Gluten-Free Southern US Brunch: Delicious Cheddar Chicken Pot Pies with Hash Browns

Allergens

Gluten, Dairy (in cheese)

Ingredients

• 1lb cooked and shredded chicken breast
• 2 cups gluten
• free biscuit mix
• 1 cup shredded cheddar cheese
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/4 cup butter, melted
• 3/4 cup whole milk
• 6 medium russet potatoes
• Vegetable oil for frying
• Salt and pepper to taste

Instructions

1. a. Preheat oven to 400°F (205°C). Grease six 6 ounce ramekins or oven safe bowls. b. In a large bowl, combine the cooked and shredded chicken, cheddar cheese, onion, bell pepper, 1/2 cup of gluten free biscuit mix, melted butter, and milk. Mix until well combined. c. Divide the mixture evenly among the prepared ramekins or bowls, pressing it down gently to form a pie shape. d. Prepare the remaining gluten free biscuit mix according to package instructions. Roll out the dough and cut into 6 equal pieces. Place one piece on top of each filled ramekin. e. Bake for 25 minutes or until golden brown and flaky. Let cool for 5 minutes before removing from ramekins. f. Peel and grate the potatoes, then pat dry with paper towels. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the hash browns until golden brown and crispy, about 3 4 minutes per side. Season with salt and pepper to taste. g. Serve the cheddar chicken pot pies alongside the hash browns for a delightful gluten free Southern US brunch experience.

Chef’s Insight

To achieve a flaky crust, make sure to keep the butter cold and work it into the biscuit mix using a pastry cutter.

Notes

For a vegan adaptation, substitute the cheddar cheese with a dairy-free alternative and use a gluten-free, dairy-free biscuit mix.