Friday, August 14, 2009

Chicken Pot Pie Recipe - Gluten Free, Casein Free, Soy Free


Is there anything that screams comfort food more than a chicken pot pie? My favorite chicken pot pie is this one, but since we don't eat dairy/casein anymore I haven't had the time to revise the recipe to leave out butter.

I remember in my old gluten-filled days I used to often make a chicken pot pie with a biscuit crust and I wondered if I could do the same with almond flour. I love almond flour because it is a high protein, low carbohydrate flour and it really works well in gluten free baking.

So after getting a little inspiration from Elana's new book (which you MUST buy if you love baking with almond flour!) I created this recipe for chicken pot pie.

It takes a little time to make the dairy free/casein free sauce to go over the chicken, but the biscuit topping is a cinch to make using almond flour and it turns out a beautiful golden crust. We LOVED this casserole and it will be in our menu rotation, especially as we enter into fall in the coming weeks! (And fall cannot get here SOON enough!)

Please don't let the long list of ingredients scare you away! This is really a very simple recipe to make and you can easily make the gluten free white sauce and the biscuit topping ahead of time if you need to!



Chicken Pot Pie with a "Buttermilk" Biscuit topping

Created by Carrie @ www.gingerlemongirl.com
(Free of gluten, dairy/casein, and soy)
*Inspired by Elana's biscuit recipe in her new book*



"Buttermilk" Biscuit Topping Ingredients:

2 1/2 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup melted coconut oil -or- olive oil
1 teaspoon sugar
2 large eggs
1/4 cup unsweetened hemp milk -or- other non-dairy milk
2 teaspoons lemon juice

Directions:
Whisk together almond flour, salt and baking powder in a large mixing bowl. In a smaller bowl mix together oil, sugar, eggs, hemp milk, and lemon juice. Mix wet ingredients with dry ingredients and set aside. The mixture should resemble a wet cake mix.


Gluten Free, Casein Free White Sauce recipe for pot pie:

4 tablespoons sweet rice flour
2 cups unsweetened hemp milk
salt & pepper, to taste
1/2 cup drippings from roasted chicken -or- 1/2 cup chicken broth
1-2 teaspoons granulated gluten free chicken bouillon

Directions:
Melt dripping from roasted chicken in a large saucepan. In a glass measuring cup whisk hemp milk and sweet rice flour together. Add to saucepan with chicken drippings or chicken broth. Add salt and pepper to taste and granulated chicken bouillon. Cook on medium heat for 5-10 minutes, whisking constantly until mixture is thick like a cream soup or gravy consistency.


Assembling the Chicken Pot Pie:

2-3 cups roasted chicken, cut or torn into bite size pieces
1 small can button mushrooms, drained
1 (12 oz.) can mixed vegetables, drained
1 recipe Gluten Free, Dairy Free White Sauce (see above)
1 recipe "Buttermilk" Biscuit Topping (see above)

Directions:
Preheat over to 350 degrees. Grease a large and deep 9x13" casserole dish. Place chicken in the bottom of the greased casserole dish. Pour mushrooms and vegetables evenly over chicken in the baking dish. Pour prepared gluten free white sauce over the chicken and mix to combine throughout casserole. Finally spoon the "Buttermilk" biscuit topping over the casserole evenly. (I like to use a rubber spatula that has been rinsed with water to spread the biscuit topping over the casserole.) Bake the casserole for 25-30 minutes until biscuit topping is golden and crusty. You may need to set the oven on the "broil" setting for about 3 minutes to get a nice golden crust, just make sure to watch the time so you won't burn the casserole!

Let cool for 5-10 minutes and serve with a simple green salad!

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Carrie's Cooking Notes:
  • The biscuit topping should be "wet" enough to easily spread over the casserole. The longer the topping sits, the more the almond flour will soak up the liquids. Feel free to add additional non-dairy milk or water until the batter will spread easily.
  • I think the biscuit topping tastes almost like a "sourdough" topping on this pie! Almond flour is slightly sweet, so feel free to leave out the sugar called for in the biscuit topping. You can also use any type of non-dairy milk you like. Although I love the texture, taste, and feel of hemp milk!
  • The White Sauce: I LOVE this gluten free/dairy free white sauce! This recipe is very versatile and you can add the flavors and seasonings of your choice. Hemp milk really is a wonderful choice in this sauce because it has such a mild flavor. Feel free to use other non-dairy types of milk, but I think the hemp milk gives the best overall flavor to the sauce.
  • If you don't have a roasted chicken available, simply boil several chicken breasts and cut them up for the pie or use canned chicken!
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14 comments:

  1. This looks awesome! I can't wait to try it!

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  2. Wow, Carrie, that sounds so good. I miss eating chicken pot pies!!

    I'm passing on a blog award to you, you can redeem it on my site. Thanks for all the good home-cooking recipes!

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  3. I just made fabulous chicken pot pie - the biscuits were divine. My husband was so happy - pot pies are not something that I'd normally cook but for my husband I'll do anything.

    Your version looks great.

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  4. Carrie - this looks like a winner to me. I am printing this and putting it in my "must-try-comfort-recipes" file. Thank you!

    Ellen

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  5. I know you're inspiring to your readers. This looks fab!

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  6. This looks so delicious. It does look like a bit of work but so worth it. I am looking forward to fall too!
    Sarah

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  7. Love this recipe! I also LOVE the sweet blueberry vanilla scones recipe! Thanks for such a great resource, I will be sure to add it to my blog roll so others can enjoy it too! :)

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  8. I love this! I love to see how you substitute the traditional AP flour for other flours!

    I am not gluten-free but I am trying to learn how to cook with other types of flours because I think AP is not tasteful at all.

    Thanks for sharing!

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  9. First, I saw Amy's recipe (that she mentioned above) and then I see yours ... chicken pot pie is definitely on the menu in the near future. Just waiting for that AC to stop running so much ... ;-)

    Thanks, Carrie,
    Shirley

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  10. HI Carrie, is there a substitute for the hemp milk. We can do dairy here, but maybe half dairy half something else? We are trying to do more veggies and less carbs, but this looks like a nice balance. Thanks! Kellyc

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  11. Kelly -- I think you could just use milk and that will work fine! Any type of regular milk (even buttermilk) or non-dairy milk should work well! ;-)

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  12. Is it weird if I think that's not a long list of ingredients? LOL I guess I'm just used to the gluten-free recipes out there - they're ALL long! This sounds delicious!

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  13. This biscuit topping was sooo yummy! I had just enough chicken pot pie filling (for a single serving) left over from a few nights ago, which was actually made with a GF pastry crust that turned out awesome. But it is some work to get the pastry together, so I love this quick and easy option with the almond flour. I just made approx. 1/4 of the biscuit topping and baked it in a small casserole dish. I'm actually sad that there isn't more...

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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