21 February 2013

GF Rosemary Chicken Pot Pie

I am gluten free. Not my husband and not my boys. So, as you can imagine dinner is an obstacle at times. Although gluten free food and recipes have come a long way, many times it is still very bland and blah. It usually has a different texture and tastes a little off. On many nights we have ended up making two different meals, one gf and one regular. It's a problem. Needless to say, when I find a recipe that everyone in the house likes and asks me to make again, it's a keeper. Here is one of our favorite gf go to meals. It is the perfect snowy day comfort food. For our family of four (mainly because I have two boys that eat more food than most small countries) I have doubled the original Pot Pie part of the recipe it is enough to fill a 3 qt. baking dish. 

GF Rosemary Chicken Pot Pie

Prep time: 20-30 min.
Cook time:20-25 min.
Servings: 8-10

What you need:
2c cut up cooked chicken
4c chicken stock
1c carrots-diced
1c celery-sliced
1/2c onion-minced
1c peas
3/4c GF flour mix like Pamela's or Bisquick
4-6 tsbp water
1/2c cream or nondairy substitute
2-3 sprigs fresh Rosemary (discard stalk after removing leaves)
1/4c fresh parsley-chopped
Salt and pepper to taste

One Biscuit Mix recipe to top the pie. You can use any recipe you like for the biscuits. But I usually just use the GF Bisquick.

Preheat oven to 375°.
Cut up chicken and set aside. Place the chicken stock in a large saucepan and bring to a boil; add carrots, celery, and onion and cook for 15 minutes. Stir in the peas and chicken and cook for 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 min. Stirring constantly, add the cream and season with salt, pepper, parsley, and the rosemary.
Pour the cooked pie mixture into a 3 qt. baking dish or individual casserole dishes and top with dropped biscuit dough (I use approximately 1/2 tablespoon for each dropped mound and leave about 1/2" in between them). Bake on top of a cookie sheet for approximately 20-25 min. or until biscuits are browned and pot pie filling is bubbly.


No comments:

Blogging Tips