We created this warming, wintery recipe on a whim – it was a case of what was left in the fridge, freezer and pantry that did not require a change out of the ‘Sunday comfort’ clothing that truly isn’t fit for public viewing, even for a trip to the supermarket.. I’m sure we’ve all had those days, particularly when it’s close to 0 degrees and feels like minus 10 outside. So we thank winter on two accounts, 1. It’s nearly over and 2. We meanwhile get to create these delicious warming dinners.
This creation has a scone like, crusty biscuit like topping and a moreish chicken and vegetable filling – you won’t need to serve this with anything else.
4 c pre-cooked chicken, shredded |
1 large onion |
1 clove garlic |
2 c chicken stock |
3 c chopped mixed veg |
½ c unsweetened rice milk |
3 tbsp. arrowroot (naturally gluten free) |
2 sprigs thyme |
1 sprig rosemary |
2 bay leaves |
1 tsp. salt and pepper |
1 tbsp. extra virgin olive oil |
1 ½ c unsweetened rice milk |
300gm gluten free plain flour |
100gm nuttelex |
1 tsp. McKenzie’s baking powder (GF) |
1 tsp. McKenzie’s baking soda (GF) |
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