EASY CHICKEN POT PIE - Gluten Free

Gluten Free Easy Chicken Pot Pie

1 lb chicken breast, cooked and shredded
2 Tablespoons of rice flour
2 Tablespoons of olive oil
1/2 teaspoon dried mustard
1/2 teaspoon salt
1/4 teaspoon pepper
5 carrots, sliced/diced thin
1 can quartered artichokes
1/2 of a large red bell pepper
1 pkg of sliced mushrooms
3/4 cup of sweet peas
1/2 cup boiling onions or regular onions, diced
1 3/4 cup of chicken stock (homemade or gf brand)
1 Tablespoon fresh basil, chopped finely
3 Tablespoons of sour cream
1 clove garlic, minced

Topping
1/2 cup of Gray’s Grist Mill cornmeal
1/4 white rice flour plus 2 Tablespoons
2 Tablespoons of tapioca flour
3/4 teaspoon of xanthan gum
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
1 Tablespoon honey
3/4 cup of milk
2 Tablespoons of olive oil

Directions:
Chop/dice/thaw the vegetables for the chicken pot pie. To prepare the boiling onions, boil them for 2 minutes and then immerse them in cold water. Cut off the ends of each onion, slip off the skin, and cut a shallow ‘x’ on the bottom.
In a Dutch oven, heat 2 Tablespoons of olive oil over medium heat. Add the 2 Tablespoons of rice flour, 1/2 teaspoon of dried mustard, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Cook about 2-3 minutes until bubbly and foamy. Slowly whisk in the chicken stock. Return to boiling. Add the vegetables and basil and simmer for ten to twelve minutes or until tender. Add the cooked chicken and the sour cream; combine well. Put the vegetable mixture in a 9×13 baking dish.
Preheat oven to 425 degrees.
To prepare the topping, combine the dry ingredients in a small bowl and whisk together well. In a large bowl, combine the honey, milk, and olive oil. Add the dry ingredients and stir until moistened. Spread on top of the vegetable mixture.
Bake, uncovered, about 30 minutes or until lightly browned. Let stand for 15 minutes before serving.

Serves about 6