When things don’t quite feel right in my world, I head to the kitchen and stir up something delicious.
Aside from the pressure of delivering a multi course meal for clients, cooking has always been a form of therapy for me. The creative process of dreaming up a new recipe, chopping, stirring and being surrounded by wonderful aromas is good for the soul.
With the chill in the weather and the uncertainty about, I believe delicious smells wafting through the house and wrapping ourselves with comfort food love is in order!
Chicken Pot Pie, The Ultimate Comfort Food
Roast chicken is hands down my most favorite comfort food, and this dish takes it to the next level with roast mushrooms and a delicious brown gravy topped with the yummiest gluten free, of course, biscuit topping.
Gluten Free Biscuit Topping
Part biscuit topping, part dumpling, the key to this gluten free crust is to drop spoonful’s of the topping on to piping hot filling, it will puff up into a more-ish biscuity crust.
Be sure to make your filling quite soupy, as the topping will soak up quite a bit of liquid.
Trust me, you’re going to love this, and so will your family 🙂
Enjoy!
Roast Chicken & Mushroom Pot Pie (Gluten Free!)
- Total Time: 1 hour 20 minutes
- Yield: 8
Description
Roast chicken and mushrooms in a rich gravy topped with soft, gluten free biscuit crust create a delectable pot pie.
Ingredients
Filling Ingredients:
1 large Yellow Onion, finely chopped
3 cloves Garlic, finely chopped
¼ cup dried Porcini Mushrooms
1 Lb Assorted Mushrooms; button, cremini, shitake, sliced
1 tsp. fresh Rosemary, finely chopped
2 Tbsp. Butter
2 Tbsp. Gluten Free Flour
1/4 cup Madeira or Marsala wine
2-3 cups Chicken Broth, hot
1 Roast Chicken, deboned and chopped
1-2 tsp. Salt, to taste
Ghee for cooking
Biscuit Crust Topping Ingredients:
2 cups Gluten Free Flour Blend
2 tsp. Baking Powder
1 tsp. Salt
12 Tbsp. (1 ½ sticks) Butter, cold
2 Eggs, beaten
1 cup Milk
Instructions
- Place the porcini mushrooms in a bowl and cover with a cup of hot water to reconstitute.
- Heat a large Dutch oven over medium heat, add a little oil, add the onions and sauté over low heat, add the garlic once the onions are translucent.
- Sauté until the onions are caramelized, if they start to stick too much, deglaze the pan with a little water.
- Remove the porcini mushrooms from the liquid (reserve the liquid), and finely chop.
- Add a little more ghee to the pan, turn up the heat, add the mushrooms and sauté until browned.
- Stir in the chopped rosemary and the porcini mushrooms.
- Reduce the heat and add the butter, once melted, stir in the flour, this will make the ‘roux’ or thickening base right in the pan.
- Add, a little at a time stirring constantly, the wine and reserved mushroom broth, leave behind the sediment in the bottom of the bowl.
- Add two cups of the chicken broth, and stir in the chopped chicken, add more broth as needed, the sauce should be very liquidy as the topping draws up moisture.
- Salt to taste.
- Place the filling ingredients in individual oven proof dishes or one large deep casserole dish and bake at 400F until hot, while preparing the topping.
- Whisk together the dry ingredients and cut the butter into the flour with a pastry cutter or your fingertips until it resembles fine breadcrumbs.
- Whisk together the egg and milk, and blend with the flour mixture, until a soft dough is formed.
- Drop spoonfuls of the topping onto the hot filling, place back in the oven, bake for 25 to 30 minutes until puffed up and firm to the touch.
Notes
This recipe can be prepared as individual servings or one big family style dish, adjust cooking time accordingly.
I use Trader Joe’s or King Arthur Gluten Free Flour Blend, different brands may have more, or less moisture, adjust until a soft, biscuit spoonable dough is achieved
- Prep Time: 20
- Cook Time: 60
- Category: pies
