Chicken Pot Pie

Last night I made the most fantastic Chicken Pot Pie. I am going to try to remember how it went down...

3T butter/butter sub (I initially tried with olive oil and it was gross)
3T rice flour
2C chicken broth
1T cornstarch
2C shredded chicken
3C mixed vegetables - I used frozen peas & corn, fresh celery and fresh carrots - I should have steamed the fresh veggies for a minute or two.

These are the ingredients for the biscuit topping - from Gluten Free cooking school:
http://www.glutenfreecookingschool.com/archives/light-and-fluffy-gluten-free-biscuits/

1 1/2 c. brown rice flour
2 c. corn starch (I used tapioca)
1/2 c. sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum

1 stick of butter/8T Earth Balance (chilled in the freezer)
1 1/4 c. rice/hemp milk
1 1/4 c. water
1 Tbsp. cider vinegar
1 egg, beaten (or the equivalent amount of your favorite egg replacement)

1. Preheat your oven to 350 degrees.

2. In a large mixing bowl thoroughly combine the flours, baking powder, salt, baking soda, and xanthan gum.

3. Grate the butter into the flour using the small holed side of a box grater. Mix the butter into the flour so that there are no large balls of grated butter.

4. Add the milk, water, vinegar and beaten egg to the flour and stir until the dry and liquid ingredients are combined.

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Melt butter, add rice flour and stir until blended. Add chicken broth, stir until incorporated, add cornstarch and allow to thicken to a gravy.

Layer veggies and chicken in a baking dish (I used a 9x7x2), pour gravy over mix. Spoon prepared biscuit mix on top (there will be extra). Bake for 15 minutes, or until topping is golden brown.