This Healthy Chicken Pot Pie has a creamy filling, packed full of lean chicken, diced veggies, and topped with a gluten free biscuit crust. Gluten Free, Dairy Free, and one skillet, this homemade chicken pot pie is a perfect cozy weeknight dinner for the whole family!
Healthy Chicken Pot Pie
As my son reminded me this morning, we have only 20 more days until spring! He loves winter and snow and all that comes with it, but is also such a nature lover and loves to see plants growing, trees blossoming, and birds making nests in his bird houses as the weather gets warmer. I have to say, I am ready for the change myself! But before I do, I want to get one more Comfort Food recipe out to you all.
Chicken. Pot. Pie.
Guys, this mouthwatering Chicken Pot Pie is so hearty and filling and, of course, it’s a totally lighted up version of my childhood fave. And, thanks to an easy gluten free biscuit topping, you can make this whole dish using just one skillet!
And do NOT be intimidated by the homemade biscuit topping – it literally comes together in minutes and uses just 5 ingredients. It’s based on my Chicken and Dumplings recipe, And even me – someone who LOVES a good pie crust – I don’t miss it in this dish. The biscuit topping makes this quick, easy to portion for the 21 Day Fix, and honestly, freaking DELISH without a ton of flour and butter.
Be sure you watch my video to see just how easy this recipe is!
Ingredients for Healthy Chicken Pot Pie with Biscuits
For the Pot Pie Filling:
- butter – regular butter is fix approved, but vegan butter can be substituted. We love Earth’s Balance brand since my son can’t have dairy.
- raw chicken breast or tenderloins – You’ll want about 1 ½ pounds, diced up small and seasoned with salt and pepper. If trying to make a vegan version, check out my make it meatless section below!
- carrots and celery – freshly diced.
- onion – I like to use a yellow onion, diced, but you can use a white onion if you have that on hand.
- garlic – 3 cloves, diced. However, use as much garlic as you prefer. Some like less, some like more.
- gluten free baking flour – you can swap this for whatever flour you have on hand if you don’t need this to be gluten free.
- almond milk – Feel free to swap this out for your dairy free preference if almond milk isn’t to your taste.
- chicken broth or stock – If going the vegan route you can use vegetable broth.
- salt, dash of black pepper, and a dash of dried thyme – To taste. I don’t like a lot of thyme, but you can add more or even sub in poultry seasoning.
- peas – You can use fresh or frozen for this, but frozen is easier!
For the Biscuit Topping:
- gluten free 1:1 baking flour – You can substitute whole wheat or whole wheat pastry flour if you don’t need gluten free. Just be sure your gluten-free flour contains xantham gum. If it doesn’t, you will need to add it.
- baking powder – For a leavening agent – check the label for gluten free, if necessary.
- salt – Just a pinch.
- butter – Or vegan butter for dairy free, either way you’ll want it melted.
- almond milk – you can sub any dairy free or dairy milk that you have on hand.
How to Make Gluten Free Chicken Pot Pie
Warm, bubbling, hearty, Homemade Chicken Pot Pie in less than an hour!
- Preheat your oven to 425 degrees Fahrenheit.
- In an oven safe skillet, melt two teaspoons of butter over medium low heat. Add in your diced chicken, carrots, celery, and onions and cook for 10 minutes, stirring frequently.
- Toss in the garlic, dash of dried thyme, salt, and pepper and cook for an additional minute.
- Add an additional teaspoon of butter, then coat the chicken and veggies with flour. Stir to make sure everything is coated and no dry flour remains.
- Slowly stir in the milk and then the chicken broth. Cook until mixture is bubbling and thick, about 3-4 minutes. Remove from heat. Taste and adjust your seasoning as needed.
- Now to make the biscuit topping: Stir together the flour, baking powder, and salt in a medium mixing bowl. In a liquid measuring cup or small bowl, mix the melted butter and ½ cup of milk together. Combine the wet and dry ingredients, adding in 1-2 T of milk to reach the perfect consistency of a thick batter.
