Soup is a great dinner for chilly nights, but not all of us have time to let a pot simmer on a stove for hours. While I’m sure this soup would work great in a slow cooker too, I actually didn’t have one at the time. If you don’t have a slow cooker either, you can still whip up this tasty soup in 30 minutes, making it perfect for weeknights.
Ingredients
4 cups of unsalted chicken broth
2-3 cups of cooked chicken
2 14.5oz cans of petite diced tomatoes
1 14.5 oz can of cannelloni beans, rinsed
1/4 cup of pec Romano
1 small yellow onion, finely chopped
6oz fresh spinach
2 cloves of garlic, minced
1/4 tsp black pepper
Sprinkle of dried parsley and oregano
Directions
Saute the onion in about 2 TBSP of extra virgin olive oil over medium heat until they’re translucent, about 5 minutes.
Add garlic and cook for 3-5 minutes then add chicken broth and tomatoes (with juice) and bring to a boil.
Add cannelloni beans and cook for 3-5 minutes.
Add chicken (I used a rotisserie chicken which is a huge time saver), black pepper, oregano and parsley. I did not add salt because one can of tomatoes I used had sea salt in it.
Let soup boil for 10 minutes then turn down heat. Add cheese and spinach, cooking for about 5 minutes.
My mom’s chicken pot pies were one of my favorite dinners before my gluten-free-life. In college, she would send me back to school with personal size pot pies to keep in my freezer. They quickly became one of friends favorites too! It is probably the only recipe she hasn’t converted to be gluten-free. As a result, it has been a long time since I’ve enjoyed this meal….until now!
I did a little research on chicken pot pie recipes to better understand how to make one from scratch. My main goal was to make sure it turned out as delicious as my mom’s. From my research I learned a Bechamel sauce would be a key player in the perfect consistency. It’s a white sauce made from butter, flour, and milk or cream. It is common in meals that have a thick, creamy consistency. I am so proud of how this recipe turned out. I didn’t just like this dinner; I loved it! I felt like I could have sat at the table all night eating. I was also used just one pot for this whole meal — my beloved Le Creuset Dutch oven.
You can put this dinner together in about an hour if you use a rotisserie chicken. It also works if you have already roasted a chicken yourself. Lucky for me, I made my first roast chicken a few days before attempting this pot pie.
Tips:
Use rotisserie chicken to save time
Make it a one pot meal by using an oven-safe dutch oven (shop affiliate link: Le Creuset Dutch Oven)
Substitutes:
Swap out the veggies listed in the recipe for mixed frozen veggies
Add diced zucchini. Note: Excess water from large zucchini may change the consistency of the filling, so opt for smaller zucchini if possible.
In a pinch, I have swapped out heavy cream for light cream or whole milk
Swap the Bisquick biscuit topping for a gluten-free puff pastry like Sweet Loren’s
2 TBSP Gluten-Free Flour (I like Bob’s Redmill 1-to-1 GF Flour)
8oz. Unsalted Chicken Stock
2 C Cooked Chicken
3.6 C Frozen Mixed Veggies
Topping (Recipe is Bisquick’s)
2 TBSP Unsalted Butter, Melted
3/4 C Gluten-Free Bisquick
1/2 C Almond Milk
1 Egg
Directions
Pre-heat oven to 350 degrees
Melt butter in Dutch oven then add chopped onions and cook until softened.
Whisk in flour then heavy cream. Continue to whisk constantly until mixture thickens then add black pepper, salt and thyme.
-Add chicken stock and bring to a boil then turn heat to low.
-Add veggies and cook until softened, about 10 minutes.
-Add chicken and Mix well then turn off heat.
-Prepare biscuit topping following the Bisquick recipe. Place spoon fulls of the batter around the Dutch oven.
Cook in the oven for 30 minutes or until topping is golden.
Add an additional sprinkle of thyme and/or parsley if desired.
Notes
Rotisserie chicken is a HUGE time saver!
Frozen or fresh mixed veggies will work. If you use fresh veggies, just remember to dice them small and extend the stove top cooking time, so the veggies have time to soften.
Like this post? Check out these posts for more gluten-free recipes!
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My husband and I recently booked a spontaneous trip to Montreal, Canada for a “mini-moon” weekend. Due to our work schedules, we are not going on our honeymoon until next year. Because we were headed to a major city, I didn’t think finding GF food would be a problem. I did not put too much time into researching prior to our trip. I made it through the weekend just fine and really enjoyed our time away. However, once we were there I quickly realized that there was not much written about gluten-free eating in Montreal. I also noticed that many of the restaurants do not clearly indicate on their websites if they offered gluten-free options.
I loved the hotel we stayed at in downtown Montreal, Le St. Martin Hotel Particulier. Our cozy room included an electric fireplace and huge comfy bed. We also stopped in the hotel restaurant/bar, Bistro L’Aromate for a few after-dinner drinks during our stay. The bartenders and the hotel staff were friendly and accommodating. I definitely recommend staying at this hotel if you are planning to explore Montreal. It was in a great location that allowed us to access public transportation, walk to Old Montreal and other destinations downtown.
After visiting the Notre-Dame Basilica {which is amazing} we stopped at Pave Lunch Experts for lunch. I had the Genova panini. When I ordered, I was asked if I had a severe allergy or was just choosing to order gluten-free, so they could prepare my meal with more care.
The first night in town we ate at Enoteca Monza which actually has a separate gluten-free menu. For an appetizer, we shared the parmesan fries and for dinner I had GF penne with pesto. The portions are huge! I didn’t feel great after eating the fries, which left me wondering if their fryer was actually kept gluten-free.
Since I didn’t eat much of my pasta from previous night, I opted for pasta again at Weinstein & Gavino’s . I ordered the GF fusilli with bolognese sauce and it was delicious. I love when restaurants offer gluten-free pasta other than penne! Also, I am pretty picky when it comes to red sauce, but I thought this one was very good. Mike always likes to check out at least one craft beer bar when we travel. Not far from Weinstein & Gavino’s is Brutopia and I can happily report they offer a GF beer too.
As we ventured out into the city on our final day, we decided to stop in to Starbucks for a quick coffee and a snack (and a break from the cold weather). If you didn’t already know, Starbucks now has gluten-free marshmallow dream bars and egg sandwiches, but I didn’t notice them in the store. I asked the cashier about them and she was able to bring me a Marshmallow Dream Bars that was in a freezer in the kitchen. The Marshmallow Dream Bars take about an hour to thaw, so you can save it for later. I also stopped in Papparoita which had a handful of gluten-free pastries. I bought two chocolate walnut cookies which were perfect with coffee.
At the airport we ate at Hurley’s Irish Pub. Although there was nothing gluten-free on their menu, both waiters I spoke with were aware of gluten allergies and the ingredients in their menu. I was able to get a burger with no bun and a side salad. No tummy aches on the plane either!
The following recommendations are spots I stopped in or found online, but didn’t actually eat at. I don’t usually blog about restaurants I haven’t been to, but due to the lack of GF tips on Montreal, I will try to include as much as possible in this post. Downtown Montreal was not the most gluten-free friendly (or at the very least, it has not been reviewed as closely as it should be). A lot of the restaurants below would have required subway or bus trips from our hotel. Maybe with a little more pre-planning we would have been able to venture our of the city for some foodie adventures.
redroseandhoney.com 