bottomless chicken pot pie

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Here’s a comforting dish for this endless winter we seem to be in.  Dairy-free, packed with lean chicken, veggies & flavour, and topped with wholegrain biscuits.  Yum.


Filling Ingredients:

2 c. precooked chicken, shredded or cut into 1/2” cubes (about 2 medium-sized boneless breasts)

1 tbsp coconut oil

1/2 c. diced celery (about 1 large rib)

1/2 c. chopped leek (about 1 leek, white part only)

1/2 c. diced carrot (about 1 large carrot)

2 c. chopped mushrooms, any type

1.5 c. chopped broccoli

1 c. fresh or frozen peas (no need to defrost before adding)

2 large or 3 small garlic cloves, crushed

1 tsp dried thyme

1/2 tsp black pepper

1/4 tsp nutmeg

1 c. packed spinach or chard, finely chopped

1/2 c. packed fresh parsley, finely chopped


Sauce ingredients:

2 c. low-sodium chicken broth, divided

3 tbsp arrowroot powder (could use flour or cornstarch in a pinch)

1.5 c. unsweetened almond milk, divided

1 tbsp dijon

1/2 tsp sea salt


Biscuit Topping ingredients:

2 c. whole wheat pastry flour (available at your local bulk or natural food store)

1 tbsp baking powder

3/4 tsp sea salt

3 tbsp coconut oil (use solid at room temp – can also use butter)

3/4 c. unsweetened almond milk (or soy or cow’s milk)


To prepare:

Preheat oven to 425F. In a large pan, melt the coconut oil over medium heat, add celery, leek, carrot, mushrooms, broccoli, peas and garlic and saute about 10-15 minutes, until veggies softened.  Add thyme, pepper, nutmeg, spinach and parsley and cook another 5 minutes, until spinach wilted.  Transfer mixture to a large bowl and toss in precooked chicken.

While filling is cooking, combine flour, baking powder and salt in a medium bowl, cut in the coconut oil with two knives or a pastry cutter, then stir in milk until well-combined. Roll out gently on a well-floured surface to about 3/4 inch thick, and cut out about twelve biscuits with the top edge of a juice glass or circular cookie cutter with about a 3“ diameter.

After transferring cooked filling to bowl, heat 1 c. chicken broth in the same pan to a boil, then reduce heat to low. In a small bowl, whisk the arrowroot with 1/2 c. of the almond milk, then slowly add to heated chicken broth, whisking continuously.  Mixture will thicken considerably. Slowly whisk in the rest of the broth, milk, dijon & salt until well-combined.

Add the filling back to the pan and combine well with the sauce, transfer mixture to a 9×11 baking dish, then top with a layer of biscuits.  Bake for 15-17 minutes, or until biscuits tops a light golden colour.  Remove from oven and let sit about 10 minutes before serving.

Serves 6.


4 thoughts on “bottomless chicken pot pie”

  1. What does it mean to “divide” the almond milk? I am useless in the kitchen 🙁

    I enjoyed your presentation at the NSFA conference the other day!

    1. Thanks, Jessica – if you look through the recipe you will see you add some of the almond milk at one stage, the rest later on. That’s all that’s meant by “divided”. 🙂

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