Biscuit Topped Chicken Pot Pie

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 Mixture

1 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
                                          

Baking Mixture

1/2 c. Original or Gluten-Free Bisquick® mix

1/2 c. milk

2 eggs

Heat oven to 375 degrees and spray an 8x8 baking dish.

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...