As a kid, we never ate chicken pot pie. I seem to remember once or twice getting treated to the frozen variety. I'm sure it was because my mom was out of town, & those were the times my dad enjoyed buying the kinds of food we never normally ate. Because of this, I have given chicken pot pie a bad stereotype. But really, I kind of love it. We've made a few varieties over the past few years, sometimes using venison or turkey burger, but this is actually my first run making it with chicken. For this round, I used our favorite biscuit recipe (from The Joy of Cooking, just swapped out gf flour blend for regular flour, shortening for butter & df milk for milk). We cut them out in circles & placed them all over the top. It worked really well & looked pretty (but I didn't get a photo before my kids dove into it).
Chicken Pot Pie
3 tablespoons olive oil
3 chicken breasts
1 onion, diced
1 large clove of garlic, minced
6 celery sticks
peas or chopped broccoli (something green!)
1 cup chicken broth or water
3/4 cup flour (or thicken with cornstarch, potato starch or arrowroot)
season to taste with herbamare & pepper
2 cups gluten-free flour blend (we use Bob's Red Mill 1:1)
2-1/2 teaspoons baking powder (homemade if corn-free)
1/2 teaspoon sea salt
1/2 cup palm shortening, cold
3/4 dairy-free milk
1. Preheat oven to 400 degrees.
2. Wash & dice all veggies & chop chicken into bite-size pieces.
3. Heat large pan over medium heat. Add olive oil, onions & garlic clove & sautée for about 7-10 minutes, then add chicken. Cook until almost done, then add carrots & potatoes.
4. When veggies get tender, add mushrooms & peas (or broccoli). Then whisk flour into the chicken broth. Add to the pan, once the chicken & veggies are done, stirring well.
5. Pour filling into two pie pans or one 9x13 glass dish.
6. For biscuits: in a medium bowl, mix together flour, baking powder & sea salt. Cut in palm shortening, using hands to blend until crumbly. Add milk & knead for a few minutes, until dough comes together & you can roll out. Roll out dough & cut into biscuits, then lay them individually on top of the filling.
7. Bake for about 25-35 minutes, until crust is golden & bubbling.