Biscuit Topped Chicken Pot Pie

By December 4, 2015

After 3 attempts, and so many leftovers I don’t know what to do with, I think I’ve finally nailed this one. I think this has to be one of my largest challenges yet. I don’t have a good track record with experimenting with chicken, which is why you don’t see a lot of chicken recipes on here… yet. Kevin cannot get enough of this casserole. So much so, that every time I say chicken, he finishes off by yelling “CHICKEN POT PIE!” in a strange Southern accent. [I’m guilty of doing this too, so I can’t make fun, only suggest that you try it yourself.] Recipe #3 in the Winter: A Time of Hibernation series.  
Biscuit Topped Chicken Pot Pie
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
A dairy and gluten free healthy chicken pot pie is a nice change to this classic family favourite. Inspired by: Company’s Coming Most Loved Casseroles
  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
If you don’t have the time to prepare the soup from scratch but are looking for a dairy free alternative, 2 packets of Roux Onion Gravy would work well too
View Nutritional Information (once on page scroll down)

This entry was tagged: Casseroles, mushroom soup

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