This is the best Chicken Pot Pie I have had and that includes regular Gluten Pot Pie. Thank you Better Batter!

1 (3 1/2 to 4 pound) chicken
1 small yellow onion, quartered
1 lemon, thinly sliced
1/2 cup celery leaves
1/4 cup cold butter cubed
butter (for rubbing outside of chicken)
Salt and black pepper
1 small onion, chopped
1 carrot, chopped
1/2 teaspoon dried thyme
2 cups chicken broth

Preheat oven to 425 degrees F.
Wash the chicken and dry thoroughly. Drying the chicken is really the key to getting perfect browning. Season the cavity with salt and black pepper. Pull up the skin of the chicken and slide the onion and lemon underneath. I love this technique because it holds the flavor against the bird while it roasts. stuff with cold cubes of butter and celery leaves. Rub the chicken lightly with softened butter and season all over with salt and pepper. Tie the drumsticks ends together and set the chicken, breast side up, in an oiled roasting pan in the oven.

Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees, baste the chicken, and roast for 15 minutes. Add the chopped onion and carrot to the pan, basting them and the chicken.

Continue roasting the chicken for another 45 minutes until the juices run clear.

Turn the oven up to 375 degrees for baking pies.

Remove the chicken and spoon the fat out of the roasting pan and discard. Into the pan, stir in the thyme and the 2 cups of chicken broth and, stirring constantly, boil for several minutes on the stovetop to concentrate the flavor. Correct the seasoning and strain the sauce… you will be using this sauce inside the pot pies, see below as “warm sauce”.

Carve the chicken and pull apart with 2 forks to create shredded chicken. This chicken will be good to eat for 3 days if stored in an airtight container.

In a large saucepan add:
1stick butter
2 cups medium-diced potatoes.
Brown on one side and turn over, then add:

2 cups yellow onions, chopped (2 onions) Cook for 5 minutes on medium high heat. Then add:
2 cups medium-diced carrots, for 2 minutes, Then add:
1/2 cup minced fresh parsley leaves
1/4 cup (about .75 oz or 28g) better batter gluten free all-purpose flour

1/4 cup heavy cream
warm sauce from the roasted chicken
Add 4 cups shredded roasted chicken

Divide the filling equally among 4 ovenproof bowls.

For the dough I used better batter pancake and bisuit mix. I really feel like crying right now. I am one that makes everything from scratch. I sift my own flour, do all the mixing… it takes hours. The ingredients of this batter is all natural, it is what I would do, minus the hours of doing it, and I hate to admit it, but it is even better than the flour I hand sift. For the first time since Taylors diagnosis I have hope for her! Any of you that are gluten intollerant or have Celiac … I strongly urge you to try their mixes and flours. You can buy them here:
Any way… To make the dough I used
2 1/4 cups (9oz or 302g) of Better Batter Gluten-Free Biscuit Mix
1 cup buttermilk
egg wash( 1 egg whipped to brush on top of dough)
Combine mix and buttermilk to make a soft sitcky dough.

Divide the dough into quarters and roll each piece into an 8-inch circle ( I find this easiest by using 2 pieces of saran wrap. Place one piece of saran wrap and then dough and then the other piece of saran wrap… roll into the circle).

Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper.

Place on a baking sheet and bake for 15-20 minutes, or until the top is golden brown.

The Original blog post has step by step picture instructions. You can view them here: