Gluten-Free Cheddar Biscuit Chicken Pot Pie
Gluten-Free Cheddar Biscuit Chicken Pot Pie
Ingrediënten
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
Instructies
- 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 / Tips / Wine Advice:
Healthy twist :
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Nutritional Information
Calories: 260 kcal
