Once I went gluten-free two years in the past, fall hit me the toughest. I missed all of the flour-dusted consolation meals I grew up on: the casseroles after church, wealthy pot pies, scorching rolls straight out of the oven. For some time, consuming GF made me really feel like I used to be sidelined from the perfect elements of autumn consolation meals.
Then got here the evening I hosted our small church group. I used to be struggling to wrangle a toddler, maintain a six-month-old and put together for my friends. What I actually wanted was for dinner to do three issues: prepare dinner itself within the gradual cooker, feed a crowd, and style like the true deal so no person felt like they have been consuming an excessively processed, warmed-up meal from the freezer.
That’s the place this Harvest Rooster Pot Pie got here from.
You simply dump the veggies, rooster, and herbs within the crockpot round lunchtime and let it do its factor. Proper earlier than everybody arrives, you stir in somewhat cream to make a wealthy gravy, drop in some candy peas and corn, and high the entire thing off with heat, buttery gluten-free drop biscuits.
It is wealthy, cozy, and zero-stress for a weeknight. Most significantly, it will get everybody across the desk sharing a superb meal—which is absolutely what fall cooking is all about anyway. Take pleasure in!
Substances
Most important Stew:
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Rooster: 2 lbs boneless, skinless rooster breasts
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Produce: 1 lb Yukon gold potatoes (cubed) 3 medium carrots (chopped), 2 celery ribs (chopped), 1 diced yellow onion, 3 garlic cloves (minced)
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Broth & Spice: 4 cups gluten-free rooster inventory, 1 tsp dried thyme, 1 tsp floor sage or poultry herbs, 1 tsp sea salt, 1/2 tsp black pepper
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Creamy End: 1 cup heavy whipping cream (or unsweetened canned coconut cream) blended with 3 tbsp 1-to-1 gluten-free baking flour
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Veggies: 1 cup frozen candy peas, 1 cup frozen candy corn
Topping Suggestion:
Directions
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Layer the Crockpot: Place the uncooked rooster breasts on the backside of your gradual cooker. Encompass them with the diced potatoes, carrots, celery, onion, and minced garlic.
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Add Liquid & Seasonings: Season the contents evenly with thyme, sage, salt, and black pepper. Pour the rooster inventory over the whole lot.
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Simmer: Cowl and set to LOW for five–6 hours (or HIGH for 3–4 hours), till the rooster pulls aside simply and the basis greens are smooth.
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Shred & Thickening Mix: Switch rooster to a plate and shred into bite-sized items. In a liquid measuring cup, whisk the heavy cream and 1-to-1 gluten-free flour till utterly lump-free.
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Mix & Warmth: Return the shredded rooster to the gradual cooker together with the cream combination, frozen peas, and frozen corn. Stir nicely, cowl, and let simmer on HIGH for 20 minutes till the liquid thickens right into a wealthy gravy.
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Plate: Spoon generously into vast bowls and crown every portion with a scorching gluten-free biscuit.
