Gluten free Chicken Pot Pie

Chicken pot pie is such a great comfort food. This meal hits the spot and is quite easy to throw together on a stressful night. It is always nice to enjoy those old comfort foods! My hubby says this is one of his favorites.


Gluten free Chicken Pot Pie
adapted from Comfy Belly

For the filling:
2-3 cups shredded chicken
2 1/2 cups homemade chicken stock
3 carrots, sliced into rounds
3 stalks celery, chopped
1-2 cups frozen peas
1/2 teaspoon dried thyme
1/2 teaspoon salt or more, to taste

Bring all ingredients except peas to a boil and then simmer uncovered for 30-40 minutes or until the liquid reduces by half. Add peas during the last 5 minutes to warm through.

For the biscuit topping:
1 1/2 cups Honeyville blanched almond flour
1/4 teaspoon salt
2-3 tablespoons melted ghee or coconut oil
1 egg

Mix ingredients with a fork to form a thick batter.

To assemble:
Pour the filling into a dish (about 9x13). Take small fist fulls of the biscuit dough, form into a ball, then press flat in between hands. Lay on top of the filling, one by one, until mostly covered. Place in a 375 degree oven and bake for 15-20 minutes or until biscuits are browned. Serve and enjoy!

*I've mentioned it before but make your meals come together more quickly by roasting a whole chicken and keeping it de-boned and shredded in the refrigerator or freezer for easy meals! Having it precooked and ready to go is a life saver.