Gluten free chicken pot pie

Hi all. I meant to publish this back in the beginning of January but time got away from me again. The recipe made a lot of filling so i froze some of it and i left it out to thaw today for tonight's easy peasy dinner. All i will have to do it heat up the filling in a pot while i make the crust. Top with the crust and bake for about 15 min. The recipe is a gluten recipe that i altered:)

Pre heat the oven to 420 degrees

Ingredients:

-I don't really give the amount of veggies as you can really add as much as you want. I like a ton of veggies and i think it was about 8 cups worth when i originally made this recipe.
Carrots (about 4 i think) sliced
Corn (1 can of low sodium corn)
Peas ( about 2 cups)
Celery (4 stalks) sliced
1 Onion chopped
Mixed peppers diced (about 3 cups
3 Garlic cloves minced
1 tsp Sage
1 tsp Thyme
Cracked pepper
1 cup cubed potatoes
2-3 chicken breasts
2 cups of gluten free flours (you can mix whatever your favorites are, or if you aren't gluten free use spelt or some whole grain flour)
4 Tbsp Earth balance spread or coconut butter
3/4 cup Plain almond milk (tonight i only needed 1/2 cup and i think it's because i used almond flour)
1/4 tsp salt
1 1/2 cup gluten free veggie or chicken stock
1 tsp baking powder
1 tsp xanthan gum (if your are using gluten free flours)
1 tbs of cornstarch

Instructions:


Boil 1 cup of cubed potatoes to add in once cooked

Cook about 2-3 chicken breasts in olive oil as well.

Saute all your veggies with olive oil or coconut oil

Melt 1 table spoon of earth balance in a skillet add cornstarch then veggie or chicken stock. Bring this to a boil and then reduce then add to the wok with the rest of the ingredients


For the crust:

To prepare the biscuit dough, mix 2 cups of gluten free flour (tonight i used 1/2 cup brown rice flour, 1/2 cup tapioca starch, 1/2 cup almond meal and 1/2 cup quinoa flour), 1/4 tsp of salt, 1 tbs of baking powder. then add 3 tbs of vegan butter and mix in with a fork. then add 3/4 cup of almond milk (tonight i only needed 1/2 cup i think it was because of the almond flour it is moister than most flours) a little at a time so you don't add too much and then make a dough with the mixture.

Add the wok content to a 2 inch deep 9x9 baking dish. spread the dough evenly on top of it. bake for 15 mins.

The finished product

Wow so i must admit the blend of flours i used tonight made this crust AMAZING! It's even a little flaky like it's gluten counter part!


Let me know if you try this recipe! Definitely a keeper! I recommend to do what i do as a time saver make a huge batch of the mixture so you can thaw in the middle of the week for a great easy quick supper! I do the same when i make stuffed peppers as well i freeze the mixture and then i just thaw and stuff at night! I will try to post that recipe soon too!