Wednesday, April 2, 2014

Pie For Dinner...We Like This

Perusing through one of my cooking magazines I found a recipe for chicken pot pie.  Hmmm...I wonder if I could get a way with something like that for dinner? Would the boys eat it or just squirm looking at it?  They both (or all three...if you count my husband) loved it...even as it was LOADED with veggies.  Perfect meal.  I made the filling in the morning and made the topping about an hour before dinner time.  Perfect!

Chicken Pot Pie
adapted from:

3 cups chicken breasts, cooked & chopped (I seasoned with garlic, onion and dried spinach)
1 cup chicken broth
1 1/2 cups milk
5 T butter
1/2 large onion, chopped
1/2 cup celery, chopped
1/3 cup rice flour
1 t dried thyme
2 cups frozen mixed veggies (I had a mix of peas, carrots, corn and beans)

Place cooked chicken chunks in a large bowl with frozen veggies. In a sauce pan saute onion and celery in butter.  After veggies have softened slightly add flour, thyme, broth and milk. Cook until thickened.  Remove from heat.  Cool slightly.  Add to chicken and veggies.  Stir. Dump in a greased 2 quart deep dish.

2/3 cup buttermilk
1 cup Gluten Free bisquick mix (I made my own using this recipe) plus a little extra for tossing
1/4 t garlic powder
1/2 t coarse ground black pepper
3 T butter
3/4 cup shredded cheese

Pulse bisquick mix, garlic powder, pepper, butter and cheese.  Slowly add milk until just combined.  Scoop by 1/8cupfuls and toss in additional mix. Set aside in fridge until you need to top the pie (about mid baking time).

Preheat oven to 400.  Place filling pan in oven for about 30minutes until slightly bubbly.  Drop biscuits on top. Bake for an additional 15-20minutes until toothpick comes out clean.  Drizzle additional (3T) melted  butter on top of biscuits. Sprinkle with garlic salt.


SPECIAL NOTE: You can substitute regular white flour for the rice flour and regular bisquick for the Gluten Free type instead.

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