Wednesday, January 13, 2010

GF Biscuit Topped Chicken Pot Pie

GF Biscuit Topped Chicken Pot Pie

Chicken Pot Pie is my definition of comfort food. It's tantalizing aroma will always make me think of home.


4 Tbsp. Butter
2 - 3 Carrots, peeled and finely chopped
1 small Onion or 2 Shallots, peeled and minced
1-2 Tbsp. Fresh Rosemary, minced (or 1 tsp. dry rosemary)
1-2 Tbsp. Fresh Thyme or Fresh Lemon Thyme, minced (or 1 tsp. dry thyme)
 2 tsp. Fresh Sage, minced (or ½ tsp. dry rubbed sage)
3 - 4 Tbsp. Corn Starch
2 - 4 cups Chicken Stock (for see: Mom's Crockpot Chicken) or GF Chicken broth (i.e. Kitchen Basics, Pacific, etc.)
½ - 1 tsp. Lemon Pepper (optional)
½ tsp. Salt
½ tsp. Fresh Ground Pepper
½ cup Milk or Half and Half
2-3 Cups cooked Chicken, chopped (see: Mom's Crockpot Chicken)
1 cup of Frozen Peas (optional)
one recipe of GF Biscuits (see recipe GF Biscuits)

Preheat oven to 425°.

Sauté Vegetables: Melt the butter in a large sauté pan over medium heat. Once the butter has melted add the chopped carrots and sauté for 5 minutes; then add in the minced onion/shallots and sauté for another 5 minutes or until the onion/shallots begins to become translucent.

Make a Rue: Stir the minced or dry herbs and 3 Tbsp. of cornstarch into the hot pan. While stirring continue to cook the mixture to create a rue, (the cornstarch should absorb all of the butter and thicken into a smooth paste) add the additional Tbsp. of cornstarch if needed. Once the mixture has thickened, cook for one or two more minutes or until the mixture has browned slightly.

Chicken Pot Pie Filling: Then using a whisk gently stir 2 cups of the Chicken stock into the pan with the Rue. While stirring constantly cook the mixture until it has thickened and has begun to simmer. Then turn heat down to low and add more chicken stock if needed (the mixture should have the consistency of a loose gravy, you don't want it to be too thick or too thin). Bring the mixture back to a gentle simmer over low heat, then add in the Milk/Half & Half, chopped Chicken meat, Salt, Pepper, Lemon Pepper and Frozen Peas. Once again bring the mixture to a gentle simmer, stirring occasionally. Then cover and remove from heat.

Assemble the Pot Pie: Prepare GF biscuits (i.e. mixing the dough, roll them out, and cut with biscuit cutter). Spray a 9x12 inch. rectangular dish (or a 2 quart oval/round baking dish) with cooking spray (i.e. Pam). Pour the warm chicken filling into the bottom of the dish and carefully lay the cut biscuit dough rounds on top. Extra biscuits can be placed onto a small cooking sheet or onto foil. Place extra biscuits and Chicken Pot Pie into the preheated oven and bake for 25 to 30 minutes or until biscuits and biscuit topping are done. Remove from oven and serve.


  •  Other Recipes needed for this recipe are: Mom's Crockpot Chicken and GF Biscuits.
  •  Mom's Crockpot Chicken needs to be made the day before so that the fat that congeals on top of the stock can be removed prior to making this recipe. The fat may be thrown away or you can use the chicken fat in place of the butter to give the filling even more flavor.
  •  To make everything easier, I will usually make the biscuit dough mixture ahead of time - combining the dry ingredients (flours etc.) and cutting in the butter/shortening. Then I store the mixture in the refrigerator or freezer until I am ready to make the biscuits (just prior to assembling the Pot Pie).

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