Name: Chicken Pot Pie Casserole (GF)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Gluten Free
Ingredients: FOR THE CHICKEN:; 4 pounds chicken breast (Use chicken thighs for a richer, more flavorful dish); Cold filtered water, enough to cover the chicken; 1 onion, halved; 4 garlic cloves, peeled and crushed; 1 celery stalk, cut into large chunks; 1 carrot, cut into large chunks; Leek leaves (reserved from leeks used in filling); 5 parsley stalks; 1 teaspoon salt; Batter for Gluten Free Cornbread Drop Biscuits (don’t bake); FOR THE FILLING:; 1/2 cup butter (1 stick); 1 leek, chopped, white part only; 3 to 4 cloves garlic, minced; 1/2 cup all purpose flour (or white rice flour); 1/2 cup dry white wine (if don’t have can substitute more chicken stock); 3 cups chicken stock (use the cooking liquid reserved from poaching the chicken); 2 celery stalks, chopped; 3 carrots, chopped; 1/2 cup unsweetened cashew milk* (can sub heavy cream or whole milk); 1 cup frozen pearl onions, defrosted and drained; 1 1/4 cups frozen sweet corn, defrosted and drained; 1 1/4 cups frozen peas, defrosted and drained; 2 tablespoons parsley leaves, chopped (plus extra for garnish); Salt and pepper to taste

Description

Chicken Pot Pie Casserole is comfort food to the max. It is topped with gluten free cornbread biscuits and is packed with veggies and succulent chicken!

Ingredients

Units Scale

FOR THE CHICKEN:
4 pounds chicken breast (Use chicken thighs for a richer, more flavorful dish)
Cold filtered water, enough to cover the chicken
1 onion, halved
4 garlic cloves, peeled and crushed
1 celery stalk, cut into large chunks
1 carrot, cut into large chunks
Leek leaves (reserved from leeks used in filling)
5 parsley stalks
1 teaspoon salt
Batter for Gluten Free Cornbread Drop Biscuits (don’t bake)
FOR THE FILLING:
1/2 cup butter (1 stick)
1 leek, chopped, white part only
3 to 4 cloves garlic, minced
1/2 cup all purpose flour (or white rice flour)
1/2 cup dry white wine (if don’t have can substitute more chicken stock)
3 cups chicken stock (use the cooking liquid reserved from poaching the chicken)
2 celery stalks, chopped
3 carrots, chopped
1/2 cup unsweetened cashew milk* (can sub heavy cream or whole milk)
1 cup frozen pearl onions, defrosted and drained
1 1/4 cups frozen sweet corn, defrosted and drained
1 1/4 cups frozen peas, defrosted and drained
2 tablespoons parsley leaves, chopped (plus extra for garnish)
Salt and pepper to taste

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Instructions

FOR THE CHICKEN:
To a medium-sized pot with a lid add the chicken and enough cold, filtered water just to cover the chicken. Add the remainder of the aromatics. Cover and bring to a boil, reduce to a simmer. Simmer uncovered for 8 to 10 minutes.
Remove chicken and check with a meat thermometer to ensure a reading of 165 degrees Fahrenheit. Immediately remove the chicken and set on a plate to cool enough to handle. Fish out the aromatics and discard. DO NOT DISCARD THE COOKING LIQUID/STOCK. KEEP ON THE STOVE SO IT IS READY TO USE IN THE FILLING.
Once the chicken has cooled enough to handle, slice the chicken into bite-sized cubes. Or you can use two forks to shred it if you prefer. Set aside the cubed or shredded chicken until ready to use.
FOR THE GLUTEN FREE CORNBREAD DROP BISCUITS:
While the chicken is cooking prepare the batter for the biscuits. Do not bake. Cover the bowl and stick it in the fridge until ready for use.
FOR THE FILLING:
Preheat your oven to 375 degrees Fahrenheit. Grease a 9 X 13 baking dish; set aside.
Heat a large stew pot over medium heat. Melt the butter and add the leeks. Saute the leeks until tender, about 3 minutes. Add the garlic and saute for 1 more minute.
Add the flour, saute for 5 minutes while stirring constantly, or until the raw flour smell has been cooked away.
Add the wine, stirring well to deglaze anything on the bottom of the pan. Cook for 2 minutes, or until the alcohol smell has cooked out. Add the 3 cups chicken stock, bring to a boil and reduce to a simmer.
Add the celery and carrots. Simmer for 5 minutes, or until the carrots and celery are tender and the sauce has thickened.
Add the cashew milk and heat for 1 minute.
Add the defrosted and drained pearl onions, corn and peas. Add the cooked, cubed or shredded chicken and stir. Turn off the heat.
Stir in the chopped parsley and taste the sauce and add salt and pepper to taste. Taste again and adjust seasoning as needed.
Transfer the filling to the greased 9 X 13 baking dish. Spread out evenly.
Using two large spoons drop the prepared biscuit dough on top of the filling. Don’t worry about the spacing because they will be divvied up when the casserole is served.
Bake for 20 to 25 minutes, or until the sauce is bubbly and the biscuits are golden brown and slightly crispy. Allow to rest for 5 minutes before serving.
Garnish with parsley, if desired, and serve.
Because the biscuits are sitting on a sauce, this dish is best served when fresh. However, if you have leftovers it works really well to keep the leftovers in the baking dish, cover with foil, pop it in the fridge and reheat the entire casserole with foil on to prevent the biscuits from burning. Reheat for about 30 minutes.

Notes

* For the cashew milk I do have a recipe to make your own, but I recommend you stick with store bought cashew milk for cooking. Save the homemade cashew milk for drinking, because it’s delicious!