How to Blend in during Halloween Festivities

Today is the day that we run to the school about four times for different parades, parties, and Halloween festivities. So I don't have a ton of time for blogging. However, don't feel like you can't partake in Halloween festivities just because you can't eat wheat. For example, the other night when we carved our pumpkins I made cupcakes from a regular mix for the family. We had a little bit of Betty Crocker frosting and sprinkles left over, so I frosted up some of my Kinni-too vanilla sandwich creme cookies. They were yummy, fast, and I was part of the fun. Use your creativity and you can fit in at any party! Don't forget to make a comment on yesterday's post to win your own free prize pack from Betty Crocker and General Mills!
Happy Halloween eating!

Product Review: Betty Crocker Fruit Snacks...You Can Get Free Stuff!

Betty Crocker has some new fruit snacks out called, "Create-A-Bug" that happen to be gluten free. Betty and General Mills were kind enough to send me a free gift package with these little cuties in them along with some fun toys and family fun items. (It was the highlight of our day, I tell you.) I wanted to try them out so I put together a very discerning panel of judges:Betty also makes these fruit snacks, which I must say I ate way too many of in the beginning of my celiac diet six years ago. I'm sure you've heard of them:


Personally, I don't love the Gushers. My kids think they are "the bomb" but not so much for my adult palette. Fruit Roll Ups? I could get eight cavities from how much I love them. Back to the Create-A-Bug snacks. They come in these cute little bug body shapes so that you can build a thorax, head and wings to make your own buggy creation and then listen to them scream while you eat them.Or, you can use them as useful objects to put into other toys:These fruit snacks had pretty good flavor, and to be honest, they tasted pretty much like every other fruit snack I've ever eaten. The main plus was that the kids really liked them and the whole box ended up being eaten within ten minutes. These are a great lunchbox option for celiac kids, I think. I do have one parental frowny face about all fruit snacks, though: Please make your fruit snacks not so sticky so that my kids don't get cavities from eating them! Make them dissolve so they dont' cause dental caries! There, now that I've gotten that off my chest, please enjoy these with your kids. Even if you don't eat many of them, the fun of building your own bug and attacking your children with it is priceless. And, I'll be hosting a giveaway on this site for you to win your own completely FREE prize pack sent directly to you from Betty Crocker/General Mills. Just leave a comment at the bottom of the post before November 1 and check back here Monday morning to see if you've won! Good luck!

Happy eating!

Kielbasa, Potatoes, and Cabbage: A Naturally Gluten Free Meal

My friend, Anna, is the epitome of the good homemaker. Not only does she can her own fruits and jams and always has a freezer full of goodies, she can sew like nobody's business and decorate your room in three weeks or less. Not to mention she is the author of a pretty impressive art curriculum for elementary students. She doesn't even let her kids watch tv. Well, not much tv. But the best thing about Anna is she can make up a recipe on the spot with whatever she has on hand. She's really good with the spices and can put together dinner from hot air and a prayer. One day I was lucky enough to be over at Anna's house on "Leftover Lunch

Day" where she was cleaning out her fridge and making the kids eat the leftovers for lunch. I got to have the sausage, potatoes, and cabbage, because it was the only gluten free thing she had in her possession at the moment. It was so yummy! I love german food and bratwurst and sauerkraut, much to my husband's dismay, and the roasted cabbage was simply divine. The best thing about this dish, aside from the fact that it is naturally gluten free, is that it is so simple and easy to make. Six ingredients and you're into the oven. Here's how to make it:

Kielbasa, Potatoes, and Cabbage

1 pkg Kielbasa or Sausage

4-6 potatoes, depending on how many you are feeding

1/2-1/4 head of cabbage, depending on how many you are feeding

1/2 cup white wine

pinch of black pepper

1 tsp garlic salt

Coarsely chop sausage on the bias. Peel and coarsely cube potatoes. Chop cabbage into bite-sized pieces. Pour wine and spices over the top. Give it a stir to incorporate all the ingredients. Bake in a 325 degree oven for 1 1/2 hours, until potatoes are tender and cabbage is roasted through.

Happy eating!

