Chicken Pot Pie

Ahhhh....there is no comfort food quite like pot pie, is there?  Previously I had been making my gluten free pot pie with a pie crust made from Pamela's bread mix, but I didn't totally like the overall flavor.  So, I experimented using a biscuit topping, and it turned out really yummy!  I used leftover chicken from a whole roasted chicken.  Here is what I did:

For the filling:

1/3 cup butter
1/3 cup chopped onion
1/3 cup rice flour
1/4 tsp pepper
few dashes of salt
1-3/4 cup chicken broth
2/3 cup milk
leftover chopped chicken (approx. 1-2 cups...I use whatever I have on hand and it always works)
2-1/2 cups vegetables (varies...see below)*
2 cloves minced garlic

In a medium saucepan, cook onions in butter until soft and translucent.  Stir in flour, salt, and pepper.  Slowly stir in chicken broth and milk.  Simmer over medium low heat until thick.  While that is simmering, get a large bowl and put your chicken, vegetables, and garlic in it, and toss all together.  *For the veggies, I either use 2-1/2 cups frozen mixed veggies, which is definitely the easiest, or if I don't have that, I will mix a combination of chopped carrots and celery, frozen or canned corn, and frozen green beans.  Any combination will work great.  If you do the fresh carrots and celery, it works best to boil them for a couple of minutes first to partially precook them.

Next prepare your biscuit dough.  You will need:

1 cup millet flour
1/2 cup potato starch
1/4 cup tapioca starch
1-1/2 tsp. baking powder
1 tsp. xanthan gum
1/2 tsp. salt
2 T. sugar (you might want to omit if you don't want sweet dough)
1/4 cup oil
1 egg
3/4 cup buttermilk

Combine dry ingredients in a mixer bowl.  Add oil, egg, and buttermilk, and beat on high about 30 seconds.  Then, what I did was I put a "blob" of the dough in the bottom of a pie plate, and spread it to cover the bottom to make a thin crust.  Sorry I can't be more specific on the amount, but I put just enough to cover it.  Next, pour your chicken/vegetable mix into the pie plate on top of the crust.  Then pour your thickened hot filling over the top of that.  Finally, drop the remainder of the biscuit dough, by spoonfuls, over the top of the filling, covering as much of it as possible.

Bake in preheated oven at 425 degrees for about 35 minutes, or until dough is golden brown and filling is bubbly.  Cool for at least 10 minutes before serving.

If you try my recipes and you like them, please leave a comment!  Thank you, and enjoy!