Vermont-Style Chicken Pot Pie
Low Carb and Gluten Free
Who doesn’t love a pot pie on a cold winter’s night? A creamy filling chock-full of chicken and vegetables bubbling under a golden crust. This pot pie is considered “Vermont-style” because it is made with biscuits on the top instead of a pie or pastry crust. The almond meal drop biscuits make this recipe gluten-free, and add a nice dose of protein and nutrition to the dish. Gluten-free flour or other thickener can also be used to thicken the sauce but this is completely up to you.
- 1/4 cup unsalted butter or olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped green or red bell pepper
- 1/2 teaspoon black pepper
- 2 tablespoons gluten-free flour (optional)
- 2/3 cup unsweetened soy milk or other unsweetened milk
- 1/3 cup heavy cream
- 1 cup chicken broth
- 3 cups cooked chicken, cubed
- 16-ounce bag frozen green beans
- 1 recipe gluten-free biscuit dough
this is completely up to you.
- Preheat oven to 400F.
- Melt butter in large saucepan over medium heat. Cook onion in butter until it begins to soften.
- Add chopped pepper and black pepper, and let it cook for 1 minute. Add the gluten-free flour here if using; let it cook for 1 minute.
- Add the milk, cream, and broth. If you are using guar or xanthan gum, or other specialty product, add it here. Add the chicken and then green beans. Some water will come out of the beans during cooking, so the sauce should be a little on the thick side at this point. Season to taste with salt. While the mixture heats back up, make the biscuit dough.
5. When the biscuit dough is made and the pot pie mixture is bubbling hot, pour the pot pie filling into a 2-quart casserole dish.
6. Drop spoonfuls of biscuit dough onto the top, leaving room for expansion. (If you have extra dough, you can drop spoonfuls onto a piece of aluminum foil to cook alongside the pot pie.)
Bake about 10 minutes until biscuits are golden brown.
Ingredient Substitutions and Cooking Tips
Using a thickener in this dish is optional, and there are many ingredient options when it comes to thickening a sauce. If you don’t use gluten-free flour, you can go for more specialty products, such as bean flour or rice flour along with guar gum or Carb Counters ThickItUp.
Whether you use milk, cream, or unsweetened soy or almond milk is really up to you and the specific diet you are on. For the fewest carbs, combine unsweetened soy (or almond) milk with cream for richness.
For a more “chickeny” flavor, instead of the chicken broth you can use Better than Bouillion soup base; make it about double the concentration the package calls for, and don’t add any salt to the filling.
And feel free to swap turkey for the chicken if you have some leftover in the fridge. And if you don’t care for green beans in your pot pie try carrots and peas.
Keep the Well in Wellness
Health and Wellness Associates