Wheat Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Total time1 hr

Prep time20 min

Cook time40 min

Wheat Free Gluten Free Skillet Chicken Pot Pie with Biscuit Topping

Tender chicken thighs simmer with onion, carrot, celery, and garlic in a rich, thyme-scented gravy thickened with cornstarch until it coats the back of a spoon. Frozen peas stir in for a pop of color and sweetness right before the whole thing gets topped with a batch of buttery, tender biscuits made with gluten free flour. Baked in one skillet, those biscuits turn deeply golden while the filling bubbles up around the edges — comfort food in its most classic form, minus any fuss. It's the kind of one-pan dinner that fills the kitchen with steam and thyme and gets devoured straight from the skillet. Since every component here is built from scratch, it's an easy, reliable dinner to keep on rotation for a wheat free table without sacrificing that cozy, homestyle biscuit-topped pot pie experience.

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Ingredients

4 servings

For the filling

1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
Kroger Boneless Skinless Chicken Thighs Heritage Farm Bone-In Skin-On Fresh 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
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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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