Hearty Pot Pie

Image courtesy of Betty Crocker

This recipe originally came from Betty Crocker. I adapted it to make it dairy free and also made some of my own adjustments. The flavor of the pie was well seasoned and flavorful. I tend to like my foods with more seasoning and heat than most recipes call for and will usually up the spices. After we made it Justin and I had a couple observations: A 2 quart pan was a bit too small as we had filling spilling over, we wanted more biscuits on top, and the filling need to be thickened more. I am guessing the substitution of almond milk for regular milk caused this. I am including the changes I originally made plus the ones we noted for next time we make it.

Ingredients

Filling:
2 tablespoons Earth Balance
1 medium onion, chopped
1 bag (12 oz) frozen mixed vegetables
1 1/2 cups cup-up cooked chicken (I used a rotisserie chicken)
1 3/4 cups chicken broth
1 teaspoon seasoned salt
1 teaspoon Herbs De Provence
3/4 cup almond milk
5-8 tablespoons cornstarch (Not sure exactly how much but 3 was too few)

Topping:
1.5 cups Bisquick Gluten Free Mix
1 cup almond milk
2 eggs
4 tablespoons Earth Balance
2 tablespoons chopped fresh parsley

Directions

Heat oven to 350. In a 3 quart saucepan, melt the Earth Balance over medium heat. Add onion and cook until tender. Stir in vegetables, chicken, broth, salt, and herbs. Head to boiling.

In a small bowl mix milk and cornstarch with a wire whisk until smooth. Stir into chicken mixture. Heat just to boiling. Pour in ungreased 9X13 (3 quart) casserole pan.

In a small bowl stir all the topping ingredients together except the parsley with a fork until blended. Drop the topping mixture by spoonfuls over chicken mixture. Sprinkle with parsley.

Bake uncovered 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.