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!

Printer-friendly version.


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!
  

Gluten Free Chocolate Chip Cookies Recipe - Take 2

Sometimes even a great recipe needs a few changes.

These cookies were one of the first successful gluten free recipes I created. This recipe was originally posted in November 2007. The recipe has since won a gluten free baking contest, sparked chocolate chip cookie debates on the Gluten Free Recipe Swap Group, and been a great conversational dessert for gluten eating friends.

Yet, despite how good the cookies are, I have received quite a few emails from readers who had trouble making them. A few of the problems people have encountered:

- the cookies spread
- some people do not want to use Crisco for nutritional reasons
- the cookies turned out too gooey in the middle
- the cookies did not puff up, etc…

So... I’ve made some changes.

I’ve worked with this recipe for over 2 years and I’ve changed an ingredient, updated the technique of forming the cookies and I hope I’ve come up with a recipe that will bake up beautifully for you!

The original recipe is still the base. As a matter of fact I’ve only changed one ingredient. BUT… the method of baking is slightly different.

• When spooning the cookie dough onto the baking sheet only use about 1 tablespoon of dough per cookie. It doesn't sound like much, but the cookies will spread just enough to make a round 1"-2" cookie.

• When you are baking these cookies I highly recommend using a silpat mat or a sheet of parchment paper. Unfortunately no matter how you create them… gluten free baked goods just stick. Parchment paper (or a silpat mat) not only prevents the cookies from sticking, but it helps them to spread into their proper cookie shape.

• I also leave the cookies undisturbed on the parchment paper or mat after baking for about 20 minutes before putting them on a wire rack to finish cooling. This helps the cookies to cool into their shapes and helps the cookie structure “stay put.”

As far as the ingredient change, I started using Spectrum Palm shortening as the “fat” in the recipe. Unlike Crisco, the Spectrum Palm oil is completely free of trans-fats. Spectrum is organic and is 100% expeller pressed palm oil. I’ve found (after making these cookies many times) that you only need half the amount of palm oil compared to the Crisco. So while Spectrum Palm Shortening is more expensive, you’ll only use half as much!

Are you ready to try the *new* best gluten free chocolate chip cookies ever? I want to hear about your results!! Please email me at gingerlemongirl (at) gmail (dot) com or post a comment below!




The Best Gluten Free Chocolate Chip Cookies
Created by Carrie @ http://www.gingerlemongirl.com
(Free of gluten, casein, and soy)

Wet Ingredients:
1/4 cup Spectrum Palm Shortening
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract

Dry Ingredients:
1/2 cup tapioca flour -or- arrowroot starch (lately I've only been using arrowroot)
1/2 cup sorghum flour -or- millet flour
1/4 cup brown rice flour
1/2 tsp. kosher salt
1/4 tsp. xanthan gum (optional)
1 tsp. baking powder
1/2 tsp. baking soda

Add In's:
6 oz. gluten free or allergen free chocolate chips

Directions:

Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Lastly, mix in chocolate chips. Place tablespoon sized dough portions 2 inches apart on a cookie sheet lined with parchment paper or a silpat mat. Bake 7-9 minutes or JUST UNTIL edges are light brown.

(The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!)

Allow cookies to cool undisturbed on parchment paper or silpat mat on the cookie sheet for 10-15 minutes. Then move cookies to wire baking rack to continue cooling. Store cookies in an airtight container on the counter.

This recipe doubles easily.

(Printer-friendly recipe.)


Carrie's Cooking Notes:

• Xanthan gum is completely optional in this recipe, but I think adding just a tiny bit makes for a chewier gluten-free cookie and helps the cookie to retain its proper shape!

• Egg Free option: If you cannot have eggs, simply use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of warm water to replace the egg in this recipe. It still makes fantastic gluten free (egg free!) chocolate chip cookies!

• Sorghum flour -or- millet flour: I love both of these gluten free flours. Some people detect a bitter taste in sorghum flour, if that is the case for you, I definitely recommend using millet flour. It does not have a distinct taste and works beautifully in these cookies! The only downfall to using millet is it may create a very slight "grainy" texture in the cookies.

• Use of other "sugars" in this recipe: I don't recommend using a different type of sugar in this recipe. The basic white granulated sugar and brown sugar are very important for the structure of these cookies. Other sugars such as turbinado, demerera, or date sugar may not work correctly in the cookies when baking.
  

• Other fats: You can use other fats in this recipe such as 1/4 cup coconut oil, or butter... but you may not get the same crisp results as you get with the Spectrum Palm Shortening. I recommend trying the cookies with the palm shortening first.
  

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