Why I love this easy chicken pot pie
Chicken pot pie has always been one of my favorite comfort foods, and I’ve been making different versions of it since I first started cooking. This dairy free version is made with a simple homemade gravy and flavor-packed biscuits on top.
It’s super easy to make, especially if you’re using leftover or rotisserie chicken, and if you don’t feel like making your own biscuits, you can totally use store-bought biscuits. Many of them are already dairy free, but don’t forget to check the labels!
More dairy free chicken recipes: garlic braised chicken legs / peanut chicken wraps / Greek chicken meatballs / chicken pomodoro
Ingredient notes:
- Dairy free milk – Any unsweetened, plain dairy free milk will work. We normally use almond, flax or oat milk.
- All-purpose flour – I use this to thicken the stock/milk to make gravy for the pot pie. You can swap this with cornstarch if you want, but you’ll only want to use half of what the recipe calls for.
- Nutritional yeast – This helps add a savory, cheesy flavor to the biscuits. You can definitely skip it if you want.
- Chives – I like to add these to the biscuits when I have them, but you can skip them if you want.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Make it a one pot meal – If you want to cut down on dishes, make sure you use an oven-safe skillet. I like to use my cast iron skillet or a Dutch oven braiser. If you don’t have one, you can also make the filling in a skillet and transfer to a baking dish before adding the biscuits.
- Make ahead – If you want to do your prep ahead of time, I recommend making your filling and biscuits and storing them separately until you’re ready to bake. If you want to bake ahead of time, consider adding 1/2 cup more milk to your gravy to account for the absorption of the bisuits.
Frequently asked questions
What would you serve with chicken pot pie?
Chicken pot pies are such a complete meal packed with a creamy gravy sauce, veggies and meat it can be hard to think of anything to serve with it. Consider a simple side salad or a cooked vegetable that isn’t already inside the pie.
Can I used canned biscuits for this recipe?
Absolutely! There are quite a few brands of biscuits on the market that are naturally dairy free. Just make sure you’re checking the label.
More hearty comfort food recipes you will love: ham fried rice / grilled pork ribs with rhubarb BBQ sauce / slow cooker beef ragu / chamoy glazed pork tenderloin / dairy free beef stroganoff
Ingredients
- 1 tablespoon olive oil
- 1 large shallot - chopped
- 1 16-ounce package frozen mixed vegetables
- 2 cups chicken stock
- 1/4 cup all-purpose flour
- 1/2 cup unsweetened, plain dairy free milk
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 2 1/2 cups chopped cooked chicken breast
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon coarse salt
- 1/2 cup olive oil
- 3/4 cup unsweetened, plain dairy free milk
Instructions
- Mise en place. Preheat your oven to 425˚F. Then, gather and measure out all of your ingredients before you begin.
- Make the biscuits. In a large mixing bowl, stir the dry biscuit ingredients and whisk until evenly distributed. Then add the wet ingredients and gently stir with a rubber spatula until a rough dough forms and the flour in no longer dry. Set aside.
- Make the filling. Heat a large, oven-proof skillet to medium-high. Add olive oil and let it heat. Add shallots and sauté, stirring as needed, until softened – about 3 minutes. Add vegetables and cook for another minute.Sprinkle flour over the vegetables and stir until evenly coated. Cook until the flour is fully hydrated.Slowly stir in the chicken stock and milk. Simmer until the sauce has thickened, stirring as needed to prevent clumping and burning.Stir in the chicken, and adjust seasoning with salt & pepper, to taste.
- Top with biscuits. Scoop the biscuit dough on top of the pot pie in 3 tablespoon portions leaving space between biscuits to allow them to rise. If desired, brush oil or melted dairy free butter.
- Bake the pot pie. Transfer your pot pie to the oven and bake for about 15 – 20 minutes, or until biscuits are fully cooked and the sauce has thickened.
