This gluten-free biscuit topped pot pie is a cozy comfort food favorite. It features a hearty filling of chicken, vegetables, and a creamy sauce topped with homemade almond flour biscuits for a delightful twist on a classic dish.
1: Start by making the biscuit dough. In a large bowl, whisk together the butter, eggs, and milk.
2: Stir in the almond flour, baking powder, salt, and garlic powder. Set dough in the refrigerator to chill.
3: Preheat oven to 400°F.
4: Heat a large oven-safe skillet over medium heat with the butter.
5: Stir in onion, potatoes, and garlic. Allow to cook for 8 minutes.
6: Whisk in the flour, Italian seasoning, and salt and pepper then slowly pour in your broth while continuing to whisk.
7: Add your milk of choice and the fresh thyme leaves. Give everything a good stir, then allow to thicken for 5 or so minutes.
8: Stir in your frozen mixed vegetables and chicken and allow to cook for another 5 minutes.
9: Using a cookie scoop, out 8 biscuits on top of the filling. Brush each biscuit with melted butter.
10: Bake for 17-20 minutes, until filling is bubbly and biscuits are slightly browned and cooked through. Serve and enjoy!
