Ingredients

• 2–3 cups cooked, chopped Chicken
• 16 oz package frozen Mixed Vegetables
• ½ Tbsp Kosher Salt
• ½ Tbsp Freshly ground black pepper
• ½ Tbsp Onion Powder
• ½ Tbsp Garlic Powder
• 1 tsp Paprika
• 1 tsp Ginger
• 1 tsp Turmeric
• 2 cups Chicken Broth, divided
• 2 Tbsp Cornstarch

• 2 Eggs
• ¾ cup Buttermilk
• 2 ¾ cups Gluten Free Biscuit & Baking Mix
• ½ cup cold Butter, cubed
• ¼ cup melted Butter, optional

Instructions

1. Preheat oven to 400°F. Grease a 13 x 9-inch casserole dish.
2. Combine chicken, vegetables, salt, pepper, onion powder, garlic powder, paprika, ginger, turmeric and 1 ¾ cups broth in a large, high-sided pan over medium high heat. In a small bowl, combine cornstarch with ¼ cup chicken broth. Whisk well and pour into the chicken mixture.
3. Bring to a simmer, stirring occasionally to prevent sticking, until the mixture thickens. Pour filling into the prepared casserole dish.
4. Mix eggs and buttermilk in a small bowl and set aside. Place baking mix in a large bowl. Using a fork or pastry blender, cut in cold butter until it’s the size of small peas. Add egg mixture to dry ingredients with optional add-ins and stir until evenly moistened.
5. Turn out onto a piece of plastic wrap and pat or roll the dough ½ inch thick. Carefully lift the plastic wrap and turn the dough over the chicken pot pie filling.
6. Brush with melted butter and season with salt and pepper, if desired. Bake until golden brown, about 20 minutes.