Lactose Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Total time1 hr

Prep time20 min

Cook time40 min

Lactose Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Tender chicken thighs simmer with onion, carrots, celery, and garlic in a savory broth, thickened with a simple cornstarch slurry until it turns rich and velvety. A handful of fresh thyme and sweet peas round out the filling with cozy, homestyle flavor in every bite. On top, a golden biscuit layer made from gluten free flour bakes up craggy and tender, soaking up the bubbling filling underneath as it browns in the oven. The whole thing comes together in one skillet, so cleanup is easy and the presentation is straight-from-the-oven rustic. It's a comforting, all-in-one dinner that works well for a lactose free table without sacrificing that classic pot pie feel.

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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
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
Swanson 100% Natural Chicken Broth - 32 Oz Swanson Chicken Broth - 14.5 oz Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Kettle & Fire Chicken Broth
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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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