Is there a dinner more comforting and and hearty during the winter than Chicken Pot Pie? Maybe, but this is one of our favorites :) It's a great way to use up leftover chicken and veggies, pretty simple to put together and you can mix up the filling and save it in a freezer bag and just add the top in the crock pot if you want to make it a freezer meal.
2 cups cooked shredded chicken or turkey
16 oz veggies, you can buy the bagged or just mix up leftovers or use your favorites.
Allergen free white sauce
2tbsp olive or canola oil
3 tbsp rice flour
1 tsp onion powder
2 cups milk
1 cup allergen free chicken broth
Savory biscuit mix
Mix your veggies and chicken together.
Make your white sauce
Heat oil in a pan, add your onion powder and then rice flour. Stir while cooking about 1 min. Whisk in your first cup of milk making sure you remove lumps. Then add in remaining milk and chicken broth. Simmer until you reach a just thickened consistency (this takes 3 to 5 min) and immediately remove from heat and pour over your veggie chicken mix.
Now it gets fun! You can put this in a freezer bag and save for another day or you can put it in a large pan or you can scoop it into large muffin tins for individualized servings.
Lastly you need to mix up the savory biscuit mix, adding more milk, slowly!, than that recipe calls for. You want to be able to spoon or pour it out over the top of your veggies and chicken.
Bake at 375, put a cookie tray under the pan to catch drips!, for 30-45min, until bubbly and golden crust has formed.
Enjoy!
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