Chicken Pies with Biscuit Topping

July 8th, 2009 by Jean Duane

The campers at the Great Gluten Escape Camp LOVE eating chicken, so we showed the older campers how to make Chicken Pies with Biscuit Crust. These feature a ?biscuit? topper which really cuts down the preparation time. You?ll make these and be eating in no time flat. Make several extra and freeze to reheat when you need a quick meal.
We used ?Cause You?re Special? biscuit mix. ?Cause You?re Special? graciously gave the camp a number of mixes to delight the campers throughout the week. It is easy to make these biscuits, and they puff up beautifully into light, tender biscuits. We doubled the recipe and made a couple of adaptations. Here?s the Biscuit Crust recipe. It calls for milk, so to convert it to the GFCF diet, just use rice milk. It works well in this recipe.
Biscuit Crust
2 cups ?Cause You?re Special? biscuit mix
6 TBS oil
2 eggs or 4 egg whites
2/3 cup original Rice Dream Rice Milk
Combine biscuit mix and oil until ?peas? form. Add egg and milk and whisk until smooth. Set aside.

Chicken Pie with Biscuit Topping

Chicken Pie with Biscuit Topping

The campers learned how to make a gluten-free, dairy-free roux for the cream sauce. Prior to the campers coming, I tried making the cream sauce with several different flours ? sorghum, brown rice and Authentic Food?s Multi-Purpose Flour blend. The best sauce by far was made using Authentic Food?s Multi-Purpose Flour Blend. Authentic Foods provided a generous supply of flours for us to use through the week.
Chicken Pie
1/3 cup olive oil
? cup GF multi-purpose flour blend
? tsp. salt
? tsp. pepper
? tsp. paprika
4 cups chicken broth (or Imagine foods No Chicken Broth)
? cup rice milk (original, not vanilla)
1-2 cups diced chicken
4 cups mixed vegetables (thawed)
1. Make roux by combining the oil and flour in a sauce pan and mixing into a paste. Heat until flour browns or until boiling. Turn off heat but leave pan on the burner.
2. Add broth a little at a time and whisk until smooth.
3. Add milk, whisk until smooth.
4. Add mixed vegetables (microwave frozen vegetables a few minutes to be sure they are thawed) and chicken.
5. Spoon mixture into individual ramekins. Top with dollops of biscuit batter. Spray tops with spray-on oil (to help it brown). Bake for 12-15 minutes at 400 degrees.
Try this and let me know what you think. It was a hit at camp! (c) Alternative Cook, LLC. 2009. All rights reserved.

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