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–+ servings

Gluten-Free Cheddar Biscuit Chicken Pot Pie

Couverts10
Deel op Facebook Print Recipe

Ingredients

Pot Pie

  • 1 tablespoon olive oil
  • 1 medium onion chopped (½ cup)
  • 8 oz white mushrooms quartered
  • 2 carrots peeled, diced (1 cup)
  • 2 teaspoons chopped fresh thyme leaves
  • ¼ cup Bisquick Gluten Free mix
  • 3 cups reduced-sodium chicken broth from 32-oz carton
  • 3 cups diced cooked chicken
  • 1 cup frozen sweet peas thawed
  • ½ teaspoon salt
  • ½ teaspoon pepper

Biscuits

  • 1½ cups Bisquick Gluten Free mix
  • ½ cup shredded reduced-fat sharp Cheddar cheese 2 oz
  • ¾ cup milk
  • 3 tablespoons butter softened
  • 1 egg

Instructions

  • Heat oven to 400°F.
  • Grease cookie sheet with shortening or spray with cooking spray.
  • In 5-quart ovenproof Dutch oven, heat oil over medium heat.
  • Add onion; cook about Minutes, stirring occasionally, until tender.
  • Add mushrooms, carrots and thyme; cook, stirring occasionally, Minutes or until liquid has been extracted from vegetables.
  • Stir in Bisquick mix until vegetables are coated.
  • Stir in broth until Bisquick sauce is smooth.
  • Heat to a simmer; cook until thickened.
  • Stir in chicken, peas, salt and pepper.
  • In large bowl, mix biscuit ingredients.
  • Using spoon, drop dough in 10 mounds onto cookie sheet.
  • Bake pot pie uncovered 20 to 25 minutes or until bubbly, adding biscuits to oven for the last 15 minutes of bake time; bake until golden brown.
  • Let stand 10 minutes before serving.
  • Serve biscuits with pot pie.

Notes & Wine Advice

Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition values

Calories: 260 kcal
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Course; Cheese / Chicken / One Pot Dinner / Quiche
Diets; Gluten-Free