Serves: 6
Total Calories: 1,254

Basic Biscuits
1 1/2 pounds cooked chicken cut into bite sized pieces (about 3 cups)
1 medium potato cut into 1/2 inch cubes and cooked (about 1 1/2 cups)
1 medium onion diced (about 1 1/2 cups)
2 carrots chopped
2 stalks celery chopped
2 tablespoons olive oil
1/2 cup corn (frozen, canned, or fresh)
1/3 cup chopped parsley
1 tablespoon lemon juice
salt and pepper
ROUX
1/4 cup olive oil
1/4 cup oat flour (or other flour of choice)
1 cup rice milk
1 cup chicken broth
salt and pepper
squeeze of lemon juice

Preheat oven to 450 degrees. If you don’t have leftover cooked chicken and potatoes, poach whole boneless chicken breasts along with cubed potato in enough water to fully cover, and boil until cooked, about 15 minutes. Drain and cut up chicken. Set aside. In large sauté pan, lightly sauté onion, carrots, and celery in olive oil until just tender. Set aside. In large oven-safe casserole, make the roux by heat - ing 1/4 cup olive oil over medium-high heat. Add flour and cook, stirring, about 2 minutes. Add the chicken broth and rice milk and cook, stirring, until it thickens into a nice rich cream sauce. Once it’s done this, turn off heat, add salt and pepper to taste and a little bit of lemon juice. In a large casserole, combine the roux, the cooked chicken and potatoes, the sautéed onion, carrots, and celery, the corn and the parsley. Season with salt and pepper and add 1 Tbsp. lemon juice. Let cool a bit. While it’s cooling, make the Basic Biscuits and cut into 2-inch rounds. Use biscuits to cover the top of the casserole, overlapping biscuits a bit if necessary. If you have extra, cook them on a lightly greased cookie sheet along with the pot pie. Bake about 30 minutes until biscuits are nice and golden and pot pie is really bubbling up.

Variation
If you don’t feel like making biscuits, top pie with mashed potatoes from Shepherd’s Pie recipe.

Nutritional Facts:

Serves: 6
Total Calories: 1,254
Calories from Fat: 735

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