GLUTEN-FREE CHEDDAR BISCUIT CHICKEN POT PIE
Craving comfort food without the gluten? Try this delicious version of chicken pot pie with craveable Cheddar biscuits for your next meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 16
Steps:
- Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
- In 5-quart ovenproof Dutch oven, heat oil over medium heat. Add onion, cook about 3 minutes, stirring occasionally, until soft. Add mushrooms, carrots and thyme. Cook about 3 minutes or until until liquid has been extracted from vegetables. Stir in Bisquick mix until vegetables are coated.
- Stir in broth until Bisquick mix is incorporated. 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 on cookie sheet.
- Bake pot pie uncovered 20 to 25 minutes or until bubbly. Add biscuits to oven last 15 minutes of bake time until golden brown. Let stand 10 minutes. Serve biscuits with pot pie.
Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 70 mg, Fat 1 1/2, Fiber 2 g, Protein 18 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 3 g, TransFat 0 g
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