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  • Gluten Free Curried Chicken Pot Pie

    Monday, March 31, 2014

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    Chicken pot pie.

    Now that I have your attention, let’s talk about one of the most beloved of comfort foods. Many a mom-loving person could probably write a love letter to chicken pot pie…especially our Mom’s version. For me, to qualify as chicken pot pie, there are three musts: a biscuit crust (sorry pie-crust loving friends), lots of vegetables and a creamy sauce that is worthy of those aforementioned biscuits.

    Curried Chicken Pot Pie_Filling_Kindred_Kitchen_edited

    Ok, so admittedly, my Mom’s version didn’t involve curry powder. Or biscuits I would consider homemade (she used a boxed mix). Or lots of vegetables. Still, my mom’s chicken pot pie is one of those meals that makes me joyful just to think about. It reminds me of one of her favorite things to do when I was a kid–hosting dinner on Sunday. Every week, my brothers and sisters would come home and gather around the table to enjoy one of her four specialties: chicken & dumplings, fried chicken with mashed potatoes and glazed carrots, homemade spaghetti sauce with sausage and meatballs, or chicken pot pie. Dessert was always her peach cobbler or pineapple upside down cake or, on really special Sundays, my dad’s bread pudding.

    Is it any wonder I was a chubby girl?

    I’ve been thinking about tackling homemade chicken pot pie for a while….for some reason, I always found something else to conquer.

    That is until the winter that will never end. Comfort food is all I can think about lately. So, mom’s chicken pot pie, it’s just you and me.

    First things first…the biscuits. I know some of you might be thinking “biscuit-topped chicken pot pie? that’s so….sacrilege. Pot pie must ALWAYS be enrobed in flaky, buttery pie crust.” Look, I love pie-crust as much as the next girl, but it’s not as easy to make healthier as biscuits are. Plus, well, biscuits are the topping of choice in my neck of the woods (I’m from New England), so…there’s that.

    Curried Chicken Pot Pie_biscuits_Kindred_Kitchen2

    The essence of this recipe is true to just about every pot-pie recipe you’ll ever lay eyes on….rich and creamy sauce filled with carrots, peas, green beans and corn and a few seasoning. Where it may stray from your tradition is the use of curry powder in place of the more common thyme and rosemary. I just love curry so I thought taking this approach would make the finished dish even more warm and comforting (it did).

    Curried Chicken Pot Pie_Kindred_Kitchen_plated_edited

    Because I can’t eat gluten, the biscuits are made with a gluten free flour blend (I really love Pamela’s Baking & Pancake Mix). I used a combination of vegan shortening (no saturated fat….(I know, I know–“they” say it’s not bad for us after all. This week)) and low fat Greek yogurt, which produces a remarkably light biscuit (which is no small feat with gluten free baking). If you don’t have to go gluten free, by all means, use regular (preferably whole grain) flour. The sauce is a simple combination of virgin coconut oil (which works beautifully with the curry), white rice flour, 1% milk and curry powder. Add a bag of frozen mixed vegetables and some roasted chicken, and there you have it….the makings of a healthier take on a classic comfort food.

    © 2014 Kindred-Kitchen / Nancy Granada

    Gluten Free Curried Chicken Pot Pie

    servings: 4 | time: about 1 hour

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    Preheat oven to 375

    2 TBSP. coconut oil

    1/2 a large white onion, chopped

    1 glove garlic, minced

    3 TBSP. white rice flour

    1 TBSP. curry powder

    3 cups 1% milk

    1 tsp. salt

    1/2 tsp. ground black pepper

    1/4 cup chopped fresh parsley

    1 1/2 pounds cooked chicken, chopped

    1 16-ounce bag frozen mixed vegetables (corn, peas, carrots, green beans)

    2 1/3 cup gluten free flour blend

    1 TBSP + 1 tsp. baking powder

    1/2 tsp. salt

    8 TBSP. vegan shortening (very cold)

    1 1/2 cups 2% Greek yogurt

    3 TBSP. half & half


    Preheat the oven to 375 degrees

    Make the Filling:

    1. Heat the coconut oil in a large dutch oven

    2. Add the chopped onion and garlic and cook over medium heat until the onions start to become soft (about 5 minutes)

    3. Add the white rice flour and curry powder and cook for 2 minutes, stirring constantly so it doesn’t burn

    4. Slowly whisk in the 1% milk. Cook over medium until the mixture starts to thicken (about 5 minutes)

    5. Add the salt, pepper, parsley chopped chicken, and frozen vegetables. Stir until well combined and remove from heat

    Make the biscuits:

    1. Place the GF flour, baking powder and salt in a large bowl and whisk to combine

    2, Cut the shortening into small pieces and add to the flour blend. Using a pastry blender, a couple of forks or your fingers, incorporate the shortening until the mixture resembles small crumbs (about the size of peas)

    3. Add the yogurt and incorporate into the mix (you may want to use your hands for this). Once the dough forms a ball, place onto a GF floured surface (the dough will be a bit sticky)

    4. Knead the dough 15 times then pat into a 8″ wide by 2″ high disk. Using a biscuit cutter or small glass (about 3″ in diameter), cut out as many biscuits as you can. Reform dough to make the rest of the biscuits (you should end up with 8)

    5. Spray a shallow baking dish with non-stick spray. Pour the chicken filling into dish and top with the biscuits

    6. Brush the biscuits with the half & half and bake at 375 degrees for 40-45 minutes, until the filling is bubbling and the biscuits are a deep golden


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