Comforting Gluten-Free Chicken Pot Pie with Biscuits

A comforting and soul-satisfying one-skillet Chicken Pot Pie that's even better the next day!

It's both gluten-free and dairy-free, with loads of chicken, vegetables, and oh-so-yummy almond flour biscuits.

chicken pot pie with gluten free biscuits

Yield: Serves 4

Difficulty Level: Easy

Prep Time: 20 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 20 minutes

Ingredients

For the Chicken:

2 pounds chicken thighs

1 tsp salt

1/2 tsp black pepper

1 tsp onion powder

1 tsp garlic powder

For the Vegetables:

2 medium carrots, diced

2 celery stalks, diced

2 medium parsnips, diced

1 medium onion, diced

2 tsp fresh thyme, about 4-5 sprigs

1/2 tsp salt

1/4 tsp black pepper

2 garlic cloves, grated

1 inch ginger, grated

3 cups chicken stock

2 tbsp cornstarch

2 tbsp water

For the Biscuits:

Dry 2.5 cups almond flour

2.5 tsp baking powder

1/2 tsp salt

1/2 tsp onion powder

1/2 tsp garlic powder

2 green onions, chopped, green portion only

Wet

2 eggs

1/2 cup extra virgin olive oil

Instructions

Preheat a large Iron skillet on medium.

With a paper towel, pat dry the chicken on both sides.

Mix seasonings for the chicken in a small bowl, sprinkle chicken on both sides and massage into the chicken. Add chicken to the hot skillet in batches, ensuring the skillet is not overcrowded, and sear on both sides. Remove and set aside. Repeat with the second batch. Allow chicken to cool a little, then dice into bite-size pieces.

In the same iron skillet, add all vegetables and seasonings and cook for about 7-10 minutes or until vegetables are soft. Add the chicken stock, bring it to a gentle boil, and cook for 5-10 mins. Add diced chicken, mix well, and cook for 10-15 mins. Combine the cornstarch and water to make a slurry and add to the skillet, mixing all ingredients well. When the sauce thickens in about 1-2 minutes, turn off the heat.

Preheat oven to 350F.

For the biscuits, combine the almond flour and dry ingredients in a large bowl.

In a separate bowl, beat the eggs, add the oil, and mix.

Add the wet ingredients to the dry ingredients and mix well with a spatula until it's well incorporated. Let it sit for about 5 minutes to hydrate.

Scoop the batter in equal portions, preferably with an ice cream scoop, and place it on top of the chicken, repeating until the batter is used up. Spread gently with your fingers to make it less compact.

Bake 25-30 mins or until golden brown.

Allow it to cool for 5-10 minutes before serving.

Enjoy!

Store leftovers in the refrigerator for up to 2-3 days.

Let me know your thoughts on this dish in the comments below.