Let’s Make Dinner | Chicken Pot Pie Skillet

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this chicken pot pie skillet is EVERYTHING I love about seasonal cooking 🍂 and it’s gluten and dairy-free and incredibly nostalgic✨ what’s not to love???

get the detailed recipe here: https://open.substack.com/pub/jenneatsgoood/p/chicken-pot-pie-skillet?r=32zfqe&utm_campaign=post&utm_medium=web
3 more ways to use your rotisserie chicken: https://youtu.be/W9TR0Pkv2vU
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Introduction 00:00
Make the Biscuit Dough 01:24
Veggie Prep 05:41
Make the Pot Pie Filling 09:22
Add the Biscuit Topping 14:38
Plate It Up 16:26

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What if we could take a classic nostalgic recipe and make it simpler, quicker, and just a little bit healthier? If you’re like me, you grew up eating those frozen Marie Calendarers chicken pot pies a lot, actually. So, chicken pot pie just reminds me of childhood. But storebought chicken pot pies have super long ingredient lists and they’re pretty pricey for what you’re actually getting. And traditional homemade recipes can be complicated. If you’re intimidated to tackle a homemade crust in the entire recipe on a week night, then this recipe is for you. Today we’re making a foolproof chicken pot pie skillet with all the same warm home-cooked flavors of a traditional chicken pot pie, complete with an almond flour biscuit topping to make things easy. And even better, it’s gluten and dairyfree. Let’s make my favorite comfort food, chicken pot pie. Here’s everything you need for the almond flour biscuits. You’ll need blanched almond flour, baking powder, dried thyme, kosher salt, ground black pepper, garlic powder, dried rosemary, unsalted vegan butter or unsalted regular butter, and eggs. For the pot pie skillet, you’ll need olive oil, a yellow onion, carrots, celery, yukon gold potatoes, white mushrooms, garlic, tapioca flour, kosher salt, dried rosemary, ground sage, dried thyme, ground black pepper, low sodium chicken broth, canned full fat coconut milk, shredded rotisserie chicken, and green peas. Okay, let’s make dinner. So, we’re starting with our biscuit dough because it needs some time to chill in the fridge while we prep all of our other ingredients. So, dough is going first, even before veggie prep this time. And the base of our dough is almond flour. It’s actually pretty similar to the base of my breakfast biscuits. There’s no ground meat or anything in there, so not exactly the same, but blanched almond flour. One and 1/2 cups is the first ingredient. And then we’re going to do a teaspoon of baking powder. This is just going to help it rise a little bit. And then I’ve got a spice mix of garlic powder, salt, thyme, rosemary, and black pepper in here. And I’m just going to give it a good whisk. If you want to use a different flour other than almond flour, I feel like that’s probably one of my most commonly asked questions. You can. I’ve only tested this particular recipe with blanched almond flour, and I think it gives a really nice taste. It keeps the recipe grain-free as well if that’s something that you’re paying attention to or care about, but I really think an all-purpose flour would work just fine. So, if you try it, definitely let me know in the comments. Now that we’ve gotten our dry ingredients fully mixed and incorporated here, we also are going to use about 6 tablespoons of butter. Now, this recipe is dairyf free as well as gluten-free. So, to keep it dairyfree, use whatever dairyfree butter you like. So, we’re going to melt this butter and then we’re going to add it in as well as our eggs. Those are the two liquid sources in here. So, I’m just going to cut off six tablespoons and transfer it to a glass jar so that we can get this melted in the microwave. So, I use melted butter in this biscuit dough. If you think of a traditional biscuit dough, I used to love making biscuits. you use cold butter where you grate it or cut it into small cubes. I use melted here because it’s not as fluffy of a dough. It’s kind of flat and covers our chicken pot pie skillet. So, we’ve got our six tablespoon of melted butter. Dairyfree, vegan butter, regular butter, whatever you want. And then we’re going to create a little well in the center of our dry ingredients. And this is just so we can whisk our eggs and make it easier. So, I’m just going to crack in three eggs. if you can. Room temperature eggs are ideal here. So, three full eggs going in. And I’m going to whisk it in this little well as much as I can. Doesn’t need to be perfect. Then once there are no streaks left, you can kind of just continue mixing. And when you’ve mixed it as much as you could, it’s going to be pretty dry and clumpy. Then we’re going to add in our melted butter. I’m just going to kind of stream this in and mix. If your butter is super hot after you’ve melted it, just give it a second because