Ingredients
1
tablespoon olive oil
1
medium onion, chopped
8
oz white mushrooms, quartered
2
carrots, peeled and diced (1 cup)
2
teaspoons chopped fresh thyme leaves
1/4
cup Bisquick™ Gluten Free mix
3
cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
3
cups diced cooked chicken
1
cup frozen sweet peas, thawed
1/2
teaspoon salt
1/2
teaspoon pepper
1 1/2
cups Bisquick™ Gluten Free mix
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
3/4
cup milk
3
tablespoons butter, softened
1
egg
Preparation
Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
In 5-quart ovenproof Dutch oven, heat oil over medium heat. Add onion, cook about 3 minutes, stirring occasionally, until soft. Add mushrooms, carrots and thyme. Cook about 3 minutes or until until liquid has been extracted from vegetables. Stir in Bisquick mix until vegetables are coated.
Stir in broth until Bisquick mix is incorporated. Heat to a simmer; cook until thickened. Stir in chicken, peas, salt and pepper.
In large bowl, mix Biscuit ingredients. Using spoon, drop dough in 10 mounds on cookie sheet.
Bake pot pie uncovered 20 to 25 minutes or until bubbly. Add biscuits to oven last 15 minutes of bake time until golden brown. Let stand 10 minutes. Serve biscuits with pot pie.
