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chicken pot pie

Chicken Pot Pie with gluten-free biscuit top

  • Author: zenbelly
  • Prep Time: 30 minutes
  • Cook Time: 30-35 minutes
  • Total Time: about 1 hour
  • Yield: 4-6 servings
  • Category: chicken

Description

a comfort food classic, made gluten-free. 


Ingredients

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

Instructions

  1. Preheat the oven to 425°F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. 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)
  8. 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. 

 


Notes

If you have leftover roast chicken, you’re one step ahead! You’ll want about 4 cups of cubed chicken, or one rotisserie chicken. 

Keywords: chicken pot pie

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