if it’s like boiling hot butter going into the biscuit dough, you don’t really want the eggs to cook before we put it into the oven. So, I kind of use like some sort of combo of a whisk and a spatula during this phase because we’re whisking the eggs and then we’re moving on to the other ingredients. So, this is where I transition it. Okay, so I’m just going to give it another good mix. Make sure it’s fully incorporated and it’s pretty warm right now because we have that melted butter. So, once this is completely combined, we’re going to transfer this to the fridge. But just a couple of options if you don’t actually want to make this dough from scratch. It’s really quick, so I highly recommend doing it. But if you wanted to get those pre-made biscuits that you can get at the grocery store, they make gluten-free ones, too, I believe. Um, but if you’re not gluten-ree, just the carton or can, I don’t know what that’s called, cylinder of biscuits. Then you could add that on top and the cook time will be just about the same. So that’ll work too. This is what you want the texture and the color to look like. You can see that the herbs are evenly spread throughout. So it actually looks very beautiful, but it’s light. It’s fluffy. It’s not really what you would think of of a typical biscuit dough that’s very thick, but this is what you want. We’re going to let it chill in the fridge. I would say a minimum of 20 minutes just so the butter can harden a little bit and then it helps for evenly spreading everything out onto the skillet. And you could even do this ahead of time. If you wanted to do it up to six hours in advance, you should be totally fine. Okay, easy enough. This is going to go chill in the fridge and then we’re going to get into our veggie prep. This recipe does require a decent amount of veggie chopping, but it is worth it because we’re getting these classic veggies that you expect in a chicken pot pie, and you’re also getting a meal that’s packed with veggies and plants and fiber and all that good stuff. So, we’re going to start by dicing an onion. And I’m just using a small onion. There’s a lot of veggies going in here, so you got to make sure we’re not overflowing our skillet. If you wanted to take some shortcuts, you could also go for pre-diced. You can get your mix of onion, carrots, celery. But just to save some money, we’re going to dice it ourselves. I’m going to do a pretty small dice because there’s so many things going onto the skillet. We want it to cook as quickly as possible. reduce our cook time. So, I’m just doing a few cuts down the middle and then doing a very small dice. A shallot would work here too instead of an onion, but just feel like a yellow onion is classic for a pot pie. Carrots next. We’re going to give these a quick peel and then small dice. Usually, I have a lot of veggie swap suggestions for recipes. this one because it is a classic. There’s just not as many swaps that I feel like I personally would do. Small dice on these is going to be about a quarter inch. Carrots can take a long time to cook. So, you want to make sure these pieces get small. All right, celery. Next, we’re doing three ribs. And same thing, you want to give this a pretty good dice. Cut off the big pieces on the end and the stems. And then going for that quarter inch dice again. Evenly sized chopped veggies yield the best even cook. So that’s what we’re doing here. And a good sharp chef’s knife is honestly key. If you’re going to get one knife, get a good chef’s knife. Get it sharpened as much as you can. It’ll make your life so much easier. It’s going to make your prep time so much quicker. Okay. Yukon Gold potatoes. I recommend two medium potatoes. These ones are honestly a little bigger. I might not use the entire thing because again, we want to fit everything in. The small chop on these are very important because potatoes take quite a bit of time to cook. So, we’re just going to give these a quick peel. Do the same kind of small dice. Um, you could use rustet potatoes if you wanted to. Basically, any kind of just like neutral potato like this. I like Yukon Gold. Um, but if you find even like baby potatoes and you want to cut them into small pieces, you do that. Whatever is on hand or that you can find at the store. And now our mushrooms. Since these are white mushrooms, we’re going to give them a small dice. And I just think they go in chicken pot pie really nicely. I think it adds I mean another veggie, more fiber, but just that nice little texture and earthy flavor. Nice small chop. Doesn’t need to be perfect. Just want those little pieces. This recipe is very similar also to my chicken pot pie soup. So, if you’re wanting more of the chicken pot pie flavors, that’s another one to try out. It doesn’t have the biscuits. It’s obviously more liquidy soupy, but really delicious. And that’s also in my cookbook. And then our last veggie to quickly chop is four cloves of