Thursday, June 27, 2013

Gluten Free Chicken Pot Pie Casserole - Dairy Free

It's 90 degrees outside, so I'm not sure why I got such a craving for this cold weather meal, but it was worth the effort. To plan ahead, we grilled an extra pound of chicken the night prior with intention of using the cooked chicken in this dish. The review? Everyone asked for seconds, even the non gluten eaters.  The biscuits turned out to be a huge hit.  The bottom was reminiscent of a dumpling, while the top was a perfect golden with a bit of crunch.  Inside, the dough was cooked moist and perfect.  I prefer this biscuit mix to the Bisquik brand because Bob Red Mill mix incorporates garbanzo beans, bringing some fiber and protein to the mix.  Also, the biscuits don't take on the sweet flavor or dry texture that the others often do. The Bisquik gluten free mix is great for some things, but for this, I recommend Bob Red Mill. Either mix will work, however.

Filling Ingredients:
  • 1 Tablespoon olive, avocado, or other oil of choice
  • 1 Medium onion, chopped
  • 8 stalks of celery, cleaned and chopped
  • 1 1/2 cups chopped carrots
  • 3/4 cup organic frozen peas
  • 1 3/4 cups organic chicken stock
  • 1 lb cooked chicken, diced
  • 1 tsp salt
  • 1/4 tsp each thyme, sage, garlic powder, pepper
  • 3/4 cup original almond milk (not vanilla)
  • 3 tablespoons corn starch (or arrowroot powder)

Topping Ingredients:
  • 1 1/2 Cups Bob Red Mill Biscuit Mix
  • 1 Cup original Almond milk (not vanilla)
  • 2 eggs
  • 4 tablespoons organic palm shortening (Spectrum brand - softened)
  • dried parsley for topping

In large sauce pan on stove, saute onions and oil until tender, over low-medium heat. Add celery, carrots, peas, stock, chicken, salt, spices. Cook for 5 minutes over low-medium heat. In separate bowl, mix 3/4 cup almond milk and corn starch. Add to saucepan and bring entire mixture to boil while stirring. Remove from heat and pour into a 9x13 size pan, or two smaller 1.3-1.5 qt pans as seen in photo above.

Mix topping flour, almond milk, eggs, and shortening in a separate bowl and spoon into small cookie drops across the top of dish. Dust with parsley. Bake at 350 degrees F for 35-45 minutes, or until biscuits begin to golden.

Variations: Remove peas and add 1-2 cups chopped kale. Try tarragon instead of sage. Include some mushrooms. What's your favorite vegetable? Give it a try! It's fun to play with a baked casserole style dish like this. Enjoy!

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