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Chicken Pot Pie


2 cups cooked chicken, cubed
3 cups cooked mixed vegetables
1 cooked potato, cubed
2 cups water
3 Tbsp cornstarch
2 Tbsp butter (or drippings)
1 tsp onion powder
1 tsp salt
1/8 tsp sage
1/8 tsp thyme pinch of pepper
Biscuit Topping:
3/4 cups rice flour blend
1 tsp baking powder
1/2 tsp xanthan
1/2 tsp salt
1 egg
3 Tbsp oil
2 Tbsp milk


1. Put combine chicken, vegetables and potato in a 2 quart casserole dish.

2. Stir gravy ingredients together with a wire whisk in a saucepan, Heat to a boil, stirring frequently, then cook a minute more to thicken.

3. Pour gravy over chicken and vegetables.

4. Combine flour blend, baking powder, xanthan gum, and sugar in a mixing bowl.

5. Mix eggs, oil and milk. Pour over dry ingredients. Mix together with a fork.

6. Spoon biscuit topping over casserole, or roll out dough on a well floured surface and place on top of casserole.

7. Bake for 25 to 30 minutes at 375 F or until biscuit top is baked through.

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