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Easy Chicken Pot Pie-Gluten Free




Source of Recipe


glutenfreemommy.com


Recipe Introduction


Comfort food! Yum, yum!! I added a few more veges and adjusted the recipe a little and it was fantastic. Definitely a keeper!


Recipe Link: http://glutenfreemommy.com/easy-chicken-pot-pie/

List of Ingredients




1 lb chicken breast, cooked and shredded
2 Tablespoons of rice flour
2 Tablespoons of olive oil
1/2 teaspoon dried mustard
1/2-1 teaspoon salt, to taste
1/4-1/2 teaspoon pepper, to taste
5 carrots, sliced/diced thin
1 small can quartered artichokes
1/2 cup of corn
1/2 of a large red bell pepper
4 oz of sliced mushrooms
1/2 cup of sweet peas
1/2 cup of regular onions or leeks, diced
1 3/4 cup of chicken stock (homemade or gf brand)
1 Tablespoon fresh basil, chopped finely
3 Tablespoons of sour cream
1 Tablespoon of garlic, minced

Topping:

1/2 cup of cornmeal
1/4 white rice flour plus 2 Tablespoons
2 Tablespoons of tapioca flour
3/4 teaspoon of xanthan gum
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 Tablespoon honey
3/4 cup of milk or soy milk
2 Tablespoons of olive oil


Recipe



Directions: Chop/dice/thaw the vegetables for the chicken pot pie. In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat and cook carrots, bell pepper, mushrooms and onions until soft. Add rice flour, dried mustard, salt, and pepper. Cook about 2-3 minutes until bubbly. Slowly whisk in the chicken stock. Return to boiling. Add the artichokes, corn, peas and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
Preheat oven to 425 degrees.
To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.
Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.
Serves about 6