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Chicken Pot Pie

This is a modified recipe from Taste of Home. It uses biscuits instead of a crust. It is delicious. The biscuit recipe came from a different source.

Pot Pie

3 tbsp butter

1 lbs Chicken Breast cut into small cubes.

2 celery ribs, chopped

3 medium carrots, diced

2 medium onion, diced

2 cups water

2 tsp GF chicken bouillon granules.

1 bay leaf

½ lb fresh mushrooms, sliced

4 potatoes, peeled and diced

1 16 oz package mixed frozen vegetables (I used corn, peas and bean mix)

1 tsp dried basil

1 tsp salt

¼ tsp pepper

3 tbsp cornstarch

½ cup milk

Biscuits

1/3 cup shortening

¼ cup butter, softened

½ cup potato starch

¾ cup cornstarch

1 ¾ tsp xanthan gum

1 tbsp baking powder

¼ tsp baking soda

1 tbsp sugar

¾ cup milk

½ tsp salt

Directions for Pot Pie

Melt butter in dutch oven, add celery, carrots and onion and cook until tender. Add chicken and cover with water, add the bouillon and bay leaf and cook for 15 minutes. Add the potatoes and mushrooms and cook for 15 more minutes. Add frozen mixed vegetables, basil,salt and pepper and cook for 15 more minutes. Mix cornstarch with milk and stir in till thickened.

The originally recipe said to cook the biscuits on top of the chicken mixture but I found they did not cook well and it worked better to cook separately and serve with the chicken and crumble over the top.

Directions for Biscuits.

Preheat oven to 375F. In a medium bowl blend all dry ingredients together. Cut in butter and shortening until it is crumbly. Stir in milk until just mixed. Form into ten portions and place on a greased cookie sheet. Bake for 12-15 minutes until golden brown.

Crumble some of the biscuits over the surface of the chicken mixture and serve with another biscuit on the side.

36 months ago