This gluten free biscuit pot pie is the most heavenly plate of comfort food for the soul! It’s simple, delicious, full of veggies, and high in protein. I am IN LOVE with this recipe!

I love to use rotisserie chicken here for even easier prep! I usually grab an organic rotisserie chicken from Whole Foods, shred it all up and then get started on the rest of the recipe!

The fluffy gluten free almond flour biscuits are super easy to make! They are drop biscuits, meaning you just mix, chill, and scoop the biscuits using a cookie scoop right on top. The dough just needs to chill while you prep the rest of the recipe! Quick and easy!

This biscuit pot pie is seriously the best family dinner to make during the Fall or Winter (but really I could eat this any time of year). You just really can’t go wrong with chicken pot pie. It’s one of my all time favorite meals!!

I based this recipe off the tofu pot pie from the blog, and I just love how it turned out. It’s hearty, flavorful, comforting, and so satisfying. You guys are going to LOVE this one! Be sure to let me know if you give this one a try! xo

Gluten Free Biscuit Chicken Pot Pie

★★★★★ 5 from 1 reviews

• Author: Mia Swinehart
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Dinner

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Description

Gluten free biscuit topped pot pie!

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Ingredients

Scale 1x2x3x

For the biscuits:

• ½ cup unsalted butter, melted
• 2 eggs
• 2 tbsp milk
• 2 cups almond flour
• 2 tsp baking powder
• ½ tsp sea salt
• ¼ tsp garlic powder
• More melted butter, for brushing the biscuits

For the filling

• 3 tbsp butter
• ½ of a medium yellow onion, finely diced
• 1 cup Yukon gold potatoes, diced into small cubed
• 4 cloves of garlic, minced
• 1 tsp Italian seasoning
• 1 Salt
• Black pepper, to taste
• ¼ cup gluten free all-purpose flour (OR sub 3 tbsp arrowroot starch)
• 2 cups bone broth
• 1 cup whole milk
• 3 sprigs of fresh thyme, stems removed
• About 4 cups shredded (cooked) chicken
• 2 cups frozen mixed vegetables

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Instructions

1. Start by making the biscuit dough. In a large bowl, whisk together the butter, eggs, and milk. Stir in the almond flour, baking powder, salt, and garlic powder. Set dough in the refrigerator to chill.
2. Preheat oven to 400°F
3. Heat a large oven-safe skillet over medium heat with the butter. Stir in onion, potatoes, and garlic. Allow to cook for 8 minutes. *if you don’t have an oven-safe skillet, you can transfer everything later to an oven-safe baking dish.
4. Next, whisk in the flour, italian seasoning, and salt and pepper then slowly pour in your broth while continuing to whisk. Add your milk of choice and the fresh thyme leaves. Give everything a good stir, then allow to thicken for 5 or so minutes.
5. Stir in your frozen mixed vegetables and chicken and allow to cook for another 5 minutes.
6. Using a cookie scoop out 8 biscuits on top of the filling. Brush each biscuit with melted butter.
7. Bake for 17-20 minutes, until filling is bubbly and biscuits are slightly browned and cooked through. Serve and enjoy!

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