After I had my second son, a good friend brought us a chicken pot pie as a meal to heat up and eat in the midst of those crazy, sleepless first few weeks of infancy. It was amazing - a flaky crust, filled with creamy sauce, chunks of chicken meat, corn and carrots. It wasn't a meal I had much growing up, except for the occasional single-serving Swanson's chicken pie from the freezer. (That was a rare event...frozen meals only made an appearance on our dinner table about once a year, and usually in some extraordinary, special circumstance. Thanks for that, Mom.) Anyway, after having my friend's pie and seeing how much we all enjoyed it, I got the recipe from her and it became part of our repertoire of dinners.
A good pie crust is truly a work of art and a labor of love. I had learned to make them with Crisco, because that was the recipe that my mom's mom used, and therefore the recipe my own mom used. In Turkey there was no Crisco, so I learned how to make a butter crust. But making a crust in my tiny kitchen was difficult, so I transitioned to topping the chicken filling with biscuits. The family seemed to enjoy this just as much as the crust, but it was so much easier. As we transitioned as a family to eating gluten free this fall, I was happy to find a wonderful gluten free biscuit recipe. This recipe is a compromise in that it is entirely gluten-free, and it is cooked on the stove top while the biscuits bake in the oven. We dish it up in bowls and float a biscuit on top. To stay low carb and grain-free, I eat the filling over a nice big pile of steamed broccoli and/or cauliflower and skip the biscuit altogether. I have left out the corns and peas, and stick to carrots and green beans, but you can add any veggies you like. Ingredients: Filling: 4 Tbsp butter 4 Tbsp potato starch 1 tsp salt 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp black pepper 2 cups milk 2 cups water or broth 3-4 cups cooked chicken, cut into chunks 1 cup of carrots, sliced very thin 1 cup of frozen green beans 1. Melt the butter in a large sauce pan. Add the potato starch and combine with a whisk. Heat over medium heat until thickened. Allow to bubble for about one minute. 2. Add salt, garlic powder, onion powder, and pepper. Stir well. Allow to bubble gently for one minute. 3. Add milk, one cup at a time. Stir frequently. When thickened, add water or broth one cup at a time. As it comes to a simmer, it should create a creamy, thick broth. 4. Add chicken and vegetables. Gently simmer for 10-15 minutes, stirring occasionally. Keep hot until ready to serve. Biscuits: 1 cup brown rice flour (or GF flour of your choice) 1/2 cup potato starch 1/2 cup tapioca starch 1 tsp baking powder 1 tsp salt 3/4 tsp baking soda 1 tsp xantham gum 1/2 stick butter, chilled 1/2 cup milk 1/2 cup water 2 tsp vinegar 1 egg 1. Mix dry ingredients together. 2. Using a grater, grate the butter. Add to dry ingredients and combine. 3. Add wet ingredients. Mix until just combined. 4. Drop by large spoonfuls onto a baking sheet. Bake at 350 degrees for about 20 minutes, or until slightly browned.
0 Comments
Leave a Reply. |
AuthorI'm Emily. I currently work in online education management, but I also have a Masters degree in Nutritional Sciences (my true passion). In addition, I am a mom, cook, avid reader, novice gardener, and enjoy all kinds of outdoor activities. On my blog, you will find articles on food, fitness, weight management, and eating issues. ALL recipes on my blog are gluten-free. Many are low-carbohydrate. Most are grain free. Enjoy! Categories
All
Archives
June 2019
|