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
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
- 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 (worked out to be 6 mushrooms)
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 1/4 teaspoon celery seed
- 1/4 teaspoon El Peto Onion Soup Mix (onion powder could be used too, I ran out so used what I had and it worked nicely!)
- 1/4 teaspoon salt
- 2 cups vegan cream of mushroom soup
- Biscuit dough rolled out to 1/2 inch
Note: 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
- Preheat oven to 350F
- 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
- Combine chicken thighs, breast, and celery in the casserole dish
- In a medium sized frying pan, saute mushrooms, carrots, and onion until tender
- Add celery seed, onion soup mix, and salt, then add to casserole dish
- Place cream of mushroom soup in the casserole dish
- Prepare biscuits. Arrange completed biscuits on top of casserole
- Bake uncovered for 30 minutes until the biscuits are golden