Homemaker's Chicken Pot Pie

I know it's a humble dish, but it's something that I desperately crave on chilly days. It reminds me of my mom and how the windows in our kitchen would fog up as she took the dish out of the oven, her glasses simultaneously fogging up as she smiled over the steaming dish. Pot pie always seems so 50's housewife to me for some reason, reminiscent of TV dinners in foil trays and red checked tablecloths a la Betty Crocker. Maybe it's because many of my childhood recipes came out of a vintage Betty Crocker cookbook, dusted with flour and butter spots. As I mentioned, this is the first time that I've ever made something like this COMPLETELY from scratch. Back in my pre-GF days, I might have used a biscuit mix for convenience and possibly a cream of chicken soup for the filling. Gone are the days where I simply eat crap for the sake of convenience. If anything, getting the news that I'm allergic to wheat has been the biggest blessing for my health in so many ways. This, my version of one of my favorite comfort foods, is a truly wonderful gluten free adaptation. I didn't bother with a pie crust, as I find that even with a traditional wheat crust the bottom will get soggy as it bakes. Instead I topped it with Gluten Free Girl's Buttermilk Biscuits, which were absolutely amazing and a wonderful compliment to the filling. They taste somewhat like a whole wheat biscuit to me, which according to keith, is due to the sorghum. Deeeeelicious!