Chicken Pot Pie Casserole | GF | DF

Ingredients

• 2 chicken breasts, cooked to your liking

Filling:

• 2 stalks celery
• 2 carrots
• 1 onion
• 1 T butter/ oil
• 3 T GF flour
• 1 tsp sea salt
• 1/2 tsp pepper
• 1 T minced garlic
• 1/2 tsp thyme
• 1/2 tsp rosemary
• 1/3 c coconut milk
• 1 tsp onion powder
• 1/3 c peas

Biscuits:

• 1 c GF flour
• 1 tsp salt
• 1 tsp garlic powder
• 1 T baking powder
• 2.5 T butter
• 1/2 c nut milk
• poppy seeds
• 1 egg

Instructions

1. first cook chicken breasts separately on the stove or in the oven (I cooked mine in a baking dish with 1/2 inch of water @375F for 20ish min)
2. to make filling, chop your veggies first
3. then sauté in oil or butter for 5 min
4. add in remaining filling ingredients and simmer for 10 min (sauce should thicken some)
5. to make biscuit dough, mix flour, salt and baking powder
6. then cut in butter with a fork or pastry cutter to make crumbly
7. mix in nut milk until dough forms

To Assemble:

1. take chicken breasts and chop into pieces for the first layer
2. pour in filling mixture on top
3. take clumps of the dough and place on top sporadically across the dish
4. top each dough with poppy seeds
5. bake @375F for 25 min
6. remove from oven and use the egg to make an egg wash for the biscuits.
7. Brush each biscuit with the egg and place back in oven for another 15 min