Gluten Free Miracle Lasagna

I have been wanting to try the Tinkyada Lasagna noodles for a while now. I have a great, easy lasagna recipe that I used to do with regular lasagna noodles back in the day, and I wondered if it would transfer over to the gluten free stuff okay. It turned out amazingly. You've gotta hand it to those Tinkyada folks. They sure know how to make good gluten free pasta that holds up when you bake it. So, here's how I made my Miracle Lasagna:
Miracle Lasagna

6 Tinkyada Lasagna Noodles

1 jar of Prego Spaghetti Sauce (I like the Traditional or the one flavored with meat)

1 container of ricotta cheese

1-2 cups of spinach leaves

2 cups shredded mozzarella

1/4 cup shredded parmesan

Step 1: Spread 1 cup spaghetti sauce in the bottom of a casserole dish.Step 2: Top with three dry lasagna noodles.Step 3: Top noodles with whole container of ricotta.Step 4:Top with spinach leaves.Step 5: Add 1 cup mozzarella and 1/4 cup parmesan cheeses.Step 6: Top with one more cup of spaghetti sauce.

Step 7: Top with three more dry noodles. Step 8: Top with remaining spaghetti sauce. Step 9: Cover with foil, bake at 350 degrees for 50-60 minutes.

Step 10: Top with remaining one cup mozzarella, let sit 5 minutes before serving.This is an easy, one pot lasagna that tastes just like the real thing. No boiling noodles, no burning your fingers on hot pasta, just creamy, yummy lasagna in an hour. Happy eating!

Gluten Free Grilled Teriyaki Chicken

I know you are all getting excited over there, thinking I cracked the code of a secret Teriyaki recipe and now I'm going to tell you all how to make your own. Not so much. Teriyaki sauce is one of those elusive ingredients that most of us gluten free eaters cross off our lists and just assume we'll never eat it again. I pass right by it at the store, never thinking twice that one day it may be available in a safe form for actual celiac consumption.

I got lucky enough to come across some sauces from a little company in Amarillo, Texas called Norlander's Original. Not only do they have a kick-butt picture of a Viking ship on their packaging (a sure way to steal my heart right off the bat), they have also created a gluten-free teriyaki sauce and a gluten free mesquite sauce that basically will make you want to do a little Japanese dance in your kitchen because they have unlocked the secrets to one of life's great treasures: Gluten Free Grilled Teriyaki Chicken.

This sauce comes in concentrate form, which means that usually you will want to dilute it or you may blow your taste buds away. It is so easy to use with chicken. Just take your chicken and place it in a large ziploc bag with 1 cup of concentrate and 2 cups of water at least 24 hours before you want to grill it. Let it marinate in your refrigerator so no one dies of salmonella. Or botulism. Then place it on a hot grill (about 375-400 degrees) and sear it on both sides so the juices are locked in. Turn the grill down to medium heat and continue turning chicken pieces so they don't burn. This is important when you are cooking chicken with a sauce already on it. Sometimes the sugars in the sauce will burn easily if you aren't paying attention to your grill. It will probably take 15 minutes to cook the chicken all the way through.

You can also take a little bit of the concentrate and add it to softenened cream cheese or sour cream to make a delicious dip. I love double-duty sauces; they make life so much easier.

Apparently this little company also makes gluten free beef jerky that has been on the space shuttle, but I haven't been able to try that stuff yet. I may actually die and not be able to write a blog anymore if I eat some yummy beef jerky one of these days.

Try some Norlander's Original Teriyaki or Mesquite Sauce with your chicken or...well, I don't know what else you put teriyaki on, but whatever. It's only $8.99 a bottle, which is well worth being able to eat teriyaki sauce again. Thank you Norlander's!

Happy eating!

In Praise of Pumpkin, Part 5: Good Old Gluten Free Pumpkin Pie

Thanksgiving will be at our doorsteps before you know it. I have to go out on a limb here and say that next to going to an all you can eat buffet, Thanksgiving has to be one of the most discouraging times to eat gluten free, don't you agree? Last year I hosted Thanksgiving at my house and my father in law insisted that I cook the stuffing inside the turkey, which made me worry about the turkey being contaminated, which made me not want to use the drippings for gravy, which led to about forty other things I was worried about. And it was at MY HOUSE! If you are worried about food you are cooking yourself, you've got some serious relaxing to do. One of the things I wasn't worried about, however, were the two beautiful gluten free pumpkin pies I made for dessert last year. So, to finish off pumpkin week, let's talk about the apex of pumpkin consumption: The Pumpkin Pie.

