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.