GF Spring Chicken Pot Pie Skillet
This GF Spring Chicken Pot Pie Skillet is the perfect cozy and lightened up nod to spring complete with seasonal produce and GF biscuits.
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!