This is a quicker alternative to a traditional chicken pie, good for a work night. It will take about an hour from start to finish, and does require quite a bit of that time in the kitchen. It doesn't require that you make a crust, though it does call for a batch of biscuits. I usually start my filling simmering before I mix up the biscuits. Ingredients: 4 Tbsp butter 3 Tbsp GF flour (any blend or flour will do) 3 cups chicken broth 1/2 tsp salt dash of black pepper 3 cups cooked chicken, chopped or shredded 1 cup corn 1 cup green beans 1 cup mashed potato (optional) 1. Melt butter in a large skillet over medium heat. Add the flour and stir until combined. Let cook for about 2 minutes, until bubbly. Do not let it brown! 2. Add broth, salt, and pepper. Stir and simmer until slightly thickened. 3. Add chicken and vegetables. Carrots are good, too. I used frozen vegetables, but any form will do. 4. I added leftover mashed potatoes, both to use up the potatoes, and to further thicken the filling. If your filling doesn't thicken enough, mix 2 Tbsp cornstarch with 1/2 a cup of cold water and add to the filling. Stir well. It should thicken more as it heats. You will need to make a batch of biscuits to top the filling with. My recipe for GF biscuits is here. After allowing filling to simmer for 30 minutes, place a layer of biscuits on top. Cover with a lid and simmer for another 5 minutes. This will cause steaming of the biscuits, which will make the underside nice and soft as they soak up flavors in the chicken filling. Uncover and serve.
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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
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June 2019
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