Chicken Pot Pie

This version is very easy to make. And it’s far tastier than the frozen varieties.

Note: This recipe can be made ahead and refrigerated, then baked just before serving. The dish is ready when the filling is bubbly and the biscuits are a warm brown.

Chicken Pot Pie Filling:

1 cup diced cooked chicken (15 oz. canned chicken works, too)
2 cups chicken stock (or chicken bouillon)
1/2 cup diced carrots
1/2 cup sliced celery
1/4 cup minced onion
1/2 cup frozen peas
3 Tbs gluten free flour
2-3 Tbs water
1/4 cup cream or nondairy substitute (I used Silk creamer)
Pepper to taste

 

 

 

Biscuit Mix: Store a canister of this handy mix in your refrigerator for biscuits or pot pie toppings in minutes.

2 cups, plus 3 Tbs Featherlight Mix*
1 1/2 Tbs baking powder
1 1/2 tsp baking soda
1 1/4 tsp salt
1/8 cup sugar (or to taste)
1/4 cup dry buttermilk powder
1/2 cup shortening

In a large mixing bowl, whist together the dry ingredients. With a pastry blender, cut in the shortening until no lumps appear. Store in a 2-quart container in the refrigerator.

To 1 1/4 cup of the biscuit mix, add 1 egg beaten with 1/3 cup water. Stir to moisten and drop by spoonfuls onto the hot stew or pie.

 

 

Preheat oven to 350.

Prepare the chicken and set aside. Place the chicken stock in a large saucepan and bring to a boil; add the carrots, celery, and onions and cook for 15 minutes. Stir in the peas and chicken and cook 5 minutes longer.

Mix the flour mix to a thin paste with a few tablespoons of water. Thicken the stock with the flour paste and cook on low for 1-2 minutes. Add the cream and season with salt and pepper.

Pour the cooked pot pie mixture into a 2-quart casserole or individual casserole dishes and top with the biscuit mix. Bake for 25-30 minutes.

*See following post for Flour Mixes

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About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
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