Chicken Pot Pie (gluten-free, dairy-free, corn-free)

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

filling:

3 tablespoons olive oil

3 chicken breasts

1 onion, diced

1 large clove of garlic, minced

5 potatoes

6 carrots

6 celery sticks

mushrooms

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

crust:

gluten-free biscuits

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.

8. Enjoy.