Growing up, my family used to frequent the Post Office Pub for dinner. I used to be a creature of habit; to the point the servers didn’t even bother asking what I wanted. They already knew: Chicken Pot Pie. What’s not to love? It’s like chicken soup in a pie crust. To me this is one of the most comforting of comfort foods, along with beef stew and mac and cheese. Can you imagine anything better on a cold winter day then one of these meals?
Finding a decent gluten-free option has been elusive. The gluten-free pie crusts I have tried have not lived up to my expectations. That is when I decided to try doing it with a twist. Why not top it with gluten-free biscuits? It turned out perfect! It was super-easy to throw together and my oldest sonexclaims that I outdid myself and this was the best meal ever. Even my pickiest eater ate all of it.
I am so elated by the results of this I wanted to share the recipe:
Gluten Free Chicken Pot Pie
2 Chicken breasts (cubed
2 Cream of Chicken Soup (Used Pacific Foods as it is gluten free)
¼ Cup of Chicken Broth
16 oz bag of frozen peas and carrots
Salt and Pepper to tastes
Box of Gluten Free Bisquick Mix
Season chicken with salt and pepper. Brown the chicken in 2 TBSP of olive oil. Then add the vegetables, soup and broth and cook for an additional 15 minutes. While that is cooking follow direction on Bisquick box for biscuit dough. Put Chick mixture in casserole dish and drop spoonful’s of biscuit dough on top. Bake at 350 for 40-45 minutes until biscuits are browned.