whole roasted chicken any time of the year.
Chicken (or Turkey) Pot Pie Filling
- 1 tbsp olive oil
- 1 small onion, chopped
- 2-3 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 garlic clove minced
- 1/2 cup sliced mushrooms
- 2.5-3 cups chicken stock
- 1 pound cooked chicken or turkey, skinned and cubed (about 3 cups)
- 3/4 cup green peas
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 2-3 tbsp water
- Salt and pepper
Saute onion, carrots and celery until onion is soft and translucent, about 8-10 minutes.
Add garlic and mushrooms. Season with salt and pepper. Saute another two minutes.
Pour in chicken stock and add cooked chicken or turkey, thyme and peas (it's ok if they're frozen).
Simmer until liquid is reduced, about 10 minutes.
In a small bowl or cup, mix cornstarch and water until cornstarch is dissolved. Pour into soup mixture and bring to a boil. Allow the soup to boil for a few minutes to thicken.
Season to taste with salt and pepper.
Pour soup into a greased 9 x 13 pan.
Top soup with tablespoons of biscuit dough and cook in a preheated 400˚F oven for 25-30 minutes until filling is bubbling and biscuits are browned.
Gluten Free Crust:
- 1 3/4 cups gluten free all-purpose baking flour (I used Bob's Red Mill)
- 1 1/2 tsp xantham gum
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp sugar
- 1/2 tsp dried thyme
- 1/4 cup butter (room temp)
- 1/2 cup milk
- 1 large egg (beaten)
- 1/2 tsp cider vinegar
Add butter, milk, egg and vinegar and mix together thoroughly.
For a printable recipe click here
Recipe adapted from Bob's Red Mill website