The Gluten-Free Homemaker

Cooking meat for dinner and having leftovers for a second dinner is a great way to save time.  I like roasting a chicken and using the leftovers in various gluten free recipes, but many chicken dishes can also be used with turkey.  This is one of those, and with Thanksgiving only two days away, you’ll likely have leftover turkey to use this week.

I have a confession to make.  I can’t remember the last time I cooked peas.  I have never liked them.  The only peas I can stand to eat are the small baby peas.  I used to cook them occasionally just so the kids would be exposed to them, but I seem to have quit doing that.  One of my kids hates peas.  When he was younger he would hold them in his mouth forever, unable to swallow without gagging.  Not liking peas myself, I had mercy on him.  I guess that’s part of the reason I don’t cook them.  The rest of the family eats them, but nobody particularly loves them.  The only exception to my dislike is split pea soup, which I only began eating in recent years.

Traditional chicken pot pie recipes call for peas.  I use green beans instead, but if you are a pea lover, feel free to use them in place of the beans.  They won’t require as much cooking as the beans, though, so you can just add them in with the chicken.

Gluten-Free Chicken Pot Pie

Ingredients

• 2 Tb. butter
• 1 medium onion, chopped
• 3 carrots, sliced
• 1 stalk celery, sliced
• 1 1/2 c. thin green beans, cut in pieces
• 2 c. chicken, cooked and chopped
• 2 c. chicken stock
• 3 Tb. rice flour
• 1/8 tsp. ground thyme
• salt & pepper
• 1 drop biscuit recipe

Instructions
In a large skillet, melt the butter and cook the onion, carrots, celery, and green beans until the onion is transparent and the other veggies are tender.
Add one cup of the chicken stock and the chicken.  Heat through.  Whisk together the other cup of stock and the rice flour.  Add to the skillet with the thyme and salt & pepper to taste.  Heat and stir until it is thickened. Place the veggie mixture in a greased 2 quart casserole dish. 
Make the biscuit recipe and spread it over the top of the dish. 
Bake at 350 degrees about 30 minutes.  Use a knife to see if the biscuit dough is done at the center.


This post is linked to Tempt My Tummy Tuesday and Tasty Tuesdays.

Labels: chicken, main dish recipes