Gluten Free Chicken Pot Pie

Gluten Free Chicken Pot Pie Recipe

Ingredients:

2 Tablespoons of Rice Flour (or GF flour of choice)

2 Tablespoons of Butter

1 Sprig of Fresh Rosemary (just chop the leaves, not the stalk)

1 teaspoon of Fresh Chives, chopped

1 Can of Chicken Broth

1 to 2 Cups of Milk (dependent on how creamy you want it)

1/4 teaspoon of Garlic Powder

1/4 teaspoon of Onion Powder

1 1/2 Cans of Mixed Vegetables ( I use ones with carrots, peas, corn, & celery)

1 Rotisserie Chicken (I pull the breast into shreds.)

Splash of Lemon Juice

GF Bisquick (prepared with biscuit instructions/will also need eggs, milk & shortening or oil)

Directions

1.  Preheat oven to 400 degrees. (This temp is based on GF Bisquick biscuit instructions.)

Roux for Gluten Free Pot Pie with Lemon and Rosemary

2.  Melt butter in pan on medium heat.  Once melted, add in flour and stir to mix.  Bake off for about 2 minutes, stopping before it browns.

3.  Stir in rosemary and chives, then add broth and milk.  More milk will make thicker and creamier, more broth will thin it out.  Allow to thicken and mix well.  I just kind of eyeball how thick I want it.

4.  Mix in vegetables & chicken.  Salt & pepper to taste.

5.  Add a splash of lemon juice to freshen up and bring out the herbs.  You can certainly skip this step if you are not into lemon/pepper or lemon/rosemary flavor combos.

6.  Transfer to a buttered (or sprayed) baking dish.

7.  Spoon biscuit mixture on top.

8.  Spray with butter spray or brush with melted butter if you want that golden brown on top.

9.  Bake according to biscuit mixture directions.

I love this recipe for so many reasons: it's quick & easy, it's a one dish wonder including protein, veggies and bread, it's delicious, and it is customizable - change the herbs, meats, veggies, etc.

Happy Cooking!!!

Niki