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Gluten Free Recipes· Recipes· Thrifty Living

Biscuit Top Chicken Pot Pie

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Biscuit Top Chicken Pot Pie is not only one of my favorite casseroles, but an easy go to meal
that kids of all ages like.  Chock full of veggies, and made from all natural ingredients (no
canned soups in this one!) It’s my husband’s favorite too, and while he isn’t picky at all,
he makes it known which recipes are his faves.  In that very subtle, “Mmmm, this is GOOD
you can make this as often as you want.”
Like I said, very subtle…
One thing I like to do when I buy a large package of meat at the store, is cook enough for the
meal I am preparing, then the rest in the crock pot so I have cooked, tender chicken I can
use the next day or freeze for later use.  To cook chicken breasts in the crock pot,
just place them in the bottom of your crock pot, add a couple cups of natural chicken \
broth or a good prepared chicken bullion to every
two pounds of meat, cook on low  about 8 hours.
Let’s make a Pot Pie.
Biscuit Top Chicken Pot Pie
serves approximately 6-82 pounds of chicken breast, cooked & cubed or shredded
4 T.butter
One onion chopped finely
2 t. minced garlic
1/4 cup flour or gluten free flour blend
2 cups of natural chicken broth
3 cups of milk (I like to use whole milk for this recipe, but you don’t have to)
1/2 t. celery seed
dash of pepper to taste
2 pound bag of frozen mixed vegetables, steamed until crisp tender
Dry biscuit mix, enough for one dozen biscuits (I use King Arthur Gluten Free Baking Mix)
and ingredients to make your biscuits that will go on top.

Preheat oven to 375* 
Grease or spray a large casserole dish or 13″ x9″ baking dish, put cooked chicken in
baking dish and set aside.  In a large saute pan, melt butter, add onion and garlic, being
careful not to burn, saute until they are translucent and done.  Shake flour and celery seed
over the butter and onion mixture, continue stirring, and slowly add broth.  Bring to a boil
(it will begin to thicken quickly) and use wooden spoon to break apart any lumps of flour.
Reduce heat and add milk, allowing mixture to come to a low boil slowly, stir often to
avoid scalding.  Once mixture has thickened, pour over chicken in the baking dish.

Add steamed vegetables to the baking dish and fold together to mix the chicken, cream
base and vegetables together well.  In a small mixing bowl, prepare your biscuits according
to the directions, and instead of using a biscuit cutter, just drop them over the top of the
casserole in rounded tablespoon-fulls.  I usually end up with 3 or 4 across and 4 or 5 down.

Bake about 20-30 minutes, depending on your oven.  Remove from oven when the biscuits
are golden and sauce if bubbly around the edges.  Allow dish to sit for about 10 minutes
before serving.

This also makes a great freezer meal, just freeze the cooled mixture after stirring the
vegetables into the chicken and cream sauce.  To prepare, thaw out, add biscuits and
bake as usual.

Enjoy!

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Comments

  3. Heaven's Walk says

    I can remember eating those Swanson Chicken pot pies when I was a child….and loving them! This recipe looks so good, Tanya! Thanks for sharing it today. I'm adding it to my recipe book! 🙂

    xoxo laurie

    Reply

  4. Tanya Runkle says

    Hi Laurie!
    I used to love those too 🙂 I have to eat gluten free these days so I have given all my recipes a makeover with a gluten free option. I hope your week is off to a wonderful start 🙂

    xo, Tanya

    Reply

  9. Robin says

    Now that’s comfort food at it’s best!!! And as always your photos are scrumptious! Thanks bunches for linking up with Twirl & Take a Bow! xo

    Reply

  12. Lelio Vieira Carneiro says

    You really make it appear really easy together with your presentation but I to find this matter to be actually something that I
    think I’d by no means understand. It sort of feels too complex and very extensive for me.
    I am taking a look forward on your next post, I
    will attempt to get the dangle of it!

    Reply

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