Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

2 cup chicken broth
1 cup diced or thinly sliced carrots
1/2 cup sliced celery
1/3 cup finely chopped onions
3 Tbsp. cornstarch
1/4 cup water
2 cups diced cooked chicken
1 cup frozen peas
1/2 tsp. poultry seasoning
1 Tbsp. butter
Salt and pepper to taste

1. In saucepan combine chicken broth, celery, onions, and carrots; cook until crisp tender, about 10 minutes. 
2. Dissolve cornstarch in the water, pour into vegetable mixture; cook and stir until thickened and
   bubbly.
3. Add diced chicken, frozen peas, poultry seasoning, and butter. Salt and pepper to taste. Pour into a greased 2-quart casserole dish.
4. Make Buttermilk Drop Biscuits. Drop 6 mounds of dough on top of mixture in casserole dish.
5. Bake in preheated 350 degree oven for 20 to 25 minutes or until biscuits are lightly browned.