Chicken Pot Pie

Ingredients

Cream of Chicken Soup:
1 stick of real butter
1 large onion diced
1 cup of rice flour (brown or white)
6 cups of chicken stock/broth
1/3 cup cream

5 -6 cups diced/shredded chicken (4 5 chicken breasts depending on size)

2 1/2 cups diced carrots

2 cups diced celery

2 cups frozen peas

A recipe of my Whipping Cream Biscuits
1 pint Heavy Whipping Cream
3 1/4 cups Pamelas Gluten Free Baking Mix

Instructions

Melt the butter in a large pot on your stove. *If you like onions, which we do, saute a chopped onion in this melted butter for about 5 minutes. Then proceed. . . Stir in the flour and cook for approx 2 minutes stirring constantly. Meanwhile, warm your chicken broth/ stock. It should be really hot, but doesn’t need to be boiling. I do mine in the microwave but you can do it in a smaller pot on your stove if you wish. I pour 6 cups of water in a bowl and add in the necessary # of boullion cubes or spoonfulls of Better Than Boullion to make my stock. Then I get it all hot and dissolved in the microwave.

After cooking your butter/flour mixture for 2 minutes, add in the hot broth/stock and whisk to make sure it is all combined. Do this quickly to get rid of any lumps. Now, let is simmer for about 2-3 minutes to thicken. Stir in your milk or cream. Add in 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 teaspoon garlic powder.

To make the Chicken Pot Pie filling:

Add cubed chicken, carrots, celery and peas to the soup mixture. Stir to combine and simmer on stove for about 5 minutes. Pour into 2 9×13 baking dishes.

Make a batch of Whipping Cream Biscuits (GF) by combining the pamelas baking mix and whipping cream. Pat dough into a circle about 1/2 inch thick, cut out rounds, and top your casserole with biscuits. I put 10-12 biscuits on top of each casserole dish. I like to make these thinner than I might if I were just serving them as plain biscuits and it gives me enough biscuits to cover both casseroles.
Bake at 350 for about 35-40 minutes until biscuits are golden and cooked through. Serve and enjoy!