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:
Healthy Chicken Pot Pie
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
- 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.