Gluten Free Chicken Shepherd’s Pie

Gluten Free Chicken Shepherd's Pie
 
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Gluten Free Chicken Shepherd's Pie
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 pounds potatoes, peeled and cut into 1 inch cubes
  • 2 pounds chicken tenders, diced
  • 1¼ cup Pacific Organic Chicken Broth - gluten free
  • 2 tablespoons Bob's Red Mill Multipurpose Flour - gluten free
  • 2 tablespoons Heinz Ketchup - gluten free
  • 1 tablespoon Lea & Perrins Worcestershire Sauce - gluten free
  • vegetable oil
  • 1 red bell pepper, diced
  • 2 medium carrots, diced
  • 1 large sweet onion, diced
  • 3 tablespoons butter
  • ¾ cup milk
  • 2 tablespoons fresh chives, chopped
  • 8 oz white mushrooms, sliced
  • 1 tablespoon fresh thyme, chopped
  • salt and black pepper
Instructions
  1. Combine potatoes and enough water to cover in a pot and bring to a boil. Reduce heat to simmer, cover and cook for 15 minutes. Drain and return to the pot or large saucepan. Mash the potatoes in the pot then add the butter and ½ teaspoon salt. Then gradually add the milk and mix until well blended. Set aside.
  2. Preheat oven to 400 degrees F.
  3. Heat 2 tablespoons of vegetable oil on a large cast iron pan over medium heat. Saute the onions and mushrooms for 2 minutes then add the carrots and bell peppers, cook for few more minutes until soft. Season with salt and pepper. Transfer to a plate. On the same pan add 2 tablespoons of oil and cook the chicken until done about 3 minutes. Add the thyme and season with salt and pepper. Stir in the ketchup and Worcestershire sauce. Mix the chicken broth and flour together then add to the pan. Stir until sauce thickened.
  4. Top the chicken mixture with mashed potatoes. Place the pan on a large rimmed baking pan to catch any overflow. Bake for 25 minutes until lightly browned. Serve

 

 

 

 

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Gluten Free Chicken Enchiladas

 

 

 

 

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Gluten Free Chicken Enchiladas
 
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Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 pounds chicken tenders
  • Mission Tortillas Soft Taco - gluten free
  • 1 can (19 oz) La Victoria Green Enchilada Sauce - gluten free
  • 1 can (4 oz) Hatch Select Diced Green Chiles - gluten free
  • 1 cup Daisy Sour Cream - gluten free
  • 12 oz Monterey Jack Cheese, shredded
  • McCormick Garlic Powder - gluten free
  • 2 green onions, sliced
  • olive oil
  • salt and pepper
  • 1 serrano pepper, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 medium tomato, diced
Instructions
  1. Preheat oven to 425 degrees F.
  2. Drizzle olive oil over chicken and season with salt, pepper and garlic powder.
  3. Heat a nonstick pan to medium high heat and cook the chicken until done about 3 minutes. Transfer chicken to a plate and let it cool quickly. Cut or shred the chicken into bite pieces. In a large bowl, combine half of the enchilada sauce, green chiles, half of the cheese and the chicken. In another bowl, combine the sour cream and the remaining enchilada sauce.
  4. Pour half of the sour cream mixture to a 9 x 13 inch baking dish. Top tortillas with about 3 to 4 tablespoons of the chicken mixture, roll it up and place seam down on the baking pan. Top with the remaining sour cream mixture and cheese. Bake for 20 minutes or until bubbly. When done, top with diced tomatoes, cilantro, serrano pepper and green onions. Serve

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Gluten Free Easy Chicken Pot Pie

 

 

 

 

 

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Gluten Free Easy Chicken Pot Pie
 
