• Katherine Arthurs

Gluten Free Roast Chicken + Leek Pot Pie

FREAKING LOVE LEEKS! Add them to anything and it makes it DELICIOUS! They are sooooo easy to cook + add a ton of flavor - like depth of flavor that's unreal. Step away from the Leeks, Katherine. All will be good.

I mean who doesn't like Chicken Pot Pie - name them - AND I'll convert them!

This is a great meal to serve when you have guests. Its some work to put together, but you can make it before hand + enjoy your guests. One pot/pan meals are meant for ease + enjoyment outside of the kitchen.

Lastly, we call this CPP. And you should too. Let's get cooking.

Gluten Free Roast Chicken + Leek Pot Pie

makes enough for 4 people with leftovers

1 whole chicken, butterflied

2 tablespoons olive oil, divided

salt + pepper

3 carrots, chopped

1/2 yellow onion, small diced

3 celery stalks, chopped

2 leeks, cleaned + sliced

1 1/2 - 2 cups small diced potatoes (I used the small mesh bag of heirloom minis)

2-3 garlic cloves, chopped

1 heaping tablespoon dried thyme

1 tablespoon tapioca flour

1 oz can full fat coconut milk

2 cups chicken bone broth, divided (I like Bonefide Provisions)

1/2 cup frozen green peas

1 bunch parsley, chopped

Preheat your oven to 425F. In a baking pan, add the chicken skin side up + drizzle 1 tablespoon olive oil over the skin. Sprinkle liberally with salt + pepper. Add the chicken to the oven + cook for 45 minutes. Remove from finished roasting to let cool in pan.

Meanwhile, in a large sauce pan heat, 1 tablespoon of olive over medium heat. Add the carrots, onion, celery, leeks + potatoes. Saute until the leeks + onions are softened and the potatoes are beginning to soften. Turn the heat down slightly - should be a little bit above low. Add the garlic, thyme + tapioca flour. Mix to combine + cook for 1 minute. Add the coconut milk + 1 1/2 cups chicken broth. Mix to combine everything.

Cover the pan while leaving about an inch air vent to one side of the pot. Cook for roughly 6 minutes or until the potatoes are soft + ready to eat. Add 1/2 teaspoon each salt + pepper - stir to combine + taste. If more liquid is needed add the remaining bone broth. Turn the heat off.

Shred the chicken off the bones. Add the chicken, pan drippings + the frozen peas to the pan. When ready to serve sprinkle with the chopped parsley.

I don't top my pot pie with a crust or biscuits. Instead, I cook the biscuits separately. Serve the pot pie in shallow bowls with 2 (or more) biscuits with lots of the pan sauce. Amazing.

I used Bob Red Mill's Gluten Free Biscuit Mix + added dried thyme to the dry mixture. So good!

*can be put in a warm oven to keep warm until serving.

**DON'T forget the pan drippings - when in doubt always add them to the pot! So good!