Gluten Free Easy Chicken & Vegetable Pies

So I haven’t posted in a while because my sister Whitney got married! It was total craziness! But so fun.

In the last few hectic weeks I’ve come to really appreciate easy recipes. That everyone can (and will!) eat.

Therefore, I give you refrigerated gluten free dough, frozen vegetables, and leftover chicken. Add a few everyday ingredients in, and bingo – dinner is done! Kids and adults will eat these because they’re yummy, my sister Caroline can eat these because they’re gluten free…everyone is happy.

The chicken base is optional, but it adds a lot of flavor – add it if you have it! You can also use a (non-gluten-free) chicken bullion cube.

If gluten free isn’t necessary…roll out those premade biscuits or croissants in a can and put this filling in. So good.

A few comments:

  • gluten free dough is finicky. If it starts to tear as you’re cutting it, put it back in the fridge to firm up. When you bake it, bake it to well done so it gets crispy but not burned (cover the tops with tin foil if needed).
  • use individual ramekins filled with the chicken and vegetable mixture and cover with a piece of dough, for easier assembly.

Chicken & Vegetable Pies closeup

Gluten Free Easy Chicken & Vegetable Hand Pies

Adapted from rachelschultz.com’s Chicken & Vegetable Hand Pies

  • 1 tablespoon olive oil
  • 1/4 white onion, diced small (omit if it’s in your vegetable mix)
  • 2 garlic cloves, minced
  • 2 cups frozen cut vegetable mix
  • 2 cups cooked cubed chicken (grocery store rotisserie chicken works great!)
  • 2 tablespoons butter
  • 1/2 teaspoon celery seed
  • 1 cup gluten free, low sodium chicken stock
  • 1/2 milk
  • 1 tablespoon gluten free chicken base (I use RC Fine Foods Brand)
  • 3 ounces gluten free flour (I use Better Batter All-Purpose Flour), or 3/4 cup regular flour
  • salt and pepper to taste
  • 1 cup shredded Cheddar cheese
  • 2-16 ounce container refrigerated gluten free pie dough (I use Pillsbury, it’s in the dairy section), or regular pie dough, or mini biscuits in a can
  • 1 egg, beaten

Preheat the oven to 425°F.

(If you are starting with raw chicken, cook them in the olive oil over medium heat until cooked through and do not drain the pan; then proceed with onion and garlic below.)

In a large skillet, heat the oil over medium heat. Add the onion and garlic, and cook until onion is soft, about 5 minutes.

Add the butter and vegetables, stir, and cook until they are thawed and warmed through.

Add the diced chicken, celery seed, chicken base, milk and chicken stock and cook to a simmer. Add salt and pepper. Sprinkle the flour over everything and mix well; the final filling will be thick.

Roll out half the pie dough to 1/4 inch thickness and slice into 4 pieces. Repeat with the other half of the dough, then repeat all steps with the second pie crust.

On each of 8 dough pieces, add 1/2 cup of the chicken and vegetable mix. Sprinkle with cheese. Top with another piece of pie crust and seal edges well with a fork, or crimp with your fingers. Brush tops with egg. Cut 2-3 small holes in the top to vent. (No need to brush with egg if using biscuit or croissants.) Sprinkle tops with more cheese.

Bake for 20-30 minutes or until dough is well done and golden brown. Enjoy!


Rosemary Red Wine Pot Roast with Vegetables

I’ve got a bunch of fresh rosemary on hand this weekend, so the posting of my favorite recipes that call for it continue!

This is a wonderful and easy pot roast recipe. Sometimes I’ll even make it in the pressure cooker if I don’t have the hours it takes in the oven. (Time requirements in the details below for that!)

The red wine really takes this roast up a notch and lends a deep, rich flavor.  Just delicious. It’s great every single time I make it.

Take it a step further and make a gravy from the cooking juices at the end! Use cornstarch to thicken the liquid to keep it gluten free. Yes!

I usually serve it with brown rice or roasted red potato wedges. Mashed potatoes or wide egg noodles would be great too.

Rosemary Red Wine Pot Roast with Vegetables

  • 3 pound boneless chuck roast or shoulder roast
  • 1 large onion, peeled and quartered
  • 3 garlic cloves, peeled and smashed slightly
  • 1 pound carrots, cut into 2-3 inch pieces (or use baby cut carrots)
  • 8 ounces sliced fresh mushrooms
  • 1 cup sweet red wine (such as Barefoot Sweet Red)
  • 2 tablespoons canola oil
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh tarragon
  • 1 teaspoon crushed red pepper
  • 3-4 cups beef or vegetable broth (or as much as you need to cover vegetables in your pan)

Preheat the oven to 300°F.

