It’s been pretty chilly here this weekend, thanks to a gorgeous cold front sucking up moisture from the hurricane stalled out along the Atlantic coast. These conditions inspired me to bake up a pot pie, but I’ve never been great at making pie crusts. This is where I cheated and used the pizza crust recipe on the side of a gluten free Bisquick box. Okay, so I doctored it up a bit, and I’ve used my doctored up recipe to make breakfast pizza before. But seriously, it’s like a biscuit in crust format! Sooo good!
For the crust:
1 1/3 cup gluten free Bisquick
1/2 cup milk
1/3 cup melted butter
2 large eggs, beaten
For the filling:
3 boneless, skinless chicken breasts, diced
1 12-oz bag of frozen mixed veggies, thawed
1/2 onion, diced
1 15-oz can lower sodium chicken broth
1/3 cup wine (whatever kind you’d like, or omit if you don’t)
2 tbsps cornstarch
Salt, pepper, onion powder, and garlic powder to taste
Preheat your oven to 400 degrees F. Grease a pie plate and set aside. Spray or grease a large pan and caramelize the diced onion. Next, add the chicken and cook until no longer pink. Dump in the veggies and pour in the wine. Bring to a simmer. Add your seasonings, cornstarch, and chicken broth. Bring to a simmer, stirring frequently to prevent clumps from forming. Mix bisquick and wet ingredients until combined. Divide into two pieces. Spread your bottom layer into the pie plate. Pour in the filling. (Pro-tip: if you happen to have leftover mashed potatoes in your fridge, spread the over the bottom layer before pouring in your filling. Trust me.) Cover the top of the pie with the remaining dough — don’t worry about looks here. Bake for 15-20 minutes until crust is golden brown.
