Cinnamon Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping
Total time1 hr
Prep time20 min
Cook time40 min
4.8(3)
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Learn more →Ingredients
4 servings
For the filling
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp unsalted butter
- 1 cup diced yellow onion (about 1 medium onion)
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 3 tbsp cornstarch
- 2 cups chicken broth
- ½ cup whole milk
- 1 cup frozen peas
For the biscuit topping
- 2 cups gluten free flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 6 tbsp cold unsalted butter, cut into small cubes
- ¾ cup cold whole milk
- 1 tbsp whole milk, for brushing
Instructions
- 1
Preheat the oven to 425°F (220°C). Season the chicken pieces with 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Melt 2 tbsp butter in a 12-inch oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until no longer pink at the center and the pieces reach 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer the chicken to a plate and set aside.
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