{Deconstructed Pot Pie}

Time: 45 minutes

Yield: Serves approx. 6

GRAVY

3-4 chicken breasts, cooked and cubed or shredded
1 medium onion, chopped
1/4 c GF flour (I used Sweet Sorghum)
3/4 c CF milk (I used original Hemp)
2 Tbls CF butter
1 1/2 c chicken stock/broth
1/8 tsp fresh ground pepper
1/4 tsp oregano
1/4 tsp ground rosemary
1/4 tsp ground marjoram
salt and pepper to taste

BISCUITS

Use this recipe here.

In a large saucepan, melt butter over medium heat and add onions, saute till soft.  Add flour slowly, whisking constantly.  Stir in Chicken stock and milk.  Add all your spices and season with salt and pepper to taste.  Throw in your cubed/shredded chicken and warm through.  Gravy will thicken upon sitting.

Serve gravy over the top of a warm biscuit.

Need a shortcut? On the night you make this chicken  make extra and use the leftovers to make this dish later in the week.  No need for any of the spices, they are already on the chicken and the meal will come together in less than 30 minutes!

COMPLETE MEAL IDEA: Serve with a side of fruit salad an fresh romaine spears with Ranch Dressing.