Chicken pot pie is an incredibly nostalgic recipe, at least for me. In some way, shape, or form I feel like we all had them growing up. Whether it was homemade or from the freezer, it was a true comfort meal and made chilly nights a bit cozier. This gluten and dairy-free chicken pot pie skillet is my simple and approachable version that still has all the same flavors we love from chicken pot pie with just 30 minutes of prep time and one skillet.
I developed this recipe at the end of the summer, so very much not chicken pot pie season, but I’m fully convinced it’s what put me in full fall mode as early as August. Now that I’ve caught up to you in October, it’s finally time to share it. Melt-in-your-mouth almond flour biscuits top a creamy chicken pot pie filling (minus the dairy!). It’s everything to love about seasonal cooking: hearty, flavorful, and comforting enough to keep you going back for more. It’s been called “Thanksgiving in a skillet” so do with that information what you will—maybe bookmark it for an upcoming friendsgiving or post-Thanksgiving meal with leftover turkey instead of chicken?
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Let’s make dinner!
Biscuit time. What makes this recipe special (and easier) is that we’re using biscuits to top our skillet, no dough and no kneading required! The biscuits are a savory combination of almond flour, herbs, salt, pepper, baking powder, butter, and eggs—similar to my breakfast biscuit dough, minus the ground meat. Give it a good mix to evenly combine and the dough will be wet but thick (it shouldn’t slide easily off a spoon or spatula). If your dough is too wet, add an additional 1/4 cup of almond flour. The dough chills in the fridge while the skillet gets started.
The goood stuff. While our biscuit dough chills, it’s time to make this skillet. A small dice is key with the veggies—including the potatoes—in order to get an even cook. The potato cubes should be no larger than 1/2-inch, 1/4-inch is even better (that’s what I mean by small-dice)! This is where you’ll start to get those Thanksgiving vibes from the aromatics: thyme, rosemary, sage, and garlic. Please note—your skillet will be full at this point, if you feel like there isn’t enough room transfer to a dutch oven or 9x13 baking dish before topping with the biscuit dough in the next step.
Scoops. Next you’ll scoop the chilled almond flour biscuit dough on top of the warm skillet. I like to use a cookie scoop, but a spoon or small measuring cup work great too. Aim for about 3 tablespoons of dough per biscuit and spread them out to cover as much of the top as possible. Then it’s to the oven to bake!
Dinner is served. You’re looking for a nice golden brown crust on the biscuits, they should be firm across the top, if the edges are browning but the middles aren’t quite done, let it bake for another few minutes, it’s better to have crustier edges than an underbaked middle. Use the biscuits to guide your serving scoops.
gluten and dairy-free chicken pot pie skillet
serves 6 | prep time: 30 minutes | cook time: 50 minutes
INGREDIENTS
For the Almond Flour Biscuits
1 1⁄2 cups blanched almond flour
1 teaspoon baking powder
1 teaspoon dried thyme
3⁄4 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon garlic powder
1⁄2 teaspoon dried rosemary
6 tablespoons unsalted vegan butter or unsalted butter, melted
3 large eggs
flaky salt, for topping (optional)
For the Skillet
2 tablespoons olive oil
1 small yellow onion, small dice
3 large carrots, small dice
3 celery stalks, small dice
2 medium Yukon Gold potatoes, 1/4-inch dice (about 2 cups)
8 ounces white mushrooms, small dice
4 garlic cloves, minced
1⁄4 cup tapioca flour or arrowroot starch (can sub cornstarch)
1 1⁄2 teaspoons kosher salt
1 teaspoon dried rosemary
1 teaspoon ground sage
1 teaspoon dried thyme
1⁄2 teaspoon ground black pepper
1 cup low-sodium chicken broth
3⁄4 cup canned full-fat coconut milk (about half of a well-shaken 13.5-ounce can)
3 cups shredded rotisserie chicken (or 1 pound boneless chicken breast, cooked and shredded)
1 cup fresh or frozen green peas
INSTRUCTIONS
Make the biscuit dough: Add the almond flour, baking powder, thyme, salt, black pepper, garlic powder, and rosemary to a large mixing bowl. Whisk to combine. Make a well in the center of the flour and crack in the eggs. Whisk until there are no streaks, then add the melted butter and stir to mix with the flour until just combined. Place the mixing bowl in the refrigerator to chill until Step 4.
