Chicken (or Turkey) Pot Pie and Happy Anniversary!

Happy anniversary to me! Today marks the one year anniversary of Bull City Food. A lot has happened in one year... all sorts of recipes, the changing of seasons, and oh yea, that whole wedding thing. :) It's been a great year for Bull City Food, which is hopefully only the first of many years of cooking and writing. My first recipe was made from leftovers of a Thanksgiving feast, so it's only fitting that I do another leftover special for this anniversary edition.

This year it's all about pot pie. And since I've finally accepted my gluten intolerance, it must be a gluten free version. Although, I promise no one would know the difference if they tried this pot pie; it's that good. However, if you would prefer to make a regular pot pie, just use any biscuit or dumpling recipe you like. (I'm sure the recipe on the Bisquick box would work just fine.) Because most of us tend to have lots of turkey left over after Thanksgiving, this is a perfect way to use up leftovers. But it also works well with chicken, so feel free to use up any leftover chicken you have from baked chicken or 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

Heat olive oil in a large pot over medium heat.
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

Combine dry ingredients, flour through thyme, in a large bowl.
Add butter, milk, egg and vinegar and mix together thoroughly.

For a printable recipe click here
Recipe adapted from Bob's Red Mill website