Delicious N' Healthy Chicken Pot Pie With Gluten-Free Biscuit Crumble
- Jan 1, 2017
- 4 min read
Happy New Years Friends and Family! We had a wonderful, low-key New Years Eve, making a super yummy and healthy home cooked meal before renting Captain Fantastic. With Sophia going to sleep at 6:30, it was so nice to be able to cook an easy, new recipe together. And, with the two of us working together, it made for a fun evening and an easy clean up.
With the chilly weather, we love to make meals that warm the soul. But, many times when people think "comfort food" they also think unhealthy, fried, fatty or loaded with butter and heavy cream. We are here to give you a healthy twist on some of those meals. We do our best to make some comfort food meals more healthy by substituting unhealthy ingredients for better options without compromising flavor.
This recipe is great for 2-4 people if you want some leftovers and super simple to double for a great and healthy family meal.
So let's get started!
Chicken Pot Pie w/Gluten-Free Biscuit Crumble
Shopping List (Whenever possible, buy organic):
Small Container of Coconut Oil (cold-pressed, unrefined)
Small Container of EVOO (Extra Virgin Olive Oil)
Salt & Pepper
1 1/2 lb of boneless, skinless chicken breasts
1 Medium Onion
1 1/2 TBSP Thyme Leaves
2 Medium Carrots
2 Medium Celery Stalks
1/2 lb of Green Beans
1 Cup of Peas (Frozen or Thawed Okay)
2 Cloves Garlic
2 Cups Almond Milk (unsweetened)
3/4 Cup of Gluten-Free All Purpose Flour
3/4 tsp GF Baking Powder (both Baking Powder and Baking Soda are generally Gluten-Free)
1/4 tsp GF Baking Soda
1 Cup Low Sodium Chicken Broth
2 Cloves of Garlic
3 TBSP Cold, Organic, Unsalted Butter
Pots & Pans Needed:
1 Large Nonstick Skillet (deep 2-3 inch skillet best)
1 Large Casserole Dish (we used one that is 3" deep and 18" wide)
Food Processor (Ideal but you can also make without one, mixing by hand)
2 Medium Mixing Bowls
Measuring Cups
Measuring Spoons
Prep:
Pre-Heat Oven to 375 Degrees
While Oven Pre-Heats, lightly grease Casserole Dish with Coconut Oil. We just put a spoonful in the middle and use a paper towel to coat the inside completely both on the bottom as well as the sides. Next, prep the chicken and veggies!
Prep the Chicken
Clean Chicken Breasts removing any fat or yucky pieces
Lightly season Chicken Breasts with salt and pepper
Cut Chicken Breasts into 1/2 inch chunks
Prep the Veggies
1 Cup of Sweet Onion (Chopped)
2 Medium Carrots (Chopped)
2 Celery Stalks (Chopped)
1/2 lb Green Beans (Chopped into 1/2" pieces)
2 Cloves of Garlic (Finely Diced or Minced)
Since the Chicken Pot Pie will be baking for 20 minutes, this allows you to easily clean up all the pots and pans and set the table. Clean as you go, it makes cooking at home a lot more enjoyable and saves you a lot of time. If you are cooking with your spouse or kids, if one of you is chopping the veggies, the other person should grab and clean the cutting board and knife when done chopping or vise versa. A lot of time people dread cooking at home because of all the clean up. Instead of just staring at the time left on the oven, get cleaning!
We are going to divide this recipe into two parts: (1) Chicken Pot Pie Filling and (2) Biscuit Crumble
(1) Chicken Pot Pie Filling
Heat 2 tsp of Coconut Oil in a large nonstick skillet over medium heat.
Add 1/2 inch chunks of chicken breast to the pan and cook for 5 minutes, stir occasionally.
Remove cooked chicken from pan and set aside in a bowl.
Add 2 more tsp of Coconut Oil to same pan chicken was in and set to medium heat.
Add chopped carrots, onions and celery for 3-4 minutes or until veggies start to soften.
Add chopped green beans and garlic. Cook for additional 2-3 minutes.
Add 1 1/2 Cup of Almond Milk
In a mixing bowl, combine 1/4 Cup of Gluten-Free Flour and 1 Cup Chicken Broth (stir until completely dissolved)
Add the GF Flour/Chicken Broth mixture into pan.
Stir mixture together and bring to a boil.
Reduce to medium-low heat and add cooked chicken back to the pan.
Add peas and thyme leaves to pan and combine, cooking for two more minutes.
(2) Gluten-Free Biscuit Crumble
Combine 3/4 Cup of Gluten-Free All Purpose Flour, 1/4 tsp Baking Soda, 3/4 tsp Baking Powder and 1/4 tsp salt into food processor. Pulse 3-4 times to combine ingredients.
Dice cold organic, unsalted butter into small cubes. Add to food processor and pulse 10-12 times.
Add 1/2 Cup of Almond Milk and 1/2 Cup of Olive Oil or Coconut Oil to food processor. Pulse until ingredients are moistened. Do not over mix!
Set aside
What's Next?
In a large casserole dish, spoon chicken and veggie mix (Chicken Pot Pie Filling) and evenly spread out along the bottom.
Spoon the Gluten-Free Biscuit Crumble in 6 evenly spaced mounds on top of the Chicken Pot Pie Filling. So three mounds on the top, three on the bottom. Basically, you want each serving to include a biscuit on top!
Bake for 20 minutes until filling is bubbling and the GF Biscuit Crumble has a nice golden brown.
Okay, you have 20 minutes! Now is the time to clean those used pots and pans, cutting board and utensils you used! This is also a good time to set the table.
Of course, be careful when removing the casserole dish from the oven, it is going to be super hot!!
What makes this a healthier version of the traditional Chicken Pot Pie we are more accustomed to?
We substituted unsweetened Almond Milk where the traditional recipe would normally call for cow milk or buttermilk both with the biscuits and the Chicken Pot Pie Filling.
We substituted gluten-free flour for regular all-purpose flour.
We lessened the amount of salt in the recipe significantly.
We made the GF biscuits into a crumble top instead of an entire biscuit crust which lessens the calories, carbohydrates and fat without compromising taste.
We used organic coconut oil (unrefined, cold-pressed) and olive oil instead of highly processed vegetable oils commonly used.
No artificial flavors, colors or additives.
Enjoy!
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