My Food Style

Gluten Free Chicken Pot Pie

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  • Ready in: 45 minutes
  • Serves: 6
  • Complexity: very easy
  • kcal: per serving - 145 calories
Gluten Free Chicken Pot Pie

Ingredients

  • Filling
  • 1 lb chicken breast, cooked and shredded
  • 2 Tablespoons of rice flour
  • 2 Tablespoons of olive oil
  • 1/2 teaspoon salt
  • 4 carrots, diced
  • 1 cup of quartered artichokes
  • 1 cup of sliced mushrooms
  • 3/4 cup of sweet peas
  • 1 3/4 cup of chicken stock - my food style recipe below
  • 1 Tablespoon fresh basil, chopped finely
  • 3 Tablespoons of cream cheese mixed with 1 Tablespoon of milk
  • 1 clove garlic, minced
  • Topping
  • 1/2 cup of cornmeal
  • 1/4 white rice flour plus 2 Tablespoons
  • 3/4 teaspoon of xanthan gum
  • 2 Tablespoons of tapioca flour
  • 1 1/2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1 Tablespoon honey
  • 3/4 cup of milk or rice milk
  • 2 Tablespoons of olive oil

Directions

  1. Preheat oven to 425 degrees.

  2. In a Dutch oven, heat the 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, and the 1/2 teaspoon of salt. Stir for 2-3 minutes until bubbly and foamy.

  3. Slowly whisk in the chicken stock and return to a boil. Add the vegetables and basil and simmer for ten to minutes or until tender.

  4. Add the cooked chicken and the scream; combine well. Put the vegetable mixture in a 9×13 baking dish.

  5. To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.

  6. Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.

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