When my oldest was diagnosed with celiac disease over a decade ago, there were minimal resources on cooking nutritious food without gluten. So I went through all of the recipes I had personally developed and made modifications so that we could all enjoy the same meals with minor tweaks. One such meal is chicken pot pie. I decided to deconstruct it and serve it with what I call “grain-free stone biscuits” on top. This has been a family favorite for over a decade and we often enjoy it during the Holidays.
If you love chicken pot pie but don’t want the yucky gluten, this recipe is for you.
What you’ll need:
4 cups cooked pastured chicken, cubed
3 cups of organic cubed potatoes
1 red onion, diced
5 stalks of celery, diced
8 small/medium carrots, cubed
1 bag of frozen organic peas or one cup of fresh peas
1 stick grass-fed butter
1/3 cup organic cassava flour
1/4 cup organic tapioca flour
4 cups chicken bone broth
7-10 fresh thyme sprigs
1 fresh sprig of rosemary
10 leaves of organic sage
Salt to taste
To create this dish, below is a quick summary of what I do. This is not a professional culinary write up because I’m sitting in a hotel room, half asleep and recovering from a recent mold exposure as I type this, so forgive me if I’m not being as detailed.
Also, feel free to experiment and add in whatever you like. Years ago I added heirloom south American purple corn and it was amazing.
I find that making this recipe always tastes better when using my cast iron pan, but in a pinch, I’ve used my InstantPot, and it turned out well. If you’re using an InstantPot, you’ll have to turn on the Sauté function for about 45 minutes, then cook for 6 minutes on high.
To begin, melt your butter over medium heat and add in the flours slowly while using a whisk to blend until smooth. After two minutes, add in the broth and let it simmer for about 5 minutes. You’ll have to stir or use a whisk, so it doesn’t clump up.
After the flour has been incorporated well and a somewhat thick consistency has formed, add in the veggies, herbs, salt, and potatoes, and cover while simmering for 7 to 10 minutes.
Lastly, add your cooked chicken, stir, cover, and remove from the heat. Let it sit for a few minutes, then stir again before serving.
If you want a thicker consistency, mix 1 to 2 T of cassava flour in cold water and add to the pot. Heat on medium for an extra minute.
If you prefer a watery consistency, add more broth or water.
That’s it, yawl. Easy peasy. As soon as I have time, I’ll post the recipe for my grain-free stone biscuits.
Happy, healthy eating – Chemical Free Gal