Gluten Free Chicken Pot Pie

• 2 Tbsp. olive oil or butter
• 2 c. frozen carrots and peas (about 16 oz.)
• Salt and pepper
• 1 Tbsp. flour
• 2 c. low-sodium chicken broth
• 1 1/2 - 2 c. cooked chicken, shredded or diced
• 1 Tbsp. corn starch + 1 Tbsp. water

Gluten Free Drop Biscuit Dough

• 1 1/4 c. gluten free flour blend
• 1/2 c. corn starch
• 1/4 c. buttermilk powder
• 3/4 tsp. Xanthan gum
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 Tbsp. brown sugar
• 8 Tbsp. cold butter, cubed
• 1 c. milk

• In a large skillet, heat 1 Tbsp. of butter or olive oil over medium heat. Sauté the carrots and peas for 4-5 minutes. Season with salt and pepper. Next, add 1 Tbsp. of butter or olive oil to the skillet and whisk in the flour. Allow to cook for 1-2 minutes. Then, stir in the broth and chicken. Allow to cook for 4-5 minutes, stirring occasionally.
• In a small bowl, whisk the corn starch and water. Add to the chicken/veggie mixture. Stir. Then, pour into a greased baking dish.
• Preheat the oven to 400 degrees.
• In a medium mixing bowl, whisk the gluten free flour, corn starch, buttermilk powder, xanthan gum, baking powder, salt, and brown sugar. With clean hands, two forks, or a pastry blender, cut in the butter. Mixture should resemble small crumbles. Next, pour in the milk. Use a spatula to mix, until a sticky dough is formed. Cover the chicken and veggies with pieces of the biscuit dough.
• Bake for 18-22 minutes, until the biscuits are beginning to brown.