Once, in a moment of weakness, I confessed my deepest, darkest secret to my former boss: at those times I really needed serious comfort food, I reached for frozen chicken pot pies served over rice. Ain’t nothing healthy about that, but so comforting.
Obviously, I never eat like this in front of my husband. At least, I hope I don’t.
My former boss has never forgotten this. Just like I know about her meatball sandwich cravings. Sometimes, you just need food that serves your soul. Food that reminds you of something…even if that memory is a formerly-frozen chicken pot pie made on an assembly line.
So one day, faced with leftover chicken and carrots and celery that needed to be used, I thought “pot pie”. Then I thought “do I really want to make gluten-free pot pie?” The answer was — and was based quite a bit on the time of day this craving hit — was no. However, I still had the chicken, carrots, and celery.
Something had to be done.
This is definitely not the stuff you remember from your childhood. I serve it over rice (score!). And — in another nod to my misspent youth — took advantage of GF Bisquik to make drop biscuits to serve as my “crust”.
Sorta Chicken Pot Pie
By Published: May 1, 2013
- Yield: 4 - 6 Servings
- Prep: 20 mins
- Cook: 20 mins
- Ready In: 40 mins
This recipe for gluten-free chicken pot pie filling (the yummy part!) can be served over rice, potatoes, or gluten-free biscuits. It uses up leftovers and hits that comfort food spot.
Ingredients
- 4 tablespoons vegetable oil
- 1/2 cup carrots diced
- 1/2 cup onion finely diced (see Notes)
- 1/2 cup celery diced
- 3 tablespoons cornstarch
- 1 1/2 cup milk heated
- 3/4 - 1 pound chicken cooked, cut into bite-sized pieces
- Salt and pepper to taste
- paprika to taste
- cooked rice about a 1/2 cup per serving
Instructions
- In a Dutch oven, heat half the oil to shimmering. Cook the onion, carrot, and celery until softened. For more flavor, keep cooking until the veggies are slightly caramelized. Remove the vegetables from the pot and mix them with with the peas. Set aside.
- Add remaining oil to the pot and heat. Whisk in the cornstarch to form a paste.
- Slowly add the milk, whisking constantly to prevent lumps. The mixture will thicken.
- Integrate the chicken and vegetables. Cook until heated through. Season to taste. Seriously, this is where you go wild with your dish. What do your tastebuds crave tonight? Make it happen!
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