I have enjoyed using the Perfect Pie Crust Mix from Gluten Free Pantry for my pies for a few years now. I think it gives a great flaky crust, which is probably due to the fact that it has 10 tablespoons of BOTH butter and shortening in it.

The one problem I do have with it is that I never want anyone to see me get that crust into the dish, because it doesn't matter what I do, I can never keep it in one piece. I have chilled it, I have skipped the chilling, I have rolled it super flat, I have rolled it thicker, I have cursed at it, and I always end up rolling it out a little thicker than I would normally do and then taking the pieces and pressing them into my pie pan and just smooshing the cracks together. Does anyone out there have this problem, too? As I am typing this I'm thinking it may be a good idea to roll it out onto a silicone cooking mat (Silpat) and then flipping it over into the pan. Hmmm. That may work. Anyway, the crust finally gets into the dish and then I just add the Libby's Pumpkin Pie filling recipe from their can. It really is a great traditional pie filling, and so easy to do if you use the Pumpkin Pie Mix.

So then I bake it all up according to the regular Libby's directions and no one can tell which is the gluten free crust and which is the wheat crust. This crust usually comes out pretty flaky and light, and I haven't come up with a better substitute on my own.

What I have come up with are excuses to make pumpkin pies for blogs so that I can eat them and share the creamy, sweet slices with my gluten free buddies and feel normal for one afternoon. One afternoon a year, that's all we ask.

Happy eating!

In Praise of Pumpkin, Part 4: Gluten Free Pumpkin Pancakes

Pumpkin week continues! Have you carved your pumpkins yet? A while ago one of my friends and I were doing this low-carb diet, and she found a recipe for protein pancakes that were gluten free. We shared it with another friend who loves to cook but really doesn't need to eat low-carb, and I think she has perfected it and made it a little more nutritional with the addition of canned pumpkin. She calls them the "Every Food Group Pancake" and boasts that you can feed these to your kids in the morning and never have to feed them again during the day, because they get all the nutrition they need in these pancakes. (Kidding, of course, she feeds her kids three times a day. I think.)

So this morning I got out the old blender and pureed myself up a batch of these pancakes with pumpkin. I've never tried this ingredient in these pancakes before, but I've gotta say, I'll be adding it from now on. These pancakes turn out a bit more like a crepe than a pancake. They are rather flat, and they take a lot longer to cook than a regular pancake because there's so much going on in there. So you have to be a little bit patient, but it is definitely worth the wait.

Gluten Free Pumpkin Pancakes

1 cup cottage cheese

1 cup GF oatmeal (I prefer Blue Chip Baker Brand)

1 cup milk

1 tsp baking powder or baking soda (I used powder today, but I usually use soda. I think the powder is better.)

1/2 cup applesauce

1/2 cup pumpkin

1 egg

Place all ingredients in a blender and puree/liquefy until it makes a thick batter. Set the blender bowl on the counter for at least five minutes to let the ingredients puff up and make a light batter.

Pour batter out onto a hot, greased griddle, about 325 degrees. Let cook on one side for 4-5 minutes before trying to flip them. The edges should be completely dry. Use a large spatula to help flip the heavy pancakes over. They will look very done on each side when they are finished. Enjoy the view of flowers from husband from yesterday's anniversary.

Flip pancakes and allow to cook for another 4-5 minutes. Feel the middle of the pancake to see if it's firm to know that it's done. Serve with your favorite jam, whipped cream, or powdered sugar.

Tune in tomorrow for another great gluten free pumpkin recipe!

Happy eating!

In Praise of Pumpkin, Part 3: Butter Pecan Pumpkin Shakes

As I drove down the road with my kids the other day, I passed a shake store that had written on it's marquee: Pumpkin Shakes. It instantly hit me, like when you pass that cute coat at Ross and you know you're going to look divine in it, that Pumpkin Shakes were going to be one of my new pumpkin recipes. Of course, in my mind, I was thinking vanilla ice cream, add some pumpkin, maybe some spices, and there you go. But when I got home, fate had taken the wheel. When I sent the 10 year old out to the big freezer in the garage for ice cream, she said there wasn't any vanilla but this one looked white, so maybe I could use it.
Breyer's Butter Pecan Ice Cream. A slow smile spread across my face. I instantly knew, like when you see those darling boots at TJ Maxx and you know they will match your new coat from Ross perfectly, that this would be the secret ingredient for the best fall shakes ever. These shakes turned out to be so delicious, I almost felt bad adding such a healthy ingredient to such a fattening food. But I got over that quickly. When you mix it up, the bits of pecan add just the right touch of crunch to the shake. It gives it a little texture while you're wolfing it down. We have had these shakes three times since I came up with them, and they cost me way less than buying them for everyone at the shake store. Plus, I can get them at 11:00 at night when the shake store is closed. Wait, I think maybe you weren't supposed to know that last part. Anyway, here's the instructions:

