4 tbsp unsalted butter (GFCF: 4 tbsp vegan butter, such as Earths Balance)
1 tbsp olive oil
1 small onion, chopped
4 oz cremini or button mushrooms, trimmed and thinly sliced
4 oz shiitake mushrooms, trimmed and thinly sliced
1 tsp coarse salt
5 oz baby spinach
2 white potatoes, diced and parboiled
1 large tomato diced
3 cups (1lb) diced cooked chicken
1/3 cup all-purpose flour (GF baking flour)
2 1/4 cups chicken broth (select a gluten free broth)
1 tbsp fresh lemon juice
1 tbsp coarsely chopped rosemary
1 sheet pastry dough (instead with biscuits from a GFCF mix)
**All GFCF ingredients can be found at Whole Foods, Mothers Market and Henry's
Heat oven to 400F. In a medium pot parboil 2 white potatoes, peeled and diced. Cook until just tender, then drain and place in a large bowl. In a large nonstick skillet over medium-high heat, melt 1 tbsp butter and olive oil, then add onions. Cook stirring just until soft, about 4 min. Add mushrooms and 1/2 tsp salt and continue stirring until softened, about 2 min. Gradually add spinach and stir until completely wilted, about 2 min. Transfer to bowl with potatoes. Add large diced tomato and chicken. Wipe skillet clean.
Whisk together flour, broth, lemon juice and 1/2 tsp salt and add to the same skillet over medium-high heat. Whisk until mixture is boiling and simmer until just thick, about 2 minutes. Add salt and pepper to taste. Add to chicken mixture with 1/2 tbsp rosemary, then transfer to a 2-qt baking dish.
Top with pastry dough (or GFCF biscuits) brush with butter and sprinkle with rosemary. Bake until golden, 25 to 30 min. Let cool slightly before serving.
*This dish is simple and amazingly good. It might seem like there are a lot of steps but its really just a matter of cook down and mix.