Preheat the oven to 350ºF. Heat the olive oil in a large, oven-proof skillet (11 or 12-inch deep cast iron skillet works best) over medium heat.
Make the pot pie filling: Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, 7 to 9 minutes. Add the potatoes, mushrooms, and garlic and cook, stirring occasionally, until the potatoes are fork tender, about 10 minutes but exact timing varies based on the size of the potatoes. Stir in the tapioca flour, salt, rosemary, sage, thyme, and black pepper and cook, stirring constantly, until fragrant and no dry flour remains, about 2 minutes. Stir in the chicken broth and coconut milk and bring to a simmer, then mix in the shredded chicken and peas.
Turn off the heat and carefully spoon or scoop the biscuit dough on top of the skillet, working one scoop at a time and evenly distributing on top of the chicken and vegetables, about 8 scoops total. Press down on each scoop with a rubber spatula to flatten. Sprinkle the tops with flaky salt (if using).
Bake until the biscuit dough is lightly browned on top and the filling is bubbling, 20 to 25 minutes.
Serve immediately between six plates for best results.
Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
Reheat it: Microwave until warm, about 3 minutes. From frozen, thaw in the refrigerator for at least 8 hours or overnight, then microwave until warm.
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Recipe Notes
Skillet size: This recipe will completely fill a deep 11-inch skillet, so I don’t recommend using anything smaller. If you don’t have an 11 or 12-inch skillet, you can also make this in a 6-quart dutch oven. Alternatively, cook the vegetables in a skillet, add the liquid, then transfer to a 9x13 baking dish and add the chicken and peas and follow Steps 4 through 6.
Rotisserie Chicken: Using rotisserie chicken cuts down on active cook time, all you have to do is shred or dice it up! Prep the shredded chicken a day or two before cooking so it’s ready to go at dinner time. Swap the rotisserie chicken for 1 pound of chicken breast, baked and shredded. Here’s an easy recipe for shredded chicken.
Carrots, Celery, and Onion: The classic trio is what keeps this pot pie traditional. We’re also adding mushrooms and peas, you can omit if you prefer not to have them. Chop the veggies down to a similar size so they cook evenly, avoiding soggy or still-crunchy veggies in the final product.
Blanched almond flour: My go-to gluten-free flour is blanched almond flour. It’s very fine which helps create an even bake and texture for the biscuits. You can swap with regular all-purpose flour, but you may need some extra to dry out the mix and likely an extra few minutes in the oven to fully cook—keep an eye on it!
Coconut Milk: Full-fat canned coconut milk adds creaminess to the pot pie skillet while keeping it dairy-free. Shaking the can is crucial to make sure the contents are evenly combined before adding it in, if your can was in the fridge you may need to let it sit at room temp for about 10 minutes, then shake well. Swap for light cream if you do not need dairy-free.
Vegetarian: Omit the chicken and double up on your favorite veggies, or mix in a can of white beans. Swap the chicken broth for low-sodium vegetable broth.
Biscuits: Save time and energy by swapping in pre-made biscuits, place them over top the skillet and bake until fully cooked.
Freezer friendly: This recipe makes a hearty 6 servings and keeps well in the freezer so it’s perfect to build your freezer stash or save for a busy week.
🧡 Looking for more dinner recipes? Browse full meal plan archive here, grocery lists included!
what I’m prepping
Cheddar and Chive Breakfast Biscuits — The monthly meal prep plan once again saving my time and energy in the morning. I love this simple but delicious flavor combo. Watch the video here.
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what I’m loving
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what I’m recommending
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Oxygen Boost Cleaner— I’ve used this cleaner for years to deep clean my skillets and large pots! You can use it for pretty much anything though, laundry, stains, tiles, carpet included… you guys went crazy for it when I shared my pan results!
I hope you all have a lovely week, and be sure to stay tuned over on Instagram, TikTok, and YouTube to see what I have for y’all this upcoming week!
This looks good! Could you attempt gluten free cinnamon buns?
Going to try this with sweet potatoes (nightshade allergy) once Florida fall finally decides to arrive!