Gluten free deconstructed pork pie soup and biscuits

Gluten-Free Deconstructed Pork Pot Pie

Hello winter, or lack-there-of in Chicago this year. A month normally spent inside huddled under blankets and telling Netflix, yet again, that we are still watching, has become a preview of spring.

However, lured by the rich taste of wine and a theory I had during the holidays, I decided to make something like a beef stew but with pork. The outcome was the umami that one tastes at thanksgiving, but the comfort of a stew. It pairs perfectly with a delicate cheese biscuit perfect for dunking or buttering. Add your favorite wine to complete this perfect comfort food!



Ingredients for the Soup:

  • 3 pounds pork tenderloin
  • 2 tablespoons of olive oil
  • 4 carrots
  • 1 Spanish onion
  • 1 1/2 cups of wine
  • 4 cloves of garlic
  • 1 pint of Baby Bella mushrooms
  • 1 pound of red potatoes
  • 1/2 cup of cream
  • 3/4 cups of Pamela’s Baking Flour
  • 32 ounce of chicken stock
  • 3 cups of water
  • Salt and pepper
  • Dash of cayenne pepper

Ingredients for the Biscuits:

  • 1 1/4 cups of gluten free Pamela’s Baking Flour
  • 3/4 cups of gluten free cornmeal
  • 3 tablespoons of baking powder
  • 3 tablespoons of sugar
  • 3/4 of a cup of milk
  • 1 egg
  • 3/4 a cup grated Monterey Jack cheese
  • 3 tablespoons of melted butter

The Creation of the Deconstructed Pork Pot Pie:

Gluten free deconstructed pork pie soup and biscuits

  1. Season the pork loin with salt pepper and cayenne pepper. Heat the oil in a large soup pot over medium heat. Place the pork in the pan taking care not over crowd the pork. I did this by browning the pork in batches. Remove the pork and set aside.
  2. Add the onions, garlic, and oregano to the pot. Allow 2-3 minutes for the flavors to bloom.
  3. Stir in the flour and form a roux.
  4. Add the red wine until it reduces by 1/3.
  5. Next, add the chicken stock, cream and stir to combine the mixture. This is the base of the soup. Season with salt and pepper.
  6. Add the pork back into the base and braise over medium heat for 90 minutes.
  7. To finish the soup, add the carrots, potatoes, mushrooms and cover over medium heat for another 90 minutes.
  8. Serve with the cheese biscuits.

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The Creation of the Cheese Biscuits:

  1. Preheat the oven to 400 degrees F.
  2. In a large bowl whisk together cornmeal, sugar and baking powder.
  3. Next, add milk and eggs stirring until the mixture is just combined. Stir in cheese and butter, mixing until just combined. Over-mixing biscuits will cause them to be dense.
  4. Spray a pan with Pam. Using a spoon, create one inch balls and place them on the pan.
  5. Bake for 10 minutes
  6. Lastly, enjoy the best winter has to offer comfort and taste.

Gluten free deconstructed pork pie soup and biscuits


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I am a writer, photographer and travel of the world.

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