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Gluten-Free Cheddar Biscuit Chicken Pot Pie
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Prep Time:
30 minutes
Total Time:
1 hour
Gluten-free chicken pot pie with Cheddar biscuits - the ultimate comfort food!
Ingredients:
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 8 oz white mushrooms, quartered
  • 2 carrots, peeled and diced (1 cup)
  • 2 teaspoons chopped fresh thyme leaves
  • 1/4 cup Bisquick™ Gluten Free mix
  • 3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 3 cups diced cooked chicken
  • 1 cup frozen sweet peas, thawed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups Bisquick™ Gluten Free mix
  • 1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
  • 3/4 cup milk
  • 3 tablespoons butter, softened
  • 1 egg
Instructions:
  • Preheat oven to 400°F and grease a cookie sheet with shortening or cooking spray.
  • In a 5-quart ovenproof Dutch oven, warm oil over medium heat. Saute onion for 3 minutes until soft. Toss in mushrooms, carrots, and thyme. Cook for 3 minutes until vegetables release liquid. Mix in Bisquick until vegetables are coated.
  • Incorporate broth into Bisquick mix and heat until thickened. Add chicken, peas, salt, and pepper; stir to combine.
  • Combine Biscuit ingredients in a large bowl. Use a spoon to portion the dough into 10 mounds on a cookie sheet.
  • Bake the pot pie without a cover for 20 to 25 minutes, or until it starts to bubble. Then, place the biscuits in the oven for the last 15 minutes of baking until they turn golden brown. Allow it to stand for 10 minutes before serving the biscuits alongside the pot pie.

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