Chicken Potpie 2 Ways

With colds coming on, and the weather staying frigid this week, we are trying a variation on the 'chicken soup' theme. Chicken Potpie for everyone. Two separate potpies were cooked. See the recipe below for the filling, buttermilk whole wheat biscuits & Gluten Free biscuits. All were scrumptious!

CHICKEN POTPIE

2 cups cooked chicken

2 cups chicken stock (I used homemade, no-salt-added stock)

1/2 c diced carrots

1/2 c sliced celery

1/4 c minced onion

1/4 c chopped zucchini

1/4 c chopped roasted red peppers

1/2 c each frozen peas and corn

3 Tbsp rice flour

2 Tbsp water

1/4 c natural soy milk (or cream)

Salt & Pepper

Put stock in a large pot & set to boil. Add carrots through zucchini and cook about 15 min. Add red peppers, peas & corn. Cook 5 min more.

Mix rice flour and water together to make a thick paste. Add it to stock with veggies. Stir 2 min on low to thicken. Add soy milk, S & P. Pour the mixture into a glass baking dish or casserole dish. Now top with biscuit recipe(s) below. To be baked at 350'F for 25 min. When bubbly & brown, it's ready.

WHOLE WHEAT BUTTERMILK BISCUITS

3/4 c unbleached flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp sugar

1/8 tsp salt

6 Tbsp whole wheat flour

1 egg white

1/2 c low-fat buttermilk

1 Tbsp butter melted

In a medium bowl, mix dry ingredients.

Place egg white in a small bowl & mix lightly. Whisk in buttermilk & butter. Pour wet into dry ingredients. Using a fork, stir until just combined. Turn dough out onto a whole wheat floured surface. Pat into a 1/2" thick circle.

Use biscuit cutter to form desired shape. Place on top of the pot pie. Bake.

BAKING POWDER BISCUITS

{This recipe uses the Four Flour Bean Mix base that was given in bread making blog entry.}

1 c Four Flour Bean Mix

1/8 tsp Xanthan gum

2 tsp Gluten Free baking powder

1/4 tsp baking soda

1 Tbsp sugar

1/2 tsp salt

3 Tbsp butter cut into 1/2" cubes

1/3 c non-dairy substitute or milk

1 tsp vinegar

Mix dry ingredients together in medium bowl. With pastry blender or fork tines, cut butter into dry ingredients until coarse crumbs form. In a measuring cup mix milk and vinegar together. Add these to flour/butter. Mix until a ball forms. Pat out on a surface covered with rice flour. Cut into desired shapes. Dough is really soft, so I just spooned it on over the chicken potpie. It didn't look pretty, but it tasted heavenly. It has been at least 6 months since I have had biscuits of any sort, so you might sympathize.