Gluten Free Butter Pecan Pumpkin Shakes

3 scoops Breyer's Butter Pecan Ice Cream

1/2 cup pumpkin pie mix

1/4 cup milk

Place all ingredients into a blender. Pulse on Puree a few times. Then hit Liquefy a couple of times. Serve in small or large cups, depending on how bad you want to share that day.

Tune in tomorrow for yet another pumpkin creation!

Happy eating!

In Praise of Pumpkin, Part 2: Gluten Free Pumpkin Drop Cookies

Pumpkin Week continues here at Off the Wheaten Path. Today's recipe is one of my old favorites from back in college. There's actually a funny story that goes with them. One day a very cute guy in one of my classes had a big tupperware of the most delicious pumpkin cookies in them. He was handing them out to classmates and asked me if I wanted one. I honestly can say I had never had anything with pumpkin in it except for pumpkin pie at Thanksgiving before. Nothing! Back then I was still afraid of food, so I gingerly accepted one and almost fell over on the floor from the yumminess. I had two more cookies and asked him for the recipe. He assured me, with a wink and a smile, that he would ask his mom for the recipe. I figured he would forget, but the next day, there he was with a recipe card with the precious cookie ingredients written in his mother's handwriting. I grabbed the card like a maniac and thanked him profusely. He smiled and said his mom was really flattered that someone had actually asked for the recipe. He sat by me the rest of the day, I think expecting me to flirt more with him. I think he thought I was using the recipe as small talk, but I really just used him for that recipe! Wicked woman! Maybe I should have asked him out or something in exchange?

Anyway, this is one of my favorite recipes using pumpkin, and my 13 year old, who rarely has anything good to say about my cooking, actually loves these and gave herself a stomachache while eating too many of them.

Gluten Free Pumpkin Drop Cookies

2 cups Grandpa's Kitchen baking flour

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp baking powder

1/2 tsp baking soda

1/2 cup butter

1 cup brown sugar

1 egg

1 cup pumpkin

1 tsp vanilla

1 bag semisweet chocolate chips

Grease cookie sheets. Preheat oven to 375 degrees. Mix dry ingredients together. Cream butter and sugar together. Add egg, pumpkin, and vanilla. Beat well. Add dry ingredients, combine well. Add chocolate chips. Drop by rounded teaspoonfuls on cookie sheets and bake for 10-12 minutes. Let cookies cool on sheet for 5 minutes. Cool completely on a wire rack. Store in a ziploc bag to retain moistness.

Tune in tomorrow for another pumpkin favorite!

Happy eating!

In Praise of Pumpkin, Part 1: Gluten Free Pumpkin Cake Roll

When the air gets crisper and I start seeing orange everywhere, I get a hankering for that yummy pumpkin taste that I only indulge in during the fall months. I'm not sure why that is, really. I would eat pumpkin in July, I just never think of it because I'm too busy having a barbeque and eating corn on the cob. I love that when the seasons change, my menu changes too. So this week when my kids and I pulled some ripe pumpkins out of my garden I came up with the idea to write a week-long series on gluten free pumpkin recipes. That and the fact that sometimes you can only buy the huge can of pumpkin and most recipes only call for 2/3 of a cup of pumpkin or so. Good homemakers everywhere are smiling that I used up all my pumpkin and didn't waste any of it. Not to mention that pumpkin is chock full of vitamins, antioxidants, and fiber, including iron, potassium, and magnesium, so who could resist getting some more good stuff in their diet?

