Tuesday, October 29, 2013


Chicken and Vegetable Filling
1 tablespoon oil of choice
1 medium onion, diced
1 medium carrot, diced
2 stalks peeled celery, diced
2 teaspoons freeze-dried garlic or 2 teaspoons fresh minced garlic
sea salt and freshly ground black pepper to taste
1-1/2 pounds fresh poultry or pork, cut to large uniform size
1 cup frozen or fresh sweet green peas
1/4 cup cornstarch, or starch of choice
3 cups chicken stock, stock of choice, or milk of choice, or water
  1. Place a large heavy bottom pan over medium-high heat. Once warmed, add oil and chopped onion, carrot, celery, garlic and spices, to taste. Saute 5 minutes.
  2. Add fresh meat and 2 cups chicken stock; bring to a boil then drop to a simmer and cook until meat is just cooked throughout. 
  3. Remove meat from pan and chop into smaller chunks. Return meat to pan.
  4. Place starch of choice in a small dish, add about 1 cup warm pan sauce, stirring to dissolve starch completely. Pour roux into pan with chicken and vegetables. Drop heat to a simmer and cook for 20 minutes, stirring occasionally - stir in remaining stock, slowly, so a somewhat thicker sauce is maintained.
  5. Once veggies are tender soft, remove pan from heat; stir in the rinsed and drained sweet green peas then move on to making the biscuits and assembling the dish.
Biscuit Bottom and Top
1-1/2 cups brown rice flour
1-1/2 cups millet flour
1 cup cornstarch, or tapioca starch, or potato starch (or a mixture of these)
4 teaspoons xanthan gum
2 tablespoons baking powder
6 tablespoons very cold Earth Balance, or soy-free buttery spread of choice, or 1/2 cup organic unsalted butter
2/3 cups warm chicken stock
  1. In airtight container combine brown rice flour, millet flour, cornstarch, xanthan gum, and baking powder; place on lid and shake vigorously to combine.
  2. Add dry mix to large bowl, add very cold fat of choice and cut into dry mix using two knives, or better yet, a pastry cutter. Process into pea-sized powdery bits.
  3. Add warmed chicken stick and stir with spoon just to form airy dough.
  4. Using a large spoon, pour out have the biscuit mix into a well-greased 9" baking pan. Spoon loosely to cover bottom of pan.
  5. Add chicken and vegetable filling in an even layer.
  6. Using large spoon, loosely scoop biscuits over top of filling, making at least 6 distinct biscuits.
  7. Place uncovered, in the center of a 425 degree F oven and bake for 40 minutes. Remove to rack to cool in pan 5 minutes. Serve immediately.

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