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:

Quickview
338k Calories
20g Protein
13g Total Fat
37g Carbs
18% Health Score
Limit These
Calories
338k
17%

Fat
13g
21%

  Saturated Fat
4g
31%

Carbohydrates
37g
12%

  Sugar
5g
7%

Cholesterol
71mg
24%

Sodium
296mg
13%

Get Enough Of These
Protein
20g
42%

Vitamin A
8528IU
171%

Vitamin B3
9mg
45%

Phosphorus
370mg
37%

Vitamin K
36µg
34%

Vitamin B6
0.61mg
31%

Selenium
20µg
29%

Fiber
6g
26%

Potassium
902mg
26%

Vitamin C
15mg
19%

Calcium
158mg
16%

Iron
2mg
15%

Manganese
0.26mg
13%

Vitamin B2
0.2mg
12%

Vitamin B5
1mg
12%

Folate
39µg
10%

Vitamin B1
0.15mg
10%

Magnesium
38mg
10%

Copper
0.19mg
10%

Vitamin E
1mg
8%

Zinc
1mg
7%

Vitamin B12
0.32µg
5%

Vitamin D
0.27µg
2%

covered percent of daily need
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