This is a super easy recipe to put together and great comfort food on a chilly autumn evening. If you like, you can multiply the chicken filling recipe and freeze in gallon sized ziploc bags for a very quick dinner any time you need it.

CHICKEN FILLING
1 large potato, diced into 1/2 inch dice
2 carrots, diced
1 small onion chopped finely
2 stalks of celery, sliced into small pieces
1 lb boneless, skinless chicken, cooked and diced
1 8oz bag frozen mixed vegetables
1 tsp poultry seasoning
1 t dried parsley
2 t salt
1 t pepper
1 Tbsp extra virgin olive oil
2 c Water or chicken broth
1/4 c Better Batter Gluten Free Flour, or Seasoned FLour

TOPPING

1 20oz box Better Batter Gluten Free Pancake and Biscuit Mix
About 4 c water

Preheat oven to 350 degrees.

In a large bowl combine the Filling ingredients, stirring well, until the mixture resembles a slurry. If making multiple batches – you can mix this directly in the freezer bag, seal and freeze.

Once filling ingredients have been mixed, place them in a 9×13 baking pan.

In a separate bowl, mix together Better Batter Pancake and Biscuit Mix with enough water to form drop biscuits – an entire box of pancake mix should require about 4 c of water. Mix for 30 seconds. If the mixture is too thick, add extra water.

Scoop 1/2 c portions of biscuit dough into the chicken filling in the pan. Place in the preheated oven and cook for about 40 minutes, or until the biscuits are cooked and golden brown and the filling mixture is cooked through and thickened.

CROCK POT:
place chicken filling in crock pot. Spoon biscuit mix on top in 1/2 c dollops. Cook on High for 4 hours or low for 8 hours, with the lid slightly vented with a wooden chopstick.