Tuscan Chicken Pot Pie Bake

Running Low on Ridgeline Spice Tuscan Seasoning?

Directions

1. Place a large skillet on the stove over medium heat, add ghee, butter, or other cooking oil to coat the bottom.

2. Pat dry the chicken breasts with a paper towel and butterfly(cut in half width wise). place the sliced chicken breasts in the heated skillet, and cook approx. 3 minutes on both sides until the chicken is cooked through, set aside.

3. While the chicken is cooking dice carrots, celery and onion into 1”x1” pieces. Once the chicken has finished cooking add 1 Tbsp of ghee, butter or other cooking oil to the same skillet, and add in the diced vegetables. Sprinkle a small amount of salt to draw some moisture out of the veggies during the cooking process, cook stirring occasionally until the onion is slightly transparent.

4. Reduce the heat to medium-low, add chicken broth, Ridgeline Spice Tuscan Seasoning, and half n half to the veggies, stir occasionally until the broth mixture starts to steam. Slowly add Brown Rice Flour while whisking to ensure there are no lumps. Continue to stir until the mixture thickens (think cream of chicken).

5. Cut the cooked chicken into bite sized pieces and place in an 8”x12” casserole dish and add the vegetable/broth mixture. Stir to combine.

6. Remove the biscuits from their package and cut in half width wise to make the biscuits half the thickness. Place the sliced biscuit dough on top of your filling in the casserole dish with no more than .5” space between biscuits.

7. Preheat oven to 375°F and place the prepared dish in the oven on the middle rack and back for 25-35 minutes until the biscuits are fluffy and golden brown on top. Remove and enjoy!