Dairy-Free Chicken Pot Pie with Biscuit Topping

Ingredients

• 2 lbs 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

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Cook chicken breasts. Shred or dice.
3. 3In a large skillet, heat vegetable oil. Sauté onion, carrots, and celery until softened.
4. 4Stir in peas, chicken broth, cornstarch, dairy-free milk, thyme, salt, and pepper. Bring to a simmer and cook until thickened.
5. 5Add cooked chicken. Pour into a baking dish.
6. 6Prepare biscuit topping: Combine flour and baking powder. Cut in dairy-free butter. Stir in dairy-free milk.
7. 7Drop spoonfuls of biscuit dough over the chicken mixture.
8. 8Bake for 20-25 minutes, or until biscuits are golden brown.

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