Monday, April 8, 2013

Gluten Free Chicken Pot Pie using Drop Biscuits

I didn't make an actual "pie", I'm still nervous about experimenting with GF pie recipes. But, who knows, maybe I'll surprise you this Summer. But I did, however, figure out a way to do something similar and just as delicious. It was a family hit, which always makes me happy.

Ingredients fro filling:
2 cups chicken broth
1 cup sliced carrots
1/2 cup sliced celery
1/3 cup chopped onion
3 Tbsp cornstarch
1/4 cup water
2 cups diced cooked chicken
1 Tbsp butter
Salt and Pepper to taste

Ingredients for biscuits:
1 cup Pamela's Baking and Pancake Flour
1/4 cup shortening
1/3 cup + 1 Tbsp milk

 Preheat oven to 350. In a medium to large saucepan, combine chicken broth, carrots, celery, and onions until crisp and tender (about 10 min). meanwhile, dissolve cornstarch in the 1/4 cup water. Pour into broth mixture. Cook and stir until thickened and bubbly. Add diced chicken and butter. A dash of salt and pepper. Pour into a large casserole dish.

Next, in a large mixing bowl, pour in Pamela's baking flour and cut in shortening with fork or pastry blender (which I don't own, so I used a fork), until mixture resembles coarse crumbs. Pour milk into flour mixture while stirring with a fork. Do not let dough sit. Drop 6 to 8 spoonful mounds of dough on top of chicken mixture. Bake for 25 min.






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