Chicken Pot Pie

It’s amazing how certain comfort foods can pose great challenges for the Gluten Free set.  Chicken Pot Pie was one of those things, till I decided to essentially put pancakes on top of the filling.  That sounds weird, but the result is delicious. Soon, I’m going to start experimenting with some pastry recipes that Gluten Free Girl linked to.  That may blow my mind.  Will update with results.  Sorry about the lack of visual interest on this post.  I actually just popped upstairs to get the ratios for the topping from my recipe folder here on the computer and decided to copy/paste this recipe into the blog.  I’ll take a picture tonight.  Or you can just imagine what it looks like.  Or cook it.

Ingredients:

3-4 Handfuls of Annie’s all purpose roasted chicken

1 medium yellow onion

1-2 cloves garlic

1lb of frozen mixed veggies, or left over veggies, or totally from scratch fresh ones if you’re feeling gourmet – power to ya

Olive oil

2 T flour

½ t mustard powder

½ t salt

1t of your favorites herbs and spices – I like herbs de provence for this dish

1 ¾ cups chicken broth

For the topping:

1 cup of Pamela’s All purpose baking and pancake mix (I don’t know what the gluten version of this is?  Maybe bisquick?  Something that has the flour, salt, and baking powder already in it…)

1T honey

¾ milk

2 T Olive oil

*note:  the mixture will seem runny.  That’s OK.  I promise you can pour it on top and it will fluff up in the oven.

Directions:

Preheat oven to 425º.

Place garlic in food processor, chop.  Add onions and process until onions are finely chopped.  Meanwhile, place a large heavy bottom pan on the stove top and swirl in the olive oil so the bottom of the pan is coated.  Maybe 3 glugs/swirls of olive oil (very scientific. I heard that the “glug” may become the SI unit for cooking). Add onions and garlic to pan and sauté on medium-high until onions no longer make your eyes water and appear translucent, 5-10 minutes depending on your stove.  Add flour, mustard, and salt until flour turns a nutty brown color.  You may need to scrape bits off the bottom of your pan and/or add another glug of olive oil for this part.  Add the broth and bring to a boil until mixture just begins to thicken.  Add the veggies, chicken and herbs and heat, stirring occasionally until mixture is heated throughout and a uniform temperature.  No need to get it boiling.  Pour contents of pan into a 13 x9 casserole dish.

To make the topping, simply combine all ingredients and whisk together until well mixed.  Pour evenly over the top of the chicken mixture.

here it is without the topping:

Cook, uncovered for 30 minutes or until topping is golden brown.  Let stand 15 minutes before serving.

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About whatanniecooked

Wife, mother, nurse, animal lover, outdoors enthusiast, kitchen hack.

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