Chicken Pot Pie with Biscuits (Dairy-Free)
This chicken pot pie is easy to make with leftover chicken or rotisserie chicken for an easy 30-minute weeknight meal! This version is dairy-free but definitely does not lack in flavor! This will be a family favorite!
Servings 4 servings
Ingredients
- 2 large chicken breasts boiled and shredded OR shredded rotisserie chicken
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 16-oz package frozen veggies
- 1/4 cup all purpose flour
- 3 cups chicken broth
- 1/2 cup unsweetened almond milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 package biscuit dough 4-6 count
Instructions
- Preheat oven to 425F. Grease a 9x9 glass casserole dish with olive oil or butter.
- Preheat a large skillet to medium heat with olive oil. Add garlic to cook for 10 seconds, then add frozen veggies to cook for a minute. Slowly sprinkle flour on top and mix until evenly coated.
- Pour in chicken broth and almond milk. Simmer until sauce thickens, stirring often to prevent clumping.
- Add in shredded chicken, sea salt and pepper. Transfer mixture into glass casserole dish.
- Add biscuit dough on top of the pot pie. Bake for 15 minutes or until biscuits are fully cooked.