Chicken Pot Pie with Drop Biscuit “Crust”

 

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Now that the weather is getting cooler, warm comfort foods start to become more common. One of my favorite cooler weather dishes is chicken pot pie, but can be notoriously high in carbs and fat, and skimpy on important protein. So, I decided to do a recipe makeover and ended up with an exceptionally delicious and filling meal!

I recently received a complimentary package from FlapJacked, who specializes in protein-packed pancake mixes and baking products, and wanted to find a different way to utilize their new gluten-free mix than I have before. I took my basic biscuit recipe and modified it a bit to create the “crust” for this dish. The addition of xanthan gum to the soup base helps to thicken the broth and make it less soupy :).

BISCUIT INGREDIENTS:

🔸53g FlapJacked gluten-free buttermilk protein pancake & baking mix

🔸15g garbanzo bean flour

🔸14g coconut flour

🔸1/4 tsp baking powder

🔸Garlic powder to taste

🔸Italian seasonings to taste

🔸20 drops liquid stevia

🔸1 large egg

🔸7g Land-o-Lakes light butter with canola oil

🔸60 mL unsweetened cashew milk

FILLING/BASE INGREDIENTS:

🔸1 can Progresso Light chicken noodle soup

🔸3g xanathan gum

DIRECTIONS:

  • Preheat oven to 350F
  • In a small casserole dish, empty soup contents and add xanthan gum. Heat in microwave for 1 & 1/2 to 2 minutes in order to allow the thickening agent to begin working. Set aside.
  • In a separate mixing bowl, add all dry biscuit ingredients and whisk together, then add wet ingredients and mix until well blended. Add any additional seasonings to taste.
  • Spoon drops of dough into the casserole dish and bake for 25-30 minutes, or until crust is golden brown.
  • Remove from oven and allow to cool slightly before enjoying!

Yields: 1 serving

Nutrition: 594.31 calories; Total Fat: 17.89g, Saturated Fat: 7.13g, Polyunsaturated Fat: 1.50g, Monounsaturated Fat: 4.63g; Cholesterol: 226.44mg, Sodium: 2310.44mg, Carbohydrates: 65.21g, Fiber: 17.10g, Sugar: 9.76g, Protein: 42.44g,

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