Gluten-Free Crustless Chicken Pie
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SERVES 4
Here’s a lightweight take on standard shepherd’s pie that contains no onions, garlic or peppers. Add any veggies your family enjoys.
Mashed Potato “Crust”
8 medium Yukon gold potatoes, scrubbed and chopped into bite-
sized cubes
½ cup milk of choice (rice, hemp, soy, almond)
2 tablespoons butter or Earth Balance Nondairy Buttery Spread
Salt and pepper, to taste
Chicken Filling
4 boneless skinless chicken breast halves
6 ounces + 2 tablespoons gluten-free chicken broth, divided
2 tablespoons potato starch
8 ounces frozen corn
8 ounces frozen cut green beans
- Preheat oven to 375 degrees. Grease a 9x9-inch baking pan.
- To make mashed potato crust, boil potatoes in a large saucepan until tender. Drain and add milk, butter, salt and pepper. Mash and set aside.
- To make chicken filling, gently simmer chicken breasts in water in a large saucepan until cooked through. Drain chicken and remove from pan. Chop into bite-sized pieces. Set aside.
- In the same pan, bring 6 ounces chicken broth to boil. Reduce to a simmer. Mix potato starch and remaining broth together and stir into simmering broth until mixture is thickened. Return chicken pieces to saucepan. Add remaining ingredients, stirring until well mixed.
- Scoop chicken mixture into prepared baking pan. Spread mashed potatoes evenly over the filling to create a “crust.”
- Bake in preheated oven for 25 minutes or until filling is bubbling up through the crust. Serve warm.
Each serving contains 534 calories, 8g total fat, 3g saturated fat, 0g trans fat, 68mg cholesterol, 82g carbohydrate, 188mg sodium, 10g fiber, 38g protein.
Recipe by Liz Scott.
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