Biscuit Topped Chicken Pie in the Crockpot

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

Crockpot Millet Hot Cereal with Apples and Pecans

 I made this to go with our biscuits this morning as a Mandie-safe alternative to oatmeal.  Steve and I thought that the flavors and texture are incredible - though we boosted the nutrition a bit further in ours by adding a Tbsp. each of coconut oil an chia seeds before adding some milk.  The kids added some brown sugar, but were not as crazy about it as I'd hoped they'd be.  In all fairness, Mandie is off of her Periactin in preparation for her allergist visit on 1/11, so her appetite has taken an EXTREME nosedive.  I will try this again after our visit, when she's feeling hungry again.

MILLET CEREAL WITH APPLES AND PECANS

(Modified from The Everything Gluten-Free Slow Cooker Cookbook)

2 cups allergen safe apple cider

2 cups hemp milk

1 cup dried millet

1 apple, diced

2 tsp. cinnamon

½ cup maple syrup

½ cup chopped pecans

½ tsp. salt

Grease a slow cooker with nonstick cooking spray.  Put all ingredients in crockpot and stir to combine.  Cook on high for 2 ½ - 3 hours or on low for 5 – 6 hours or until all liquid has been absorbed.  Try not to overcook as it can become mushy.

Serve with milk of choice.

Linked to Healthy Vegan Fridays    

 

Pull Apart Cinnamon Raisin Crockpot Biscuits

All of Christmas break I had been promising to make the kids a crockpot breakfast, and they've been craving cinnamon rolls or something similar.   I got out my WONDERFUL new cookbook, The Everything Gluten-Free Slow Cooker Cookbook  and modified this recipe.  It made 10, which was perfect for my family of 5.  The kids are already begging to have this again soon!

PULL-APART CINNAMON RAISIN BISCUITS

Modified from The Everything Gluten-Free Slow Cooker Cookbook

1 cup brown rice flour

1 cup arrowroot starch

1 Tbsp. Hain Foods grain free baking powder

1 tsp. guar gum

½ tsp. sea salt

1/3 cup sugar

½ tsp. ground cinnamon

1/3 cup lard or ¼ cup plus 1 Tbsp. grapeseed oil

2 eggs OR 2 Tbsp. flax meal or chia seeds combined with 6 Tbsp. hot water & set 5 minutes

¾ cup hemp or hazelnut milk

½ cup Sunmaid Raisins

In a large bowl, whisk together flour, starch, gum, baking powder, salt, sugar, & cinnamon.   Cut in oil or lard until it is in crumbles.  In a small bowl, whisk together milk and eggs.  Mix into flour mixture using a fork.  Dough will be a sticky, cake-like batter.  Mix in raisins.      Grease a 4 quart slow cooker with cooking spray or line with parchment paper then cooking spray.  Using an ice cream scoop, drop balls of dough into cooker, with edges almost touching.  They will rise while baking and will be pull apart biscuits.   Cover slow cooker with lid vented with chopstick or handle of wooden spoon (my toaster tongs worked perfectly).  Cook on high for about 2-2 ½ hours, or on low for 4-4 ½ hours.  Biscuits around edges will be more brown than those in the center of cooker.  They are done when a toothpick inserted in the center of the biscuit comes out clean.   Remove cooker insert to a cooling rack. Remove lid.  Allow to cool for several minutes while you make the glaze.  Glaze and serve warm.

QUICK VANILLA GLAZE

1 cup sifted corn free powdered sugar

2 Tbsp. hazelnut milk

1 tsp. vanilla extract

Whisk together and drizzle over biscuits in cooker.  Serve immediately.

Salsa Chicken

The salsa chicken was a recipe I came across on Pinterest, I believe, and modified to be safe for Mandie.  My baked bean recipe is a combination of many I have experimented with over the years, and have made completely Mandie safe.  The chicken is fantastic, as it cooks in the crock pot! This recipe could easily be modified to use your favorite brand of salsa.  I may even play with cooking the rice in the slow cooker with the chicken. 

Salsa Chicken Over Rice


5 chicken breasts
2 cups diced tomatoes
1 diced green pepper
1 diced Vidalia onion
1/2 fish pepper, diced
2 Tbsp. pure cane sugar
3 cups jasmine rice
chicken broth

Combine tomatoes, pepper, onion, fish pepper, and sugar in a bowl.  Mix well. Pour 1/2 of mixture on bottom of crock pot.  Lay chicken breasts on top of salsa. Add the rest of the salsa on top of the chicken.  Cook on high for 4 hours.  After 4 hours, make sure chicken is fully cooked, then using two forks, shred it finely, and mix with salsa.  Leave lid off while you cook the rice. 
In a rice cooker, combine rice and chicken broth.  Cook until done.    Serve chicken and salsa mixture on top of the rice.