Gluten Free Chicken Pot Pie
 
 
Author:
Ingredients
  • FOR FILLING:
  • 2½ cups chicken cut into bite-sized pieces
  • 1¾ cups chicken broth
  • 10 oz. bag frozen mixed vegetables, steamed
  • ⅓ cup butter
  • ⅓ cup onions
  • ⅓ cup Pamela's Baking Mix
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅔ cup milk
  • FOR TOPPING:
  • 2 cups Pamela's Baking Mix
  • 2 teaspoons baking powder (Rumford Aluminum Free)
  • 1 teaspoon salt
  • 1 stick cold butter
  • 2 eggs
  • ¾ cup buttermilk
Instructions
  1. Boil a whole chicken, cool, and remove chicken from bones. Cut into bite-sized pieces. (You may use leftover chicken, canned chicken, or even a store-bought rotisserie chicken instead of boiling your own.) Reserve 1¾ cups of broth (or use canned broth).
  2. Heat oven to 400 F.
  3. Steam a 10-oz. bag of frozen mixed vegetables. (I used the kind that can be steamed right in the bag.) Set aside.
  4. While veggies are steaming, melt ⅓ cup butter in a large saucepan. Add ⅓ cup onions and saute until tender. Stir in ⅓ cup Pamela's Baking Mix, ½ teaspoon salt, and ¼ teaspoon pepper. Once blended, stir in 1¾ cups reserved broth (or canned) and ⅔ cup milk. Cook and stir until mixture bubbles and thickens.
  5. Add chicken and veggies to saucepan and stir. Remove from heat. Pour mixture into greased casserole dish.
  6. To prepare drop biscuits for top of casserole: Combine 2 cups Pamela's Baking Mix, 2 teaspoons baking powder (I use Rumford Aluminum Free), and 1 teaspoon of salt in a bowl. Whisk together. Cut in 1 stick of cold butter (You can use a pastry blender, fork, or your hands!) until incorporated well. Mixture will be crumbly and coarse. In a separate bowl, mix 2 beaten eggs and ¾ cup of buttermilk. (You may need a bit more or less buttermilk depending on the humidity where you live and what kind of flour you use.) To complete the biscuit topping, stir wet ingredients into dry ingredients until a soft dough forms.
  7. Drop small spoonfuls of dough on top of chicken mixture in casserole dish until top is covered.
  8. Bake at 400 F for 15-20 minutes or until filling is bubbling and topping is lightly browned.
Recipe by Hip Homeschool Moms at http://testing.hiphomeschoolmoms.com/gluten-free-chicken-pot-pie/