Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Total time1 hr

Prep time20 min

Cook time40 min

Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

This one-skillet dinner layers tender chicken thigh pieces with sweet carrots, celery, and onion in a thick, savory gravy studded with peas, then tops it all with cloud-like biscuits that bake right on top of the filling. The dough gets that classic flaky, buttery texture from cold butter worked into the flour by hand, so every biscuit comes out craggy on top and tender inside. Fresh thyme and garlic keep the sauce deeply savory, while a milk brush on the biscuits gives them that golden, bakery-style finish. Everything cooks in a single oven-safe skillet, so the filling goes from stovetop to oven without a single dish transfer. It's a cozy, comforting dinner that fits neatly into a gluten free routine, and the leftovers reheat beautifully for lunch the next day.

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Ingredients

4 servings

For the filling

1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
Heritage Farm Boneless Skinless Chicken Thighs Simple Truth Boneless & Skinless Chicken Thighs Signature Farms Bone-In Chicken Thigh Value Pack - 4.5 Lb Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs Tyson All Natural Fresh Chicken Thighs
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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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