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Gluten-Free Chicken Pot Pie With Cheddar Biscuits

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Gluten-Free Chicken Pot Pie With Cheddar Biscuits

Ingredients

  • 2 cups chicken broth
  • 1 can (12 ounces) evaporated milk (not sweetened condensed)
  • 6 tablespoons butter, divided
  • 2 large leeks, light green and white parts only, washed thoroughly to remove grit
  • 2 large granny smith apples, quartered, cored and thinly sliced crosswise (1-1/2 – 2 cups)
  • 1 cup thinly sliced celery hearts, leaves included
  • 1 large fully-cooked rotisserie chicken, shredded (5-6 cups)
  • 79 grams gluten-free all-purpose flour mix
  • 3 teaspoons fresh sage, finely chopped
  • ¼ cup sherry
  • salt, freshly ground pepper
  • 1/3 cup chopped fresh parsley
  • 280 grams gluten-free all-purpose flour mix
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup grated extra-sharp cheddar cheese
  • 8 tablespoons (1 stick) unsalted butter, frozen solid
  • 1 cup cold buttermilk
  • melted butter for brushing tops
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Published 2014-09-09 12:35:47 (2 years ago).

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