GFCFSF Chicken pot Pie

I recently was given a GFCFSF recipe for Chicken Pot Pie from a friend of ours.  I tried the recipe last week and it was DELICIOUS!  My kids loved it and both of them asked for seconds!  It came out really good, and easy to make as well!  Here is the recipe she sent me (Thanks Susan!!).

GFCFSF CHICKEN POT PIE
1 pound chicken cubes
1 chopped onion
3 chopped celery ribs
3 carrots
1 cup of peas
(Any other veggies you'd like in a Chicken Pot Pie Susan suggested mushrooms or potatoes)
2 tbsp GFCFSF Margarine
Bob’s Red Mill biscuit mix
1 1/2 cups chicken stock
Salt and pepper
1 tsp of thyme (optional)

Step 1: Preheat your oven to 350 degrees F.
Step 2: Sauté all of the veggies until they are softened but still have a little crisp to them.
Step 3: (Make the sauce) Stir the margarine and 2 tbsp of the biscuit mix flour in a skillet until the margarine melts and it forms a ball. Then add the chicken broth and stir. Bring to boil and it got very thick. Thin if you need to. (She made individual pies so she could make theirs with filling that was not seasoned with thyme)
Step 4: (Make the crust) The pot pie crust is made out of Bob’s red mill biscuit mix. Make the crust according to the package directions for basic biscuits. (it’s the same "flour" used in the sauce). Using your hand form disks about the size of the pot pie ramekins and set them on the tops of the pies as they were formed. Leave a gap approximately 1/4 inch along the sides. (The adult pies get a bit more thyme mixed in the dough.)
Step 5: Bake the pies in the oven for approximately 45 minutes (The liquid will bubble up at the edges of the pie so be sure to put a cookie sheet under the ramekins while they cook)
Let cool and enjoy!

Bon Appetite!

Mommy Provost