Easy Biscuit-Topped Chicken Pot Pie | Bob's Red Mill Natural Foods
The addition of ginger and turmeric makes this chicken pot pie soothing for the soul. The broth is a bit thinner in this version, so feel free to add an…
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Cooking tools:
- Pastry cutter
- Baking dish
- Oven
- Stove
- Pot
- Mixing bowl
- Whisk
- Fork
- Measuring cup
- Plastic wrap
- Pastry brush
- Spoon
- Spatula
Ingredients
- 2–3 cups cooked, chopped Chicken
- 16 oz package frozen Mixed Vegetables
- ½ Tbsp Kosher Salt
- ½ Tbsp Freshly ground black pepper
- ½ Tbsp Onion Powder
- ½ Tbsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Ginger
- 1 tsp Turmeric
- 2 cups Chicken Broth, divided
- 2 Tbsp Cornstarch
- 2 Eggs
- ¾ cup Buttermilk
- 2 ¾ cups Gluten Free Biscuit & Baking Mix
- ½ cup cold Butter, cubed
- ¼ cup melted Butter, optional
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