Here’s a definite keeper…I made it for dinner a couple of nights ago and it was a home run!
Here’s what you’ll need:
1 cup cooked, diced chicken (this is a great way to use leftover rotisserie chicken)
1 medium russet potato, peeled and diced
2 carrots, peeled and diced
1/2 cup fresh green beans, trimmed and chopped OR 1/2 cup fresh or frozen and thawed green peas
1 large shallot, roughly chopped
1 tablespoon olive oil
1 package ABUNDTANT LOVE Gluten Free Biscuit Mix, with required ingredients (1/2 cup butter, 1/2 cup shortening, and 1 1/2 cups buttermilk)
In a medium saucepan, add vegetables and cover with water; then over medium high heat, bring to a boil and cook until vegetables are slightly tender, being careful not to overcook (otherwise, they’ll fall apart when mixed), then drain and set aside. In a large oven safe skillet over medium heat, add olive oil and shallot; stir occasionally and continue to cook until shallot is soft and translucent, then remove from pan and set aside. In the same skillet, prepare gravy as directed on package or if using ready made gravy, pour into pan and heat through. Add chicken, vegetables, and shallot to gravy and mix well. Remove from heat and set aside. Preheat oven to 450 and prepare biscuit mix as directed on package, except only use half of the prepared dough. The other half can be formed into biscuits as directed on package, placed on a parchment lined sheet pan, and frozen; once completely frozen, place in freezer bag and keep in the freezer for later use. For the remaining biscuit dough, form biscuits as directed on package, except instead of forming them into thick balls, use your hands to press each biscuit into more of a disc shape; place each one over the pot pie filling, then bake at 450 for approximately 15-18 minutes, watching closely, as each oven varies in temperature. Biscuits should be slightly golden brown on top and filling should be bubbly. Gluten free comfort food never tasted so good!!