Wednesday, February 12, 2014

Ranch Chicken Pot Pie with Sorghum Biscuit Topping

Sorry it has been so long since I put on a new recipe. I have been in a bit of a food rut lately. Hopefully this will help snap me out of it!! This is great as written....or spice it up with by adding some Red Hot Sauce and making it a Buffalo Ranch Pie!! If you don't need/want gluten free, feel free to sub your favorite biscuit recipe or even pop a can if you like!

1 recipe Dry Ranch Dip (or 1 commercial packet)

1 lb chicken breast

2 medium carrots, diced
1/2 medium onion, chopped
1 /2 cup green bell pepper, seeded and chopped
1/2 cup red bell pepper, seeded and chopped
1 cup frozen peas, defrosted
1 small potato, cooked and diced

2 cups skim milk 
3/4 cup ranch dressing* 
salt and pepper to taste 
1/2 cup fresh grated Parmesan cheese 
3 TB cornstarch (actually potato starch holds the thickness a little better, but either work)

*add 2 TB ranch mix to 3/4 cup sour cream and mix well, or use commercial ranch dressing.
If you want "Buffalo" Ranch Sauce, add 2-4 TB Frank's Red Hot Sauce(or whatever Hot Sauce you prefer) to 

Biscuit Topping:
1 1/3 cups sorghum flour
1/3 cup tapioca starch
1/3 cup potato starch
4 tsp baking powder
1/2 tsp xanthan gum
1 tsp sugar
1/2 tsp salt
1/3 cup unsalted COLD butter, cut into chunks,  plus 2 TB for brushing
1/2 cup milk (may need a touch more so keep it handy)

Sprinkle chicken with 2-3 TB of the ranch seasoning and bake at 350 until cooked through, cool and shred.

In a large pan with a bit of oil over medium high heat, sauté carrots, bell peppers and onion until softened. Don't over do it though, you don't want them to turn to mush in the casserole.

Add to cooked chicken along with potatoes and peas and mix well.


Mix 1/4 cup of the cold milk with the cornstarch and set aside. In a pan heat the remaining milk and ranch dressing over medium heat. Add in the cornstarch mixture and season to taste. Stir and cook.

When it is thickened , remove from heat add in the Parmesan cheese and stir until fully melted. 

Mix sauce into chicken and veggies and pour into a greased casserole dish.

Sift together dry ingredients. With a pastry knife or in a food processor cut in 1/3 cup cold butter until the mixture resembles coarse pea gravel. SLOWLY add the milk until it just holds into a MAY need more than the 1/2 cup or you might not use it all so go really slowly.
With sorghum floured hands gather up the ball and knead gently.

Roll out to about 1/4 inch or so and cut with biscuit cutters, re-rolling as necessary.

Cut each biscuit into quarters.

Arrange the biscuits on top of the chicken and sauce mixture.

Brush with remaining 2 TB of butter(melted) and sprinkle on the rest of the dry ranch evenly.

Bake at 400 for 30 minutes, remove from oven and sprinkle on 1/4-1/2 cup shredded Parmesan cheese.

Return to oven and bake 10-15 minutes until biscuits are golden brown and cooked through.

 Serve Hot!

No comments:

Post a Comment