As I’ve already mentioned, I love Fall. My obsession with the season causes me to be hyper-vigilant about any potential signs of the weather changing favorably toward cold, the leaves falling from the trees, or desserts that can be converted into pumpkin spiced flavor.
Yesterday, I got a very big sign!
I got up at my usual time around 6:30, and it was actually chilly!
This teensy little chill in the air planted a seed of craving for some old fashioned comfort food, and this is what it grew into.
For reasons too long and complicated for this post, I’m trying to reduce my consumption of gluten, sugar, and certain milk products. I don’t think these foods are inherently bad (well maybe processed sugars), but in some people they can lead to inflammation, and I am trying to figure out if I am one of those people. This is why some recipes are going to show up sugar, gluten, or milk free in the future. I will still post recipes with standard ingredients, because life is too short to cut out wheat flour and cane sugar and milk!
Taylor recently got back from a week long business trip in Texas, and he has really been enjoying not having to eat Subway and continental breakfasts for every meal! His review of the casserole was:
“This is some really good man food.”
I was pleasantly surprised, because I thought he might be put off by the different texture of the gluten free biscuits, but he had two servings in one day.
So ladies, if you’re looking to impress a man with a healthy appetite, especially one who doesn’t eat gluten, you’ve found the right recipe!
The biscuit topping was just a modified version of other biscuits that I’ve made in the past. Bob’s Red Mill Gluten Free Flour Mix has a little more moisture in it than all purpose flour, so I added a little higher ratio of dry ingredients. Also, the texture just doesn’t have the same integrity as gluten-y biscuit dough, so instead of trying to roll them out, layer them, and cut them with a scallop design, I grabbed the cookie scoop and saved my sanity.
I used sweet potatoes instead of the standard russet. There is no reason you have to do the same thing. I just like the flavor better! You could use traditional white potatoes just as easily. I also used rainbow baby carrots instead of orange carrots, simply because they existed. Did you know they sell rainbow baby carrots?? I had to try them! I couldn’t taste a difference, but hey, at least there was more than one colorful veggie hiding under the biscuits.
I think you could feed this to a mixed crowd. Being rich and hearty, it hardly even needs a side dish. A green salad to serve with it would be plenty. You wouldn’t have to be gluten intolerant to enjoy this casserole!
- For the pot pie:
- 2 tbl butter
- 1 onion, diced
- 3 medium sweet potatoes
- 2 cups chicken broth
- ⅓ cup coconut milk
- ¼ cup Gluten Free All Purpose Flour (I used Bob’s Red Mill)
- 1 cup baby carrots, diced
- 2 lbs boneless skinless chicken thighs, cooked and shredded (or 4 cups cooked shredded chicken meat)
- 1 cup frozen peas
- For the biscuits:
- 3 cups Gluten Free All Purpose Flour
- 1 tbl baking powder
- ½ tsp baking soda
- 1 tsp salt
- 10 tbl butter, chilled and cut into 18 ⅛ inch slices
- 1¼ cup coconut milk + 1 ½ tsp lemon juice, chilled
- 1 egg, beaten
- In a large saucepan, melt butter over medium heat. Add onion and stir occasionally until softened and translucent, about 5 minutes.
- Add sweet potatoes and stir to combine. Cover, and stir frequently until potatoes are very soft. Add carrots to saucepan with potatoes. Cover and stir frequently until potatoes are tender, 15-20 minutes. Add gluten free flour and stir until all the flour is absorbed.
- Slowly add broth while stirring. Add Coconut milk. Turn mixture to medium high and simmer until reduced by about ⅓, 15-20 minutes. Transfer filling to 9X13 casserole dish
- Prepare Biscuit Dough:
- Pre-heat oven to 450 degrees.
- Whisk together gluten free flour, baking powder, baking soda, and salt in a large bowl.
- Take a few pieces of butter at a time and coat them each in the flour mixture.
- Making sure that your hands are floured, take each butter square and press it so that the pieces are very thin and broken up into smaller nickel size pieces.
- Try to work quickly so that the butter doesn't melt too much from the heat of your hands.
- Once all of the butter pieces are flattened, stir the mixture vigorously with a fork a few times. Dough should look shaggy. Transfer mixture to the fridge for 30 minutes or freezer for fifteen minutes.
- Add 1 cup + 2 tbl of the coconut milk/lemon juice mixture to the re-chilled flour/butter mixture.
- Mix with fork until mixture just comes together. This is where you can add the
- extra coconut milk, if it's too dry.
- Using a medium cookie scoop, or an ice cream scoop, portion uncooked biscuit dough onto filling. Using a pastry brush, coat biscuits with beaten egg, and bake at 450 degrees for 30-35 minutes, or until filling is bubbly, and biscuits are browned on top.
*Nutrition information for 1 serving out of 12*