In a dutch oven or other large, deep pan with a lid, heat oil over medium-high heat.

Salt the beef generously on both sides and add to pan. Sear until browned, about 5 minutes per side. Remove roast to a plate.

Add onion, garlic, and carrots to the pan.  Cook 3 minutes, stirring constantly. Turn off the heat and remove vegetables to a plate.

Deglaze the pan with the red wine.  Add the red pepper flakes and stir.

Add back carrots, onion and garlic, plus the mushrooms, then pour in enough beef or vegetable stock to just cover them.

Place the beef on top of the vegetables, nestling it down into the liquid to partially cover it.

Arrange rosemary and tarragon sprigs among the vegetables.

Bring pot back to a simmer.  When you start to see bubbles, cover pot tightly with a lid and put in the preheated oven. (This stovetop reboil saves time in the oven, so don’t skip it!)

Cook until meat is fall-apart tender.  I usually allow an hour per pound of beef. If beef does not come apart with tongs easily, put it back in and recheck at 30 minute increments. (You almost can’t overcook it.)

This recipe will also work in a pressure cooker.  Follow the steps above, but reduce cook time to 90-120 minutes. Enjoy!


Zesty Citrus Brussels Sprouts

It seems to me that Brussels sprouts are more hated than loved…why is this?  Maybe we need to try cooking them differently – boiled in water is so blah.  And they are so good for you!

This recipe makes them delicious, with the lemon cutting the sprout’s bite and the sugar caramelizing and bringing all the ingredients together.  Give this version a try and see if you don’t change your mind!

​You don’t need much to make delicious Brussels sprouts!  I promise.

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Zesty Citrus Brussels Sprouts

  • 16 ounce bag of frozen whole Brussels sprouts
  • 2 tablespoons olive oil
  • zest of 1 lemon (3/4 tablespoon)
  • 1 tablespoon minced garlic (about 2 cloves)
  • 1 teaspoon sugar
  • 1/2 tablespoon apple cider or white vinegar
  • 1 teaspoon spicy deli mustard
  • 1 tablespoon lemon juice
  • salt and pepper to taste
  • Preheat oven to 375 degrees.

In a microwaveable bowl, put sprouts with 1/2 cup water.  Cover with plastic wrap and microwave until thawed, 2-3 minutes.

Meanwhile, combine remaining ingredients in a small bowl; whisk mixture.

Slice sprouts lengthwise and place in zip top plastic bag.  Add dressing and toss to coat.

On a baking sheet coated in nonstick spray or lined with parchment paper, lay sprouts out in a single layer.  Bake at 375 degrees 20-25 minutes, or until beginning to brown, turning them over halfway through cooktime.  Enjoy!


Roasted Green Beans

Here’s a simple, healthy way to make green beans.  Get creative with the seasonings! They make great finger food for little kids!

Roasted Green Beans

  • 1 1/2 pounds fresh green beans, stems removed
  • 1/2 to 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Preheat oven to 400 degrees.

Put green beans in a resealable plastic bag; add oil and seasonings, zip closed and toss to coat.

Spread evenly onto a baking sheet.  Roast for 30-45 minutes, tossing beans around every 15 minutes for even cooking.

Beans are ready when they are browned in places but still slightly firm.

These are great hot or room temperature; try dipping them in ranch dressing or Greek yogurt!  Enjoy!


Chicken Stoup

Mmmm….stoup!

Nope, it’s not a typo – it’s a soup-meets-stew.  Fast cooking time like a soup, but hearty like a stew.  If I make “soup”, it better be filling because my lumberjack-appetite hubby will be rifling through the kitchen cabinets within a few hours, in search of something to munch on if it’s not.

So I thicken up a traditional soup with potatoes and pasta and you’ve got a one-pot, all-in-one meal in half an hour. That’s stoup!

With chicken stoup, I always start with potatoes, celery and carrots, and then build out from there with whatever other veggies I have available.  And it’s low fat – just healthy fats from the olive oil and chicken – and super satisfying on a cold night.  You control the salt, and can easily keep the sodium low versus canned soups.  Here I use corn, but you could also add zucchini, yellow squash, or replace the red potatoes with sweet potatoes.

Gluten free brown rice elbow pasta is the final touch. Perfect for a cold day!

Chicken Stoup

Yield 8 quarts.

