In case you can't have gluten and don't want to miss out on chicken pie, here's a substitute that doesn't require any rutabagas or marrowfat peas.

Ingredients:

• 2 medium-sized chicken breasts, cubed. How many centimeters or fractions of an inch on a side is up to you. Smallish.
• 1/4 cup diced onions (I use frozen)
• 1 stick of butter (that's 4 oz or 113.4g)
• Spices to taste
• 2 cans of (gluten-free) cream of chicken soup
• 1 tsp chicken bouillon
• 1/2 tsp tomato paste
• 10-ounce bag (approx. 100g) mixed vegetables

What to Do:

1. In a deep frying pan, sauté the onions in butter. Add chicken and brown.
2. Spice chicken with your favourite grill spice, a pinch of fresh basil, and whatever else you like. I use a lemon garlic mixture in addition to the grill spice. The result, for me, is quite spicy. If you're into that 'four-alarm' stuff, go wild.
3. In a saucepan, dissolve chicken bouillon and tomato paste in 1 1/2 cups of boiling water. Add to chicken.
4. Add cream of chicken soup and mixed vegetables. Stir until thoroughly mixed.
5. Bring to a boil and simmer gently for 45 minutes or until everything is blended and the vegetables are tender.
6. Serve over white rice. I recommend sticky rice.

This is not gourmet, but it's tasty, filling, and easy to make. No rutabagas are involved, but you can add tomatoes if you like. (I have allergies.)

DG

25.12.23 Front Page

Back Issue Page