A perfectly comforting one dish meal.
For my sister Kris - I have great memories of enjoying individual frozen pot pies that we baked when Mom and Dad were out for the evening. Countless times we burned our mouths because we were too impatient to let the piping hot filling cool, but the buttery crust and creamy sauce were worth it!
We both still love this comfort food classic and now that she is going gluten free, I want to equip her with this recipe to prepare for her family. My family certainly appreciated participating in the taste testing!
So Kris - here's some love from my kitchen to yours!
1 Tbsp Olive Oil
1 lb skinless Chicken Thighs, cute into 1-2 inch peices
1 large Onion, chopped
4 medium Yukon Gold Potatoes, cubed
2 large Carrots, cubed
2 cups Chicken Stock
1 tsp dried Thyme
1 cup Whole Milk
3 Tbsp Corn Starch
Topping
3/4 cup Gluten Free Bisquick
1/2 cup Milk
1 Egg
2 Tbsp Butter, melted
1 Tbsp Parsley, chopped
Preheat oven to 350 degrees F.
In a large pot or dutch oven, combine the olive oil, chicken and onion.
Sauté for 5-10 minutes, until the onions are translucent and the chicken begins to brown.
Then add the potatoes and carrots to the pot.
Cook for about 10 minutes, allowing the potatoes to brown a little.
Pour in the chicken stock.
Toss in the peas and bring to a boil.
In a small bowl or measuring cup, stir together the milk and cornstarch.
Pour the mixture into the pot.
Stir well and bring back to a boil so that the sauce will thicken.
Transfer the filling to a lightly oiled 9x13 inch baking dish.
In a separate mixing bowl, combine the Gluten Free Bisquick, milk,
egg and melted butter to make the topping. Stir until well incorporated.
Spoon the mixture over the filling and spread as evenly as possible.
Sprinkle with the parsley.
Bake for 25-30 minutes, until topping is golden and the filling is piping hot.
Allow to cool for 5-10 minutes before serving.
(Be patient! It's hot!)
Serves 6-8.
No comments:
Post a Comment