Chicken Pot Pie with Biscuits, Gluten Free
Creamy chicken with vegetables and gluten free southern fluffy biscuits on top.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
- 6 tablespoons butter divided
- 1 large onion diced
- 2 carrots shredded or sliced
- 2 ribs celery diced optional
- 4 cups chicken broth
- 1 package unflavored gelatin see notes to use corn starch flurry instead
- 2 tablespoons white wine optional
- 2 cups frozen peas you can use less
- 4 cups cubed cooked chicken see notes
- salt and pepper
- handful parsley reserve some for garnish
- Gluten Free Biscuits see recipe here; see notes
Melt 2 tablespoons butter in frying pan. Add diced onion, celery, diced carrots. You can shred carrots as I did if you desire.
Add gelatin to broth to thicken. Or, you can use a corn starch slurry instead. Add 1 tablespoon of corn starch mixed with 1
Once onion, celery and carrots are softened, add broth.
tablespoon cold water, which thickens sauce
Add in a tablespoon of dijon mustard. Stir to incorporate.
Add in a few tablespoons white wine or dry vermouth. Cook on lowfor about fifteen minutes.
As the broth is cooking down, make the biscuits.
Add in chicken and peas.
Add 3 tablespoons minced parsley. Reserve some for final garnish.
Once the chicken mixture is creamy enough, add golden baked biscuits to top serve.
Chicken: You can use left over chicken, chicken from a store bought pre-cooked chicken. If you are using raw, boneless chicken breasts, cut into small bite sized pieced, stir fry in butter or oil of choice until done. Remove chicken. Set aside. In same pan, start recipe, by adding butter, vegetables.
Thickening the sauce: You can either use a corn starch slurry to keep the recipe gluten free or use an unflavored gelatin which you add to the chicken broth.
Biscuit recipe is here. As an option, Add in freshly chopped herbs to the flour before adding butter.