GLUTEN-FREE CHEDDAR BISCUIT CHICKEN POT PIE

Gluten-Free Cheddar Biscuit Chicken Pot Pie image

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

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
8 oz white mushrooms, quartered
2 carrots, peeled and diced (1 cup)
2 teaspoons chopped fresh thyme leaves
1/4 cup Bisquick™ Gluten Free mix
3 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3 cups diced cooked chicken
1 cup frozen sweet peas, thawed
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups Bisquick™ Gluten Free mix
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)
3/4 cup milk
3 tablespoons butter, softened
1 egg

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