Gluten-Free Chicken Pot Pie with Cheddar Biscuits
- 2 cups chicken broth
- 1 can (12 ounces) evaporated milk (NOT sweetened condensed)
- 6 tablespoons butter, divided
- 2 large leeks, light green and white parts only, washed thoroughly to remove grit
- 2 large Granny Smith apples, quartered, cored and thinly sliced crosswise (1-1/2 – 2 cups)
- 1 cup thinly sliced celery hearts, leaves included
- 1 large fully-cooked rotisserie chicken, shredded (5-6 cups)
- 79 grams gluten-free all-purpose flour mix
- 3 teaspoons fresh sage, finely chopped
- ¼ cup sherry
- salt, freshly ground pepper
- 1/3 cup chopped fresh parsley
- 280 grams gluten-free all-purpose flour mix
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup grated extra-sharp cheddar cheese
- 8 tablespoons (1 stick) unsalted butter, frozen solid
- 1 cup cold buttermilk
- melted butter for brushing tops
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Granny smith apples, large (2)
- Leeks, large (2)
- Parsley, fresh (1/3 cup)
- Sage, fresh (3 teaspoons)
- Meat
- Celery hearts (1 cup)
- Rotisserie chicken, shredded (5-6 cups), large fully-cooked (1)
- Canned Goods
Chicken broth (2 cups)
- Cooking & Baking
- Baking powder (2 teaspoons)
- Gluten free flour (359 grams)
- Salt (1)
- Salt (1/4 teaspoon)
- Drinks
- Evaporated milk (1 can)
- Dairy
- Butter (6 tablespoons)
- Butter, unsalted (8 tablespoons)
- Butter (1)
- Buttermilk (1 cup)
- Cheddar cheese, grated sharp (3/4 cup)
- Beer, Wine & Liquor
- Sherry (1/4 cup)
Preparation
Read recipe preparation on smithbites.com
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Recipe Stats
Published October 25, 2012 (3 months ago).
89 people saved this recipe.
