After three attempts and a lot of extra ingredients, I finally feel like this recipe is right. Chicken has been one of my bigger challenges in the kitchen, which explains why there aren’t many chicken recipes here yet. This biscuit-topped chicken pot pie, however, has become a household favorite — Kevin loves it so much he jokingly shouts “CHICKEN POT PIE!” in an exaggerated accent whenever I mention chicken. It’s comforting, satisfying, and a nice twist on a classic family casserole.
This dish is recipe #3 in the Winter: A Time of Hibernation series. It’s designed to be dairy- and gluten-free when prepared with the suggested substitutions, and it makes a hearty meal for family or friends. The filling combines tender chicken, vegetables, and a creamy mushroom sauce, all topped with flaky biscuits rolled to a half-inch thickness. The casserole is straightforward to assemble and bakes to a golden finish in about 30 minutes.
- 2 red potatoes, diced
- 1 lb cooked chicken thighs, diced
- 1/2 lb cooked chicken breast, diced
- 3 celery stalks, chopped
- 1 cup white mushrooms, sliced (about 6 mushrooms)
- 2 medium carrots, diced
- 1 medium yellow onion, diced
- 1/4 teaspoon celery seed
- 1/4 teaspoon onion soup mix or 1/4 teaspoon onion powder
- 1/4 teaspoon Himalayan rock salt (or your preferred salt)
- 2 cups vegan cream of mushroom soup (homemade or store-bought dairy-free option)
- Biscuit dough, rolled out to 1/2 inch
- Preheat the oven to 350°F (175°C).
- Place the diced potatoes in a saucepan of boiling water and cook until just tender, about 8–10 minutes. Drain and transfer the potatoes to an ungreased 2.5-quart (2.3 L) casserole dish.
- Add the diced cooked chicken thighs, diced chicken breast, and chopped celery to the casserole dish, distributing everything evenly.
- In a medium skillet, sauté the sliced mushrooms, diced carrots, and diced onion over medium heat until they are tender and fragrant, about 5–7 minutes.
- Season the sautéed vegetables with the celery seed, onion soup mix (or onion powder), and salt. Stir to combine, then add the seasoned vegetables to the casserole with the potatoes and chicken.
- Pour the vegan cream of mushroom soup into the casserole and gently fold or stir until the ingredients are well coated and evenly mixed.
- Prepare your biscuit dough and roll it out to approximately 1/2 inch thickness. Arrange the biscuits over the top of the casserole so they cover most of the surface.
- Bake the casserole uncovered for about 30 minutes, or until the biscuits are puffed and golden brown and the filling is bubbling around the edges. Let the dish rest a few minutes before serving.