Me: "Chickpea pot pie with a gluten-free biscuit crust."
Mom (bored): "Oh. That's interesting."
Some time passes as I work away in the kitchen.
Mom (excitedly, from the other room): "THAT SMELLS LIKE CHICKEN POT PIE!"
Me (laughing): "Yup! It's not the chicken that makes chicken pot pie so good. It's the herbs."
I was surprised at how easily this recipe came together. I prepared the biscuit batter first and set it aside to rest for 30 minutes while I made the vegetable base and gravy. Next, I poured the base into a casserole dish, dropped the biscuits on top, and baked it for 20 minutes. The result was a lovely stew of chickpeas and vegetables in a creamy gravy seasoned with sage, thyme, and oregano topped with tender, buttery, gluten-free biscuits—highly reminiscent of chicken pot pie.
Before you start, drain the can of chickpeas and save the liquid (aquafaba) to use in the biscuit recipe. Discard or freeze what you don't use, aquafaba goes "off" quickly.
You will need a large ceramic casserole dish that has room for about 4 cups of vegetables, 1-1/2 cups of chickpeas, and 8-9 biscuits.
Just a reminder—if you have Celiac Disease, please, sort and wash the lentils before cooking.
makes 4 large servings
1 recipe Gluten-Free Baking Powder Biscuits
1/2 small yellow onion, diced
1 stalk celery, diced
1 carrot, diced
1 small turnip, diced
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon dried, crumbled sage
1 teaspoon dried thyme
1 teaspoon dried oregano
1/3 cup red lentils, sorted and washed
1-1/2 cups vegetable stock
1-398 ml (14 ounce) can chickpeas
1/2 red bell pepper, diced
1/2 cup green beans cut into 2 cm (about 1 inch) pieces
8 mushrooms, sliced
1/4 cup parsley leaves and tender stems, minced
2 Tablespoons gluten-free flour (not starch)
1/2 cup unsweetened non-dairy milk
Preheat the oven to 205C (400F). Set out your casserole dish.
To your health and happiness,
Beans and Rice
p.s. Mom loved her dinner! She said, "It doesn't taste like chicken (ha ha), but it tastes like chicken pot pie."