I found the origins of this recipe in one of my new gluten free cookbooks from Christmas. Unbelievably Gluten-Free by Anne Byrn. However, when I saw that Bob's Red Mills cornbread mix was on sale at the grocery store, I decided to play around with the recipe a bit and change it up. My husband and I were pleased with my experimentation last night. You will definitely have a few days of leftovers with this recipe, so enjoy!
Vegetable oil spray, for misting the pan
The recipe calls for following the Buttermilk Biscuit recipe in the book or using gluten free Bisquick to make biscuits. Instead, I decided to substitute the gluten free cornbread mix. So I just followed the directions on the back of the Bob's Red Mills bag to make the cornbread.
2 cups of water
3 cups (12 oz) package of frozen peas and carrots
4 cups of chopped cooked chicken (The recipe calls for a baked chicken recipe in the book or a store bought rotisserie chicken. Again, I substituted and just cooked up 3 large chicken breasts myself)
3 cups of low sodium chicken broth
1/2 cup of milk
Salt and pepper to taste
3 Tbsp cornstarch
1. Bob's Red Mills cornbread mix calls for the oven to be preheated to 375. (Follow the directions for whatever biscuit mix recipe you're following)
2. Mist a 13 x 9 baking dish with vegetable oil spray and set aside.
3. Make the cornbread or biscuit dough and set aside uncooked. (If biscuits, actually form the dough into small biscuits)
4. Place the water in a medium sized saucepan and bring to a boil. Add the frozen peas and carrots and cook them until warmed through (about 2 minutes) and then drain.
5. Add the cooked chicken to the peas and carrots and spoon the mixture into the greased backing dish in an even layer.
6. Set aside 1/4 cup of the chicken broth. Pour the remaining 2 3/4 cups of chicken broth into the same sauce pan you used to cook the peas and carrots. Season with salt and pepper and heat over med-high heat until the broth comes to a boil.
7. While waiting for the broth to boil, pour the remaining 1/4 cup of broth into a small bowl and whisk in the cornstarch. Slowly, pour the cornstarch mixture into the boiling liquid, stirring.
8. Let the mixture return to a boil and cook, stirring until it thickens.
9. Pour the hot broth mixture over the chicken and vegetables in the baking dish.
10. Arrange the uncooked biscuits on top, making 3-4 rows of biscuits. If using cornbread mix- pour the uncooked cornbread mix over the top of the baking dish evenly distributing it over the chicken and vegetable mixture.
11. Place the baking dish in the oven and bake until the biscuits or cornbread is lightly browned and the sauce is bubbling. (Follow the baking directions for the biscuit or cornbread mix).
12. Serve and enjoy!