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!