Biscuit Pot Pie
Biscuit Pot Pie
Ingredients:
2 ¾ cups + 3-4 Tbsp Bob’s Red Mill Gluten Free Biscuit Mix
11 Tbsp salted butter
¾ cup buttermilk
2 eggs
3 carrots, finely chopped
3 celery stalks, finely chopped
1 medium yellow onion, finely chopped
4-5 garlic cloves, minced
1 Tbsp fresh rosemary, finely chopped
1 tsp fresh thyme, chopped
3 cups chicken stock
2 cups shredded chicken/turkey
2-3 tsp kosher salt (to taste)
1 tsp fresh cracked black pepper
Preheat your oven to 400F.
In a food processor or by hand, combine 2 ¾ cups of the Bob’s Red Mill Gluten Free Biscuit Mix with 8 Tbsp cold cubed salted butter. When the butter is the size of peas, start to combine the eggs and buttermilk until the dough is formed. For best results, keep the dough chilling in the fridge until the pie is ready to go in the oven.
In a large skillet, melt down the remaining tablespoons of butter. Begin sauteing the mirepoix (carrot, celery, and onion). After five minutes, add the minced garlic and herbs and continue to cook for about ten minutes over medium heat. When the vegetables begin to get tender, add 3-4 Tbsp of the remaining Bob’s Red Mill Gluten Free Biscuit Mix. Allow it to coat the vegetables and brown a bit. While stirring, gradually add the chicken stock to create the gravy for the pot pie, scraping the bottom and edges of the skillet as needed. Once the gravy and vegetables begin to simmer, add in the shredded chicken or turkey. Allow everything to cook together for about five minutes over medium heat.
If you’re using an oven-safe skillet, continue along. Otherwise, transfer the filling into a greased oven-safe dish. Using a cookie scoop, scoop the biscuits and simply drop them on top of the filling to your liking. Bake everything together for 20 minutes at 400F. The biscuits will be golden brown, and the filling warm and tender.
Serve hot and enjoy!
