Marsha's Gluten Free Chicken Pot Pie

• 4 chicken tenders


• 2 cups frozen mixed vegetables


• 1 packet chicken boullion


• 1 cup milk or milk substitute


• 1 tsp lemon pepper seasoning


• 1/4 tsp salt


• 1/2 tsp dried parsley


• 1 Tbs potato starch


• 1 cup Pamela's Baking Mix


• 1/4 cup shorting or coconut oil


• 1/3 cup plus 1 Tbs miilk or milk substitute

1. Preheat Oven to 350 degrees.


2. Cook up chicken tenders and cut in pieces.


3. Cook up mixed vegetables according to package instructions. Set aside.


4. Put 1 cup milk or milk substitute in small saucepan on medium heat.


5. Add chicken boullion, lemon pepper seasoning, salt and dried parsley. Heat to boiling.


6. Mix potato starch with a little water and add to the sauce while stirring constantly. Remove from heat when thickened.


7. Add vegetables and chicken and stir. Taste a little on a spoon and adjust seasonings to taste.


8. Put sauce, vegetables & chicken in a small oven proof bowl.


9. Mix Pamela's baking mix with shortening or coconut oil and 1 Tbs milk or milk substitute.


10. Drop dough by spoonfuls on to sauce mix and spread out across the top.


11. Bake uncovered in 350 degree oven for 30 minutes until topping is lightly browned and mixture is bubbly and hot.

Marshas Gluten Free Chicken Pot Pie @ Group Recipes