Chicken Pot Pie with Biscuits (Dairy-Free)
Serves 4
15 mins prep
15 mins cook
30 mins total
This chicken pot pie is easy to make with leftover chicken or rotisserie chicken for an easy 30-minute weeknight meal! This version is dairy-free but definitely does not lack in flavor! This will be a family favorite!
Preheat oven to 425F. Grease a 9x9 glass casserole dish with olive oil or butter.
Preheat a large skillet to medium heat with olive oil. Add garlic to cook for 10 seconds, then add frozen veggies to cook for a minute. Slowly sprinkle flour on top and mix until evenly coated.
Pour in chicken broth and almond milk. Simmer until sauce thickens, stirring often to prevent clumping.
Add in shredded chicken, sea salt and pepper. Transfer mixture into glass casserole dish.
Add biscuit dough on top of the pot pie. Bake for 15 minutes or until biscuits are fully cooked.
