Biscuit Topped Chicken Pot Pie

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

Eating Style: Candida Friendly, Dairy-free, Egg-free, Gluten-free, Grain-free, Keto, Refined Sugar-free, Soy-free, Sugar-free

Prep Time:

Serves: 8



  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

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Nutrition Information Per Serving

  • Calories: 501
  • Calories from Fat: 272
  • Total Fat: 30.2
  • Saturated Fat: 8.7 g
  • Cholesterol: 116> mg
  • Sodium: 580 mg
  • Carbs: 20.8 g
  • Dietary Fiber: 6.4 g
  • Net Carbs: 14.4 g
  • Sugars: 2.8 g
  • Protein: 36.7 g