Chicken Pot Pie (Gluten/dairy free)

This chicken pot pie is a recipe I have worked on for quite some time. When you think of a chicken pot pie, it is usually heavy and loaded with gluten and dairy.  It was a fun challenge to figure this out within our dietary restrictions.  I must say I don't miss the pot pies of the past! This is so filling and with the biscuit topping it is sure to please.  It is also pretty forgiving and you can adapt the veggies to your personal preference.  
For the topping, use my biscuit recipe.  It is very easy to make and spread over top of the casserole.  It will appear very wet, but it will rise perfectly!


Ingredients:

• 1/3 cup butter or earth balance buttery spread
• 1/2 cup chopped onion
• 1/3 cup gluten free flour
• 1/2 tsp sea salt
• 1/4 tsp pepper
• 1 3/4 cup chicken or turkey broth
• 1/2 cup almond milk (unsweetened)
• 2 1/2 cups shredded cooked chicken or turkey
• 2 cups frozen mixed vegetables

Instructions:

1. In a 2-quart saucepan, melt butter over medium heat.  Add onion and cook for two minutes, stirring frequently.  
2. Stir in flour, salt and pepper until well blended.  Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
3. Stir in chicken and vegetables.  Cook on low for 3-4 minutes, stirring frequently.
4. Remove from heat and spoon into an 8x8 glass pan or pie plate.
5. Make the biscuit topping per the recipe instructions and spoon onto pot pie mixture.
6. Bake at 400 degrees F for 15 minutes or until the top is golden brown.
7. Let it stand 5-10 minutes before serving.