garlic. You want some more. I think I did more like five or six if you like it garlicky. If you want to take a shortcut here, you could do preminced garlic. I like to do it myself. I don’t think it adds too much extra time. It definitely saves money. I think it just tastes way better. And look at all the different veggies that we have for this recipe. We’ve got carrot, potato, celery. We’re going to do peas even though we didn’t have to chop those up. Onion, garlic, and mushrooms. Tons of veg. Great for gut health. Okay, so now we’re ready to get to the stove. First thing, you want to preheat your oven to 350. So, I’m just going to do that. And then we’re going to heat our skillet at medium heat. This is an 11 in skillet. I would recommend an 11 or 12 if you have it in skillet. Anything smaller. You’re going to see there’s a lot of things going in here. If you have even like a 10 or 8 in definitely is not going to fit. So, you want something big. It’s going to be a very, very full skillet. So, we’re just going to heat up the cast iron. You also use stainless steel, anything that’s oven proof until it’s nice and hot. We’re going to add our oil and then we’re going to saute our veggies. All right. So, we’re starting with 2 tablespoon of oil. Just let that get hot. Okay. We’ve got our classic trinity onion, celery, and our carrots. Give it a good stir. And we’re going to let this cook for 7 to 9 minutes, just until the onions are pretty much translucent. The veggies have overall softened and then we’re going to continue adding veggies. So, give it a stir every minute or two. All right, that was about 8 minutes and now we’re adding in more of our veggies. We’re going to do our potatoes, our mushrooms, and our garlic. Because we have so many veggies in here, I’m not as worried about the garlic burning. But you still want to continuously stir every couple of minutes. We’re going to do another five or so minutes here. Now that everything is starting to be softened here, the potatoes are not quite fork tender, but they’re soon going to be fork tender, and that’s kind of what you’re looking for because it is going to spend some time in the oven. If you have a little bit bigger pieces of potato, just make sure you’ve gotten them at least a little bit soft. But now that we’re here, it smells so amazing. We’re going to add in our spice mixture. This includes sage, rosemary, thyme, ground black pepper, and salt. It’s going to get fragrant really quickly. And then we’re also going to add in tapioca flour. Now this is to add a thickness to what ultimately will be the sauce in here. And tapioca flour is just a favorite most used ingredient of mine. But you can use arrowroot starch instead. You can use corn starch instead for this recipe. You could also use allpurpose flour if you’re not gluten-free. You can’t always do that one to one sub, but for this recipe you could. And this is really just to get everything thickened. So you’re going to start to see it’s a little harder to stir. So, you just got to work through that. And it’s getting kind of stuck to your veggies. That’s normal. So, if you see that, don’t be stressed out. It starts to look not super pretty, but we’re going to get through that. And then it’s going to look really pretty. So, just stir constantly until it’s nice and fragrant. And then no dry flour remains. Even if it’s getting a little stuck to your spoon like mine, that’s all right. Just pry that off. And we’re going to delaze with our broth in a minute. So, now that I can see that there’s no dry starch left in the mixture, we’re going to add in our broth and our coconut milk. This is the liquid of the dish. So, pour that right in. Gets quieter, too. Over stimulation goes down. And then coconut milk. If you are not dairyfree and you’re looking for something else, you could do light cream. There’s a lentilbased cream that you can sometimes find that’s similar to coconut milk, but it is very creamy. You want a thick milk. So, I would not go any lighter than whole milk. Try to use up what you have, but you guys know I love coconut milk. I use it so much. Keeps this dish really creamy, but still dairyfree. Okay, so keep stirring and get those little stuck bits off the bottom of the pan as you stir. And you’ll notice that the coconut milk broth mixture is going to start to thicken. That’s the tapioca flour doing its work. So, when you see that it’s bubbling a little bit like this and the sauce has thickened, then it’s time to stir in our green peas and our rotisserie chicken. We’ve got three cups of rotisserie chicken, which is typically what I get out of one bird. We did a whole video on rotisserie chicken, ways to use it very recently, so I’ll link that in the description. But here’s another one. This is why I emphasize that the pan needs to be big enough because now it’s getting very crowded. That’s all right. If a little bit is kind of spilling over the top, it’s totally