Healthy Chicken Pot Pie
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!
Servings: 6 servings
Calories: 313kcal
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.
Notes
*Be sure your flour has xantham gum in it or you will need to add – I love Bob’s Red Mill 1-1 Baking Flour. You can sub whole wheat or whole wheat pastry flour if you don’t need gluten free.
21 Day Fix: 1 YELLOW, 1 RED, ½ GREEN, 1 1/2 TSP (per serving)
WW: 6 points (per serving) [Calculated using butter]
Nutrition
Calories: 313kcal | Carbohydrates: 27g | Protein: 29g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 749mg | Potassium: 634mg | Fiber: 5g | Sugar: 4g | Vitamin A: 4169IU | Vitamin C: 7mg | Calcium: 186mg | Iron: 2mg