Ingredients
- 2 tbsp butter
- 1 small onion, diced
- 1.5 cups carrots, diced
- 1 cup celery, diced
- 2 heaping cups baby gold potatoes, diced
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 cup flour
- 2.5 cups almond milk
- 1.5 cups chicken stock
- 3 cups shredded or finely diced cooked chicken
- 1 cup frozen peas
Biscuits
- 1.5 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp butter, cubed small chunks
- 1/2 cup plain greek yogurt
- 1/3 cup almond milk
- 1 egg
- 1 tbsp honey
Instructions
- Preheat oven to 375F and grease a 10inch cast iron skillet. Alternatively use a 9×13 dish.
- Chop and dice all veggies. In a large dutch oven or sauce pan, heat butter over medium-high heat until melted. Add in onions, carrots, celery, and potatoes and cook for 7-8 minutes, until veggies have began to soften.
- Once softened slightly, add in onion powder, thyme, salt, and pepper. Then sprinkle on flour, stir, and cook an additional minute.
- Slowly add in almond milk and chicken stock, scraping bits off the bottom of the dish. Add in chicken and peas and bring to a simmer. Let simmer 2-3 minutes, mixture should be thickening up. Turn off heat.
- In a large bowl, mix together flour, baking powder, baking soda, and salt. Add in cubed butter and using your hands or a pastry cutter, blend butter into flour until fine crumbles.
- In a separate small bowl, whisk together yogurt, milk, egg, and honey. Pour into flour and stir until dough forms, don’t over-mix.
- Pour chicken pot pie filling into a skillet. Using a large cookie scoop, scoop biscuit dough onto filling. This should make 6 large biscuits.
- Place a baking sheet under skillet and bake for 28-30 minutes or until biscuits are golden brown. It may bubble over a little bit.
- Let cool 15 minutes before serving.
Category: dinner, chickenMethod: ovenCuisine: American