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Gluten Free Chicken Pot Pie
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 1½ pounds chicken tenders, diced
  • ½ teaspoon McCormick ground sage - gluten free
  • ½ teaspoon McCormick Paprika - gluten free
  • ¼ teaspoon dried oregano
  • olive oil
  • 1 cup frozen pearl onions
  • ½ cup frozen peas
  • ½ cup diced carrots
  • 2 cloves garlic, minced
  • 2 tablespoons Cup4Cup Multipurpose Flour - gluten free
  • 1½ cups Pacific Organic Chicken Stock - gluten free
  • 1 cup heavy cream
  • 1 egg, beaten
  • PIE CRUST MAKES 2
  • 2 cups Cup4Cup Multipurpose Flour - gluten free
  • 1 stick butter or 8 tablespoons, chilled then grated
  • 1 egg, beaten
  • ½ teaspoon salt
  • 7 to 8 tablespoons iced water
  • extra flour for dusting
Instructions
  1. PIE CRUST:
  2. Combine the flour, butter and salt in a large bowl. Incorporate the ingredients by hand then add the egg. Gently stir until mixture becomes crumbly. Then add the iced water and gently knead the dough. Shape the dough into a ball and cut in half.
  3. Place a large enough parchment paper on a working surface or table and sprinkle with flour. Use a rolling pin to shape the dough sprinkling more flour if necessary. You can make the dough slightly bigger than the pan. Cover with another parchment paper. Set aside. You can save and freeze the other for later.
  4. FILLING:
  5. Preheat oven to 400 degrees F.
  6. Season chicken with paprika, sage, salt and pepper. Heat a 10 inch cast iron pan to medium high heat and add a splash of olive oil. Cook the chicken until done about 3 minutes then transfer to a plate. Add more olive oil to the pan and saute the onions, garlic, carrots and green peas about 5 minutes. Season with salt and pepper. Sprinkle 2 tablespoons flour and stir. Add the chicken stock and let simmer until thickened. Then add the heavy cream. Season with salt is necessary. Return the chicken to the pan and cook for 1 or 2 more minutes.
  7. Gently place the pie crust on top of the filling. Tuck in excess pie edges into the pan. Brush the top with egg wash and gently cut 3 to 4 vents on the crust. Bake for 20 to 25 minutes or until the crust is golden brown. Serve
Notes
You can also make a double crust chicken pot pie. Simply brush the bottom and sides of the pan with vegetable oil and firmly fit the crust.

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Gluten Free Grilled Chicken Spaghetti

 

 

 

 

Gluten Free Grilled Chicken Spaghetti
 
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Gluten Free Grilled Chicken Spaghetti
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 chicken breasts, filleted
  • 1 package Barilla Spaghetti - gluten free
  • 2 tablespoons Private Selection Balsamic Vinegar of Modena - gluten free
  • ½ teaspoon McCormick Garlic Powder - gluten free
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • salt and pepper
  • olive oil
  • 3 tablespoons fresh basil, chopped
  • 2 cloves garlic, minced
  • ½ of medium red onion, diced
  • 2 cups cherry tomatoes, diced
  • ½ cup grated parmesan cheese, plus more for serving
  • 2 tablespoons fresh parsley, chopped
Instructions
  1. Season chicken with garlic powder, salt, pepper, dried herbs.
  2. Cook pasta according to directions.
  3. Heat 1 tablespoon of oil in a grill pan over medium high heat. Grill the chicken about 2 to 3 minutes per side until cook through. Set aside.
  4. Add a splash of olive oil on the same pan and saute red onions and garlic for few minutes. Then add tomatoes and cook for 2 minutes. Add the pasta and gently stir in the cheese, fresh basil and vinegar. Season with salt and pepper. Top with sliced chicken and parsley. Serve

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Gluten Free Baked Buffalo Wings

 

 

 

Gluten Free Baked Buffalo Wings
 
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Gluten Free Baked Buffalo Wings
Author:
Recipe type: Main
Serves: 4
Ingredients
Instructions
  1. Preheat oven to 425 degrees F.
  2. Pour 1 inch of water in a pot with steamer basket. Heat on high, cover and bring to a boil.
  3. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 8 to 10 minutes. Remove the wings from the basket and carefully pat dry with paper towels. Arrange the wings on roasting pan and bake for 20 to 25 minutes then flipping them and bake until crispy about 20 more minutes.
  4. While the chicken is roasting, melt the butter in a saucepan on low heat. Add hot sauce and honey. Stir ocassionally until hot.
  5. Remove the wings from the oven and transfer to a platter and toss with the sauce. Serve

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