the shift from the holidays into warmer and brighter outdoor days leads straight into more spring produce. with the transition, I’m also still craving cozy comfort foods with a spring brightness and freshness. this gf spring chicken pot pie skillet is just that- cozy and nourishing but also vibrant and bright. you will love this for the perfect family-friendly spring dinner.
GF spring chicken pot pie ingredients:
here is the ingredient line up…
- chicken breasts: this is my favorite organic and pastured chicken brand. we used them for my organic meal delivery service for years and you can purchase it from Whole Foods.
- vegetables: radish, potatoes and scallions for the base of this spring chicken pot pie.
- spring herbs: I use fresh dill and chives and you can also use parsley or tarragon or a combination of a few.
- milk: helps form the base of the sauce.
- seasonings: plenty of salt, pepper & granulated garlic season the filling.
- frozen peas & carrots: add a pop of color, texture and a nostalgic component to the chicken pot pie.
- gf all purpose flour: helps form the roux to thicken the sauce.
- butter: helps form the roux to thicken the sauce.
- frozen uncooked gf biscuits: these are my absolute favorite. I cut them horizontally while still frozen to add to the top before baking.
how to make:
although this is a one-pot meal, the steps move quickly. My top recommendation is to read the recipe before you start cooking and make sure to have all of your items prepped, measured and ready to go. This will streamline your process and keep the kitchen clean and tidy. after the prep work, this is a one-pan dinner.
menu ideas:
this gf spring chicken pot pie is truly a one-pot meal but you can dress it up or down depending on the occasion.
- weeknight family dinner: serve spring chicken pot pie with a simple arugula salad.
- couples dinners party: serve spring chicken pot pie alongside grilled asparagus.
- sunday supper: serve spring chicken pot pie with stewed green beans and a wedge salad.
GF Spring Chicken Pot Pie Skillet
Ingredients
- 1 teaspoon olive oil
- 1.5 cups yukon gold potatoes cut into ½ inch cubes
- ½ cup radish quartered
- ½ cup scallions thinly sliced
- 2 Tablespoons butter
- 2 Tablespoons GF flour
- 2.5 cups whole milk
- 1.5 teaspoons mineral salt separated
- 20 grinds of freshly-cracked black pepper
- ¼ teaspoon granulated garlic
- 5 cups leftover or rotisserie chicken finely shredded
- 1 cup frozen peas and matchstick carrots
- 1 Tablespoon lemon zest
- ¼ cup spring herbs like chives, tarragon or dill plus more to garnish, minced
- 1 bag frozen Cappello's GF Cheddar & Chive Biscuits cut in half horizontally
Instructions
- Preheat a shallow dutch oven or large cast iron pan over medium high heat for 2-3 minutes. Add olive oil followed by diced potatoes, radish and scallions. Season with 1/2 of the mineral salt and saute for 4-5 minutes until potatoes are just starting to become tender. Turn heat down to low.
- Add butter to melt, followed by GF flour and toss to coat to begin forming a roux. Stir constantly for 1-2 minutes, then stir in whole milk, and begin whisking constantly. Stir in remaining salt, pepper and granulated garlic. Let mixture come to a slow simmer until cream sauce has thickened, 3-4 minutes.
- Turn off heat and stir in shredded chicken, frozen vegetables, lemon zest and fresh herbs, mixing well.
- Smooth top then add horizontally halved biscuits uniformly across the top. Add skillet to middle rack in the oven and bake for 20-25 minutes until biscuits are golden and pot pie is bubbling. Let cool for 5-7 minutes then serve and enjoy!
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