Chicken pot pie is one of my all time favorite meals. When I found out that I was allergic to gluten, I was so sad that I wouldn’t be able to enjoy one of my favorite comfort foods. My mom discovered gluten-free Bisquick, and modified the chicken pot pie to be gluten free. Now I am able to enjoy my favorite dish again!
To make the topping, combine 3/4 C. of Gluten Free Bisquick, 1/2 C. of milk, 1 egg, and 1 tbsp. melted butter. Beat with a fork and set aside.
Next, melt 2 tbsp. of butter in a skillet and add 1 medium chopped onion and 2 cloves of garlic. Saute until the onions are translucent.
Stir in one bag of mixed vegetables, 2 C. of cooked, cubed chicken breast, 1 3/4 C. chicken broth, 1 tsp. of salt and 1/2 tsp. of thyme. Mix together and cook on high until boiling.
While the vegetable mixture is boiling, mix 3/4 C. of milk and 3 tbsp. of cornstarch with a whisk.
Add milk and cornstarch mixture to the vegetables. Stir, and heat until boiling.
Pour vegetable mixture into an 8 by 8 cassarole dish. Spread biscuit mixture on top. Put into the oven and bake at 350 degrees for 25-30 minutes.
*If you aren’t gluten free, you can also substitute 3/4 C. regular Bisquick into the dough 🙂