1. Prepare Chicken Filling or prepare a filling of your choice. Heat to serving temperature and place in greased 13 x 9-inch baking pan. Set aside.
2. Preheat oven to 400º. Combine dry ingredients (flour to thyme) in large bowl. Add butter, milk, egg, and vinegar and mix together thoroughly.
3. Drop dough by tablespoonfuls onto prepared filling.
4. Bake 25-35 minutes or filling is bubbling and topping is nicely browned. Serve immediately. Serves 6.
Filling:
1 lb skinless cooked Chicken, cubed 1 cup Green Peas
1/4 cup Corn 1 cup chopped Carrots
1 small chopped Onion 2 chopped Celery Stalks
1 minced Garlic Clove 2 1/2 cups GF Chicken Broth
1 Tbsp. Cooking Oil 2 Tbsp. Tapioca Flour
3 Tbsp. Water 1/2 cup fresh sliced Mushroom
1/2 tsp. Celery Salt 1/2 cup Dry White Wine
1 tsp. dried Thyme
1. Combine cubed chicken, peas, and corn and set aside. Place carrots, onion, celery, and garlic in skillet and cook in cooking oil until onion is transparent. Add cubed chicken, green peas, corn, and chicken broth and bring to boil. Reduce heat and simmer until mixture is reduced one-third, about 5 minutes. Add all remaining ingredients,
2. Mix tapioca flour with 3 tablespoons water until paste forms, then stir into skillet slowly. Simmer until thickened. Follow directions for assembling Chicken Pot Pie above.