  • 1 pound boneless skinless chicken (I used a mix of breast and thigh meat)
  • 1 carton low sodium chicken broth
  • 1/2 cup white wine (optional)
  • 2 cups water
  • 1-1 1/2 cups uncooked gluten free pasta noodles
  • 28 ounce carton chopped tomatoes (or canned)
  • 1 pound red (new) potatoes, skin on, chopped into small pieces
  • 2 cups celery, chopped
  • 2 cups carrots, chopped
  • 1 can low or no sodium corn
  • 1/2 onion, diced
  • 2-3 garlic cloves, minced
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon dried parsley
  • 5 tablespoons olive oil
  • 1 teaspoon salt, plus more to taste
  • black pepper to taste

In an 8 quart stockpot with a lid, heat 4 tablespoons olive oil over medium-high heat.  Add onion and garlic; cook for 10 minutes or until garlic begins to brown.

Chop your meat into small pieces; add to the pot along with 1 tablespoon olive oil and cook until chicken is mostly done.

Chop your vegetables and add to pot; add the tomatoes, chicken broth, wine, water, and spices.  Stir to combine.

Bring the stoup to a simmer, and add the pasta.  Cover and simmer 25-30 minutes or until pasta is cooked and potatoes are soft.  Enjoy!


Chicken Fajita Quesadillas

How about I show you a gluten free quesadilla today with all the fajita fixin’s?

I found Goodbye Gluten large wraps in my grocery store a while ago.  They are right next to the regular tortillas!

Heat the wrap covered in a damp paper towel for a few seconds to warm it and make it easier to work with.

You could make tacos or burritos with this filling too.  Serve these with Fresh Pico de Gallo, sliced avocado, sour cream, and Homemade Yellow Rice.

Chicken Fajita Quesadillas

  • 4-5 ounces chicken, cubed
  • One whole small green pepper, sliced (about 3/4 cup)
  • 1/4 onion, sliced thin
  • 1/2 fresh jalapeno pepper, minced
  • 1 garlic clove, minced
  • 1 1/3 cups shredded cheese (such as 4 Cheese Mexican blend)
  • juice from 1/4 lime
  • 1/4 teaspoon chili powder
  • 1/8 teaspoon ground cumin
  • pinch of salt
  • 1/2 tablespoon butter (or oil)
  • One 10-inch gluten free tortilla (or any you prefer)

Chop up the green pepper, onion, jalapeno, and garlic.  In a nonstick skillet with a little butter or oil, brown the vegetables, about 10 minutes.  Remove from skillet and set aside.

Add cubed chicken to hot pan over medium-high heat.  Add the chili powder, cumin and salt.  Squeeze the lime juice over the chicken, and fry until golden brown.  Add chicken to plate of vegetables; turn off burner and wipe out skillet.

Place a 10-inch tortilla in the hot pan; to one side add half the cheese, then the chicken and vegetables.  Top with remaining cheese, and fold the tortilla in half.  Turn heat back on medium-low.

Cook until browned; flip to brown other side.  Remove from pan; let sit 5 minutes to cool (so it doesn’t fall apart when cut).

Top with sour cream, guacamole, and/or pico de gallo.  Enjoy!

 

 


Easy Pasta Salad

Here’s a super easy pasta salad recipe.  This is usually what I bring to summer parties when I’m asked to bring a side dish.  I make it all the time and use whatever vegetables I have in my fridge and pantry.

Use gluten free pasta (for the photos I used Ancient Harvest Quinoa pasta) and check the label of whatever dressing you choose for MSG.

While Roma tomatoes aren’t essential, they hold up better when chopped.  Smaller ones will be less watery, too.

Making the pasta the day before and letting the dressing absorb overnight makes for a more flavorful final dish, but if you don’t have time, everything can be put together same day. If the pasta absorbs all the dressing, add a little more right before serving.

Easy Pasta Salad

  • 1 box (8-12 ounces) gluten free pasta (try Ancient Harvest Quinoa pasta)
  • 1 bottle Italian dressing, plus more if needed (try Ken’s Light Northern Italian or Kraft Viva Italian)
  • 1 cup chopped black olives
  • 1 can (14 ounces) salad cut hearts of palm, cut into smaller pieces
  • 1/2 cup cubed cheese, such as Cheddar or Mozzarella (you can even use cheese sticks!)
  • 1 1/2 cups diced Roma tomatoes
  • 1 cup chopped cucumber
  • 1/2 cup sliced mini salad bell peppers (or use regular bell peppers)

Cook pasta according to package directions.  Drain and rinse with cold water.

In a bowl with a tight fitting lid, add pasta and half the bottle of dressing.  Cover and refrigerate overnight.  (You can make this same day if necessary)

A few hours before serving, add the veggies, cheese and the rest of the dressing.  Refrigerate until chilled.  If pasta absorbs the dressing, add a little more and toss before serving.  Enjoy!