Chicken Pot Pie

Amber Lee (GF Utah group)

Filling:
2 cups cooked chicken, cubed
3 cups cooked mixed vegetables
1 cooked potato, cubed

Gravy:
2 cups water
3 Tbsp cornstarch
2 Tbsp butter (or drippings)
1 tsp onion powder
1 tsp salt
1/8 tsp sage
1/8 tsp thyme
pinch of pepper

Biscuit Topping:
3/4 cups rice flour blend
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1 egg
3 Tbsp oil
2 Tbsp milk 

1. Put combine chicken, vegetables and potato in a 2 quart casserole dish.
2. Stir gravy ingredients together with a wire whisk in a saucepan,  Heat to a boil, stirring frequently, then cook a minute more to thicken.   Pour gravy over chicken and vegetables. 
3. Combine flour blend, baking powder, xanthan gum, and sugar in a mixing bowl.  Mix eggs, oil and milk.  Pour over dry ingredients.  Mix together with a fork.
4. Spoon biscuit topping over casserole, or roll out dough on a well floured surface and place on top of casserole.
5. Bake for 25 to 30 minutes at 375 F or until biscuit top is baked through.