GF Rosemary Chicken Pot Pie
Prep time: 20-30 min.Cook time:20-25 min.
What you need:
2c cut up cooked chicken
4c chicken stock
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.