Gluten Free Chicken Pot Pie

I grew up eating Chicken Pot Pies. My mom made everything instant. It’s why I learned to cook as a child, I longed for real food, the kind I ate ate my grandmothers house.  I can’t say I have missed them much but I saw someone ask how to make them gluten free on a web page recently.

I’m serving it to my clients on the Meal Delivery Service today and had it for dinner last night.  It was amazing and I’ll be making it again!

Here’s the recipe;

2 tablespoons butter
1 medium onion, chopped
1 small Spanish onions, diced
2 cups broccoli flowerets
2 carrots, cut in rounds
1 cup mushrooms
1 1/2 cups chicken breasts, steamed and then pulled
1 3/4 cups chicken broth
1 teaspoon seasoned salt
1/2 teaspoon dried thyme
3/4 cup coconut milk
3 tablespoons arrowroot powder

Topping;
1 1/4 cup Sweet rice flour (not regular rice flour)
1/4 cup potato starch (not potato flour)
1/3 teaspoon xanthan gum
2/3 cup coconut milk
2 egg
4 tablespoons melted butter
1 tablespoon chopped fresh parsley

1)  Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat. Add onion; cook, stirring frequently, until tender. Stir in vegetables, chicken, chicken broth, salt and thyme; heat to boiling.

2)  In small bowl, mix 3/4 cup milk and the arrowroot with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.

3)  In small bowl, stir all topping ingredients except parsley with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Sprinkle with parsley.

4)  Bake 35 to 40 minutes or until toothpick inserted in center of topping comes out clean and top is golden brown



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