Chicken Pot Pie with Chestnut Biscuits
Snixy Kitchen recipe - Gluten-free
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons unsalted butter (divided)
- 2/3 cup chopped sweet potato (cut into ¼-inch cubes)
- 2/3 cup chopped celery
- 2/3 cup 1/8-inch sliced leeks (white parts only)
- 1/3 cup chopped carrot (1 small carrot cut into ¼-inch cubes)
- 2 teaspoons chopped fresh tarragon
- 2 tablespoons + 2 teaspoons sweet rice flour
- 1-1/3 cups chicken broth
- 2/3 cup whole milk
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1¾ cups leftover roasted chicken or turkey (cut into 1/2-inch chunks)
- 2/3 cup frozen baby green peas
- ½ cup + 2 tablespoons chestnut flour
- ¼ cup + 2 tablespoons gluten-free oat flour
- ¼ cup sweet rice flour (different from "white rice flour" or "brown rice flour")
- 3 tablespoon Bob’s Red Mill tapioca flour
- 1½ tablespoons granulated sugar
- 1½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- Scant 3 tablespoons cold unsalted butter (cut into 1/4-inch pieces)
- ½ cup + 1 tablespoon cold buttermilk
Instructions
- 1
Melt 1 tablespoon butter in a large skillet over medium-high heat. Add sweet potato, celery, leeks, carrots, and tarragon and cook, stirring, until vegetables begin to soften but don't brown, about 5-6 minutes.
- 2
Transfer to a large bowl and wipe the skillet clean. Melt remaining 2 tablespoons butter in the skillet over medium heat. Whisk in the sweet rice flour until smooth and cook, whisking, until fragrant, 1-2 minutes. Slowly pour in the chicken broth, whisking until smooth, and cook, whisking, for 1 minute. Slowly whisk in the milk and cook, whisking, until the sauce thickens to coat the back of a spoon, 3-5 minutes. Add salt and pepper.
- 3
Pour the sauce, chopped chicken, and frozen green peas into the large bowl with the vegetables and stir to coat. Pour into a deep 8-inch pie dish or cast-iron skillet.
- 4
Preheat the oven to 450°F.
- 5
In a medium bowl, whisk together the chestnut flour, oat flour, sweet rice flour, tapioca starch, sugar, baking powder, baking soda, and salt.
- 6
Add the chilled butter to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no larger than a pea. Pour in the buttermilk and stir with a fork to combine, using your hands to mix the biscuit dough completely, if needed.
- 7
Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of the pot pie filling.
- 8
Bake for 20-24 minutes, until the biscuits are golden brown on top, kissed with a few dark spots.