Gluten Free Friday: Chicken and Mushroom Pot Pie
Author: Kait Nolan
Recipe type: Entree
Cuisine: Gluten free
- For the biscuit topping
- 3 tbs unsalted butter, melted
- ⅔ cup cornstarch
- ⅔ cup tapioca flour
- 1 tbs baking powder
- ½ tsp baking soda
- 2 tsp sugar
- ½ tsp salt
- 1 tsp apple cider vinegar
- ¾ cup skim milk
- For the cream of chicken soup
- 2 ounces chopped, cooked chicken
- 3 tbs olive oil
- 1 cup skim milk
- 2.3 tbs potato starch
- 1 tsp chicken bouillon powder
- For the filling
- 1 onion chopped
- ½ cup carrots peeled and diced
- 1 cup celery chopped
- 1 tbs minced garlic
- 4 ounces porcini mushrooms, chopped
- 4 ounces Shiitake mushrooms, quartered
- ¼ cup green peas
- 1 cup chicken stock
- 1 tbs olive oil
- 3 cups cooked and chopped chicken
- 2 tsp kosher salt
- ½ tsp fresh-ground black pepper
- 1 tsp parsley
- ½ tsp paprika
- Preheat oven to 375 degrees.
- Heat the tablespoon of oil over medium high heat.
- Saute the onions, celery, and carrots until softened.
- Add the garlic and mushrooms and continue to saute until the mushrooms are cooked down.
- Add the chicken, chicken stock, salt, pepper, parsley, and paprika.
- Reduce heat to medium low.
- Mix the dry ingredients for the biscuit topping.
- Mix the ¾ cup milk, butter, and cider vinegar.
- Mix the wet ingredients with the dry. The batter will be thicker than you're used to for gluten free bread. Set aside.
- Place the chicken in a saucepan with the olive oil and bring to a simmer over medium heat.
- Whisk the milk, potato starch, and chicken bouillon until well combined.
- Stirring constantly, add to the pot, bring to a boil, and allow the mixture to thicken. This will happen VERY fast!
- Add soup mixture to the skillet with the filling and stir until well combined and bubbly.
- Pour into a 9x13 baking dish.
- Drop spoonfuls of the biscuit topping over the top.
- Bake for 20 minutes, until top is golden brown.
- Printable version
Recipe by Kait Nolan at https://kaitnolan.com/2013/01/11/gluten-free-friday-chicken-and-mushroom-pot-pie/
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