Gluten-Free Chicken Cobbler Pancake Mix Biscuits

Directions

Chicken Filling 

1. Preheat oven to 400°F (212 °C). Lightly grease a 2.5 quart casserole dish. Set aside.
2. Make a roux: Melt butter in a large pot. Add Kinnikinnick All Purpose Flour Blend while whisking over medium-low heat. Whisk for 2 - 3 minutes (roux should be smooth and a light cream colour).
3. Slowly add chicken stock to roux while continuing to whisk over low heat until smooth.
4. Add milk while continuing to whisk until combined and slightly thickened (approx. 3 - 5 minutes).
5. Add salt, pepper, parsley, thyme and Mixed Medley frozen vegetables. Mix until combined.
6. Add diced chicken and mix until combined.
7. Cook over medium-low heat while continually stirring (approx. 5 - 7 minutes).
8. Remove from heat and transfer mixture to casserole dish. Set aside. 

Pancake Biscuits 

1. In a large bowl cut butter into Kinnikinnick Pancake and Waffle Mix using a pastry cutter or butter knife (mixture should resemble pea size lumps).
2. Make a well in the centre of  dry mixture.
3. Slightly whisk milk and eggs together.
4. Pour into well and fold in dry mixture to combine.
5. Mix until fully incorporated. Set aside. 

Assembly

1. Drop Pancake Biscuit batter evenly on top of Chicken Filling (approx. 10 - 12 even scoops). Do not spread batter.
2. Place uncovered in preheated oven and bake for 22 - 25 minutes.
3. Remove from oven and let cool for 10 minutes.
4. Brush Pancake Biscuits with optional olive oil. Serve warm. 
   Yields 6 servings