Ingredients
- 4 tablespoons unsalted butter
- 3 large garlic cloves, minced
- 2 cups diced yellow onion (about 1 large onion)
- 1 1/2 cups chopped celery
- 12 oz mixed veggies
- 3 tablespoons cornstarch
- 1 1/2 cups chicken stock
- 1 cup half & half
- 4 cups cooked & shredded turkey
- Salt & fresh cracked pepper, to taste
- 1 bag Pamela's Biscuit & Scone Mix
- 1 teaspoon fresh cracked black peper
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1 1/4 cups milk
- 1/4 cup minced chives
- 1/2 cup shredded cheddar cheese
Yield:
CASSEROLE FILLING
GLUTEN FREE CHEDDAR CHIVE BISCUITS
Directions
- Preheat oven to 400°F. Grease a 12 x 8 casserole pan (a 11x7 works great too as long as it's a deep enough casserole dish) with butter or non-stick spray. Set aside.
- In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. Add garlic and sauté for 30 seconds. Add in onion, celery and mixed veggies. Cook until softened, about 7 minutes.
- Stir in cornstarch until well combined, continue cooking for 2 minutes. Slowly add chicken stock and half & half, stirring after each addition. Let cook until thickened, about 5 minutes. Stir in turkey and season to taste with salt, pepper and cayenne pepper. Transfer mixture into prepared casserole pan.
- In a food processor, pulse Pamela’s Biscuit & Scone Mix with butter until pea sized crumbs form. Slowly add milk until well combined. Add chives and cheddar cheese, pulsing until combined.
- Scoop our large dollops of dough and drop on top of casserole mixture, leaving about 1 inch for spreading. Bake for 20-22 minutes, until the biscuits are starting to brown and the casserole is bubbly. Serve hot!
CASSEROLE FILLING
GLUTEN FREE CHEDDAR CHIVE BISCUITS
© Pamela's Products, Inc.