Biscuit Topped Chicken Pot Pie

January 27, 2011 by Leanne Vogel August 22, 2017

A dairy-free and gluten-free healthy chicken pot pie is a nice change to this classic family favourite.

Ingredients

• 2 red potatoes, diced
• 1 lb cooked chicken thighs, diced
• 1/2 lb cooked chicken breast, diced
• 3 celery stalks, chopped
• 1 cup white mushrooms, sliced
• 2 medium carrots, diced
• 1 medium yellow onion, diced
• 1/4 teaspoon celery seed
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 2 cups dairy-free cream of mushroom soup
• Biscuit dough rolled out to 1/2 inch

Instructions

1. Preheat oven to 350F
2. In a medium saucepan, cook potatoes in boiling water until tender (8-10 minutes). Strain and place in an ungreased 2.5 quart (2.3 L) casserole dish
3. Combine chicken thighs, breast, and celery in the casserole dish
4. In a medium sized frying pan, saute mushrooms, carrots, and onion until tender
5. Add celery seed, onion soup mix, and salt, then add to casserole dish
6. Place cream of mushroom soup in the casserole dish
7. Prepare biscuits. Arrange completed biscuits on top of casserole
8. Bake uncovered for 30 minutes until the biscuits are golden

Nutrition Information Per Serving