Chicken Pot Pie Casserole (Gluten Free)

Even though it’s been sizzling hot lately, I’ve been craving some decadent comfort food. As the name of this blog might imply, I enjoy adapting my indulgent cravings into healthy, gluten-free options, so I was on a mission. Chicken pot pie is normally a calorie-laden, gluten-ous (see what I did there?) dish of awesomeness, but I knew I could make it work within my Weight Watcher’s plan with a little bit of research.

I came across a recipe for Bubble-Up Chicken Pot Pie Casserole from Emily Bites (I LOVE her blog–definitely check it out). Bubble-up recipes are all the rage because they are easy and delicious, but even though this particular recipe definitely fits within the WW framwork, it isn’t gluten free and includes some canned, processed ingredients that I could easily make at home. And let me tell you… OMG. This is a very generous (the pic doesn’t do it justice), insanely comforting portion. It’s creamy and packs the right amount of starchy goodness without being as heavy and time-consuming  to make as a traditional pot pie.

For me, there are two secrets that make this recipe work. First, the ONLY form of chicken stock/boullion that I ever use is Better Than Bouillon Chicken Base. It provides the most intense flavor and keeps well in the fridge for a long time. The only problem is that, even though none of the ingredients contain gluten, the company states on their website that they have never technically tested their products for gluten content percentage. For someone like me, who is gluten-sensitive, I think it’s safe considering the ingredients, but if you have Celiac, proceed with your favorite chicken base.

The second secret is finding a really good gluten-free pizza mix to sub for the Pillsbury Biscuit dough that the original recipes requires (of course, if you aren’t gluten-free, your life is a lot easier in this department!). My favorite is Thomas Keller’s Cup4Cup Pizza Mix. I prepared the mix as directed and split it into 4 portions. Even though this particular mix is kind of expensive, I can freeze the rest and get 3 more meals out of it.

Other than that, with all recipes I plan to post here, I will include gluten-free and non-gluten-free options along with nutritional facts. Please let me know your thoughts if you make it!

RECIPE
Makes 6 servings

• 1/4 of prepared Cup4Cup Pizza Mix (freeze the other 3 portions for later use), divided and rolled into about 36 balls (each about the size of a rounded teaspoon)
  • *Non-gluten-free option* 1 (7.5 oz) can of refrigerated biscuit dough, biscuits cut into quarters
• Olive oil spray
• 1 cup chopped carrots
• 1 small onion, diced
• 1 1/2 cups chicken stock (I use Better Than Bouillon Chicken Base)
• 1/2 cup almond milk
• 2 tsp cornstarch
• 1 tsp thyme or rosemary (I used rosemary)
• 12 oz cooked, shredded chicken (use a rotisserie chicken or cook in crock pot the night before with a little chicken stock)
• 3/4 cup frozen peas
• 1 cup light shredded cheese blend (I use Trader Joe’s brand)
• salt and pepper to taste

Directions

1. Prepare the dough. Allow to sit as you prepare the rest of the items.
2. Pre-heat the oven to 350. Mist a 9×13 baking dish with olive oil cooking spray. Spread the chicken evenly across the bottom of the pan and set aside.
3. Mist a large saucepan with the same spray. Add the diced carrots and cook for 3-4 minutes, stirring occasionally. Add the onion about halfway through the cooking time and continue to cook until the veggies are slightly softened, about 4-5 more minutes.
4. Measure out the chicken stock and almond milk. Add the cornstarch and stir until dissolved. Stir in the thyme or rosemary.
5. Add the peas to the pan along with the liquid mixture. Cook on medium high until the gravy starts to bubble and thicken slightly, about 5 minutes.
6.  Sprinkle the dough pieces evenly over the chicken and drizzle the gravy/veggie mixture evenly over the entire dish.
7. Bake for 25 minutes. Remove from oven and sprinkle the cheese over the top. Return to the oven for another 15 minutes until hot and bubbly.

Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated for 1/6 of the recipe.

9 WW Freestyle SmartPoints for 1/6 of recipe
Calories: 321| Fat: 9g | Sat Fat: 3g | Carbs: 31g |Fiber: 4g | Sugar: 7g |Protein: 28g