Gluten Free | Family Friendly
For the Filling: - unsalted butter - yellow onion - frozen mixed vegetables - flour - chicken broth - salt & pepper - dried thyme - garlic powder - chicken breast or thighs
For the Biscuits: - flour - baking powder - garlic powder - salt - unsalted butter - shredded cheddar cheese - dried thyme - milk of choice - apple cider vinegar
In a skillet, heat the butter. Add the onion and frozen vegetables, cook for 5-6 minutes. Add the flour, tossing to coat.
Reduce heat to low, add broth slowly stirring constantly. Stir in salt, thyme, garlic powder, and pepper. Increase heat and boi for 2-3 minutes.
Add the chicken, stir well and cook for 5-7 minutes. Transfer mixture to casserole dish. Bake uncovered for 10 minutes.
Make the biscuit dough. In a bowl stir the flour, baking powder, garlic powder, and salt. Use a pastry blender to cut in butter.
Stir in shredded cheese and thyme. Add the milk and vinegar; stir until dough forms. Remove casserole from oven, scoop out dough and drop dough in small mounts to cover casserole.
Return to oven and bake for 15 minutes. Remove from oven, sprinkle biscuits with remaining cheese and flaky salt. Bake for last 8-10 minutes. Allow to cool for 10 minutes before serving.
An easy take on a classic main dish, this chicken pot pie casserole comes together in one dish and is topped with no-fuss drop biscuits.
A delicious hearty dinner with classic flavors.