Biscuit Topped Chicken Pot Pie
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Cook time: 
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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
Recipe by Healthful Pursuit at