gluten free chicken pot pie~

I'm just posting all my recipes here as I get time in order to have them (the way we like them) all in one place. By no means am I claiming these are awesome and everyone just really should know about them :o)

Gluten Free Chicken Pot Pie~

Ingredients:

For the Filling:

4c. cooked, chopped/shredded chicken

30oz+ frozen mixed vegetables (can be thawed)

For the Gravy:

1/4 c. butter

spoonful of minced garlic (however much you like)

1 c. chopped onion

1 c. chopped celery

1/2 c. rice flour

4 c. chicken broth

1/4 tsp pepper

1/2 tsp dried mustard

garlic powder to taste (sorry, I never measure)

1/2 tsp salt

1/2T basil

3T sour cream (optional)

For the Crust/Topping:

1c. cornmeal

1/2c. rice flour + 4T

4T tapioca flour

1 1/2 tsp xanthan gum

3 tsp baking powder

1 tsp salt

2T honey

1 1/2c. milk

2T oil (olive, vegetable, etc.)

Directions:

*Preheat oven to 425.

*Oil a 9 x 13 pan. Arrange chicken and vegetables in pan. Set aside.

*To make gravy: In a large saucepan, melt the butter. Saute onion and celery until tender and fragrant. Add garlic and cook for a minute or so more, don't let the garlic burn. Sprinkle flour over top and stir. Add broth and stir to dissolve flour. Add seasonings. Bring the gravy to a boil while stirring frequently. Gently boil for several minutes to blend flavors. Pour hot gravy over chicken and vegetables in pan and stir thoroughly.

*To prepare crust: Combine dry ingredients from crust section in a small bowl and mix well. In a large bowl, combine honey, olive oil, and milk. Heat briefly in microwave to allow honey to mix easily. Add dry ingredients and stir until moistened. Spread over top of casserole. I have to use my hands to spread it out as it's slightly thick. I also don't spread it all the way to the edges in order to avoid spillover in the oven.

*Bake uncovered until hot and lightly browned, approximately 15-30 minutes.

**Adapted from Gluten Free Mommy and Hillbilly Housewife**