Gluten Free Chicken Pot Pie
What do you do when you have leftover chicken (or turkey) and don’t feel like eating it by itself? Well, I make some gluten free chicken pot pie. This is one of those throw together recipes, so I do not have exact measurements.
I toss together 2-3 cups of shredded chicken and 2 cups of frozen veggies (or leftover veggies from the fridge). For the gravy, I place 2 cups of chicken or veggie stock in a sauce pan and bring to a boil. Slowly add in 2-4 Tbsp of potato flour stirring constantly to avoid lumps. Once the gravy thickens, I dump in the chicken and veggies.
Place the chicken and veggies with gravy into a casserole dish. Make up some gluten free buttermilk biscuits and place on top. Bake at 375 degrees F for 15-20 minutes or until golden on top.
Mmmm, I love pot pie.
It looks great.
I love chicken pot pie (or any type of pot pie). I never attempted them when we were gluten free/casein free.
I did attempt shepherd’s pie when we were gluten free/casein free. It was easy to adapt – just throw a whole bunch of mashed potatoes over the top.
I make an eggless and dairyless chicken pot pie now, with the most amazing biscuits on top. I am so thankful to be able to use gluten again – it is in just about everything!
I am just curious why your family does not eat gluten, maybe I missed that?
Blessings
Honey
That’s a great way to use leftover chicken. Thanks for sharing your idea.
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