Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 275 kcal
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.
Recipe Notes
Weight Watchers PointsPlus: 7*
Nutrition Facts
Gluten Free Chicken Or Turkey Biscuit Pot Pie
Amount Per Serving (1 g)
Calories 275
Calories from Fat 63
% Daily Value*
Fat 7g
11%
Saturated Fat 1.5g
9%
Cholesterol 72mg
24%
Sodium 266mg
12%
Carbohydrates 21.9g
7%
Fiber 4.2g
18%
Sugar 5.2g
6%
Protein 30.7g
61%
* Percent Daily Values are based on a 2000 calorie diet.