Chicken and Broccoli Pot Pie with Black Pepper and Sage Biscuit Topping
 
 
Delicious and different pot pie recipe with a biscuit topping flavored with sage and black pepper.
Author:
Recipe type: Main Dish
Ingredients
  • 16 ounces frozen broccoli florets
  • 1 ¼ pounds boneless, skinless chicken thighs, cubed
  • 1 large sweet onion
  • 2 teaspoons garlic, minced
  • 8 ounces heavy cream
  • 8 ounces cream of chicken soup
  • 1 teaspoon crushed sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Gluten Free Bisquick Dough:
  • ⅛ teaspoon black pepper
  • 1 teaspoon crushed sage
  • 2 cups gluten free Bisquick
  • ½ cup shortening
  • ⅔ cups milk
  • 3 eggs
Instructions
  1. Preheat oven to 350 degrees.
  2. In large bowl, mix onion, broccoli, chicken, garlic, soup, heavy cream and spices together.
  3. Pour into 9x13 inch casserole dish. Bake covered for 45 minutes. Remove from oven, uncover.
  4. Preheat oven to 400 degrees.
  5. Prepare Bisquick dough as directed on package.
  6. Add remaining herbs.
  7. Spread dough evenly over pie, leaving ½-inch space around edge of pan. Return to oven and bake 20 minutes or until biscuit topping is golden brown.
Recipe by The Saturday Evening Pot at http://thesaturdayeveningpot.com/2014/03/picky-eaters-try-this-recipe-chicken-and-broccoli-pot-pie-with-black-pepper-and-sage-biscuit-topping.html