Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie

Broccoli & Cheddar Chicken Pot Pie


This twist on a classic casserole offers a refreshing change from what
usually comes to mind when we think of pot pie. Here, we make use of a
couple of other recipes from the book. First, the “cream of” soup makes
a rich, yet delicate sauce, then, you can choose from a Buttermilk Biscuit
topping, or a flaky pastry topping using my Food Processor Pastry Crust
(minus the sugar for a savory crust). This recipe is a great example of
how a few base recipes can really transform your mealtimes and make
gluten-free living a breeze! Feel free to substitute vegetables or protein
of your choice to make this recipe entirely your own. This is a terrific
way to use leftover roasted chicken.

Recipe on page 144 of The Gluten Free Solution by Gluten Free Gigi

Gluten Free Pot Pie recipe


Ingredients
3 cups broccoli florets, lightly steamed (or one 12-ounce bag frozen
broccoli florets, lightly steamed)
2 cups diced, cooked potatoes (I use Melissa’s Produce Baby Dutch
Yellow potatoes for this dish for extra-creamy texture and buttery
flavor.)
2 cups cooked, diced or shredded chicken
½ cup shredded cheddar cheese (substitute Daiya dairy-free cheddar
shreds for dairy-free)
1 small yellow onion, diced
½ Tablespoon oil
¼ cup chicken stock
1 teaspoon dried tarragon
½ teaspoon salt
¼ teaspoon garlic powder
2 Tablespoons clementine or orange juice
1 Recipe Cream of Mushroom Soup*
1 Recipe Buttermilk Biscuits* (prepared and cut into biscuits, but not
baked)
Butter (or dairy-free butter substitute), for brushing top of biscuit
dough

*To make this recipe Gluten Free, order the Gluten Free Solution and reference the Cream of Mushroom Soup and Buttermilk Biscuit recipes  http://bit.ly/GlutenFreeSolution

Method
Toss broccoli, potatoes, chicken and cheese together in a large bowl;
set aside.
Preheat oven to 375F and lightly grease a large casserole (11x7-inch or
9x13-inch).
In a skillet, heat oil and cook diced onion until it begins to become
tender, about 3 minutes. Add stock, tarragon, salt, garlic powder and
clementine juice and stir occasionally, cooking until onion is tender.
Add onion to broccoli/chicken mixture, then stir in Cream of
Mushroom Soup gently just until the mixture looks uniform.
Spoon mixture into prepared casserole, then top with biscuit dough
rounds.
Bake 20-30 minutes, until biscuits are golden brown and mixture
bubbles.
Remove from oven and cool about 10 minutes before serving.




Popular Posts