Hey y'all!! Happy Saturday!!
Whew, that's a long title, but I wanted to describe what makes this casserole so dreamy and delicious! Chicken pot pie is one of my favorite comfort foods. In this recipe, I make traditional chicken pot pie even better then it usually is, by adding the best gluten free biscuits! Not only is this chicken pot pie casserole delicious, it is healthy as well! I lighten up this classic meal by using coconut milk instead of heavy cream and WEDO banana flour to make the biscuits.
The banana flour biscuits are the superstar of this meal; they are perfectly flaky, buttery, and fluffy! They are hands down the BEST biscuits ever, gluten or non gluten free. Find the best gluten free biscuits recipe here on my blog!
Let's get to cooking!
Chicken Pot Pie Casserole topped with Banana Flour Biscuits
- 3/4 cup carrots, diced
- 2 pounds chicken thighs, cubed
- 1 cup celery, diced
- 1 cup frozen peas
- 3 garlic cloves, minced
- 1 yellow onion, diced
- 3/4 cup chicken stock
- 1 1/2 cups full-fat coconut milk
- 3 tablespoons wedo banana flour
- 1 batch of the best gluten free biscuits dough
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon cayenne pepper
- salt & pepper, to taste
Heat about 1 tablespoon of olive oil in a large pan over medium high heat. Add onions and saute until translucent. Add cubed chicken thighs and cook for about 6 minutes, or until it's almost fully cooked. Add in celery, and carrots. Season with salt, pepper, thyme, paprika and cayenne pepper. Now add in frozen peas. Once all vegetables are cooked, whisk in chicken stock, coconut milk, and banana flour. Stir and let simmer over medium heat until thickened.
Transfer chicken pot pie filling into a casserole dish. Top filling with banana flour biscuits, and bake for about 20 minutes, or until biscuits are cooked and filling is hot and bubbling! Enjoy!!