I have fond memories of those individual sized frozen pot pies on cold winter nights as a child. They way the smell baking in the oven, the fun of a pie all my own, the savory taste of chicken, buttery crust, and sweet carrots. I started having a bit of a craving for this childhood favorite while visiting family over Thanksgiving.
Here's the grown up version I came up with tonight- gluten free! You can make it dairy free as well using coconut oil or lard in place of butter. I used homemade chicken bone broth that I had cooked with healing herbs like astragalus and burdock, for extra deliciousness and health.
2 cups Bobs Red Mill GF Biscuit and Baking Mix
1 stick of butter or 1/2 c coconut oil or lard
8 tbsp cold water
Cut the butter into the mix until grainy, add water and just bring the dough together. Roll out on a wax sheet dusted with tapioca flour.
2 chicken breasts, cooked and cubed
1/2 large carrot
1 onion, diced
1/2 cup cubed butternut squash
1/2 c chopped mushrooms
10 oz chicken stock (prefer homemade bone broth infused with herbs)
3 tbsp tapioca starch (dissolved in 1/4 c cold stock)
1 tbsp butter or lard
2 tsp salt
1 tsp black pepper
1 tsp lovage leaf
1 tsp sage leaf
Add chopped chicken and veggies to a large pie pan. Drizzle the gravy over the veggies. Lay the crust over the chicken and veggies and pinch shut around the edges. Poke a few holes in the crust with a fork.
Bake at 350 for 1 hr.
Let cool for 30 min before serving.
Serves a family of 4 generously.