As most of my adapted recipes nowadays, I found this recipe on Pinterest. I was surprised to find it came from Diabetic Living, but it seemed easily adaptable to gluten-free and looked like a great fall dinner. So I gave it a go. Not without a few changes, though! (I really can’t help myself).
The changes I made were small- subbing in some spices, changing up the milk and of course, making it gluten-free. I also doubled the dumpling recipe and added a bit to the filling to make it suitable for 4, and it was plenty for the two of us, plus lunch the next day.
Slow Cooker Chicken Pot Pie with Cornmeal Dumplings
adapted from Diabetic Living
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
3 cloves garlic
1/2 cup corn
1 tsp thyme
1/2 tsp rosemary
1/2 tsp oregano
cracked pepper and sea salt, to taste
6 chicken thighs, skinned*
2 cups chicken broth
1 cup coconut milk or full-fat milk
2 tbsp arrowroot flour
1 recipe gluten-free cornmeal dumplings (below)
gluten-free cornmeal dumplings (makes 6-8 small dumplings):
1 cup gluten-free all purpose flour
1 cup cornmeal
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
2 tbsp oil
1-2 tbsp milk
1. Place all vegetables, spices, chicken and broth in large slow cooker. Cook on low for 6-7 hours.
2. Remove chicken thighs from slow cooker and shred, removing bones (set aside for broth making later on!). Return to slow cooker.
3. Whisk together arrowroot and milk. Add to mixture. Season mixture with sea salt and pepper to taste
4. To make dumplings, whisk together all ingredients, starting with 1 tbsp milk. Add more milk if needed. Dough should be soft and slightly crumbly, but come together easily.
5. Turn slow cooker to high. Drop dumplings (it should make 6-8) on top and cover. Cook for another 20-30 minutes until dumplings have cooked. Serve mixture with 2 dumplings on top and cracked pepper, if desired.
*Vegetarian option: sub chickpeas for chicken, and make the broth veggie- voila!