The definition of ‘potpie’ changes depending on where you live. For Naomi, this has always meant meat and/or vegetables in a creamy gravy under a pastry crust. This take on traditional pot pie is a great change of pace from the traditional chicken or turkey, and can be made without heating up your kitchen, a real plus in the warm summer months. Served with cooked or raw green vegetable, this is comfort food at its best.

2 (16oz) cans canned salmon (you may use pink or red), or 2lb cooked, flaked fresh salmon
2 tsp herbs de province
2 c carrots, chopped or diced
2 c frozen peas
1/2 c chopped onion

4 c stock (vegetable or chicken)
1c dry milk powder or dairy free substitute (we like Vance’s Darifree)
1/2 c (2 oz or 56.7g) Better Batter gluten free flour

1 box (20 oz or 5 c ) Better Batter Gluten Free Pancake and Biscuit Mix
additional water, as needed, up to 2 c
2 c cheddar cheese, optional.

Grease a 6 quart slow cooker. Gently flake canned or fresh cooked salmon and place in slow cooker. Sprinkle with herbs de province. Place vegetables on the fish in layers.

In a separate bowl, mix together stock, milk powder or dairy free sub, and Better Batter flour. Whisk until smooth. Divide mixture in half, pouring half over the vegetables in the crock pot.

Take the reserved half and stir in box of Better Batter Gluten Free Pancake and Biscuit Mix. Stir for 30 seconds. Mixture will be thick. Add enough extra water to make dough into the consistency of drop biscuit dough or sticky cookie dough, one cup at a time, stirring 30 seconds between additions. Add optional cheese if desired.

Drop dough onto surface of mixture in crockpot, evenly by 1/4 cups, until all dough is used. Take a wet spatula or knife and spread the dough until all the dough touches in a ‘crust’. Place the lid on the crock pot, and cook on low for 8 hours or on high for 4 hours. during the last 30 minutes, you may vent the lid slightly (we used a chopstick), so that the crust ‘dries out’ a little while cooking. Serve immediately.