Sep 27, 2010

Chicken Biscuit Pie

I made this a gluten free version by replacing the normal flour with brown rice flour and cornmeal.
3 C. skinless, boneless chicken breasts, diced
2 cans chicken broth
1 medium red potato, unpeeled and diced
1 celery stalk, chopped
1/2 C. red or green bell pepper, chopped
2 cloves garlic, minced
2 medium carrots, chopped
1 1/2 C. frozen peas
1/4  C. white flour
2 Tbsp. whole-wheat pastry flour
1/2 tsp. poultry seasoning
1/4 tsp. black pepper
1 C. milk

Biscuit Topping
1 C. flour
1 C. whole-wheat pastry flour
2 tsp. baking powder
1/2 tsp. salt
1 C. buttermilk
1 1/2 Tbsp. butter melted

Combine all dry ingredients for Biscuit topping and mix well. Add milk and butter and stir just until moist. Set aside.

Preheat oven to 400 degrees. Cook chicken in a skillet on the stove in 1/4 C. broth for 10 minutes or until done. Set aside. In a pot bring the rest of broth to a boil and add potato, celery, bell pepper and garlic. Cover and cook for 5 minutes, or until tender. In a small bowl combine flour, poultry seasoning and black pepper. Whisk in milk. Pour into saucepan with vegetable mixture and cook over medium heat for 3 minutes until thickened and bubbly, stirring constantly. Remove from heat and add chicken. Pour chicken and vegetables into a nonstick 9X13 baking dish. Using a large spoon, place 16 scoops of biscuit dough on top, spacing evenly. Bake for 28 minutes or until golden brown.

I got ideas for this recipe from the cook book "What to eat now"

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