Upside Down Gluten Free Chicken Pot Pie

• 1/4 cup butter or olive oil

• 1 small onion, chopped

• 3 celery ribs, chopped

• 3 carrots, chopped

• Any veggies you have leftover from the night before! I put in roasted carrots, potatoes, green beans, onions, and eggplant.

• 2/3 cup frozen peas

• 3 tablespoons chopped fresh parsley

• 3 T fresh thyme

• 1/4 cup all purpose gluten free flour

• 2 cups lower-sodium chicken broth

• 2/3 cup heavy cream

• salt and ground black pepper to taste

• 3 cups cooked chicken, cut into bite-size pieces

• 6-8 pre made gluten free biscuits

• 1 egg yolk, beaten

• 1 tablespoon water

Melt butter in a skillet and brown onions. Add celery and carrots, and cook for about 10 minutes. Add peas, parsley, thyme and flour. Cook and stir until the flour coats vegetables. Add chicken stock and cream, cook until the mixture thickens. Add salt and pepper to taste, and add chicken. Transfer to baking dish, and arrange biscuits on top of the filling. Brush with egg yolk/water mixture, and bake at 350 for 25 minutes, or until biscuits are brown.