I made this a few days ago and I love how it turned out. The crust topping is made with Gluten-free Bisquick and the biscuit recipe on the back. You can also make this with a top and bottom pie crust recipe, or use another biscuit mix for the topping.
3 chicken breasts
1 bag frozen mixed vegetables
2 cups chicken broth
2 teaspoons chicken base
1 cup milk
1/2 stick butter
1/3 cup gluten-free flour
Seasonings of choice, I used salt, pepper, thyme, basil, and parsley to taste.
1 box Gluten-free Bisquick (will need eggs and shortening for the biscuit recipe on the box)
Boil chicken breasts till done and shred. Save 2 cups of the broth. Preheat oven to 350. Melt butter in a sauce pan and whisk in flour. Add broth, chicken base, and milk; stir until thickened. Add seasonings.
Add shredded chicken to the bottoms of 2 round cake pans, or to the bottom of a 9×13 casserole dish. Add the bag of frozen vegetables and pour the soup mixture over all.
Prepare the biscuit recipe for the full box of GF Bisquick and spread over the top.
Bake at 350 for about 25 minutes, or until browned.