Gluten-Free Chicken Pot Pie

1. Preheat oven to 400°F. In a large saucepan heat the 1/2 cup butter over medium heat until melted. Stir in 1/3 cup of the Gluten-Free Flour Mix; cook and stir for 1 minute. Gradually stir in broth and 1 1/2 cups of the milk. Cook and stir until thickened and bubbly. Stir in chicken, frozen vegetables, frozen onions, 1/2 teaspoon of the salt, the poultry seasoning, and pepper. Cook until heated through, stirring frequently. Keep warm.

2. For biscuits, in a large bowl stir together the remaining 3 cups flour mix, the remaining 1 teaspoon salt, the sugar, baking powder, and cream of tartar. Using a pastry blender, cut in the 3/4 cup butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add the remaining 1 1/4 cups milk all at once. Using a fork, stir just until mixture is moistened. Turn out onto a work surface and pat into a 3/4-inch-thick rectangle. Cut into 12 squares.

3. Transfer hot chicken mixture to a 3-quart oval or rectangular baking dish. Arrange biscuits on top of chicken mixture. Brush tops of biscuits with the 1 tablespoon milk; sprinkle with cheese.

4. Place baking dish on middle oven rack. Place a large baking sheet on bottom rack to catch any drips. Bake about 40 minutes or until edges of chicken mixture are bubbly and biscuits are lightly browned. Let stand for 10 minutes before serving.

Gluten Free Flour Mix

1. In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.

Tip

Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.