Pretty-Quick Homemade* Gluten-Free Chicken Pot Pie

We are already knee deep in winter’s icy grip, where it’s easy to wonder whether we will ever again see the sun or the grass that we suspect/hope is hiding beneath the thick blanket of cold, white snow and ice. One method I’ve found for combating the melancholy that can come with this time of year is through warm, hearty meals. This chicken pot pie recipe is one of my favorites for achieving that purpose. I tweaked this recipe just a bit, and use beef stock instead of chicken stock, which might sound strange (the first time I did this was out of necessity because I was out of chicken stock and didn’t want to use water), but I encourage you to try it. I think you’ll be pleasantly surprised.



Ingredients:

2 Tbsp. of butter
1 bag of frozen mixed vegetables
3 large chicken breasts cut into cubes
1 14 oz. can of beef stock
1 Tbsp. Lawry’s seasoning salt
1 Tbsp. black pepper
2 Tsp. garlic powder
2 Tsp. paprika
1 Tbsp. Basil
½ Tsp. of thyme
¾ cup of almond milk
3 Tbsp. corn starch

Topping:

1 ½ cups of Live G Free gluten-free baking mix
1 cup almond milk
2 eggs
4 Tbsp. butter (melted)

Directions:

In a large stock pot, cook chicken on medium heat. Add spices and continue to cook until chicken is cooked through. Add bag of mixed vegetables and can of beef stock and continue to cook, stirring occasionally. In a separate bowl mix ¾ cup of almond milk and corn starch until corn starch is mixed into milk well. Add milk/corn starch mixture to chicken and vegetables and bring to a boil. Pour mixture into a deep casserole dish.

In a bowl mix eggs, almond milk, and melted butter with gluten free baking mix. Spoon mixture over chicken and vegetables, and then place into an oven preheated to 350 degrees for 25-30 minutes.