The ultimate comfort food that uses the Old Fashioned Biscuit recipe as the topping. Perfect for a cold winter's day!


Chicken

1/2 c.        Celery, diced

1/2 c.        Onion, diced

2 T.           Unsalted butter

1               3 pound Organic Whole Chicken

3-4 c.        Pacific Foods Low Sodium Chicken Broth

2 c.           Organic Baby Carrots

Salt and Pepper to taste

2-3 T         Cornstarch or Tapioca Starch for gravy

Old Fashioned Biscuit Topping

2 1/4c.       T.G.I.G.F! Baking Mix

4 1/2 t.       Aluminum-free Baking Powder

1/4 c.         Unsalted butter

1/4 c.         Palm oil shortening or coconut oil

1/2 c.         Milk, cow's, almond, rice, coconut or soy

directions


Chicken:

In a large stockpot over medium heat, brown the celery and onion in 2 T. butter. Season with salt and pepper to taste. Once browned, place the chicken on top and pour enough chicken broth to almost cover chicken and add baby carrots. Reduce heat to low, cover and simmer for 2 - 2 1/2 hours. If needed you may have to pour more broth in the pot if the liquid level becomes too low. Once done remove carrots, set aside, then remove chicken from stockpot and allow to cool. Remove all chicken meat from bones and place along with carrots in a 3 quart sized baking dish.


Creamy Gravy:

Leave broth in the stockpot and turn heat to medium. In a small lidded jar add 3 T. of chicken stock and 2 T. of cornstarch or tapioca starch and shake to mix and remove any lumps. *If the stock is warm when placed in the jar be careful that the heat doesn't cause the lid to pop off!* Once the stock starts to boil, slowly stir in the stock and cornstarch/tapioca mixture.  Whisk to prevent any lumps and create a smooth and creamy gravy. If the gravy isn't thick enough, simply take 2 T. of warm stock, allow to cool and add 1 T. cornstarch or tapioca starch, shake in the lidded jar and pour into stock, whisking constantly to prevent lumps. Repeat if necessary.


Old Fashioned Biscuit Topping

In a large mixing bowl combine T.G.I.G.F! and baking powder and cut in butter and shortening using a fork or pastry blender until a coarse crumb forms. Add milk 1 T at a time until dough leaves side of the bowl and comes together. Do not over mix the dough.


Preheat oven to 400 degrees. Pour enough creamy gravy over the chicken pieces and carrots so that all are covered. Place dollops of old fashioned biscuit topping over chicken and gravy. Place baking dish on a cookie sheet to prevent gravy from bubbling over. Bake in preheated 400 degree oven and bake for 20-25 minutes until lightly browned. Serve with remaining creamy gravy.   


chicken Pot Pie

4 servings

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