I love to read through neighborhood cookbooks. You know, the ones that the whole neighborhood contributes recipes to and you usually buy for a fundraiser. Or, a good family cookbook is also a treasure trove of "real" cooking. I love the ones where people are like, dump two cans of soup and one pound of hamburger and voila! Dinner! But a few of those recipes are tried and true, and you can tell that the cook who submitted them has really made these recipes a hundred times and gotten compliments every single time they make it. Like the Pumpkin Cake Roll recipe from Mavis Hill, whom I assume is quite the cook, who contributed to the cookbook in the neighborhood my husband grew up in. The only ingredient I needed to substitute was the flour, so I thought I'd give it a go. I'm going to give you the whole recipe and THEN the play by play, because it turned out to be an exercise in creativity when all was said and done. So, down to business:

Gluten Free Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup pumpkin

1 tsp lemon juice

3/4 cup Grandpa's Kitchen baking flour

1 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/2 tsp salt

Preheat oven to 375 degrees. Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. (I didn't sift.) Pour into well greased and floured 15x10x1" baking pan. (I used a baking sheet that was just a little bigger than that. I think it's called a jelly roll pan.) Bake at 375 degrees for 15 minutes, or until done. Let cake cool 5 minutes and turn out onto a dish towel. Sprinkle with powdered sugar. Starting at narrow end, roll towel and cake together and cool. Prepare filling.

Filling:

1 cup powdered sugar

6 ounces of softened cream cheese

4 T soft butter
1/2 tsp vanilla

Combine all ingredients together and beat until smooth.

Unroll cake and spread with filling. rollup again and wrap in plastic wrap and then in foil. Freeze until ready to serve. Serves 10-12.

Okay, so see that part where it says, greased and floured? I think I missed the floured part because here is what happened to my pumpkin cake when I turned it out:

As Napoleon Dynamite would say, "Dangit!" So, thinking quickly on my feet, I did this: And then I made a junior sized cake roll. When you roll up the cake and filling together, the gluten free cake will want to crack. And it may not look so pretty on one end. Trust me, there is a way to fix this. Roll it up carefully in your plastic wrap and foil and then freeze it for at least an hour. When you pull it out, trim the ragged edge clean with a bread knife. As it freezes it kind of holds it's shape a little better and looks just fine when cut.

I still had a lot of cake and frosting left over from my turn-out disaster, so I thought I would use them up anyway. Feeling very creative, I dove into my huge drawer of cookie cutters and found my pumpkin cookie cutter. I simply made sandwiches with the cake and frosting and then cut them out into these cute little pumpkins that were to die for. I almost like them better than the cake roll because a) you don't need a plate and fork to eat them and b) they are fresh, not frozen. But I would eat any one of these any time. They were so yummy that not only did they disappear but my neighbor and my children ate up all the scraps. That has to be a good sign, eh? Tune in tomorrow for more pumpkin love!

Happy eating!

Fiesta Chicken Tacos

It's funny the way the universe conspires against you sometimes. A few weeks ago I came across a post on one of my favorite blogs, Meck Mom, and she was asking what people make in the crock pot. Someone very simply put this, "Cover chicken breasts with one jar of salsa. Cook all day." That was it. I was intrigued, and I wanted to see how that would turn out, but thought I had too many other things on my to-cook list to do it. A few days later I was talking to my friend about diet food, and she said she just did fiesta chicken once a week and ate it throughout the week for lunch. "What's fiesta chicken?" I asked. "Oh, you just pour a jar of salsa over chicken in the crock pot and let it cook all day." Hmmm. I sensed a conspiracy brewing. When I got one of those recipe emails this week and it had, what else, salsa chicken on the menu, I just got right out of my chair and put 3 chicken breasts in the crock pot and dumped a jar of La Victoria salsa over it. I cooked it for about 6 hours on low. On hour 5 I added a can of drained black beans.

When it was done, I shredded the chicken with a fork and it looked like this:

And then I took some canola oil, heated it to medium in a frypan, and put one of these in for 30 seconds per side:

And they became nice crispy taco shells. I love these tortillas. They are a little thicker than regular corn tortillas and have that homemade taste. My mom used to always make our tacos that way.

So I served this yummy concoction with cheese and lettuce, and I ate three of them! Three! My husband came home late from work and started fixing himself a taco with a flour tortilla. The poor man has had to endure most of my cooking mishaps for dinner and I'm always interested to get his feedback. He, after all, can walk right into a Subway and order whatever he wants. So I figure he's got some taste buds in there somewhere that aren't ruined by substitute flours and milled beans. He said, "Honey, these are the best tacos you've ever made. I think I'll eat another one!" My food is never spicy enough for him, so he put extra taco sauce on his, but he did in fact eat two tacos with this filling and cheese and lettuce. Score!

