This chicken pot pie recipe is another one of my favorites. It is the perfect comfort food. Chicken pot pie is usually very creamy, so I wanted to make a recipe that kept the creaminess of the pot pie but was dairy free. By using a mix of almond milk and coconut milk, I think I succeeded. Most chicken pot pie recipes also usually place the biscuits on top for baking. I always felt that this made the biscuits soggy, so in my recipe I bake the biscuits separately. I hope this becomes another quick, delicious weekday dinner recipe for you and your family!
Chicken Pot Pie with Biscuits (Dairy Free)
Course: DinnerCuisine: AmericanDifficulty: Easy6
servings1
hourThe perfect quick comfort dinner made with mixed veggies and topped with buttery biscuits.
Ingredients
3 cups bite-size pieces of potato
20 oz frozen mixed veggies
1/3 cup flour
2 cups chicken broth
2 cups unsweetened almond milk (or oat milk)
½ cup coconut milk
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
Pepper & Salt (to taste)
3 cups cooked chicken, chopped into bite sized pieces
1 can of Pillsbury biscuits (cook according to package)
Directions
- With about a tablespoon of olive oil, start to heat up a large pot over medium/medium-high heat. Add your potatoes and mixed veggies.
- Once veggies are thawed, add flour to pot and mix. After about one minute, add your liquids (broth and both milks) slowly. Add your spices.
- Bring to boil, then lower heat to low. Cover and let simmer 15-20 minutes.
- Add cooked chicken and stir. Let simmer for another 5-10 minutes.
- Serve with cooked biscuit and enjoy!
Notes
- There is a lot of liquid in this recipe, and sometimes the pot pie looks a bit soupy. If you feel that it’s not thickening at all, you can add 2 T flour mixed with 1/4 cup cold water to help thicken it.
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