Chicken Pot Pie is something I don’t make nearly enough. For some reason, it sounds daunting – but it’s truly not! Especially when made with a gluten-free biscuit top.
chicken pot pie with a biscuit top is a comfort food classic, made gluten-free
The topping on this chicken pot pie is simply my Rainy Day Biscuits, which I have been envisioning on top of a pot pie for a while now. They are lovely on their own, and the perfect top for the filling as well.
Quick side bar: I am now offering virtual cooking classes, and this chicken pot pie class is coming up! In each class, we will be making a recipe or a meal with two goals in mind:
- Dinner (or dessert) on the table by the end of the class
- You feel like more of a pro in your kitchen.
Each class is structured so that while you’re cooking the featured recipe, you’re learning a whole set of skills. For example, In this class, you’ll be learning:
- Knife skills: How to cut different veggies into a uniform small dice
- How to sweat and sauté and what the difference is
- How to season without measuring
- Baking: Cutting in butter without a pastry cutter and how to make perfect grain-free biscuits
Oh and you’ll have fun in the process 🙂
I am a big fan of butter, so that’s what I use, but you can absolutely make them lactose free with ghee, or dairy-free with vegan butter, lard or duck fat.
The key? You want your fat to be very cold. Pop it in the freezer if it’s on the softer side. And then- the easiest way to integrate it into the flours is to grate it in with a box grater. If you don’t have one, just chop it up and use your fingers to mix it in.
The nice thing about prepping this chicken pot pie is that things happen while you’re doing other things:
- Pop the chicken in the oven to cook
- While the chicken is cooking, prep the biscuit dough.
- While the biscuit dough is chilling, prep the rest of the pot pie filling.
- By the time all of that is done, it’s ready to assemble and throw in the oven!
Don’t worry about the biscuits covering the entire surface – they will expand a bit as they cook, and steam being allowed to escape is a good thing! The sauce will continue to thicken and the biscuits will have space to brown on all exposed sides.
No nuts for you? You can still have chicken pot pie, just make my nut-free version.Print
a comfort food classic, made gluten-free.
for the filling:
- 4 split bone-in, skin-on chicken breasts (2 whole breasts)
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 3 tablespoons butter
- 1 medium onion, small dice
- 3 medium carrots, small dice
- 3 celery stalks, small dice
- 1 cup peas (fresh or frozen)
- 3 tablespoons tapioca starch
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream (optional, use more broth or coconut milk if you prefer)
- small handful parsley, minced (or your favorite herbs; chives are great too, and a little tarragon is lovely)
for the biscuit top:
- 2 1/2 cups almond flour
- 3/4 cup tapioca starch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons cold butter (or ghee, or vegan butter)
- 2 large eggs
- 1 tablespoon honey
- Preheat the oven to 425°F.
- Season the chicken all over with salt and pepper, under the skin if possible. Rub it all over with the olive oil. Roast for 30 minutes, or until cooked through. Allow to cool slightly before discarding the skin and bones and cutting the meat into bite-sized pieces. Leave the oven on.
- Meanwhile, make the biscuit top: In a large bowl, whisk together the almond flour, tapioca starch, baking soda and salt. Using a box grater, grate in the butter and quickly work into the dough with your hands so it’s evenly distributed and sand-like in texture.
- Make a well in the center and drop in the eggs and honey. Whisk until as combined as possible and then using a fork, mix in the dry ingredients until it forms a shaggy dough. Stick in the fridge while you prep the rest of the pot pie.
- Make the pot pie filling: In a large oven-safe skillet over medium heat, melt the butter and add the onion, carrot, and celery, along with a pinch of salt. Sauté until softened and the onion is translucent, about 8-10 minutes. Stir in the peas. If it starts to brown, adjust the heat – you want it to sweat more than brown.
- Stir in the tapioca starch and cook for about 2 minutes. Once the mixture is very dry, add the chicken broth and cream (if using) and simmer for 3-4 minutes, until thickened. Stir in the cubed chicken and herbs.
- Top with the biscuit dough: Divide the biscuit dough into 8 pieces and form them into discs that are about 1 scant inch thick. Place on top of the chicken mixture (I did one in the center and 7 on the outside)
- Place in the oven and turn the heat down to 350°F. Bake for 15-20 minutes, or until the filling is bubbly and the biscuits are rich golden brown. Allow to cool for about 10 minutes before serving.
If you have leftover roast chicken, you’re one step ahead! You’ll want about 4 cups of cubed chicken, or one rotisserie chicken.
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