- Using an ice cream scoop or large spoon, drop 6 heaps of batter evenly around the skillet over the pot pie filling.
- Pop the skillet into the oven and cook for about 18-22 minutes or until the biscuit topping is a nice golden brown.
- Divide into 6 servings and enjoy!
How Long Will This Pot Pie Stay Fresh?
You can store any leftover pot pie in an airtight container in the fridge for up to 5 days. This recipe also works well if you want to make the filling ahead of time and make the biscuit topping when ready to bake and serve.
I have even made this dish using my 1 cup Souper cubes – portioning into 6 servings and baking right in the cubes for easy freezing! I have also used my 2 cup cubes for leftovers.
You can store this dish in a freezer safe container for up to 3 months. When reheating, pop in the microwave or in the oven until warmed through. If frozen, make sure to thaw before reheating.
Make it Meatless
To make this Homemade Chicken Pot Pie Vegan or Meatless:
- Use vegan butter – I like Earth’s Balance
- Swap Chicken Broth for Vegetable broth
- Swap chicken for a meat substitute, or simply add additional vegetables. I love this recipe with diced mushrooms, potatoes, corn, green beans, butternut squash and/or sweet potatoes.
Are There Shortcuts to This Recipe?
Totally! You can buy pre-diced veggies or use a bag of frozen mixed vegetables. Also, you can use rotisserie chicken instead of cooking the diced chicken. If you want to use a pre-made biscuit mix or pie crust, you will need to check ingredients if you are following the 21 Day Fix, WW, or a gluten/dairy free diet.
Check Out More Healthy Comfort Food Recipes Below:
Instant Pot Chicken and Dumplings
Butternut Squash Mac and Cheese
Healthy Chicken Pot Pie
Ingredients
For the Pot Pie
- 3 teaspoons butter or vegan butter divided
- 1 ½ lbs chicken breast or tenderloins diced up small and seasoned with salt and pepper
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup yellow onion diced
- 3 cloves garlic minced
- ¼ cup gluten free 1:1 baking flour
- ½ cup almond milk
- 1 cup chicken broth or stock can sub veggie broth
- ¼ – ½ teaspoon salt to taste
- Dash black pepper
- Dash dried thyme
- ½ cup frozen peas
For the Biscuit Topping
- 1 cup gluten free 1:1 baking flour*
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons butter or vegan butter melted
- ½ cup + 2 tablespoons almond or cashew milk
Instructions
- Preheat your oven to 425 degrees
- In an oven safe skillet, melt two teaspoons of butter over medium low heat. Add in diced chicken, carrots, celery, and onions and cook for 10 minutes, stirring frequently.
- Add in garlic, dash of dried thyme, salt, and pepper and cook for an additional minute.
- Add in additional teaspoon of butter, then coat chicken and veggies with flour. Stir to make sure everything is coated and no dry flour remains.
- Slowly stir in the milk and then the chicken broth. Cook until mixture is bubbling and thick, about 3-4 minutes. Add in peas and give everything a good stir. Taste and adjust seasoning, as needed. Remove from heat.
- Make the biscuit topping: Stir together dry ingredients for biscuits in a medium mixing bowl. In liquid measuring cup or small bowl, mix melted butter and ½ cup milk together. Combine wet and dry ingredients, adding in 1-2 T of milk to reach the perfect consistency of a thick batter.
- Using an ice cream scoop, drop 6 heaps of batter evenly around the skillet.
- Pop skillet into the oven and cook for 18-22 minutes or until biscuit topping is golden.
Ariana says
Have you ever tried this in an 8×8 glass casserole dish for the baking part? How would you recommend I convert the cooking time and oven temperature? I’d love to try this recipe but don’t have an oven safe skillet that can go to 425 degrees.
Thanks!
Nancylynn says
I have not tried it! I would do 350 for 40 minutes and check it. It will be done when the biscuit topping is golden brown. Let us know how it turns out!
Amanda says
I was getting ready to make this – it looks so good – but all I have is regular flour. Would that not turn out?
Nancylynn says
That will work just fine!
