Biscuit Topped Chicken Pot Pie

Author: Leanne Vogel

Prep time: 30 mins

Cook time: 30 mins

Total time: 1 hour

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

Ingredients

2 red potatoes, diced
1 lb cooked chicken thighs, diced
½ 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
¼ teaspoon celery seed
¼ teaspoon El Peto Onion Soup Mix (onion powder could be used too, I ran out so used what I had and it worked nicely!)
¼ teaspoon himalayan rock salt
2 cups vegan cream of mushroom soup
Biscuit dough rolled out to ½ inch

Instructions

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

Notes

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

Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/01/chicken-pot-pie/