Chicken Pot Pie

One of my favorite things about fall, is reaching back into my recipe box for those cozy and comforting recipes we haven’t seen all year. For us, chicken pot pie is one of those meals.

There is just something about a hearty warm meal as the air starts to get cool. I love the way the aroma fills my house, and brings me back to being a child.

Maybe for you meals such as this one, bring you back to your childhood. Maybe it brings you back to grandma’s kitchen. Whatever the memory may be, nothing says home quite like chicken pot pie in the fall.

This simple dairy free, gluten free chicken pot pie recipe I’m sharing today is a family favorite for us. I hope your’s will enjoy it too!

To make Chicken Pot Pie

Start with preparing your shredded chicken. I like to keep shredded chicken on hand in the refrigerator because with it you can prepare so many different meals, and it takes alot of the foot work out of cooking.

You can either use breasts or a whole chicken, both work great! Chicken cooked slowly in the crockpot is most tender, however using an instant pot cuts down on time tremendously. Don’t be afraid to use a whole chicken in your instant pot either!

*Note: if you slow cook a whole chicken in the crockpot, you will also be simultaneously making a nice broth which is needed for this recipe.

Now once you’ve got your shredded chicken ready, the rest is easy!

Preheat your oven to 400⁰ and begin chopping your vegetables, and sauteing them in a cast iron skillet over butter. You can also use coconut oil. Do this over medium to low heat.

Note* I use a 12″ cast iron skillet, if you dont have one this size or larger, use a 9×12 casserole dish to bake in the oven.

While the vegetables are cooking, this is when I make my drop biscuit dough. Combine all your ingredients, mix and set aside.

Once your vegetables have softened, add your shredded chicken, broth, gluten free flour and peas. Allow to simmer covered 10 minutes or so.

Add your drop biscuits on top. I’m not super particular about placement, just try to roughly cover the entire surface of the skillet, they will also expand some.

Then bake for 10-12 minutes!

You can top this dish with sauerkraut, fermented jalapeno’s, or hot sauce. But it is seriously delicious just by itself! I hope you all enjoy!

Check below for the printable version, and let me know what you guys think!

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Print Recipe

Chicken Pot Pie

A simple delicious healthy chicken pot pie recipe for your family that is gluten free, dairy free and sure to be a new favorite in your home!

Prep Time

30 Minutes

Cook Time

10-15 Minutes

Passive Time

5 Minutes

Servings

People

Ingredients

• 3-4 Cups Shredded Chicken
• 4 Red Potatoes
• 4 Whole Carrots - Chopped
• 3 Garlic Cloves - Minced
• 1 Onion
• 3 Cups Bone Broth
• 1/2 Cup Almond Milk
• 1 Cup Peas Fresh or Frozen
• 1/4 Cup Dairy Free Butter or Coconut Oil
• 1 tsp garlic powder
• 1 tsp Parsley Dried or Fresh
• 3 TBS Salt I use homemade bone broth in this recipe that has not had salt added to it. If you are using store bought broth that already has added sodium, use 1 TBS salt

Drop Biscuit Ingredients

• 2 1/2 Cups Almond Flour
• 1/4 Cup Refined Coconut Oil
• 2 eggs
• 2 TBS Almond Milk
• 1 TBS Honey
• 1/2 tsp Apple Cider Vinegar
• 1/2 tsp Salt
• 1/2 tsp baking soda

Prep Time 30 Minutes Cook Time 10-15 Minutes Passive Time 5 Minutes Servings People Ingredients 3-4 Cups Shredded Chicken 4 Red Potatoes 4 Whole Carrots - Chopped 3 Garlic Cloves - Minced 1 Onion 3 Cups Bone Broth 1/2 Cup Almond Milk 1 Cup Peas Fresh or Frozen 1/4 Cup Dairy Free Butter or Coconut Oil 1 tsp garlic powder 1 tsp Parsley Dried or Fresh 3 TBS Salt I use homemade bone broth in this recipe that has not had salt added to it. If you are using store bought broth that already has added sodium, use 1 TBS salt Drop Biscuit Ingredients 2 1/2 Cups Almond Flour 1/4 Cup Refined Coconut Oil 2 eggs 2 TBS Almond Milk 1 TBS Honey 1/2 tsp Apple Cider Vinegar 1/2 tsp Salt 1/2 tsp baking soda

Instructions

1. Preheat oven to 400 degress
2. Start by preparing your chicken. You can do this by cooking it in advance in a crockpot or in your instant pot while you are chopping your vegetables.
3. Add your chopped veggies and butter (or coconut oil) to a pre heated cast iron skillet. Allow to cook on medium-low heat from approximately 10-15 minutes or until soft. While your veggies are cooking, go ahead and prepare your biscuits.
4. To make the drop biscuit mix, combine ingredients listed above and set aside until ready to use.
5. Next add your bone broth, flour, parsley and seasonings to your skillet. Cover and allow to simmer for 10 minutes or so
6. Now add your shredded chicken, peas and almond milk. Remove from heat. (If you do not have a large skillet, now is when you will move your filling to a 9x12 dish)
7. Once you have your biscuit dough ready, use and ice cream scoop (or a spoon) and begin dropping the dough on top working in a circular fashion. Don't stress about placement, the dough is going to expand and cover the top of your filling perfectly.
8. Place your skillet or casserole dish in the oven and bake until the biscuits are golden brown. Approximately 10-15 minutes.
9. Remove from oven and allow it to rest a few minutes so the filling has time to thicken
10. Serve warm and enjoy!