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Gluten-Free Cheddar Biscuit Chicken Pot Pie

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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Craving comfort food without the gluten? Try this delicious version of chicken pot pie with craveable Cheddar biscuits for your next meal!

Gluten-Free Cheddar Biscuit Chicken Pot Pie

  • Prep Time 30 min
  • Total 60 min
  • Servings 10
  • Ingredients 16
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Ingredients

Pot Pie

  • 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

Biscuits

Instructions

  • Step 
    1
    Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
  • Step 
    2
    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.
  • Step 
    3
    Stir in broth until Bisquick mix is incorporated. Heat to a simmer; cook until thickened. Stir in chicken, peas, salt and pepper.
  • Step 
    4
    In large bowl, mix Biscuit ingredients. Using spoon, drop dough in 10 mounds on cookie sheet.
  • Step 
    5
    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

260 Calories
10g Total Fat
18g Protein
25g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4 1/2g
22%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
670mg
28%
Potassium
300mg
8%
Total Carbohydrate
25g
8%
Dietary Fiber
2g
7%
Sugars
3g
Protein
18g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
2%
2%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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