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Dairy Free Biscuit Chicken Pot Pie Recipe (with Video)

Sesame-free, Grain, Shellfish-free
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Discover our Dairy Free Biscuit Chicken Pot Pie Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 40min


- 0.5 stick Vegan butter
- 2 Carrots, diced
- 1 celery stalk
- 0.5 Onion, diced
- 3 clove Garlic, sliced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp celery seed
- 1 tsp dried parsley
- 1 tsp Fresh thyme
- 0.5 c Flour
- 1 c Coconut milk, buy a 14 oz can, you’ll use some for the slurry and coconut sauce
- 2 c Chicken Broth
- 1 lb pulled chicken
- 1 c Frozen peas
- refrigerated biscuits
- 2 Eggs, beaten
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Start Cooking
1. Preheat oven to 425F.
2. Melt the butter on low-medium heat until slightly bubbling and add carrots, celery, and onion. Cook until slightly softened.
3. Add garlic and additional butter if needed and cook for 2 minutes.
4. Add salt, pepper, celery seed, parsley, thyme, and flour, and whisk it into the vegetables. The flour will coat the veggies and become slightly gritty. Cook for 1 minute.
5. Whisk as you pour in the coconut milk slowly and do the same with the chicken broth. Adjust chicken broth measurement according to desired consistency. Note: the liquid will become more concentrated in the oven so don’t make it too thick just yet!
6. Add your cooked pulled chicken and frozen peas and cook for 2 minutes.
7. Turn the stove off and add your biscuits on top. Kroger sells a pack of 4 that's around 32 total biscuits--use as many as you need. Keep the biscuits touching to make sure the edges rise enough and cover the entire pan when cooked.
8. Top the biscuits with your beaten egg wash and pop in the oven at 425F for 12 minutes or until golden.

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