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Gluten Free Chicken Pot Pie
Contributed
by
Carol Fenster, Ph.D.
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Rich and hearty, this biscuit-like topping is perfect for our chicken version or your own favorite pot pie filling. |
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Ingredients
Crust Filling
- 1 lb skinless cooked Chicken, cubed
- 1 cup Green Peas
- 1/4 cup Corn
- 1 cup chopped Carrots
- 1 small chopped Onion
- 2 chopped Celery Stalks
- 1 minced Garlic Clove
- 2-1/2 cups low sodium Gluten Free Chicken Broth
- 1 Tbsp. Cooking Oil
- 2 Tbsp. Tapioca Flour
- 3 Tbsp. Water
- 1/2 cup fresh sliced Mushroom
- 1/2 tsp. Celery Salt
- 1/2 cup Dry White Wine
- 1 tsp. dried Thyme
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Directions
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Filling:
1. Combine cubed chicken, peas, and corn and set aside. Place carrots, onion, celery, and garlic in skillet and cook in cooking oil until onion is transparent. Add cubed chicken, green peas, corn, and chicken broth and bring to boil. Reduce heat and simmer until mixture is reduced one-third, about 5 minutes. Add all remaining ingredients,
2. Mix tapioca flour with 3 tablespoons water until paste forms, then stir into skillet slowly. Simmer until thickened. Place in greased 13 x 9-inch baking pan. Set aside.
Crust:
1. Preheat oven to 400º. Combine dry ingredients (flour to thyme) in large bowl. Add butter, milk, egg, and vinegar and mix together thoroughly.
2. Drop dough by tablespoonfuls onto prepared filling.
3. Bake 25-35 minutes or filling is bubbling and topping is nicely browned. Serve immediately.
Makes 12 Servings.
NUTRITIONAL INFORMATION
Servings Size: 1 serving (188g)
Calories 220, Calories from Fat 70, Total Fat 8g, Saturated Fat 3g, Cholesterol 60mg, Sodium 440mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 4g and Protein 16g.
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