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Gluten Free Chicken Or Turkey Biscuit Pot Pie

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 275kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 2 cups diced red potatoes
  • 3 cups diced carrots
  • 5 cups chicken broth low sodium
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 3 tablespoons gluten free flour
  • 1/3 cup milk 1%
  • 3 cups cooked diced chicken breast or turkey
  • 1 teaspoon dried Italian seasoning
  • 1 cup frozen peas
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Gluten Free Biscuit

  • 2 cups gluten free flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1/4 cup butter cubed
  • 1 egg beaten
  • 2/3 cup milk 1%
  • Optional: 2 tablespoons fresh chopped parsley

Instructions

  • 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.

Notes

Weight Watchers PointsPlus: 7*

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 21.9g | Protein: 30.7g | Fat: 7g | Saturated Fat: 1.5g | Cholesterol: 72mg | Sodium: 266mg | Fiber: 4.2g | Sugar: 5.2g