Dairy Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Total time1 hr

Prep time20 min

Cook time40 min

Dairy Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

This one-skillet dinner starts with tender chicken thighs seared until golden, then simmered with sweet carrots, celery, and onion in a thick, savory gravy built from broth and a simple cornstarch slurry. Fresh thyme and garlic bring warmth to the filling, while a scoop of frozen peas adds color and pop in every bite. The whole thing gets topped with pillowy biscuit mounds, brushed golden and baked right on top of the filling until they puff up tall and the edges turn crackly-crisp. It all bakes together in one pan, so the biscuits soak in just enough of that rich gravy underneath while staying craggy and browned on top. Cozy, hearty, and built for scooping straight from the skillet, it's a comfort-food classic that works beautifully for a dairy free table. Just let it rest a few minutes before diving in, so the filling has time to set up.

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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
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup cold whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp whole milk, for brushing
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

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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