Chicken Pot Pie Biscuits

I love chicken pot pie, but always dreaded trying to make it taste good as I have yet to perfect the most perfect gluten free crust that my family will enjoy and be none the wiser about it not being the real thing.

I found the following recipe Chicken Pot Pie Biscuits and thought now would be a good time to try my new Betty Crocker Gluten Free Biscuit mix. I had to make a number of modifications to this recipe to ensure that I would be able to eat it along with my family.

This will now be the recipe that I follow next time I make this dish for my family.

First I had to come up with a substitute for the cream of chicken soup to make it gluten free and I have yet to find one premade in a can (cringe) that I like.

Gluten Free Cream of Chicken Soup

Ingredients:

1 cup of goats milk (you can use cows milk or another favourite milk)*
2 tablespoons cornstarch
1 table spoon olive oil (butter or margarine work as well)
1 gluten free chicken bouillon cube
1/4 teaspoon of salt

Directions:

1. Whisk together the milk and cornstarch.
2. Add the olive oil, bouillon cube and salt, heating to a boil while whisking until bouillon cube is fully dissolved and combined. Reduce heat and simmer a few minutes or until it thickens.

(I am going to try making different cream of soups with this recipe.)

My next step was to prepare the chicken, I baked one breast in the oven and let it cool.

I prepared the Betty Crocker Gluten Free Biscuits according to the box (hopefully I will come up with a non boxed version of amazing biscuits).

Then I followed the remainder of the Chicken Pot Pie Biscuits recipe to create my own new recipe.

Ingredients:

12 - Gluten free biscuits
1 cup diced chicken breast
Prepared gluten free cream of chicken soup
2/3 cups shredded low-fat cheddar cheese
1 1/2 cups frozen vegetables, thawed
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper

Directions:

1. Preheat oven to 400 degrees.
2. Dice cooked cooked chicken.
3. Separate the biscuit batter and place into a cup of a lightly greased 12 hole muffin pan, pressing the dough up the sides to edge the cup.
4. In a medium bowl, combine the chicken, soup, vegetables, onions, cheddar-cheese, parsley and pepper. Mixing well to combine.
5. Spoon chicken mixture into the prepared biscuit cups.
6. Bake for 12 to 15 minutes or until golden brown.
7. Remove from oven and let cool for 2-3 minutes.
8. Serve and enjoy.

Over all, I was impressed with how easy this was to prepare and how while it cooked, I could prepare the salad we had with it.

Will I make it again? For sure! Everyone enjoyed it. I even have left overs for lunch tomorrow.

*I use goats milk since my son and I both have a dairy allergy (yes another thing I am allergic too and hopefully the only thing my son is.)