Gluten-Free Italian Chicken-Pesto Pot Pie
Ingrediënten
Filling
- 2 cups diced cooked chicken
- 1 medium red bell pepper chopped (1 cup)
- 1 can diced tomatoes with basil garlic and oregano, undrained
- 1 tablespoon Bisquick Gluten Free mix
- ½ teaspoon salt
- ¼ teaspoon pepper
Topping
- 1 cup gluten-free shredded Parmesan cheese 4 oz
- ¾ cup Bisquick Gluten Free mix
- 2 tablespoons gluten-free basil pesto
- ⅓ cup milk
- 1 egg beaten
Instructies
- Heat oven to 350°F.
- In ungreased 2-quart microwavable casserole, mix filling ingredients.
- Cover with microwavable plastic wrap.
- Microwave on High 3 to 4 minutes or until bubbly.
- In small bowl, stir ½ cup of the cheese and remaining topping ingredients until well blended.
- Drop mixture by small spoonfuls over chicken mixture.
- Sprinkle with remaining ½ cup cheese.
- Bake uncovered 25 minutes or until cheese begins to turn golden brown.
Notes / Tips / Wine Advice:
Quick Variation:
A 7-ounce jar of roasted red bell peppers, drained and chopped, can be substituted for the fresh bell pepper.Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.Nutritional Information
Calories: 420 kcal
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