It's so moist and delicious and so easy to make! Ingredients: 1 box lemon cake mix 1 small box lemon pudding 1 12oz. can Mountain Dew 3/4 cup vegetable oil 4 eggs Directions: Preheat oven to 350 degrees Grease 9 x 13 baking dish Combine cake mix and pudding. Add Mountain Dew, oil, and eggs. Beat at medium speed until smooth. Pour into pan. Bake 45 -50 minutes, or until golden on top. I also insert a knife to make sure it's cooked through. Let cool in pan 10 minutes. Remove pan, allow to cool. When cooled, mix glaze ingredients. Cut small slits through top of cake. Drizzle glaze on top and spread over top. Glaze 1 cup powdered sugar 3 tbsp. Mountain Dew 1 tsp. vanilla extract Cut and serve.

Breakfast Casserole (Gluten Free Nut Free)

I love breakfast casserole. It is my favorite breakfast dish ever. But every time I tried to make it myself, I never could get it quite right. That was until my cousin shared her breakfast casserole recipe with me. It's delicious! Here's the recipe GF! 4 slices of Udi's GF white sandwich bread 1 lb GF bulk sausage, browned and broken up (I use Ingles Markets Gluten Free Italian Bulk Sausage) 1 cup shredded cheese 6 eggs 2 cups milk Tear bread into pieces and place in bottom of baking dish. Sprinkle cooked sausage over bread. Sprinkle grated cheese over sausage. In a separate bowl, whisk eggs and milk together. Pour over bread, sausage, and cheese. Refrigerate. You could refrigerate overnight and cook for breakfast. I have also put this together in the morning, refrigerated it all day and cooked it for supper. Cook for 1 hr @350. (I usually cook it about 5 minutes longer, just keep an eye on it till it's done) Enjoy!

Country Steak with Gravy (Gluten Free Nut Free)

Here's one of my family's favorite recipes! Super simple and yummy! Great with mashed potatoes or rice! Ingredients: 2 pounds. beef cubed steak GF Flour, enough to dredge steak (I use Betty Crocker all purpose GF rice flour) Olive oil, enough to use for browning steak Salt and pepper 1 carton Pacific Naturals Organic GF condensed cream of chicken soup 1 pkg GF brown gravy mix (I use Simply Organic Brown Gravy Mix) Water (1 soup carton full) Salt and pepper to taste Dredge the cubed steak in flour and brown in vegetable oil just until brown on both sides. I have browned the meat before without using the flour, and it turns out great too! Salt and pepper the steak just a little while browning. Place browned steak in a greased 9x13 dish. In separate bowl, mix together the GF cream of chicken soup, gravy mix and water. Whisk thoroughly until blended. Pour over steak. Cover with foil. Bake at 350 for 1 hour.

My Food Allergy Family

Search This Blog