Victoria says
Look like a great recipe. Could you clarify the sodium content per serving? You have 19598 mg sodium listed. Thanks
Nancylynn says
Oh gosh – thank you for letting us know! All is updated!
Margie Clifft says
This Chicken Pot Pie is so delicious. I made it once and invited one of my brothers and his wife over to eat. They were amazed and wanted the recipe. Then I made it one day when my daughters were here and they both raved about it being so good. It’s definitely a keeper for me and everyone who has eaten it!
Nancylynn says
Wow, Margie! These are huge words of praise, thank you!
When you get a minute, would you mind adding a 5 star rating to your comment, since you all loved it so much? Thank you in advance – it’s just so helpful to let others know it’s a winner!
Katie says
This was easy, filling and so delicious!! We love all of your recipes but this one is definitely going to become a regular in our house.
Nancylynn says
Thank you so much for this feedback! Glad you loved it!
Steph says
Loved it!!! The biscuit consistency surpassed my expectations. My husband doesn’t love pot pie but said it was ‘not bad’ and had two servings. 🙂
Jennifer nadeau says
Whole family Loved this recipe! First time I made it with the gluten free flour, 2nd was with whole wheat pastry, we definitely preferred it with the gluten free one! Will be making this regularly!
Nancylynn says
Oooh good to know! Thank you for the feedback!
Tina says
Absolutely love this recipe!! I could have easily eaten 3 servings myself. The gluten free ‘biscuit’ topping turned put perfectly. Even my 3 boys loved it. Thank you!
Nancylynn says
What a win! Thank you for your comment!
Sheri says
I made this and my husband first said this isn’t real chicken pot pie. Then he ate it and said ok you can make that again!
I had never made my own biscuits, so easy and they actually cooked all the way through! WIll be making this again!
Lucy Jacobs says
Absolutely delicious!! It was easy to make and it got a 👍 from the entire family. I will definitely be making this again and very soon.
Nancylynn says
YAY! Thank you!
Carrie Chamberlain says
So delicious, like all of nancylynn’s! It is so easy and my family’s loved the individual biscuits on top.
Nancylynn says
Love winning over the family!
Traci Hylla says
This was simple to make, yet such a wonderful home cooked meal. My whole family loved it!
Nancylynn says
Yay, thanks Traci!
Alyssa says
This recipe was a hit with my family. Super fun to put it in the oven and watch it bake. I changed nothing about it except I double the biscuits/crust as I knew my family would love them
Nancylynn says
Double biscuits sounds dreamy!
Laura says
This recipe is a really good comfort food! Full of flavor and not difficult to make. Not only did I enjoy it, but my family did too. I love the one pot method. The only bad thing about this recipe is, I wasn’t a fan of it as leftovers.
Patricia R says
By far one of my new favourites when I’m craving comfort food. I made my biscuits too small this time, and they kind of disappeared into the pot pie, so next time I’ll make them a bit larger… but aside from that, it was perfection. I wanted to see how it would freeze, but it didn’t last long enough to end up in the freezer.
Kristy says
This was a HUGE hit in our house! And so easy to make, it is definitely going into the monthly rotation! Thank you Nancylynn for another awesome dinner idea!
Ashley E says
I really loved this! Even though my biscuits didn’t turn out as I think I may have forgot to add something.. opps. Will for sure make this again!
Thank you for soo many great meal plans!
Nancylynn says
So glad you’re willing to try again! Let us know how it goes!
Sarah e says
This was amazing! We ate half and froze half just went through the frozen will definitely make again. Love your recipes !
Nancylynn says
Thank you! Way to use the freezer!
Margo says
This recipe is so stinking easy and can it be any more comforting! My husband’s response was “You can make this any time you want” I like to add more veggies like broccoli too. Thanks so much for your recipes – going to the grocery store with the spouse could be agonizing without a plan. So you not only help us eat healthy, we actually like going to the store now.
Nancylynn says
Ahh! This is the best! So glad going to the store is a better experience now.
