Chicken (or turkey) Pot Pie
Serves: 4 - 6
  • 2 Tablespoons butter or substitute
  • 1 medium onion, chopped
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 1½ cups thin green beans, cut in pieces
  • 2 cups chicken, cooked and chopped
  • 2 cups chicken stock
  • 3 Tablespoons rice flour or arrowroot starch
  • ⅛ teaspoon ground thyme
  • salt & pepper
  • 1 drop biscuit recipe
  1. In a large skillet, melt the butter and cook the onion, carrots, celery, and green beans until the onion is transparent and the other veggies are tender.
  2. Add one cup of the chicken stock and the chicken. Heat through.
  3. Whisk together the other cup of stock and the rice flour. Add to the skillet with the thyme and salt & pepper to taste.
  4. Heat and stir until it is thickened.
  5. Place the veggie mixture in a greased 2 quart casserole dish.
  6. Make the biscuit recipe and spread it over the top of the dish.
  7. Bake at 350 degrees about 30 minutes. Use a knife to see if the biscuit dough is done at the center.
Recipe by Gluten-Free Homemaker at