Melt 1 tablespoon butter in a large skillet over medium-high heat. Add sweet potato, celery, leeks, carrots, and tarragon and cook, stirring, until vegetables begin to soften but don't brown, about 5-6 minutes.
Transfer to a large bowl and wipe the skillet clean. Melt remaining 2 tablespoons butter in the skillet over medium heat. Whisk in the sweet rice flour until smooth and cook, whisking, until fragrant, 1-2 minutes. Slowly pour in the chicken broth, whisking until smooth, and cook, whisking, for 1 minute. Slowly whisk in the milk and cook, whisking, until the sauce thickens to coat the back of a spoon, 3-5 minutes. Add salt and pepper.
Pour the sauce, chopped chicken, and frozen green peas into the large bowl with the vegetables and stir to coat. Pour into a deep 8-inch pie dish or cast-iron skillet.
Gluten-Free Chestnut Biscuits
Preheat the oven to 450°F.
In a medium bowl, whisk together the chestnut flour, oat flour, sweet rice flour, tapioca starch, sugar, baking powder, baking soda, and salt.
Add the chilled butter to the flour and, working quickly, use your hands or a pastry knife to combine until the largest pieces of butter are no larger than a pea. Pour in the buttermilk and stir with a fork to combine, using your hands to mix the biscuit dough completely, if needed.
Divide the biscuit dough into six pieces. Slightly flatten them into round disks and plop them on top of the pot pie filling.
Bake for 20-24 minutes, until the biscuits are golden brown on top, kissed with a few dark spots.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.