Gluten Free Chicken or Turkey Biscuit Pot Pie
Gluten Free Chicken or Turkey Biscuit Pot Pie could be just the gluten free recipe you've been looking for. For $1.63 per serving, you get a main course that serves 8. One portion of this dish contains approximately 21g of protein, 13g of fat, and a total of 339 calories. 403 people were glad they tried this recipe. This recipe from Sugar Free Mom requires xanthan gum, butter, carrots, and onion. From preparation to the plate, this recipe takes around 1 hour. Overall, this recipe earns a tremendous spoonacular score of 81%. Similar recipes are Chicken and Turkey Pot Pie with Pepper Biscuit Topping, Turkey Biscuit Pot Pie, and Turkey-Biscuit Pot Pie.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 45 minutes
Ingredients:
4 teaspoons baking powder
¼ cup butter, cubed
3 cups diced carrots
1 cup diced celery
3 cups cooked diced chicken breast or turkey
1 egg, beaten
2 tablespoons extra virgin olive oil
2 cups gluten free flour
1 teaspoon dried Italian seasoning
5 cups chicken broth, low sodium
1 cup diced onion
Optional: 2 tablespoons fresh chopped parsley
1 cup frozen peas
½ teaspoon pepper
2 cups diced red potatoes
¼ teaspoon salt
½ teaspoon xanthan gum
Equipment:
frying pan
pot
food processor
baking pan
whisk
bowl
oven
Cooking instruction summary:
In a large pot add potatoes, carrots and broth and bring to a boil.Cover and simmer until tender.In a large skillet, heat oil and cook onion until translucent and soft.Sprinkle flour over onion and cook about a minute.Add milk and celery to broth, carrots and potatoes to pot.Stir in onion/flour mixture and simmer until thickens, about 15 minutes.Remove from heat and stir in remaining ingredients and pour into baking dish.Preheat oven to 375 degrees.In a bowl whisk together the first 4 dry biscuit ingredients.Work the butter into the dry ingredients with your fingers or food processor.Stir in the egg and milk until dough forms.Let stand 10 minutes then make 8 free form biscuits and drop onto pot pie.Bake 30 minutes until biscuits are golden.Top with parsley to serve.
Step by step:
1. In a large pot add potatoes, carrots and broth and bring to a boil.Cover and simmer until tender.In a large skillet, heat oil and cook onion until translucent and soft.Sprinkle flour over onion and cook about a minute.
2. Add milk and celery to broth, carrots and potatoes to pot.Stir in onion/flour mixture and simmer until thickens, about 15 minutes.
3. Remove from heat and stir in remaining ingredients and pour into baking dish.Preheat oven to 375 degrees.In a bowl whisk together the first 4 dry biscuit ingredients.Work the butter into the dry ingredients with your fingers or food processor.Stir in the egg and milk until dough forms.
4. Let stand 10 minutes then make 8 free form biscuits and drop onto pot pie.
5. Bake 30 minutes until biscuits are golden.Top with parsley to serve.
Nutrition Information:
covered percent of daily need
