Chicken Pot Pie


2 cups cooked chicken, cubed
3 cups cooked mixed vegetables
1 cooked potato, cubed

2 cups water
3 Tbsp cornstarch
2 Tbsp butter (or drippings)
1 tsp onion powder
1 tsp salt
1/8 tsp sage
1/8 tsp thyme pinch of pepper

Biscuit Topping:
3/4 cups rice flour blend
1 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp salt
1 egg
3 Tbsp oil
2 Tbsp milk


  1. Put combine chicken, vegetables and potato in a 2 quart casserole dish.
  2. Stir gravy ingredients together with a wire whisk in a saucepan, Heat to a boil, stirring frequently, then cook a minute more to thicken.
  3. Pour gravy over chicken and vegetables.
  4. Combine flour blend, baking powder, xanthan gum, and sugar in a mixing bowl.
  5. Mix eggs, oil and milk. Pour over dry ingredients. Mix together with a fork.
  6. Spoon biscuit topping over casserole, or roll out dough on a well-floured surface and place on top of casserole.

Bake for 25 to 30 minutes at 375 F or until biscuit top is baked through.