I have a confession to make. I can’t remember the last time I cooked peas. I have never liked them. The only peas I can stand to eat are the small baby peas. I used to cook them occasionally just so the kids would be exposed to them, but I seem to have quit doing that. One of my kids hates peas. When he was younger he would hold them in his mouth forever, unable to swallow without gagging. Not liking peas myself, I had mercy on him. I guess that’s part of the reason I don’t cook them. The rest of the family eats them, but nobody particularly loves them. The only exception to my dislike is split pea soup, which I only began eating in recent years.
Traditional chicken pot pie recipes call for peas. I use green beans instead, but if you are a pea lover, feel free to use them in place of the beans. They won’t require as much cooking as the beans, though, so you can just add them in with the chicken.
Gluten-Free Chicken Pot Pie
Ingredients- 2 Tb. butter
- 1 medium onion, chopped
- 3 carrots, sliced
- 1 stalk celery, sliced
- 1 1/2 c. thin green beans, cut in pieces
- 2 c. chicken, cooked and chopped
- 2 c. chicken stock
- 3 Tb. rice flour
- 1/8 tsp. ground thyme
- salt & pepper
- 1 drop biscuit recipe
In a large skillet, melt the butter and cook the onion, carrots, celery, and green beans until the onion is transparent and the other veggies are tender.
Add one cup of the chicken stock and the chicken. Heat through. Whisk together the other cup of stock and the rice flour. Add to the skillet with the thyme and salt & pepper to taste. Heat and stir until it is thickened. Place the veggie mixture in a greased 2 quart casserole dish. 
Make the biscuit recipe and spread it over the top of the dish. 
Bake at 350 degrees about 30 minutes. Use a knife to see if the biscuit dough is done at the center.
This post is linked to Tempt My Tummy Tuesday and Tasty Tuesdays.
10 comments:
My mom's always hated peas. Ever since she was a kid and her parents made her eat them. I love them though and I would definitely use them in this recipe. Good idea for turkey leftovers!
This looks yummy! I'm a big pot pie fan. I never loved peas - until I ate fresh spring peas. The flavor is so much different, so much better! I try to seek out as many fresh peas as I can in the spring, and freeze them. They're still better than store-bought frozen ones.
I always make two chickens, just for the leftovers. I freeze it and take it out when I need chicken. I love peas (frozen).
Geri
LOL on the peas ... I LOVE them. But, I have another friend who hates them and only uses the tiny ones.
Great job on this pot pie, Linda! Simple reduction sauce concept ... always such a great way to make gluten-free dishes that require thickening. :-)
Shirley
Love pot pie! Its such a great meal =D. Peas have always been a favourite of mine. I remember when I was younger, eating the frozen ones straight from the freezer - they'd be a good little snack, and had a certain sweetness to them. Then, at my aunt's house recently, I had fresh peas from their garden, and they were heavenly. I guess I'm just a pea person!
I have to agree with you, I'm not a big fan of peas, but those baby ones aren't bad. That still isn't enough motivation for me to cook them. I love garden fresh peas. Somehow I don't equate them as being the same thing!
I'm with you on the peas, not my favorite veggie. My daughter, on the other hand, loves them. sigh.
We made this tonight for dinner and it was really delicious. The only thing we thought we might change next time is to add more of the gravy...like an additional cup of chicken stock, more rice flour, thyme, salt and pepper. It was really good the way it is presented though. The topping is really yummy. I am looking forward to making some regular rolls out of it. We will definitely be making it again:)
oh...forgot to add... we don't like green beans so we used peas:)
Holly ~ Thanks for letting me know. I always appreciate that kind of feedback.
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