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Chicken Pot Pie with a "Buttermilk" Bisc




Source of Recipe


Created by Carrie @ www.gingerlemongirl.com
"Buttermilk" Biscuit Topping Ingredients:

2 1/2 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup melted coconut oil -or- olive oil
1 teaspoon sugar
2 large eggs
1/4 cup hemp milk -or- other non-dairy milk
2 teaspoons lemon juice

Directions:
Whisk together almond flour, salt and baking powder in a large mixing bowl. In a smaller bowl mix together oil, sugar, eggs, hemp milk, and lemon juice. Mix wet ingredients with dry ingredients and set aside. The mixture should resemble a wet cake mix.


Gluten Free, Casein Free White Sauce recipe for pot pie:

4 tablespoons sweet rice flour
2 cups hemp milk
salt & pepper, to taste
1/2 cup drippings from roasted chicken -or- 1/2 cup chicken broth
1-2 teaspoons granulated gluten free chicken bouillon

Directions:
Melt dripping from roasted chicken in a large saucepan. In a glass measuring cup whisk hemp milk and sweet rice flour together. Add to saucepan with chicken drippings or chicken broth. Add salt and pepper to taste and granulated chicken bouillon. Cook on medium heat for 5-10 minutes, whisking constantly until mixture is thick like a cream soup or gravy consistency.


Assembling the Chicken Pot Pie:

2-3 cups roasted chicken, cut or torn into bite size pieces
1 small can button mushrooms, drained
1 (12 oz.) can mixed vegetables, drained
1 recipe Gluten Free, Dairy Free White Sauce (see above)
1 recipe "Buttermilk" Biscuit Topping (see above)

Directions:
Preheat over to 350 degrees. Grease a large and deep 9x13" casserole dish. Place chicken in the bottom of the greased casserole dish. Pour mushrooms and vegetables evenly over chicken in the baking dish. Pour prepared gluten free white sauce over the chicken and mix to combine throughout casserole. Finally spoon the "Buttermilk" biscuit topping over the casserole evenly. (I like to use a rubber spatula that has been rinsed with water to spread the biscuit topping over the casserole.) Bake the casserole for 25-30 minutes until biscuit topping is golden is crusty. You may need to set the oven on the "broil" setting for about 3 minutes to get a nice golden crust, just make sure to watch the time so you won't burn the casserole!

Let cool for 5-10 minutes and serve with a simple green salad!