Hey, you remember those Gluten Free Cornbread Drop Biscuits we made last week? They were oh, so buttery, flaky, and yummy! It’s time to get your cold butter, flour, and pastry cutter ready because just-the-best-thing-ever is going to happen today. We are going to make our lovely Gluten Free Cornbread Drop biscuits again, only this time we are going to put them on top of some comforting, hearty, chicken pot pie filling! Seriously, I can’t even handle how good this is going to be!
One of my favorite microwave dinners when I was in college, living in a dorm room, was chicken pot pie. Our on-campus market even sold them. Any night that I didn’t have time to fight the lines at the cafeteria was microwave chicken pot pie night! Microwave chicken pot pies were like a dorm room feast, and they were sometimes better than the meal being served in the cafeteria.Those things take me back.
We are not making a chicken pot pie in a microwave. We are going to bump it up a notch, be a little more sophisticated, make a home-cooked meal, and make the house smell fantastic in the process! Chicken Pot Pie Casserole, ready or not, here we come!
My biggest complaint about the microwave chicken pot pies is that the chicken would always end up dried out and almost rubbery. You won’t find any dried out chicken in my version. To prevent dried out chicken we poach it; AKA boil the chicken. Then we use the liquid the chicken cooked in; AKA chicken broth, to make the chicken pot pie sauce. Look at us being all resourceful!
FYI, Paul’s first comment about the Chicken Pot Pie Casserole was, “There is actually real chicken in here!” No fake, rubbery chickens allowed!
My other secret for this Chicken Pot Pie Casserole is cashew milk. I used some unsweetened, creamy cashew milk to add some richness to the sauce rather than using heavy cream, so yum! Hi, Cashew Milk, can we be best friends?
Really, you must make this Chicken Pot Pie Casserole. It’s comfort food to the max, and February is the best time for comfort food, don’t you agree? Chicken Pot Pie Casserole is loaded with tons of veggies: leeks, pearl onions, peas, carrots, celery, and corn to mirror the cornbread biscuits. All of the veggies are accompanied by succulent chicken, and all of this goodness is wrapped in a creamy, flavorful sauce and topped with buttery cornbread biscuits that get gooey on the bottom and crispy on the top!
The bonus part is that you can store any leftovers in the casserole dish you baked it in, pop some tin foil on top to cover it, then when it’s time to reheat, you can pop it right back into the oven to reheat for 30 minutes or so and your biscuits will mostly crisp back up again. Leftovers FTW!
However, if you serve Chicken Pot Pie Casserole to some friends/family – which you totally should because they will love you forever – they will enjoy it so much that there probably won’t be any leftovers. But, hey, being the most loved cook is always worth sacrificing leftovers!
- FOR THE CHICKEN:
- 4 pounds chicken breast (Use chicken thighs for a richer, more flavorful dish)
- Cold filtered water, enough to cover the chicken
- 1 onion, halved
- 4 garlic cloves, peeled and crushed
- 1 celery stalk, cut into large chunks
- 1 carrot, cut into large chunks
- Leek leaves (reserved from leeks used in filling)
- 5 parsley stalks
- 1 teaspoon salt
- Batter for Gluten Free Cornbread Drop Biscuits (don't bake)
- FOR THE FILLING:
- ½ cup butter (1 stick)
- 1 leek, chopped, white part only
- 3 to 4 cloves garlic, minced
- ½ cup all purpose flour (or white rice flour)
- ½ cup dry white wine (if don't have can substitute more chicken stock)
- 3 cups chicken stock (use the cooking liquid reserved from poaching the chicken)
- 2 celery stalks, chopped
- 3 carrots, chopped
- ½ cup unsweetened cashew milk* (can sub heavy cream or whole milk)
- 1 cup frozen pearl onions, defrosted and drained
- 1¼ cups frozen sweet corn, defrosted and drained
- 1¼ cups frozen peas, defrosted and drained
- 2 tablespoons parsley leaves, chopped (plus extra for garnish)
- Salt and pepper to taste
- FOR THE CHICKEN:
- To a medium-sized pot with a lid add the chicken and enough cold, filtered water just to cover the chicken. Add the remainder of the aromatics. Cover and bring to a boil, reduce to a simmer. Simmer uncovered for 8 to 10 minutes.
- Remove chicken and check with a meat thermometer to ensure a reading of 165 degrees Fahrenheit. Immediately remove the chicken and set on a plate to cool enough to handle. Fish out the aromatics and discard. DO NOT DISCARD THE COOKING LIQUID/STOCK. KEEP ON THE STOVE SO IT IS READY TO USE IN THE FILLING.
- Once the chicken has cooled enough to handle, slice the chicken into bite-sized cubes. Or you can use two forks to shred it if you prefer. Set aside the cubed or shredded chicken until ready to use.
- FOR THE GLUTEN FREE CORNBREAD DROP BISCUITS:
- While the chicken is cooking prepare the batter for the biscuits. Do not bake. Cover the bowl and stick it in the fridge until ready for use.
- FOR THE FILLING:
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9 X 13 baking dish; set aside.
- Heat a large stew pot over medium heat. Melt the butter and add the leeks. Saute the leeks until tender, about 3 minutes. Add the garlic and saute for 1 more minute.
- Add the flour, saute for 5 minutes while stirring constantly, or until the raw flour smell has been cooked away.
- Add the wine, stirring well to deglaze anything on the bottom of the pan. Cook for 2 minutes, or until the alcohol smell has cooked out. Add the 3 cups chicken stock, bring to a boil and reduce to a simmer.
- Add the celery and carrots. Simmer for 5 minutes, or until the carrots and celery are tender and the sauce has thickened.
- Add the cashew milk and heat for 1 minute.
- Add the defrosted and drained pearl onions, corn and peas. Add the cooked, cubed or shredded chicken and stir. Turn off the heat.
- Stir in the chopped parsley and taste the sauce and add salt and pepper to taste. Taste again and adjust seasoning as needed.
- Transfer the filling to the greased 9 X 13 baking dish. Spread out evenly.
- Using two large spoons drop the prepared biscuit dough on top of the filling. Don't worry about the spacing because they will be divvied up when the casserole is served.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the biscuits are golden brown and slightly crispy. Allow to rest for 5 minutes before serving.
- Garnish with parsley, if desired, and serve.
- Because the biscuits are sitting on a sauce, this dish is best served when fresh. However, if you have leftovers it works really well to keep the leftovers in the baking dish, cover with foil, pop it in the fridge and reheat the entire casserole with foil on to prevent the biscuits from burning. Reheat for about 30 minutes.