Biscuit Topped Chicken Pot Pie

Serves 6

2 medium potatoes, diced (about 1 1/2 cups)

1 cup diced carrots

1 med onion chopped

1/4 teaspoon salt

2 tablespoons garlic butter (or garlic oil)

2 tablespoons olive oil

3 (4 ounces) boneless skinless chicken breasts

2 tablespoons cornstarch

1/4 teaspoon black pepper

1/8 teaspoon dried thyme leaves

1/8 teaspoon paprika

2 cup chicken stock

1 cup frozen peas, thawed

1 large green onion, minced

Biscuit Topping

1/2 cup brown rice flour

5/8 cup cornstarch, potato, or tapioca starch

1/8 cup chickpea flour, Sorghum or soy or flour

5/8 teaspoon baking powder

5/8 teaspoon salt

1/2 teaspoon baking soda

5/8 teaspoon xanthan gum

1/8 cup buttermilk powder

1/3 tablespoon powdered egg white (or meringue powder)

1/3 stick butter

2/3 cup cold water

OR

1 1/2 cup Gluten Free Biscuit mix (Bisquick or see Gluten Free Biscuit mix at top of page)

2/3 water

Preheat oven to 350°F. Melt butter in large saucepan over medium heat.

Cut chicken breasts into bite-size pieces; brown 5 minutes, stirring occasionally.

Season with 1/4 teaspoon salt, pepper, thyme and paprika. Let cook 5 minutes. Then stir in chicken stock; Add potato, carrots and onions let simmer 10 minutes. Mix cornstarch with 2 tablespoons water and mix until smooth. Stir in cornstarch mix, cook and stir until mixture thickens.

Put into 2 quart casserole dish and put in oven for 24 to 30 minutes or until bubbly.

Make biscuit dough for topping.

sift all dry ingredients together Cut butter into biscuit mix. Add water, dough should be sticky but not liquid.

Take casserole out of the oven and mix in peas and green onion.

Using 2 large spoons pick up enough dough for one biscuit and using second spoon scrape to drop the dough onto top of chicken mixture.

Bake at 350°F for another 15 minutes or until the top is golden brown.