Chicken pot pie casserole

In the middle of the winter time I can’t think of a better warming comfort food than pot pie! This is more of a pot pie casserole which makes it much easier to make but still just as good as an actual pie.  I’ve adapted this recipe to make it gluten, AG and dairy free!

What you need:

Filling

3 cups cooked deboned pastured chicken

1 cup carrots, diced

1 cup peas

1 cup potatoes, diced

1 small onion, diced

1 cup shiitake or crimini mushrooms, sliced

4 cups chicken broth

5-6 Tablespoons arrowroot starch

Crust:

1  1/2  cups gluten free flour blend

3/4 tsp. salt

6 Tablespoons coconut oil, melted

1  1/2 cups almond milk (or other non-dairy milk)

1 Tablespoon baking powder

2 tsp. parsley

 

What you do:

Brown onions and mushrooms in a pan.  Add in 3 cups of broth and cook carrots and potatoes until tender.  Add in chicken and peas and cook until well heated.  In a separate bowl combine 1 cup broth with the arrowroot and dissolve.  Pour into mixture and heat until it’s simmering well and begins to thicken.  Simmer for 10 minutes.  If the mixture doesn’t thicken you can add additional arrowroot powder. Pour into a greased 9X13 baking dish.  In a separate bowl combine flour, salt , melted oil, almond milk, parsley and baking powder.  Once combined well pour over mixture and spread evenly.  Bake at 400 degrees for 30 minutes or until crust is nicely browned.

Enjoy!