This creamy drop biscuit chicken pot pie is topped with oat flour sea salt and rosemary biscuits that will melt in your mouth. Impress any guest with this dish! Gluten free or otherwise.
There is only one thing I can say about this pot pie. Wow! I’ll be honest this recipe was a total guessing game. I was convinced it was going to either be a success or a massive failure. I refused to even tell anyone what I was making for dinner at the time. If it was the latter I was going to just shake it off and brush this one under the kitchen rug. Thankfully it was a success and now I get to share it with you!
Lets take a look at this from the top down shall we. On top we have delicious, buttery, melt in your mouth biscuits. I will be totally honest with you guys. This is the closest thing I’ve had to wheat bread in six months it was like an angel was speaking to me while I ate it. I’m not saying gluten free life is impossible. But it’s really hard to make a good bread product without it, you know?
These biscuits have more of a dumpling type texture. When you get a piece of them with some of the filling they just melt in your mouth. I love sea salt and rosemary but you could always switch out the rosemary for different herbs like thyme or parsley for another flavor.
A word to the wise about preparing the biscuits. The key to these guys is 1. very cold butter and 2. proper batter consistency. You’ll see my recipe calls for ghee. Many of you are probably aware most ghee is sold at room temperature and is very soft. The first thing I do when starting this recipe is measure out my butter into a plastic bag. Flatten out the contents of the bag and throw that into the freezer by the time I’m ready to cut the butter into the biscuits its usually at a solid state. Second, if you make the batter and it seems thin try adding a little more of the oat flour (up to 1/4 cup). We want a nice thick batter. Since the batter has no rising agent we want them to stand pretty well on their own before they get into the oven.
Now that we’ve discussed the magic that is the topping lets take a peek underneath. We have a great chicken pot pie filling. Veggie packed with a creamy sauce made from chicken stock and slightly thickened with oat flour.
Most other thickeners are off limits to me but if you can use corn starch (or flour) I would recommend that if you need an alternative thickener for the sauce. You could also swap out some different veggies 1 to 1 or change out the chicken for mushrooms and chicken stock for veggie stock for a vegetarian option.
My boyfriend and I both had two servings of this bad boy when it came out of the oven. I have the burn marks on the roof of my mouth to prove it. #worthit
I can’t wait for you to make this recipe! Next thing you know you will be licking the bowl! What’s your favorite pot pie? Comment below. Don’t forget to follow my social channels and subscribe for exclusive content.
- 2 cup oat flour (certified gluten free) (up to 1/4 cup more to reach proper consistency)
- 1 tsp salt
- 2/3 cup water
- 4 tbsp ghee (cold)
- 2 eggs
- 1 1/2 tbsp fresh chopped rosemary
- sea salt to top
- 1 tbsp oil
- 2 cooked chicken breasts, chopped
- 2 large handfuls of spinach (about 2 cups packed)
- 3-5 sprigs fresh thyme, removed from stem
- 1 zucchini, seeded and chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1/4 small onion, diced
- 3 tbsp oat flour
- 3 tbsp ghee
- 3 cups chicken stock
- salt to taste
- Preheat oven to 425F
- Heat oil over Medium High heat in a medium sauce pot. Add celery, carrot, onion, garlic, salt to taste (we will be salting each layer to help the vegetables sweat down) sweat down for 3-5 minutes until onions become translucent and garlic becomes fragrant.
- Add chicken, spinach, thyme, and salt to taste. Cook until spinach is wilted and chicken is warmed through. (about 2-4 minutes)
- Remove ingredients from pot and wipe out pot with paper towel.
- Add oat flour and ghee to pot. Cook over Medium heat 3-5 minutes whisking constantly.
- Remove pot from heat. Slowly whisk in chicken stock. (We want to add a bit of stock at a time so the oat flour roux doesn't clump).
- Return to heat and bring stock to a simmer. Once simmering add chicken and vegetables back to the pot. Bring to a low boil and let thicken for 10-15 minutes, stirring occasionally.
- Meanwhile make biscuits: In large mixing bowl combine flour, rosemary, and salt. Cut in ghee (either using two knifes, a fork, pastry cutter). Add eggs and water. Mix well. (If batter seems thin, use up to 1/4 cup more flour to bring to proper consistency.)
- Pour chicken mixture in a 9x13 baking pan. Using a large spoon drop biscuit mixture on top of filling. Top each biscuit with a small sprinkle of sea salt. (Try to evenly space them and make them about the same size to ensure even cooking.)
- Bake 12-15 minutes until filling is bubbling and biscuits are fully cooked.
- Let sit 10 minutes before serving.