BISCUIT TOPPED CHICKEN PIE
(free of gluten, dairy, soy, corn)
4 Tbsp. brown rice or sorghum flour
4 Tbsp. grapeseed oil
1 ½ cups Kitchen Basics Chicken Broth
1/ 2 cup hemp milk
1 tsp. sea salt
½ tsp. ground black pepper
2 cups cooked chicken breast, diced
2 cans peas & carrots, drained
1 can white or black beans, drained & rinsed
1 batch of dough for Buttermilk Gluten-Free Drop Biscuits*
Greast a 4-quart slow cooker.
In small saucepan over medium, whisk together flour and oil. Slowly stir in milk, broth, salt, & pepper. Cook on medium for 5-10 minutes or until mixture is thick, mixing often.
Add chicken and veggies to slow cooker, pour cream soup mix over top and stir to combine.
Using an ice cream scoop, drop biscuit dough over top, making sure they all touch. They will expand as they cook.
Cover slow cooker and vent lid with spoon handle or chopstick. Cook on High for 3-4 hours or on Low for 6-8 hours until sauce is bubbling up around the biscuits and biscuits are cooked through.
BUTTERMILK GLUTEN FREE DROP BISCUITS
1 cup brown rice flour
1 cup sorghum flour
½ cup all purpose gf flour (I use Bob’s Red Mill)
½ cup arrowroot starch
¼ cup potato starch or tapioca starch
2 Tbsp. pure cane sugar
4 tsp. Hain Grain Free Baking Powder
1 tsp. sea salt
1 tsp. baking soda
1 tsp. guar gum
½ cup lard
1 ¼ cups hemp milk
2 Tbsp. cider vinegar
1 egg (or 1 Tbsp. chia or flax seeds mixed with 3 Tbsp. hot water & left to set 5 minutes)
Combine milk and vinegar, let stand 5 minutes. If using egg replacer, combine and let stand.
In a large bowl, whisk together dry ingredients. Cut lard into dry ingredients with pastry blender or two forks – until it is crumbly.
In smaller bowl, combine egg or replacer, and buttermilk. Pour buttermilk mixture into the dry ingredients and mix with a fork. Dough will be just slightly stiff when mixed.
This is one of my latest, most-requested meals by my family. It is soo easy to put together, and is an amazing comfort food dinner!
linked to: glutenfreefridays#26