Chicken Pot Pie with GF Biscuit Topping

Chicken Pot Pie with Gluten Free Biscuit Topping

Meal Prep Pro Tip: During my POWER HOUR, I prep the pot pie filling AND the topping and place each of them in a gallon freezer zip lock bag. For the topping, I use the gallon bag like a pastry frosting bag, spraying it inside with a little cooking spray and then using either a rubber band or a chip clip pressing it down from the top. When I am ready to make this meal for the week, all I have to do is preheat the oven, dump the filling into an oven safe dish and cut the tip off the topping bag and squeeze it through across the filling. NO MESS – SERIOUSLY!! Then bake it for 15 to 20 minutes or until topping is golden brown. SUPER EAZY PEAZY. *Why don’t I just make it all at once and place in the refrigerator for when I am going to eat/use? Great question! In my experience, the topping has gotten slimy or not as fresh and I have found this is the easiest way to preserve all the flavors and creating something fresh and simple on the day of with a little planning ahead.

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Servings people

Ingredients

Pot Pie Filling:
1.5 #s chicken diced into 1/2” pieces
2 tablespoons olive oil
3 tablespoons minced garlic
1 medium yellow onion diced
3 large carrots peeled and sliced into half moons
3 stalks celery diced
1/2 cauliflower cut into smaller florets
2 russet potatoes peeled and cubed
1 cup fresh green beans trimmed and cut into thirds
1 smaller bag frozen peas
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground Rosemary
1/2 teaspoon ground sage
3 cups chicken broth or vegetable stock
1 tablespoon Arrowroot
**optional to add corn or Lima beans from frozen section
***can also purchase frozen veggies noted above
Pot Pie Topping:
1 cup Pamela’s baking mix
1 egg
1/2 cup milk or preferred milk substitute
Cooking Instructions:

Instructions

Preheat oven to 375 degrees.
In a large pot over medium heat, add the olive oil. When oil is warmed, add the onion, carrots, celery, green beans, cauliflower and potatoes into and cook for 5 minutes while occasionally stirring with a wooden spoon.
Add the chicken to the pot and continue to stir and let cook for 5 minutes.
Add the salt, pepper, rosemary, sage and chicken broth and combine well. Cover the pot and let cook for 5 minutes. Add arrowroot to the mixture, stir well and continue to cook while covered for 5 remaining minutes. Turn off heat and let sit.
In a bowl, combine the Pamela’s baking mix, egg and milk. Mix together until not lumpy.
Pour pot pie filling into an oven safe baking dish (or individual ramekin like dishes). Pour the topping mixture over the top of the filing and gently spread out leaving 1/2 inch from the sides. *You can also pour topping over in a zigzag fashion to create dumpling like.
Place in oven (preferably on a parchment lined baking dish incase of spillage and makes for easy cleanup) and let cook for 10 to 15 minutes or until topping is golden brown.