LIVING FREE HEALTH AND LIFE

Chicken Pot Pie

• 2 cups cubed, cooked chicken
• 3 medium carrots, sliced
• 1 medium turnip, peeled and cubed
• 3 medium red potatoes, scrubbed and cubed
• 1/4 cup dairy free and soy free margarine (or butter)
• 1/4 cup brown rice flour (or regular all-purpose flour)
• 2 cups chicken broth
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried thyme
• 1 cup frozen peas
• 1/3 cup chopped onion
• 1/2 cup fresh, sliced mushrooms
• Bob's Red Mill Biscuit and Baking Mix (or any biscuit mix or tube biscuit)

1. Preheat oven to 375 degrees.
2. Place carrots, turnip, and potatoes in large pan. Cover with water and bring to boil. Reduce heat, cover, and cook for 10-15 minutes or until vegetables are tender. Drain and set aside.
3. In another pan, melt margarine over medium heat. Add flour and mix thoroughly.
4. Add broth, salt, pepper, and thyme. Bring to boil and cook until thick.
5. In a large bowl, combine the cooked vegetables, sauce mixture, chicken, peas, onion, and mushrooms.
6. Place contents of bowl into a greased 2 quart round casserole dish.
7. Make Bob's Red Mill Biscuits according to package directions (Or the biscuits you are using). Place unbaked biscuits on top of pot pie.
8. Bake at 375 degrees for 25-30 minutes.