Chicken & Biscuits Dairy-Free
Craving warm, hearty chicken pot pie but want a quick, easy shortcut?
We love making ramekin chicken pot pies with leftover chicken and quick biscuits.
So easy. So fun. Plus, dairy-free and egg-free possible for our food allergy friends!
See the easy instructions below.
Just about every weekend, our family makes delicious roasted chicken for dinner.
Then we make homemade chicken broth the next day.
After roasted chicken and chicken broth, it's time for chicken pot pie!
The perfect second night leftover meal that kids love.
And nope, you don't have to make pie crust, my friend.
I simply whip up some dairy and egg free biscuits, quite easy.
And this leftover dinner is served in less than an hour.
It's one leftover meal your family will beg for over and over.
Read on!
SEASONING TO TASTE
I've changed this recipe to reflect that you should add seasonings to taste.
Salt, pepper, thyme...the amount totally depends on how flavorful your chicken and broth already are.
Since we use leftover roasted chicken and broth that we make from that,
this dish can already be salty and flavorful without too much added salt, pepper, and thyme.
If you're simply using canned chicken and store bought broth or broth you made from a less seasoned chicken...
you may want to add plenty of salt, pepper, and thyme to your chicken gravy.
So definitely rely on your taste to know how much salt, pepper, and thyme to add.
As for the thyme, some people like a lot of thyme. Some don't. Some omit it altogether.
Just give it some taste tests before you add the biscuits.
Now here are the instructions for 30-minute biscuit pot pie.
HOW TO RAMEKIN CHICKEN POT PIE
1. MAKE BISCUITS
Bake biscuits using dairy-free baking mix (check labels) or this biscuit recipe.
Be sure to cut out your biscuits in a size that will fit the ramekins you want to use.
I've made them too big before, oooops.
Now I use our smallest drinking glass to make our smaller biscuits for this recipe.
Biscuits cut about 2 - 2 ½ inches wide work well in my ramekins.
Also, be sure to brush the biscuits with melted dairy-free butter or this dairy-free garlic butter, before baking. So good!
2. MAKE CHICKEN GRAVY
Chicken Gravy Ingredients
½ cup chopped onion
¼ cup dairy-free butter
⅓ cup all purpose flour
dried thyme to taste
salt to taste
pepper to taste
2 cups chicken broth
¾ cup unsweetened dairy-free milk
2-3 cups of leftover cooked chicken, diced
1 cup of frozen peas and/or carrots
Chicken Gravy Directions
In a skillet, cook onions in dairy-free butter until tender.
Whisk the flour into the butter.
Slowly add chicken broth and dairy-free milk, whisking continuously.
Cook and continue to stir until thick and bubbly.
Add salt, pepper, and thyme to taste.
Stir in peas and carrots.
Simmer until veggies are soft and tender.
3. SHRED COOKED CHICKEN
While the gravy is cooking, shred leftover chicken.
Canned chicken probably works, too.
4. COMBINE CHICKEN AND GRAVY
Add the shredded chicken to the gravy recipe.
Heat through for about 10-15 minutes, while stirring continually.
5. BUILD YOUR POT PIES
Place the chicken and gravy in individual bowls or ramekins.
Top each bowl with a baked biscuit.
Or you can do it in reverse, with the biscuit on the bottom of the ramekin and the gravy over the top.
Hope you enjoy these easy, ramekin chicken pot pies as much as we do!
You may also like our easy chicken and dumplings recipe.
