we have so missed things like pot-pies and stews since going GF/CF/SF! It has taken me some time, but I’ve finally fumbled my way through many failed experiments and been able to come up with a few good recipes that are reminesent (and some, I dare say even better!) than those old days of allergy-free bliss before I had kids. This is one of my favorites for sure!

• 4-6 cooked chicken breast cubed OR one roasted chicken’s worth of picked meat
• 1-2 onions diced
• 2-4 carrots sliced thin
• 2.5 lbs ROASTED yukon gold potatoes in bite-sized pieces
• 1 carton of FRESH whole mushrooms sliced (bold dark variety like crimini )
• Garlic (roasted or it’s equivilent in powder form)
• 1/4 -1/2 Cup alomond milk
• 2-3 Cups chicken stock
• rice flour as needed
• 1-2 batches of Corn-less cornbread topping.

saute onions in EVOO  until translucent over medium-low heat.  (repeat it with me: high heat carmelizes). add carrots and mushrooms and sauteed until semi-soft. Next add in pre-roasted potatoes. Cover with Chicken stock and almond milk. simmer for 5 mins on medium-high to blend flavors. slowly add a TBSP at a time of rice flour and blend into brothy mixture until it becomes a stew like consistency. blend carefully so it does not gum up on you. rice flour is very forgiving if you just take your time. simmer 3-5 more mins.

pour into baking dish or casserole and top with 1-2 batches of corn-less corn bread topping. (depending on how you like your bread/stew ratio)

bake at 350 degrees for 30-25 mins or until golden brown on top.

let it for 10 mins to cool and then serve.

**this would also be great with the addition of cooked green beans, limas, or celery.  (I’m on an elimination diet right now so I didn’t use them myself)