Dairy-Free Chicken Pot Pie with Biscuit Topping
A comforting, dairy-free twist on the classic chicken pot pie, featuring a creamy filling and flaky biscuit topping.
Ingredients
- about 910 g Chicken breasts
- 2 tbsp Vegetable oil
- 1 medium Onion
- 1 cup Carrots
- 1 cup Celery
- 1 cup Frozen peas
- 3 cups Chicken broth
- 3 tbsp Cornstarch
- 1/2 cup Dairy-free milk
- 1 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 1/2 cups All-purpose flour
- 2 tsp Baking powder
- 1/4 cup Dairy-free butter
- 1/2 cup Dairy-free milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Cook chicken breasts. Shred or dice.
- 3In a large skillet, heat vegetable oil. Sauté onion, carrots, and celery until softened.
- 4Stir in peas, chicken broth, cornstarch, dairy-free milk, thyme, salt, and pepper. Bring to a simmer and cook until thickened.
- 5Add cooked chicken. Pour into a baking dish.
- 6Prepare biscuit topping: Combine flour and baking powder. Cut in dairy-free butter. Stir in dairy-free milk.
- 7Drop spoonfuls of biscuit dough over the chicken mixture.
- 8Bake for 20-25 minutes, or until biscuits are golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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