Chicken Pot Pie with out the Pie, Biscuits Instead

For years I thought some dishes I would never taste again because of being gluten free, chicken pot pie was one of those dishes. Now an exact replica is not what this recipe is, but the flavor and the comfort is definitely something that comes real close to the original. This recipe is based on Rachel Rays Chicken Mug Pie recipe with some gluten free twists. I've come to find that there are few recipes out there that can not be made gluten free. There is no need to worry that you will now be deprived all things delicious. To substitute the crust we will serve our stoup with gluten free biscuits. I suggest making the biscuits first and then start the stoup while they bake.

Gluten Free Biscuits

Ingredients

Dry Ingredients

• 1-1/2 cups Gluten Free All Purpose Baking Flour 
• 1 Tbsp. Sugar 
• 2 tsp. Baking Powder 
• 1/4 tsp. Baking Soda 
• 2 tsp. Xanthan Gum 
• 1/2 tsp. Salt

Liquid Ingredients

• 1/4 cup butter (melted) 
• 2/3 cup water
• 2 Tbsp. sour cream or yogurt
• 1 large Egg White or egg replacer (powder or flaxmeal equivalent to one egg)

Directions

1.       Preheat oven to 350º. Line baking sheet with parchment paper & sprinkle with any gf flour

2. To mix by hand, combine dry ingredients (flour through salt) in large bowl. Melt butter and cut in until mixture is consistency of small peas. Whisk together water, sour cream or yogurt and egg or egg replacer until thoroughly combined. Stir into flour mixture until thoroughly combined and dough can be shaped into ball. Dough will be somewhat soft.
3. Wet your hand and take approximately 1/3 cup dough and shape dough to 3/4-inch thick and round. Arrange evenly on baking sheet.
4. Bake 25-30 minutes or until nicely browned. Best when served warm or gently reheated in microwave oven.

 

Serves 6.

Chicken Pot Pie Stoup

Ingredients

• 1 1/2 pounds chicken breast pieces, diced
• 3 tablespoons butter
• 2 ribs celery and greens from the heart, chopped
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and diced
• Salt and pepper
• 2 teaspoons poultry seasoning
• 1 1/2 tablespoons cornstarch (mix w/ 3 tablespoons water)
• 1 cup shredded potatoes
• 1 pint half-and-half
• 1 quart chicken stock or broth
• 1/4 teaspoon grated nutmeg
• 1 cup frozen green peas

Directions

In a medium pot over medium-to-medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add cornstarch cook another minute. Add potatoes, then whisk in half-and-half and chicken stock/broth. Add nutmeg. Bring soup to a boil by raising heat, and then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.

Serves 6