Lemon-Thyme Chicken with Carrots and Potatoes

Ingredients for roasting:

• 6 chicken thighs
• 1 lb carrots
• 1 head of cauliflower
• 6 springs of rosemary
• 6 springs of thyme
• salt and pepper
• paprika
• olive oil

1. Preheat oven to 400. On a rimmed baking sheet place the chicken, carrots, and quartered cauliflower. Season all with salt, pepper and paprika and toss with olive oil. Place the rosemary and thyme springs under the chicken thighs. Bake in oven for 35 to 40 minutes.
2. While the roasting is happening you get to make the rest of the pie:

for the pot pie gravy:

• 1 large yellow onion – finely diced
• 4 large cloves of garlic – finely minced
• 10 oz sliced crimini mushrooms
• 3 to 4 tablespoons olive oil
• 1/2 cup Pamela’s Gluten Free Flour
• 1/3 cup unsalted butter
• 3 cups of vegetable broth – divided
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1 cup frozen peas
• 1 cup frozen roasted corn

1. In an over proof frying pan heat the olive oil, add the onion, salt and saute for 5 to 7 minutes. Add the mushrooms to the onions and continue to cook for 5 to 6 minutes, add the chopped garlic and continue to saute for 3 more minutes.
2. Add the butter and flour to the pan and cook for 3 to 5 minutes, add the thyme and rosemary, 2 of the cups of the vegetable broth and cook for about 10 minutes and you should have a nice thick gravy. Taste to see if you need to add any additional salt and pepper. Add the frozen vegetable to the pot.
3. When the chicken and vegetables are done roasting cut into bit size pieces and add to gravy. Stir to combine all the ingredients. Top with biscuit dough (see below) and bake at 450 for about 20 minutes.

for the biscuits:

• 2 cups Pamela’s Gluten Free Flour
• 1 tablespoon baking powder
• 2 teaspoon Xyla
• 1/2 teaspoon unsalted butter
• 1 cup of unsweetened vanilla almond milk

1. Mix the dry ingredients together, add the butter and combine with you hands or pastry blender until the mixture looks like coarse crumbles. Add the milk, stir and combine to form the batter.