Best Gluten Free Vegetable Pie Recipes

GLUTEN-FREE CHICKEN AND VEGETABLE POT PIE

Gluten-Free Chicken and Vegetable Pot Pie image

Enjoy this scrumptious chicken pot pie packed with veggies and herbs - a hearty casserole!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

2 cans (18.5 oz each) Progresso™ Rich & Hearty chicken corn chowder
1 bag (12 oz) frozen mixed vegetables, thawed, drained
1 cup cooked cubed chicken
3/4 cup Bisquick™ Gluten Free mix
1/2 cup milk
1 egg
2 tablespoons butter or margarine, melted
1 tablespoon chopped fresh parsley

Steps:

Heat oven to 350°F. In 3-quart saucepan, heat chowder, vegetables and chicken over medium heat just until hot. Spoon into ungreased 2-quart casserole or baking dish.
In small bowl, stir Bisquick mix, milk, egg, butter and parsley with fork until blended. Drop mixture by spoonfuls over chicken mixture.
Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

Nutrition Facts : Calories 260, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

GLUTEN FREE VEGETABLE PIE

Gluten Free Vegetable Pie image

This pie has a gluten free crust and is perfect for vegetarians. It is from Super Foods Ideas March 2002. The crust can be used as a base to other pies, quiches, and frittatas. I used zucchini, pumpkin, broccoli, capsicum for the vegetables in this dish.

Provided by mum to liam

Categories Savory Pies

Time 1h15m

Yield 1 pie, 4 serving(s)

Number Of Ingredients 9

Ingredients

3/4 cup rice
1 1/2 cups hot water
3 eggs
1 tablespoon fresh parsley, chopped
2 cups of chopped vegetables (zucchini, pumpkin, broccoli, capsicum)
20 g rice flour
1 cup skim milk
salt & pepper
60 g reduced-fat cheese, grated

Steps:

Place rice and hot water in microwave and oven proof pie plate. Microwave on HIGH (100%) power for 15 minutes, stirring occasionally. Stand for 5 minutes.
Use a fork to blend one egg, parsley, pepper into the rice. Press mixture against the sides of the pie plate.
Arrange vegetables in the rice case. Cover with plastic wrap and microwave on HIGH (100%) power for 5 minutes or until vegetables are tender.
Whisk remaining eggs into flour, one at a time until smooth. Add milk and seasonings. Pour mixture into rice crust and sprinkle with cheese.
Bake pie in a moderate oven (180°C) for 45 minutes until set. Serve warm or cool.

Nutrition Facts : Calories 230.6, Fat 4.2, SaturatedFat 1.3, Cholesterol 159.8, Sodium 91.5, Carbohydrate 36.8, Fiber 0.7, Sugar 0.3, Protein 9.9

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