I used three chicken breasts, but it made a LOT of filling. I probably could have fed five or six people with this amount. This would easily be done with one or two depending on how many you are feeding and just use half a jar of salsa. It's a great way to stretch your chicken dollar in these recessed times.

Happy eating!

Cheesy Chicken, Broccoli, and Rice

A long time ago I had my first preemie (the first of four) and a very sweet neighbor brought me the most delicious dinner while I was recovering. To this day, whenever I make this quick and easy dinner I think of kind deeds and thoughtful people. This is one of my favorite quick and easy dinners for busy nights...you can get it on the table within 20 minutes.

Cheesy Chicken, Broccoli, and Rice

1. Put 2 cups of rice and 4 cups of water in a pot and bring to a boil. Cover and reduce to a simmer, cook for 20 minutes or until tender.

2. Cut up 2-3 stalks of broccoli crowns into florets, discarding stems. Place in a covered casserole with one tablespoon of water. Cook in microwave for 7 minutes or until tender-crisp.

3. Melt 2 tablespoons of butter in a saucepan. Add two tablespoons of cornstarch and stir until thick. Add one can of chicken stock and simmer until thick. Add one can of drained chicken or 1-2 cooked cubed chicken breasts. Add one cup of your favorite shredded cheese, like monterey jack, colby jack, cheddar, swiss, or gruyere. Add 1/4 cup of parmesan cheese and stir to melt.

4. Layer rice, broccoli and sauce on a plate and eat it all up.

Happy eating!

Gluten Free Chicken Pot Pie

Now that it feels a little crisper in the air and I'm starting to hear the rattle of dry leaves scraping along the ground, I start to pull out all the comfort food recipes. When I was a little kid being raised by my single mother, sometimes we would just pull out those little frozen Swanson pot pies on a cold evening, pop them in the oven and serve them over rice. The good old days of eating gluten-filled convenience dinners are over for me, but I still long for those pot pies sometimes. Usually a chicken pot pie is made with pastry dough, but I thought I'd try something a little different and use the Gluten Free Pantry's Quick Mix, which is basically like gluten free Bisquick.

So then I couldn't decide if it was a pot pie or chicken and dumplings, but I think that's soup. Anyway, you get the idea. It's a yummy chicken/veggie mixture covered with sauce and topped with biscuity dough. And I experimented with my Better Than Boullion broth and made it double strength by adding twice as much base as water. It tasted super flavorful before it was cooked, but then once it was cooked and the biscuits soaked up some of the flavor, it was just right. You could also do that by taking a can of chicken broth and adding two chicken boullion cubes to it. Enough talk. Let's get to full stomachs.

Gluten Free Chicken Pot Pie

1. In a saucepan, place 2 chicken breasts or 4 chicken tenders, 1 peeled and diced carrot, 2 peeled and diced potatoes, and 1/2 cup frozen green peas and cover with water. Bring to a boil and simmer for about 15 minutes until veggies are tender and chicken is done. You can also use canned chicken, which always makes me feel like I am thumbing my nose at those snobby foodie types. Of which I may be one, but I still have to get dinner on the table on time every night.

2. In another saucepan, melt 1/3 cup butter and add 1/2 onion, minced finely, and 1 stalk celery, if desired. (I never desire celery, but if you love it, go for it.) Cook until these are soft, then add 2 heaping tablespoons of cornstarch and mix well. Add 1 3/4 cups extra chickeny chicken stock, 2/3 cups of milk, one teaspoon of parsley, and a pinch of salt and pepper. Simmer this mixture until thick.3. In a large bowl mix two cups Gluten Free Pantry Quick Mix with one cup milk or buttermilk. (I used buttermilk...so worth the trip to the store.)4. Drain the veggies and chicken. Roughly cube the cooked chicken. Place in the bottom of a greased casserole dish. Pour the sauce over the top of the chicken/veggie mixture. Top the casserole with large dollops of biscuit mix. Make them about the size of a regular biscuit so you can see where to make the serving size.

5. Bake in a 425 degree oven for 30 minutes.

This was a great, hearty, homey dinner. It's been a long time since I had a chicken pot pie and my husband even liked it. The biscuits are kind of sweet, which is a nice contrast to the salty chicken sauce. To be honest, I ate seconds and was way too full afterwards. In my opinion, your level of fullness directly coordinates with your dish's tastiness. Mission accomplished.

Happy eating!