And so glad you and your husband loved the recipe! Since you loved it so much, when you have a minute, could you please go and add a 5 star rating to your comment? It helps other readers (and google!) know how much of a winner it is! Thank you!!
Theresa Lane says
Absolutely fantastic! The whole family loved it! This will definitely be one that we make often, especially during those cold winter months! Love that it’s gluten free AND guilt free!!!
Katrina Brunson says
This is so great and easy enough to make on a weeknight with little prep! I add a little poultry seating to both my ‘gravy’ and biscuits (it’s a comfort seating for me).
This recipe will be getting put into the rotation for sure!
Nancylynn says
Oooh thank you for this comment! So glad you loved it!
Carrie says
Deeeeelish, as usual with any Confessions recipe! I got a little heavy handed with my pepper shaker, so will definitely dial that back next time, but overall it was a total WIN! Loved the leftovers, too- reheats great!
Lauren Maldonado says
This recipe was a hit! Next time I would season the topping a bit -maybe with some salt, pepper, garlic and onion powder. I only had a small ice cream scooper so instead of 6 I tried to total 12 pie toppings. Husband and toddler approved !!
Lauren Maldonado says
This recipe was a hit! Next time I would season the topping a bit -maybe with some salt, pepper, garlic and onion powder. I only had a small ice cream scooper so instead of 6 I tried to total 12 pie toppings. Husband and toddler approved !!
Nancylynn says
Ooh good feedback! Thanks, Lauren!
Would you mind taking the time and giving a 5 star rating to go along with your comment? It’s helpful to other readers (and google!) to let them know it’s a winner! Thank you!!
Tracy Conlin says
We live this recipe. I think my kids were a little thrown off since I used whole wheat flour but once they tasted it, it was a huge win for this family of four!
Jane Glenn says
My family and I are in love with this recipe! As soon as we started eating it we knew we would be making it again. So easy and tasty.
Nancylynn says
Thank you so much for this feedback! Glad you love it!
Melissa Ziegler says
This recipe is a family favorite! We added some finely chopped broccoli to the veggies for something extra and no one noticed. I love a recipe that allows a little extra hidden vegetables.
Nancylynn says
Yessss! Genius!
Melissa says
I have been following your blog for about a year now!!! Thanks so much for the meal plans! I am down 15 pounds and my husband is shocked by how much I cook now!! I loved the pot pie inside, but not sure I did the biscuit topping correct? I think I put it in the wrong pan to put in the oven since I did not have the cast iron skillet, I used a dutch oven pan… not sure if that messed it up, but it just seemed odd to me. I am still a novice at all of this, but am enjoying all your recipes!!
Nancylynn says
Hmm what do you mean by odd? Maybe we can troubleshoot it together!
Thank you so much for sharing about your weight loss and NSV of cooking so much more – love it!!
Eilia says
This sounds delicious! I have a question about the biscuit topping – would this recipe work just for biscuits alone? I am gluten free and cannot have eggs, so I’m always looking for a good option on baked goods. Thanks!
Melissa Allaband says
Oh, and I used a frozen bag of peas and carrots to cut some time as well.
Nancylynn says
Oooh genius!
Melissa Allaband says
Love Love Love! Everyone enjoyed it so much, almost no leftovers! I had to hide some for lunch the next day. I ended up using my instapot and shredding the chicken the night before for prep and had to transfer the veggies to an 8×8 pan the night of, it was super easy. I was able to make this and get it in the oven before heading to the gym, so my kids would have dinner while I was gone. They were SOOO happy, and full, when I got home.
Nancylynn says
This is so perfect! Thank you for sharing and taking the time to rate and review the recipe!
Samantha says
Absolutely delicious! I’m not a fan of pees so I didn’t add them, but recipe is so flavourful! The biscuits are a nice touch! Would definitely make this again, and recommend it!!
Sarah L. says
This was so good and easy to make! My husband doesn’t eat peas or onions so he wouldn’t try it but one of my two kids loved it and I’ll call that a win! Loved the biscuit toppings!
Nancylynn says
YAY! You can totally skip those next time and just add some extra carrots and celery!