Chicken and Dumpling (Pot Pie)

When your family has a craving for the classic Chicken Pot Pie that you used to make with the super flaky, yummy pastry crust and a creamy gravy but you want to make it healthier, you come up with this version.

Lets just say that the left-overs were fought over. This is gluten free, dairy free, grain free and no added sugar meal.

Chicken and Dumplings

5 from 1 vote

Classic Chicken Pot Pie – Detox Approved

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course: dinner, main

Ingredients Equipment Method Video Notes

Ingredients

  

• 4 Pre-Cooked Chicken Thighs I made mine in the crock pot
• 2 pkts. Organic Chicken Gravy I used the powdered version from Thrive Market, and used the water in the crock pot as my "stock" for the gravy
• 1 bag Frozen Mixed Vegetables Any variation will work
• 1 box Simple Mills Almond Flour Baking Mix Or you can use our 4 Biscuit Ingredients
• 2 eggs *for the biscuit mix
• 2 Tbsp Avocado Oil *for the biscuit mix
• 3 Tbsp Vinegar *for the biscuit mix

Equipment

• Oven
• 13 x 9 baking pan

Method

 

1. Preheat the oven to 350
2. Cook chicken if not already cooked and then chop up
3. Make gravy (follow directions on package)
4. Make biscuit mix
5. Combine the chicken with the gravy and vegetables. Add this to the 13 x 9 pan.
6. Drop the biscuit dough onto the pan (aim for size of a regular serving spoon)
7. Bake for 25 minutes

Video

Notes

I love serving this meal with a fresh yummy salad!  Try making this next time and not telling anyone that it is healthier.  I promise – they will never know the difference.

Using our 4 Ingredient Biscuit recipe – follow the directions above for when you’ve made the biscuit dough.  You will need 2 cups of almond flour, 1/3 cup butter or ghee, baking soda and still the two eggs.