Annika’s Very Best Chicken Pot Pie
Stir together dry biscuit ingredients. Cut in margarine or shortening. (I think margarine tastes better, but shortening will work if no margarine available.) Stir in milk alternative. Stir together. This will pull together into a sticky ball. Toss in one handful of gluten-free flour blend, pat into a ball, and roll out into a shape that will cover your 2.5 quart casserole dish.
Prepare white sauce:
Melt margarine. Stir in flour. This will quickly turn very thick (this is a roux, pronounced roo). Pour in the milk alternative, and spices, and stir. This will thicken. If it seems to need more thickener, toss in a bit more gluten-free flour mix until it’s thick.
Cook frozen veggies according to package directions. Drain.
In 2.5 quart casserole dish, place chicken, cooked veggies, and mushrooms. Stir around.
Scoop white sauce over all.
Place biscuit crust gently on top, matching edges to edges of casserole. This can be as fancy – or as rough – as you are motivated to make it. Mine is decidedly un-fancy, but if you like shaping leaves and fluting edges, go for it.
Bake at 350 °F for about an hour, until topping is nicely browned and sounds *done* when tapped.
We like this version better than Annika’s Chicken Pot Pie recipe with tater tots … as her ingredient options increase, her tastes change.
Copyright © 2008 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.