Gluten Free Chicken Pot Pie Skillet with Biscuits

• 1 Tbsp. butter
• 1 Tbsp. olive oil
• 1 Tbsp. gluten free flour
• 3 c. frozen peas and carrots (16 oz.)
• Salt and pepper
• 16 oz. shredded cooked chicken
• 1 1/2 c. low-sodium chicken broth
• 1 Tbsp. corn starch

Gluten Free Drop Biscuit Dough

• 1/2 c. + 2 Tbsp. gluten free flour blend
• 1/4 c. corn starch
• 2 Tbsp. buttermilk powder (if you can find it)
• 1/4 tsp. xanthan gum
• 1/2 Tbsp. baking powder
• 1/2 tsp. salt
• 1/4 c. butter, cold and cubed
• 1/2 c. milk

• Preheat the oven to 400 degrees.
• In a medium oven-safe skillet, heat the butter and olive oil over medium heat. Whisk in the flour. Then, allow to cook for 1-2 minutes. Add the peas and carrots and sauté for 4-7 minutes. Season with salt and pepper. Next, stir in the chicken and chicken broth. In a small bowl, mix the corn starch with 1 Tbsp. of water. Stir into the mixture.
• In a medium mixing bowl, whisk the gluten free flour, corn starch, buttermilk powder, xanthan gum, baking powder, and salt. With clean hands, two forks, or a pastry blender, cut in the butter. Mixture should resemble small crumbles. Next, pour in the milk. Use a spatula to mix, until a sticky dough is formed. Cover the chicken and veggies with pieces of the biscuit dough.
• Place in the oven and bake for 18-22 minutes, until biscuits are beginning to brown. Broth will continue to thicken as it cools.