Nothing is more comforting and cozy than chicken pot pie. When KFC starting showing their commercials a few weeks ago for their chicken pot pie, I thought to myself, I haven't made that dish is a long, long time.
And I don't eat KFC, so homemade it is.
After giving the pantry cupboard a huge overhaul this weekend, I'm embarrassed to say I found a box of gluten free Bisquick mix. We love that stuff - everything from a quick pancake, biscuit or a fun topper for this chicken pot pie.
On a plus side the filling for this pot pie is super simple. A bag of mixed vegetables, some chicken, chicken stock, seasonings and there you have it!
Biscuit Topped Chicken Pot Pie
Chicken Mixture1 T. vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 small onion, chopped (optional)
1/2 c. chicken broth
1/4 c. milk
1 c. mixed veggies
1/2 t. salt
1/4 t. pepper
1/4 t. ground thyme
1 c. shredded cheddar cheese
- 1/2 c. Original or Gluten-Free Bisquick® mix
- 1/2 c. milk
- 2 eggs
In nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion, milk and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally. Cool 5 minutes; stir in cheese.
In a medium bowl, stir together biscuit ingredients. Pour chicken mixture into dish, then pour biscuit mixture over top. Bake 25-30 minutes, or until topping is golden brown. Let cool for 5 minutes before serving.
Then dig in.
This one dish covers it all - veggies, protein and a little carb to get you through.
I've got a really great dessert coming up this week. I baked my first sweet tooth dish with coconut flour. Delicious! Stay tuned...