Gluten-Free 101 by Carol Fenster

Author:Carol Fenster
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2014-06-30T16:00:00+00:00

Chicken Potpie with Herbed Biscuit Topping

Makes 6 servings

Preparation time: 20 minutes

Baking time: 50 to 55 minutes

At my house, if we have roast chicken for dinner, it’s a sure bet that we’ll have chicken potpie later that week. I often roast potatoes, carrots, and onions along with the chicken so that I can use them later in this dish. Some of the cold chicken goes for sandwiches, and then I use the bones to make chicken broth. That way, one food preparation leads to several easier meals later in the week. Although this recipe appears to have lots of ingredients, if you start with cooked ingredients for the filling it goes together very quickly, and it is a complete meal in itself. This is a very rustic dish; if you prefer a more refined potpie, try the next recipe, which uses a piecrust topping.

Filling

2 cups cubed cooked chicken

1 cup mixed frozen vegetables (such as carrots, corn, and peas)

1 small cooked russet potato, peeled and cubed

½ cup finely chopped yellow onion

2 tablespoons chopped fresh thyme or 1 teaspoon dried

1 tablespoon Dijon mustard

1 teaspoon tomato paste

1 teaspoon gluten-free soy sauce

1 teaspoon salt

¼ teaspoon freshly ground black pepper

1 garlic clove, minced

1½ cups gluten-free low-sodium chicken broth

1 tablespoon cornstarch

2 tablespoons water

Herbed Biscuit Topping

1 cup Gluten-Free Flour Blend

½ cup cornstarch or potato starch

1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon xanthan gum

½ teaspoon salt

¼ teaspoon baking soda

2 tablespoons chopped fresh thyme or 1 teaspoon dried

¼ cup butter, buttery spread, or shortening

¼ cup milk of choice, or as needed to make a soft dough

1 large egg, separated, at room temperature

1 tablespoon water

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