slow-cooker gluten-free creamy chicken & mushroom potpie

recipe adapted from Real Simple


8 ounces baby bella mushrooms, sliced

1 container of mirepoix (a mix of onion, celery and carrots—usually get this at Trader Joe’s)

1/3 cup almond flour

2 teaspoon ground thyme

1 1/2 pounds of cage-free organic chicken thighs

1/2 bag (about 8 ounces) of mixed frozen veggies

1/3 cup heavy cream

sea salt & black pepper to taste


In a 4- to 6-quart slow cooker, mix together the mushrooms, carrots, onion, flour, thyme, and ½ cup water. Place the chicken and water on the bottom and layer the vegetable mixture on top; season with 1 teaspoon salt and ¼ teaspoon pepper.

Cover and cook until the chicken and vegetables are tender, on low for 7 to 8 hours or on high for 3 to 4 hours (this will shorten total recipe time).

Ten minutes before serving, frozen vegetables, cream, and ½ teaspoon salt to the chicken mixture and stir to combine. Cover and cook on high or low until heated through, 5 to 10 minutes more. To serve, place the chicken mixture in bowls and top with the rosemary biscuits.

Herb Biscuits

Recipe adapted from GF in the City


¾ cup millet flour

¾ cup potato starch, plus more for dusting

½ cup sorghum flour

¼ cup tapioca flour

1 ½ teaspoons xanthan gum

2 teaspoons baking powder

1 1/2 teaspoons sea salt

1 tablespoon sugar (I used splenda)

1 1/2 tablespoons organic herbs de provence

6 tablespoons unsalted butter, cold & cut into cubes

1 cup heavy cream (or half & half)

2 tablespoons melted butter for brushing


Preheat the oven to 375 degrees.

In a medium bowl whisk together the millet, sorghum, and tapioca flours, potato starch, xanthan gum, baking powder, sugar, herbs de provence and salt. Using a pastry cutter or a pair of knives, cut the cold butter into the flour until it is about the size of peas. Stir in the cream.

Dust a work surface with potato starch and turn out the dough. Knead gently, 2 to 3 times, until the dough comes together into a smooth, supple ball. Roll it out into a 1/2″ thick round. Using 2 3/4″ to 3″ biscuit cutters*, cut out as many biscuits as you can. Gather the dough scraps and lightly roll out again. Cut additional biscuits.

Transfer the cut biscuits to a baking sheet. Brush the tops with the melted butter. Bake for 25-30 minutes, until golden.


About Emashita

Hailing from New Hampshire, I have re-invented this blog to share my delicious (e is for Emilie and mashita means delicious in Korean) life with friends & family, and of course with new friends that stumble upon my site. I value simple ingredients & recipes, shorter the list the better!
This entry was posted in cage-free, gluten free, nitrate free, recipes, refined sugar free. Bookmark the permalink.

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