fine. So, keep on mixing that in. And it’s almost time to go in the oven. Now, if you don’t have a skillet big enough, especially one that’s oven proof, you could also use a Dutch oven. You could do this whole thing in a Dutch oven or a pot that’s oven safe. Now that everything is evenly combined, we just want to flatten the top as much as possible. It smells like fall, like Thanksgiving, that sage, thyme. So, so fragrant and delish. And this also makes a ton. This recipe, I would say, makes at least six servings. So, it’s perfect for a dinner party, you’re having family over, even honestly even Thanksgiving. Okay, so now we’re going to turn off the heat. This is where we want it to be. And now it’s time to add our biscuit dough on top. Okay, so now the fun part. We’ve got our dough. It’s been chilling in the refrigerator, so it’s a little harder and easier to scoop, which is great. And we’re just going to scoop it directly on top of the skillet. So, I’m using like a medium size. I believe this is a 2 tablespoon cookie scoop. If you don’t have a cookie scoop, just kind of eyeball it and use a spoon. But I’m going to do between six and eight little dough balls. And then I’m going to flatten them out a little bit, too. So, this doesn’t have to be perfect. You just want to evenly distribute this dough across the entire skillet. Okay, so I did seven or eight scoops. And I’m just going to spray a little bit of oil on my spatula. You don’t have to do this, but this will make it easier to press down without the dough getting stuck. And you can press it in pretty good. We want them to be flattened and kind of covering the skillet. It’s not going to cover the entire thing, but it’ll cover a good amount. And this is really what separates this from your typical chicken pot pie, but it also is the thing that makes it easier to put together. You don’t need to make a pie crust, bake it. You just put it right on top. So, you can actually use this dough and make biscuits. Just put them on a sheet pan. I’d bake them for 10 to 12 minutes and you should be good. Like I said, it’s just like the dough for my breakfast biscuits that you guys love so much. Okay, so I got them flattened out pretty nicely. Okay, I’m just going to do a little sprinkle of flaky salt. This is optional, but anytime I can pull out my tub of flaky molden salt, I’m going to do it. It just makes it look a little bit prettier when it comes out of the oven. All right, so that’s it. One pan, super easy. This is going to go in the oven just until the tops of the dough are lightly browned and we’ve given all the veggies a chance to soften a little bit more. It’s ready. My whole kitchen, my whole apartment smells amazing. biscuits are nice and like a little bit brown on top. That’s how you know it’s done. And the insides are just like bubbly and soft and brown and delicious. And I’m just so excited to eat this. Okay. Can’t wait to dig in. Let’s plate it up. Okay. I’ve been dying to eat this for the entire time that we’ve been filming it. So, let’s do a taste test. Smells so good. It just smells like fall. would have been so ready for these kinds of recipes. I got to get the biscuit in there, too. This is really good. You guys have to try this recipe. I love that it’s all in one pan, and I know there was a couple of different components, but honestly, the thing that takes the most time is just letting your veggies sauté. We’re using rotisserie chicken to make it easy. The biscuit mix takes maybe 10 minutes to put together. In the end, you have this delicious veggie packed, proteinpacked, really yummy dinner that you’re actually going to crave, and it makes a ton. This is definitely going to be one of my new favorites. And if you guys are looking for more recipes like this, more easy, nourishing weekn night dinners, don’t forget to pre-order my cookbook, Don’t Think About Dinner. I’m so excited. We’re getting closer to the book coming out. And pre-ordering is truly the best way to support me, to support the book, to signal to retailers that people are interested in the book. If you pre-order now on Amazon, you won’t be charged for the book until it ships, but you’ll just secure your copy and get their price savings guarantee. So, thank you to everybody who has already pre-ordered. I appreciate the support so much. Okay, I can’t wait to go finish this. I will see you guys next time. Thank you so much. Uh, so are we cutting? Oh, sorry. I thought you In case you missed it, my debut cookbook, Don’t Think About Dinner, is finally available for pre-order. It’ll be out in January of this year and you can go secure your copy now. Don’t Think About Dinner is going to teach you how to save time and money with over 125 easy, nourishing, and delicious recipes for every meal of the day. I cannot wait for you to see everything inside. There are 12 weeks of brand new meal plans and so much more. So, go pre-order. The link is in the description.