Dairy-Free Gluten-Free Chicken Pot Pie
INGREDIENTS
1 tablespoon organic olive oil
1 large organic onion, chopped
1 organic garlic clove, minced
1 16-ounce package frozen organic peas and carrots
1 cup organic celery, diced
1 cup organic mushrooms, diced
2 cups Kettle & Fire organic chicken bone broth
1/4 cup paleo baking flour
1/2 cup unsweetened, plain dairy free milk
3 Tbs Monty’s vegan butter
1/2 teaspoon coarse salt
1/4 teaspoon organic black pepper
2 1/2 cups chopped cooked organic chicken
For the biscuits:
2 cups paleo baking flour
4 teaspoons aluminum-free baking powder
2 teaspoons organic coconut sugar
1/2 teaspoon JF Universal salt
1/2 cup organic olive oil
3/4 cup unsweetened, plain dairy free milk, MALK or Three Trees
TOOLS
3" mini cheesecake pan with removable base
Staub cast iron Dutch oven
mini food chopper with glass bowl
glass mixing bowls
Pyrex glass baking dish
silicone spatula
stainless steel cookie scoop
basting brush
PROCESS
Mise en place. Preheat your oven to 425˚F. Then, gather and measure out all of your ingredients before you begin.
Make the biscuits. In a large mixing bowl, stir the dry biscuit ingredients and whisk until evenly distributed. Then add the wet ingredients and gently stir with a rubber spatula until a rough dough forms and the flour in no longer dry. Set aside.
Coat the pan with olive oil. Scoop 1 scoop of dough in each cylinder. pull the side up a bit to make a divet. Bake 10-15 minutes until golden brown. Let cool and set aside.
Make the filling. Heat a large, oven-proof skillet to medium-high. Add olive oil and let it heat.
Add garlic and onions and sauté, stirring as needed, until softened - about 3 minutes. Add celery. About 3-5 minutes. Add mushrooms. Make sure the veggies are starting to caramelize with the onions. Add frozen veggies and cook for another few minutes.
Get them carmalized. Add 1 Tbs of Monty's Vegan butter.
Sprinkle flour over the vegetables and stir until evenly coated. Cook until the flour is fully hydrated.
Slowly stir in the chicken stock and milk. Simmer until the sauce has thickened, stirring as needed to prevent clumping and burning.
Add filling to biscuits. Stir in the chicken, and adjust seasoning with salt & pepper, to taste.
Top with biscuits. Scoop the biscuit dough on top of the pot pie in 3 tablespoon portions leaving space between biscuits to allow them to rise. If desired, brush oil or melted dairy free butter.
Bake the pot pie. Transfer your pot pie to the oven and bake for about 15 - 20 minutes, or until biscuits are fully cooked and the sauce has thickened.
Scoop out the divets of the baked dough. Add one scoop and top off the already baked biscuit bottoms. Fill to top with mix. Add one layer of the remaining dough to top. Top with litle butter as needed. Bake 15 minutes or until golden brown. Enjoy.
