Gluten Free Chicken Pot Pie

Ingredients:

For the Gluten-Free Biscuit Topping:

• 1 3/4 cups gluten-free measure-for-measure flour
• 4 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 tablespoon granulated sugar
• 1 cup milk of choice unsweetened
• 1 large egg whisked
• 3 tablespoons butter melted

For the Egg Wash:

• 1 large egg
• 1 tablespoon water

For the Chicken Pot Pie Filling:

• ¼ cup butter
• 1 medium yellow onion diced
• ¼ cup gluten-free measure-for-measure flour
• ¾ teaspoon kosher salt
• ¾ teaspoon ground pepper
• 1 teaspoon smoked paprika
• ¼ teaspoon ground mustard
• ⅛ teaspoon dried thyme
• 3 cups chicken stock
• ½ cup heavy cream
• 3 cups diced peeled russet potatoes about 1-2 potatoes diced into smaller than 1” cubes
• 2 carrots chopped
• 3 cups frozen mixed vegetables
• 3 cups shredded chicken the meat of 1 rotisserie chicken

Instructions:

Pre-Bake the Biscuits:

• Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, add the gluten-free flour, baking powder, salt and sugar. Mix together until combined. Add the milk, egg and butter and mix until combined.
• Working quickly, scoop 8 large spoonfuls of the batter onto the baking sheet. Using wet fingers, gently smooth/form the tops into a biscuit shape. Whisk together the egg wash then brush the top of each biscuit with the wash.
• Bake for 10 minutes until set. Remove from the oven and set aside until the filling is ready. (You’ll finish baking them with the filling.)

Make the Filling:

• Melt butter in a large pot or dutch oven over medium heat (the pot you choose is the one you’ll be baking your pot pie in, make sure it’s big enough!).
• Add the chopped onion and cook until softened, about 5-7 minutes.
• Sprinkle the gluten-free flour over the onion mixture and whisk until smooth. Stir in the salt, pepper, and paprika, mustard, and thyme until well-combined.
• Gradually stir in the chicken stock and heavy cream. Add the potatoes and carrots, and bring the mixture to a boil over medium heat, stirring frequently until the liquid has thickened and the potatoes and carrots are tender when pierced with a fork, about 15-20 minutes. Stir in the frozen vegetables and cook for another 5-10 minutes until tender.

Bake the Pie:

• Remove from the heat and stir in the shredded chicken. Top the gluten-free pot pie with the pre-baked biscuits, bake for 20-25 minutes or until biscuits are beginning to turn a light golden brown and are cooked through. Serve and enjoy!