Yorkshire Pudding (sort of)

Yorkshire or Chicken Pudding is a great one dish meal.  Traditionally one would use fresh chicken and simmer the pieces with water, the herbs and spices.  Original recipes do not put vegetables in the dish but I do this to make a complete meal out of my leftover chicken or turkey.

Ingredients:
Leftover chicken or turkey (up to 2 lbs of meat)
1 - 2 cups chopped Vegetables (any mix of veggies will do)
  Thyme
  Parsley
  Salt and pepper to taste
3 eggs
1/2 cup milk or substitute
1/2 cup potato starch or cornstarch
3 tablespoon  melted butter. cooled slightly

Preheat oven to 400 degrees.  Place chicken and vegetables in a baking dish.  Mix the milk and flour together until the flour is dissolved completely.  Add the eggs and mix well.  Add the butter, thyme, parsley, salt, and pepper.  Then pour the whole thing over the chicken and vegetables.

Bake for 15 minutes and then turn oven down to 350 degrees.  Bake for another 10 minutes, or until the dish is puffy and lightly brown.  Serves 4 - 6

This recipe was modified from the book The Fugal Gourmet by: Jeff Smith
I like to convert many of his recipes to gluten free because they are always full of flavor using only the simplest of ingredients.