Filed Under: 20msc-thursdaySelection, Chicken, Child, Dinner, Food, Recipes

Gluten-Free Skillet Chicken Pot Pie Crisp

Pot pie is pure comfort, but it can be laborious to make. Plus, if you’re gluten-sensitive, pie crust and thickener are no-nos. So we used Rice Chex and put the apple crisp concept to work in a pot pie that is truly a one-pan wonder.

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September 8th, 2012

By LeeAnne Wright

Servings
Makes 6–8 servings
Prep Time
Prep time: 15 minutes. Prep to table time: 35 minutes
Ingredients
  • 1 tbsp olive oil
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 1 medium onion, diced
  • 1 tbsp minced garlic
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 2 potatoes, peeled and chopped into 1/2-inch cubes
  • 3 tbsp thyme leaves, divided
  • 3 tbsp corn starch
  • 1/2 cup dry sherry or white wine
  • 1 cup vegetable stock
  • 1/2 cup 35% cream
  • 1 cup frozen peas
  • 1/4 cup butter
  • 2 1/2 cups Rice Chex cereal, crushed
  • 1/3 cup fresh grated Parmesan (1 ½oz)
  • Salt and pepper
Directions

  1. Preheat oven to 375°F.

  2. In a 12-inch ovenproof skillet, heat oil over medium-high heat until hot. Add half of the chicken and cook for 3–5 minutes or until golden, stirring occasionally. Transfer chicken to plate; repeat with remaining chicken. Set aside.

  3. In the same skillet, add onion, garlic, carrots, celery and potato and cook for 5 minutes over medium-high heat, stirring occasionally. Add a pinch of salt, thyme and a few grinds of pepper; reduce heat to low; cover and simmer for 5 minutes or until vegetables are tender.

  4. Sprinkle cornstarch into skillet and mix in; add in sherry, stock and cream. Increase heat to medium-high and bring to a boil; boil for 1 minute, stirring continuously. Add chicken and any gathered juices and peas; stir to combine and turn off heat.

  5. Grate butter into a bowl and combine with crushed cereal and cheese. Spread over chicken and transfer to preheated oven; bake 20 minutes or until bubbling and topping is golden brown.

Nutrients Per Serving

429 calories, 25 g fat, 154 mg calcium, 576 mg sodium, 30 g carbohydrates, 4 g fibre, 19 g protein. High source of fibre. Excellent source of vitamins A, B6, B12 and K, riboflavin, folate, iron, zinc, selenium and manganese. Good source of vitamins C, D and E, potassium, thiamine, pantothenic acid, phosphorus and magnesium. Source of omega-6.

Gluten-Free Skillet Chicken Pot Pie Crisp
Photography by Edward Pond