Best Skillet Chicken Pot Pie Gluten Free & Dairy Free
This gluten-free chicken pot pie recipe is the ultimate comfort food made healthier. A flaky biscuit topping sits over a hearty pot pie filling made with shredded chicken, kale, and sweet potatoes simmered in rich chicken broth for the perfect balance of creamy and savory. Whether you use leftover chicken or a store-bought rotisserie chicken, this cozy meal comes together easily for a weeknight dinner that feels like a warm hug.
Equipment
- 12" cast iron skillet or oven proof skillet
Ingredients
For Filling
- 1 pound chicken breast cubed or shredded, leftover rotisserie chicken or turkey works too
- 2 large carrots chopped into rounds
- 1 ½ cups butternut squash cubed
- 1 cup kale roughly chopped
- 1 cup frozen peas
- 24 ounces chicken bone broth
- 1 cup non dairy milk use ½ cup if you like a thicker base
- 2 tablespoons butter or vegan butter
- 2 tablespoons gluten free 1:1 flour use ¼ cup if you like a thicker base
- 3 teaspoons fresh oregano finely chopped, can sub dried
- 2 teaspoons fresh thyme leaves can sub dried
- 1 teaspoon fresh rosemary finely chopped, can sub dried
- 1 teaspoon paprika
- kosher salt and pepper to taste
For Biscuit Topping
- 1 ¾ cups gluten free 1:1 flour
- 1 ½ cups non dairy milk
- ½ cup cold butter cubed, can sub vegan butter
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon thyme
- ½ teaspoon oregano
Instructions
- Preheat the oven to 425°F (220°C)
- Sauté the chicken, squash and carrots. In a large oven safe skillet, heat garlic-infused olive oil over medium heat. Add the chicken and carrots, cooking until browned and tender (about 7 minutes).
- Add the kale and peas. Stir in chopped kale and frozen peas and cook until wilted. Season with salt and black pepper.
- Season well. Add oregano, thyme, and paprika to taste.
- Make the gravy. Add butter, gluten-free flour, chicken broth, and non-dairy milk to the pan, stirring until the mixture thickens into a smooth gravy.
- Prepare the biscuit topping. In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, herbs, salt, non-dairy milk and cold butter until just combined. Do your best to work the butter into the dough with your fork but it is okay for chunks to remain.
- Assemble the pot pie. Dollop the biscuit dough evenly over the top of the pot pie filling using a large spoon or ¼ cup measuring cup. It is okay if there are some gaps in between the drop biscuits, they will bake into each other.
- Bake until golden. Place the skillet in the oven and bake for 20 to 25 minutes or until the topping is golden brown.
Notes
Expert Tips & Tricks
- For a protein boost: Use bone broth instead of regular chicken stock, it adds extra nutrients and flavor.
- Shortcut: Make the filling in the Instant Pot on medium-high heat using the sauté function, then transfer to a pie plate or a pre-made pie crust for baking.
- Crispier top: Brush an egg wash or a little melted butter over the biscuit topping before baking.
- Avoid overmixing: Don’t overmix the biscuit topping, a few lumps keep it tender and flaky.
- Make ahead: Prep the filling, store it in the fridge in an airtight container, and assemble the topping right before baking the next day. It's a great option for meal prep!
- Customize the veggies: You can sub in veggies like green beans, broccoli crowns, corn, spinach, or white potato to match your personal taste
- Perfect for leftovers: Use up leftover turkey from the holidays or chicken from meal prep to breath new life into leftovers!
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