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GF Chicken Pot Pie ~ Leftovers

Posted in Gluten Free

Gluten Free Chicken Pot Pie
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.

7 Comments

  1. 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

    February 25, 2010
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  2. That’s a great way to use leftover chicken. Thanks for sharing your idea.

    February 25, 2010
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    March 7, 2010
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    March 7, 2010
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