Vermont-Style Chicken Pot Pie

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Vermont-Style Chicken Pot Pie

1/4 cup unsalted butter or olive oil

1/2 cup chopped onion

1/2 cup chopped green or red bell pepper

1/2 tsp black pepper

2 tbs gluten-free flour, optional

2/3 cup unsweetened soy milk or other unsweetened milk

1/3 cup heavy cream

1 cup chicken broth

3 cups cooked chicken, cubed

16-oz bag frozen green beans

Gluten-Free Biscuits:

2 1/4 cups almond meal or flour

3 tbs coconut oil or palm oil

1 1/2 tsp baking powder

8 egg whites

1/4 tsp salt

1 tbs sugar

1/2 cup heavy cream

1/2 cup milk

Preheat oven to 400°.  Line a baking sheet with aluminum foil.

In a large bowl, mix almond meal and coconut oil together with a pastry blender, or rub together with fingers until it’s the texture of coarse meal.

Stir in the rest of the dry ingredients.
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In a liquid measuring cup, combine the cream and milk

Pour the cream mixture over the dry ingredients. Gently mix and let it sit for 3 to 4 min.

(If just interested in just making the biscuits, follow the following directions:  Drop by tbs on foil-covered baking sheet.

Bake for about 10 min, depending on size, until golden brown.
Remove pan from the oven and use a spatula to transfer the biscuits to a cooling rack. Best served warm.  If preparing the dough for the pot pie, follow the directions for preparing the pot pie.)

Preparing Pot Pie:

Preheat oven to 400°.

Melt butter in large saucepan over medium heat. Cook onion in butter until it begins to soften.

Add chopped pepper and black pepper, and let it cook for 1 min. Add the gluten-free flour here if using; let it cook for 1 min.

Add the milk, cream, and broth. If using guar or xanthan gum, or other specialty product, add it here. Add the chicken and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side at this point. Season to taste with salt. While the mixture heats back up, make the biscuit dough.

When the biscuit dough is made and the pot pie mixture is bubbling hot, pour the pot pie filling into a 2-quart casserole dish.
Drop spoonfuls of biscuit dough onto the top, leaving room for expansion.
Bake about 10 min until biscuits are golden brown.  Serves 7</div>

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