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| Mac and I were featured in The Kansas City Star for the column Come Into My Kitchen in October 2010...'Family Members find comfort in special diet' by Mary G. Pepitone. |
3 T Gluten free flour
1 t curry
2 T soy butter
4 cups frozen veggies of choice-peas, corn, green beans, carrots
1 ½ Gluten free chicken broth
1/2 cup Casein free milk-soy, rice, coconut
2 cups cooked chicken
Crust
1 ½ cups Gluten free biscuit mix
1 cup Casein free milk-soy, rice, coconut
1 stick melted soy butter
Preheat oven to 350, melt butter in large skillet, stir in flour and curry powder until it comes together. Heat broth and milk to almost boiling in microwave, stir into flour mixture. Bring to a boil, salt and pepper, stir in frozen veggies and chicken. Grease a baking dish, pour in chicken mixture. Mix biscuit mix and milk together, pour over chicken mixture and smooth out. Pour melted butter over top, cook for 45-55 minutes or until golden brown.
**Tip-I prefer canned coconut milk for the chicken filling. It is very thick like cream.
*Coconut milk is dairy free, lactose free, soy free, gluten free, rich in medium chain fatty acids, excellent source of Vitamin B12, cholesterol free, no trans fat and certified vegan.
Gluten free flours can be found at most grocery stores in the health aisle and at Whole Foods. Soy butter I get at Whole foods only. I found the Gluten Free chicken broth at my regular grocery store.
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